Hello, homemaker!
There’s a certain kind of peace that comes from a well-stocked pantry, isn’t there? The kind where jars are lined up neatly, each one holding a little bit of preparation for the days ahead. Lately, I’ve been leaning more into that old-fashioned rhythm of homemaking—mixing, storing, and putting things by so they’re ready when we need them.
One of the simplest ways I’ve been doing that is by making my own dry mixes. I keep homemade mixes for pancakes, cornbread, and even chocolate chip cookies on hand. What started as a small habit has quickly become one of my favorite kitchen routines. And this Homemade Dry Cake Mix is one I reach for again and again.
Why I Started Making My Own Cake Mix
I originally started making my own cake mix out of necessity. My husband has a sensitivity to boxed cake mixes, so I decided to stop buying them altogether and look for a simple homemade alternative.
But as I made the switch, I realized something else too—there’s just something a little off about the taste of boxed mixes. It’s hard to explain, but once you get used to baking from scratch, that overly processed flavor really stands out.
This homemade version solves both of those problems. It’s made with simple, familiar ingredients, and the flavor is much closer to what you’d expect from a truly homemade cake.
And once I started, I couldn’t stop. Now I always have a jar (or two) ready to go.
A Versatile Mix
What I love most about this recipe is how flexible it is. It’s a true “base” mix—simple, reliable, and ready to be dressed up in so many ways depending on what you have on hand or what you’re craving.
Some days, it turns into a bright citrus cake with fresh orange juice and zest. Other days, I fold in sweet mango or handfuls of frozen berries straight from the freezer. It’s the kind of recipe that works with your life, not against it.
Homemade Dry Cake Mix Recipe
This mix comes together in just a few minutes and stores beautifully in your pantry.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
This recipe makes enough for two cake layers, so I usually just use half the mix at a time to make one layer.
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly combined.
- Transfer the mixture into an airtight container or glass jar.
- Label and store in a cool, dry place for up to 3 months.
That’s it! It’s wonderfully simple, which is exactly what makes it so useful.
How to Use Your Cake Mix
When you’re ready to bake, you’ll just add a few fresh ingredients to bring the mix to life.
Basic Cake Directions
For every two cups of dry cake mix, add:
- 2 eggs
- ¾ cup milk
- ½ cup oil or melted butter
- 1 teaspoon vanilla extract
Baking Instructions
- Preheat your oven to 350°F (175°C).
- Mix all ingredients together until smooth.
- Pour into a greased 9x13 pan or two round cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Simple Ways to Add Flavor (Optional)
This is where the fun really begins. This mix is like a blank canvas, and over time, we’ve discovered a few favorite variations that always turn out beautifully.
Orange Cake
I simply add about 2 tablespoons of orange zest and the juice from two oranges. I peel the oranges, blend them in a food processor, then strain out the pulp before adding the juice to the batter. You can do the same with lemon if you prefer a lemon cake.
It’s bright, fresh, and pairs perfectly with a simple glaze.
Mango Cake
Fold in ½ cup of diced ripe mango or even mango puree for a tropical flavor that feels a little extra special.
Berry Cake
Add a cup of frozen berries (no need to thaw). They bake right into the batter and create little pockets of sweetness throughout the cake.
Vanilla Almond
Add a splash of almond extract along with the vanilla for a soft, bakery-style flavor.
Storing Your Mix
Let it cool slightly, then serve as is or with your favorite frosting.
I like to keep my cake mix in large glass jars—it makes everything feel a bit more intentional and keeps my pantry looking tidy. If you’re making multiple batches, you can even pre-measure them into individual jars so they’re ready to grab and use.
Don’t forget to label them with the date and basic baking instructions. It’s a small step that makes a big difference on busy days.
Looking for More Homemade Ideas?
Take a look around the blog for more simple, from-scratch recipes and homemaking inspiration.
A Little Homemaking Joy
These small habits—mixing, storing, and preparing ahead—can make everyday baking a little easier. Having a homemade cake mix on hand means you can skip the store-bought box and still enjoy something made from simple ingredients.
It’s a practical place to start if you’ve been wanting to make more of your pantry staples from scratch. The mix is easy to put together, flexible, and works well with whatever flavors you have on hand.
And once you keep a jar in your pantry, it’s nice knowing a homemade cake is always just a few steps away.
If you try this mix, I’d love to hear how you use it—whether it’s with citrus, berries, or something seasonal from your kitchen. Let me know your favorite variations or any twists you come up with!
