Easy Homemade Yellow Cake Mix
My Easy Yellow Cake Mix Recipe works just like store bought mixes - can be used in place of them - but this moist vanilla cake tastes better!
Servings: 10 Servings
Calories: 442kcal
Equipment
- 1 Medium Ziplock Freezer Bag
Ingredients
Chocolate Cake Mix:
- 2 ¼ cups Cake flour
- 3 ½ oz Instant vanilla pudding mix
- 1 ½ cups Sugar
- 4 teaspoon Baking powder
- 1 teaspoon Salt
To Use:
- 4 Large Eggs
- 1 cup Water
- 1 cup Butter melted (or Vegetable Oil - see post for information)
Instructions
Homemade Vanilla Cake Mix:
- Combine flour, pudding mix, sugar, baking powder, and salt in a large mixing bowl.
- Transfer to a large Ziplock freezer bag, press excess air out, and seal.
- Label bag with directions, store in a dark, dry place until ready to use.
To Use:
- Preheat oven to 350°F (180°C).
- Liberally grease two 8" round cake pans with vegetable shortening, and/or spray with baking spray.
- Empty cake mix into a bowl, along with eggs and water. Beat until smooth.
- Carefully add melted butter, mix on medium speed until smooth.
- Divide batter among prepared cake pans.
- Bake in preheated oven until knife inserted into center of batter comes out clean and cake springs back - about 25-30 minutes.
- Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully.
- Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight, make frosting & ice cake/cupcakes the following day.
Notes
Alternately, you can bake it in a 9 x 13 pan (about 25-30 minutes), in a Bundt pan (about 40-45 minutes), or as cupcakes (18-20 minutes).
Nutritional Information is for the baked cake.
Nutrition
Calories: 442kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 718mg | Potassium: 144mg | Fiber: 3g | Sugar: 37g | Vitamin A: 663IU | Calcium: 121mg | Iron: 1mg