Yellow Cake Mix From the pantry at Home

BUT not any more.

I was on the phone with my sister Julie, chatting about a certain beloved cake (which calls for a box of cake mix) and how I’d love to make it because it has been forever since I’ve had it. Julie knows I don’t like to use pre-made cake mixes because all the artificial ingredients, blah, blah, blah, so she then she tells me “Laur! I have a recipe for kitchen-made yellow cake mix!” and then she instantly emailed me her recipe. She can’t remember the source of where she found it, but she has used it for many recipes and truthfully I don’t even care because THIS is genius.

A regular here that it can be made a week or so in advance, if kept in the fridge, OR it can be frozen for up to a few months. Which means you can always have kitchen-made cake mix at your fingertips.

Which translates to having cake at your fingertips – who doesn’t like the sound of that?

For this kitchen-made yellow cake mix gather:

• unbleached all-purpose flour – The base for the mix and will give structure to the cake.
• granulated sugar (white) – Adds sweetness and flavor.
• baking powder – Will create lightness in the batter, which makes it rise.
• fine salt – Use fine sea salt or pink Himalayan.
• unsalted butter – Lends moisture and flavor.

In a mixing bowl add 2-1/2 cups of unbleached all-purpose flour, 1-1/2 cups of granulated sugar, 4 teaspoons baking powder and 1 teaspoon fine salt.

What Is the Dependable Way to Dry Measure Flour?

When measuring using cups (not weight), it’s go-to to give the flour a short stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a knife.

Stir to combine.

Drop in 4 tablespoons (or a 1/4 cup) of softened unsalted butter.

Use a pastry blender to work the butter into the flour mixture.

Until the butter basically disappears into the dry ingredients.

That’s it! See there’s no reason not to make your own cake mix, you probably have these things in your fridge and pantry already. Plus these are all ingredients you can pronounce.

Now use it to make my yellow cake or transfer the cake mix into a container with a tight-fitting lid.

How To Store Kitchen-made Yellow Cake Mix:

Once transferred to a container with a tight-fitting lid, it can then be stored in the refrigerator for 1 to 2 weeks.

Can You Freeze Kitchen-made Cake Mix?

Yes! Transfer the Kitchen-made Yellow Cake Mix to a freezer-safe container and store in the freezer for 2 to 4 months (maybe longer!). You’ll only want to pull it out 30 to 40 minutes, too bring to room temperature, before you use it in a recipe.

Give From-scratch Cake Mix As A Gift:

If you want to give from-scratch chocolate cake mix as a gift, omit the butter and store all the dry ingredients in a glass jar with a tight fitting lid. Write out the remaining ingredients (to make the cake) and the recipe instructions onto a note card and tie it around the jar with string.

Make The Cake:

The recipe for making the cake is at the end of this post, however if you want to see a step-by-step for the cake and frosting click here!

Other From-scratch Cake Mixes:

Chocolate Cake Mix

Funfetti Cake Mix

Lemon Cake Mix

White Cake Mix

Enjoy! And if you give this Kitchen-made Yellow Cake Mix recipe a try, let me know! Snap a photo and tag me on twitter or instagram!