DIY Yellow Cake Mix

  • 2 c all-purpose flour
  • 1 ½ c sugar
  • 1 Tbsp baking powder
  • ½ c non-fat powdered milk
  • ½ tsp salt

Combine all ingredients. Store in an airtight bag or container. Keeps up to three months.

Use in any recipe calling for yellow cake mix.

To make cake:

  • Yellow cake mix
  • ¾ c water
  • 1 tsp vanilla
  • ½ c butter, softened
  • 3 eggs

Pre-heat oven to 350 degrees. Grease and flour pan, or line cupcake tins. Combine cake mix in large mixing bowl with the rest of the ingredients, using an electric mixer. Once combined, beat for an additional two minutes. Pour into pan. See below for pan sizes and baking times.

Pan size / Baking time
8” or 9” rounds / 20-25 minutes
9”x13” / 35-40 minutes
Cupcakes / 12-15 minutes
Bundt pan / 45-50 minutes

DIY Chocolate Cake Mix

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1/2 cup cocoa (not Dutch process)
  • 1/3 cup instant nonfat dry milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Whisk together all ingredients in a medium bowl. Store in an airtight bag in a cool dry place for up to 3 months until ready to use.

To make cake:

  1. Chocolate cake mix
  2. 1 ¼ c water
  3. ½ vegetable oil
  4. 3 eggs
  5. 1 Tbsp. vanilla extract

Preheat the oven to 350 degrees F. Grease and flour two 8” or 9” pans, one 9”x13” pan, or line cupcake trays.

Whisk water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Pour into the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean.

Pan size / Baking time
8” or 9” rounds / 20-25 minutes
9”x13” / 35-40 minutes
Cupcakes / 18-20 minutes
Bundt pan / 45-50 minutes

Buttercream Frosting

  • 3cups powdered sugar
  • 1/3cup butter or margarine, softened
  • 1 ½ teaspoons vanilla
  • 1to 2 tablespoons milk

Directions

In medium bowl, beat butter until creamy. Add powdered sugar and beat on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Chocolate Buttercream Frosting

  • 6 tablespoons butter, softened
  • 2 2⁄3 cups confectioners' sugar
  • 1⁄2 cup cocoa
  • 1⁄3 cup milk
  • 1 1⁄2 teaspoons vanilla

Directions

Place butter in a bowl and beat until creamy. Add powdered sugar and cocoa and beat on low speed.

Stir in milk a tablespoon or so at a time, stirring after each addition.

Add vanilla.

If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar

Spread on cooled cake or other items needingfrosting.