Homemade YELLOW CAKE MIX (Plus DIY CAKE FLOUR): The frugal farm girl's ready-made mix series.

Ready-made mixes: Homemade goodness made simple, one jar at a time.

Let's face it, cakes baked from scratch taste much better than cakes made from store-bought mixes. That's because made-from-scratch cakes don't contain preservatives and additives. Yet busy girls don't always have time to bake a cake from scratch (at least in my reality). 

When you're in a pinch, the convenience of a commercially boxed cake mix may seem appealing. But did you know there's a way to have your cake and convenience too? You can when you make your own cake mixes! Want to see how simple this can be? Then come join me and I'll show you...

How to make Yellow Cake Mix...

This cake bakes up beautifully and tastes delicious. You can use this mix in any recipe calling for a boxed mix. 


2 cups cake flour (see below for making your own)

1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup dry powdered milk


In a large bowl, whisk together all ingredients until well blended. Store mix in a quart-size jar, or another air tight container in your pantry. Use within 1 year. 

(If you you want to store you mix in jars, the above affiliate link leads to a set of 12 smooth surface jars for easy labeling, though the description on Amazon.com seems to be for only 1 jar). 

FRUGAL PANTRY TIP--Make your own cake flour! Cake flour is best for making cakes, however there's no need to spend extra money on cake flour, since it's incredibly easy to make yourself. Here's how do it...


Never buy cake flour again. You won't have to. It's too easy to make your own. Here's how...
To make your own cake flour, measure 1 cup all-purpose flour into a bowl. Remove 2 tablespoons flour, and replace it with 2 tablespoons corn-starch (organic, GMO-free is best). Then, using a sifter, sift together 5 times. Do this for the number of cups needed in your recipe, or just make a batch of cake flour so you'll have it in your pantry. It's that easy! 

How to make Yellow Cake with your homemade mix...


1 jar of homemade Yellow Cake Mix

1/2 cup butter, softened
3 eggs
3/4 cup water
1 teaspoon vanilla extract


Step 1: Preheat oven to 350 degrees. Prepare cake pan(s). If using a 9 X 13 dish, grease generously with butter and coat with a dusting of flour. If using two 8 to 9-inch round cake pans, grease with butter and line the bottom of each pan with parchment paper. Set prepared pan(s) aside.

Step 2: Cream the eggs and butter together. In the bowl of your standing mixer (or you can use a hand-held electric mixer), cream together the eggs and butter using the whisk attachment.

Step 3: Add cake mix. Switch to the batter attachment and add the homemade cake mix, approximately one cup at a time, while your mixer runs on medium speed. After each addition, beat well before adding more mix. When the entire mix has been added, switch speed to medium-high and beat for 2 minutes until smooth.

Step 5: Bake. Pour batter into prepared cake pan(s). If using two rounds, divide evenly between pans. Tap the pans on the counter-top to distribute. Place in preheated oven on the center rack. Refer to this chart for baking times:

Baking Times 

9 X 13 Dish: Bake for 35-40 minutes.

8 or 9-inch rounds (2): Bake for 25-30 minutes

Cupcakes: Bake 13-15 minutes

Bundt: Bake 45-50 minutes 

Bake according to the type of cake pan you're using (chart above), or until a toothpick inserted comes out clean and cake-top begins to look golden. When done, allow cake(s) to rest in pan(s) on a wire rack for five minutes. If turning out to frost, hold pan in one hand, placing the other hand over cake-top. Flip upside down into your hand and lay cake gently onto rack. If the cake does not easily release, run a knife gently along sides of pan and repeat the process. Allow cake(s) to cool completely before frosting. 

Step 6: Frost and serve. To avoid crumbs wrecking the look of your frosting job, first apply a thin layer over sides and top of cake. Try to keep the frosting on your spreader free of loose crumbs, and be careful not to tear the surface of the cake as you work. Once a thin layer has been applied, refrigerate the cake for about ten minutes. This will harden the layer of frosting just enough to seal in crumbs, making it easier to apply the rest of the frosting for a crumb-free finish. Once you're done frosting, that's it. Your made-from-scratch cake is ready to EAT!  

 Cream Cheese Frosting Recipe

The frosting in today's cake photos is a delicious cream cheese frosting that takes just a few minutes to make. Here's how...


12 ounces Greek yogurt cream cheese (for 1/3 the fat of regular, and it tastes great!)
1/2 cup unsalted butter (1 stick), at room temperature
2 teaspoons vanilla extract
4 cups powdered sugar


In the bowl of your standing mixer (or you can use a hand-held electric mixer), beat together the cream cheese, butter and vanilla extract until smooth. Add the powdered sugar, one cup at a time, beating well each addition before adding more. 

Makes approximately 3 cups.

Don't forget your FREE PRINTABLE LABELS! Each mix post in this series comes with a link to a free downloadable page of 8 labels and instructions to attach to your homemade mixes. These labels are simple and easy to read, and done to look a bit retro (which I love) with their lettering and color scheme. You can print your labels onto white card-stock, cut them out, and use double-sided tape to stick them to your jars of mixes. Or, keep it super simple and print your labels onto this sticker paper by Avery. Just cut them out and stick them right to your jars. Enjoy!


LET'S CHAT...Do you have a favorite homemade ready-made mix you like to use? Why do you prefer a homemade mix?  I'd love to hear from you in the comments below.

Until next time...

Joy--Fearless Farm Girl,

"Farm girl: it's a verb, because it's what you do."

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Homemade BEEF JERKY the fast and easy way.

DIY No-Knead BREAD MIX: Fresh bread every day made easy.

DIY MUFFIN MIX with free-style recipe chart.


  1. I don't like cake usually, but I do LOVE making it for people! Especially recipes like this one. Homemade is always better. <3

  2. I agree that homemade is always better! I too am not a big cake eater, but this cake is very good. My husband loves cake! So I have a reason to keep a good homemade mix or two around :-)