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This Homemade Vanilla Cake Mix is super easy to put together and store in your pantry for those days you want to put together a quick, delicious vanilla cake! Make several to keep on hand – or to give as gifts. I’ve even included a cute little tag you can print out with the ingredients and instructions for baking later!
We all have those times in life that are super busy and we need a little shortcut. Baking can even be one of those things we need a shortcut with. Though I love to bake and enjoy the process of putting everything together for a wonderful cake, there are times that I just want to grab a mix out of the pantry and have part of process already done for me.
This cake mix is perfect for those days!
The mix includes flour, sugar, baking powder and salt. All your main dry ingredients really. Just combine them in a bowl and add them to a well sealed mason jar and you’re all set! It’s a fair amount of mix, so I used a 32 oz size mason jar. I had to do a little tapping of the jar on the table to get everything to pack down so could I fit it all. 🙂
Once your mix is ready, feel free to download and print the cake mix tag to add to it so you have the ingredients list and instructions handy when you’re ready to bake it. It’s a straightforward mix, which is perfect for a cake mix. No need to cream anything – just combine and mix together!
It bakes up into a lovely and super moist vanilla cake! I love how simple it is to make and the 9×13 size is great for something quick, easy and transportable if you feel like sharing. 🙂 Is there anything better than a quick, easy cake to get your fix?
You might also like:
Moist Vanilla Layer Cake
Easy Yellow Cake with Chocolate Frosting
Moist Vanilla Cupcakes
Easy Moist Chocolate Cake
Coconut Poke Cake
Homemade Vanilla Cake Mix
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 14-16 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Homemade Vanilla Cake Mix is super easy to put together and store in your pantry for those days you want to put together a quick, delicious vanilla cake!
Ingredients
DRY INGREDIENTS FOR CAKE MIX
- 2 1/2 cups (325g) all purpose flour
- 2 cups (414g) sugar
- 3 tsp baking powder
- 1 tsp salt
WET INGREDIENTS TO FINISH CAKE
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 tbsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Instructions
1. To make the cake mix, combine the dry ingredients and mix well.
2. Add the dry mix to a large sealable container. I used 32 oz mason jars. Seal and store until ready to make. Print the tag with ingredients and instructions to add to the jar.
3. To finish the cake, preheat oven to 350°F (176°C) and grease a 9×13 inch cake pan.
4. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
5. Add the wet ingredients to the dry cake mix and mix until well combined.
6. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be very thin.
7. Pour the batter into the greased cake pan and bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs.
8. Allow the cake to cool and frost it with the Vanilla Buttercream Frosting.
Nutrition
- Serving Size: 1 Slice
- Calories: 462
- Sugar: 50.3 g
- Sodium: 209.2 mg
- Fat: 20.7 g
- Carbohydrates: 66.6 g
- Protein: 4.5 g
- Cholesterol: 40.8 mg
Filed Under:
Enjoy!
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i make a cake mix cookie that i want to try with a homemade mix. Have you tried this as a cookie? and if so, just less liquids?
I haven’t tried this one as a cookie. I’m not sure without playing with it. You’d definitely need to reduce the liquids though.
Hi, I followed this recipe exactly and my cake came out rubbery with some of it looking waxy and undercooked even though it was fully cooked. It also turned out alittle too thin for a sheet cake only measuring an inch. I used a square 10 by 10 inch tin. Do you know what I did wrong?
By the way I made the giant triple chocolate M&M cookie and that turned out perfect. I love your site and amazing baking recipes! I have a 6 month old son so I’ve been practicing recipes when get a rare moment to make for him when he’s older!
Thank you in advance.
I’ve made this recipe in many forms and not ever had that issue. I know some people have described a similar result but without being able to recreate it, I really don’t know what the problem is. I’m sorry! You could try out this cake, just leave out the almond extract and sprinkles.
I’m glad to hear you enjoyed the cookie cake!
WAYYYY too much salt!! I followed the recipe exactly and it tastes way too salty!
Or enough to use in a 10×2 inch round? The round cake pan reads 10×2 IN/ 25×5 CM What would you recommend for bake time? Thanks so much!
I’m not sure about the 10 inch pan. It might be too much batter for one layer.
Nope one batch is perfect for A 10″ round. Just level a little off the top for a layered cake
Hi! Would this be enough to bake 2, 8 inch round cake pans?? Thanks so much!!
Yes, you could two or three 8 inch layers.
Hi Lindsay,
I’m having so much fun recreating your recipes! Do you think this would be enough for 2 6″ round pans? I’d like to use this for my daughter’s smash cake 🙂
Yes, it’d actually be quite a tall 6 inch cake. I’ve used to make an 8 inch.
Hi Lindsay, its me again. Just wanted to say I did it with buttermilk, 1/2 tsp baking soda and 1tsp baking powder. It came out great! I made it for my daughter’s birthday and she liked it very much. Thank you so much for sharing this cake mix idea. God bless.
So glad you enjoyed it! Thanks Ann!
Hi Lindsay, thankyou so much for this idea.
I was wondering, do you think the cake would come out fine if I used 1 cup buttermilk, 1 and 1/2 tsp baking powder, 1 and 1/2 tsp baking soda instead.?
For another cake recipe, i had accidentally combined sugar with the flour, baking soda and baking powder, instead of creaming the sugar with the butter first. Then I came across your cake mix where the dry ingredients are mixed first. Please help!
I’m not sure, having not tried it that way. If you already have some things mixed together and don’t want to waste it, it’s worth a try.
Hi Lindsay,
Once this cake is baked do you know if it can be frozen?
I haven’t frozen it, but I’d imagine if it’s well wrapped it’d be ok. I always recommend defrosting in the fridge, too.
I haven’t tried it, but I would think if well wrapped it’d be fine.
Wow! What a neat, fun, and cute idea! Thx much for sharing! Never heard of homemade cake mix before!
Thanks Cecelia! 🙂
who needs this for busy days? I am keeping it for everyday. It so simple to put together. thanks for sharing.
This is so cool Lindsay! It would make a great gift! I’ve been wondering if you have a recipe for a three layer vanilla cake where I can use 9 inch cake pans, as these are the only ones I have. Thanks!
You can try any of the vanilla cakes on the site in 9 inch pans, you’ll just need to adjust the baking time. I like to use three 8 inch pans. You’d probably only need two 9 inch ones. The cakes would just bake a little longer.
I found your posts on Pinterest, then started following you on your Life, Love & Sugar. Your
recipes are fantastic !!! I then purchased your new cookbook on Amazon, and recently bought
another copy for my daughter. Tried several of your recipes & they are wonderful. Thanks so
much for sharing them with us. You are truly a gifted young woman.
Awesome! Thanks Leatha! So glad to hear you’ve enjoyed everything!
Hi there.
I’m excited to try this recipe but I have a quick question of you may. Can I omit the hot water altogether from this recipe?
Thanks.
It wouldn’t turn out the same. Is there something in particular you are trying to achieve? I have some other vanilla cake recipes as well.
Would it work with a 13x9x2 inch?
Yes, that should be fine.
I absolutely love this recipe – what a great idea! I am mixing it right now 🙂 Do you know how long it keeps? I am guessing the baking powder loses it’s potency after a few months? Also i made your champagne cupcakes for Valentine’s Day and they were a HUGE hit!
Yea, it would depend on the baking powder. Usually it can last for quite a while. I’d think at least a few months, if not more. So glad to hear you enjoyed the champagne cupcakes!
do you need to add vanilla pudding mix to this to make it moist or is it already moist I have trouble with my cakes always tasting dry
No, it’s already moist without it. You would add to amp up the flavor and moisture, but it will be moist without it.
Hi Lindsay, the cake looks absolutely yummy! Have you tried making it with melted butter instead of oil? I love the flavor that real butter gives to a cake. Thanks so much, Olga PS I love your blog! So many pretty pictures and easy to follow recipes. The videos are amazing too.
I haven’t tried the butter, but I do think it would affect the outcome of the cake.
From my experience, butter makes a cake less moist than using oil.
I made this cake and it turned out very doughy tasting and not vanilla at all. I followed the recipe exactly.. has anyone else had this issue?
There have been some people who have had this issue when making it as cupcakes. I wish I could figure out why it happens to some people and not others but so far I haven’t been able to figure it out. I’m sorry it didn’t quite turn out right.
It definately comes out like dough and rubbery…It looks nothing like the picture. I would not recommend using this recipe… beware.I made it twice and still the same thing.
Thank you for this recipe. I was hesitant at first as I read some negative comments but I believed the more good comments and tried it today. I made it as rainbow cupcake because that’s what my 6yr old son requested. It turned out moist and fluffy exactly what he wants. I’ll upload now the photos on Pinterest where I found this. Again, Thank you for sharing the recipe.
I’m so glad you enjoyed it!
This is perfect, thank you! May I ask where you found the I ♥ cake spoon?
Yes – on Etsy. 🙂 Last I checked the shop I got that one from has taken a break. There are quite a few other options though.