There is something deeply satisfying about making a cake from scratch: measuring, mixing, and baking a cake mix you prepared yourself. If you’re over store-bought mixes that often contain additives and artificial flavors, making your own homemade cake mix is a simple, affordable way to enjoy better flavor and control every ingredient.
I like to keep a jar of this homemade cake mix on hand for unexpected guests or when the family wants a quick treat. It’s quick to prepare, economical, and versatile — you can use it for sheet cakes, Bundt cakes, or cupcakes.
This post explains the ingredients, step-by-step instructions, useful variations, storage tips, and practical equipment recommendations so you can start making and storing your own cake mix with confidence.
🥘 Ingredients
- All-purpose flour (sieved)
- Baking powder
- Cocoa powder (optional for chocolate mix)
- Cinnamon (use Ceylon if available)
- Vanilla sugar (or granulated sugar with vanilla seeds or extract)
See the recipe card below for exact quantities. If you omit cocoa, this mix becomes a white or yellow cake base depending on the wet ingredients you add later.
About high-quality cocoa
Good cocoa powder makes a noticeable difference in flavor. Choose a high-quality variety for rich chocolate notes and less bitterness. Some premium cocoa powders also offer a cleaner aroma and deeper color, improving both taste and appearance of your baked goods.
🔪 Instructions
1. Sift the flour into a large mixing bowl to remove lumps and aerate the flour.
2. Add the baking powder, cocoa (if using), cinnamon, and vanilla sugar. Stir thoroughly with a wooden spoon until the dry ingredients are evenly combined.
3. Transfer the finished dry mix to a clean mason jar or a sealable plastic bag. Label the container with the name and date, then store in a cool, dark place.
When you’re ready to bake, combine the dry mix with wet ingredients to make a cake batter — details are in the recipe notes below.
To turn the dry mix into a cake, whisk together four eggs, 1 cup of milk (or non-dairy alternative), and 1/2 cup vegetable oil. Add two teaspoons of rum, juice, or extra milk for a touch of flavor and moisture if desired. Fold in up to 3/4 cup total of chocolate chips, chopped nuts, or dried fruit for texture and extra flavor.
🥜 Variations
This base mix is flexible. For a white or yellow cake, omit the cocoa powder. For a spiced cake, increase the cinnamon and add a pinch of nutmeg or cardamom. Stir in nuts, shredded coconut, dried fruit, or chocolate chips at the time of baking. You can also split the dry mix and add espresso powder or orange zest for different flavor profiles.
🍽 Equipment
- Mason jars or sealable plastic bags
- Mixing bowl
- Wooden spoon
- Close-meshed sieve
💭 Storage & Top tip
Airtight storage keeps your dry mix fresh. Vacuum-sealed bags are ideal for long-term storage because they prevent humidity and preserve aromas. If you don’t have a vacuum sealer, mason jars are a great alternative; just choose an appropriate size. Zip-top bags work well for shorter-term storage—press out as much air as possible before sealing.
When using stored mixes, sift the contents before baking to re-aerate and break up any clumps. Always label containers with the date so you can use older batches first. If you prepare multiple batches at once, double-check each container so no ingredient is accidentally left out.
🙋🏻 FAQ
This homemade mix uses all-purpose flour, baking powder, cocoa (optional), cinnamon, and vanilla sugar. It’s a simple combination of pantry staples that produces a reliable cake base.
Boxed mixes sometimes include stabilizers, emulsifiers, and enriched flours. Homemade mix contains straightforward ingredients you recognize and can adjust to taste or dietary needs.
Use sifted flour, don’t overmix the batter, and consider adding an extra egg for lift. Adding wet ingredients gradually and folding gently helps retain air for a lighter crumb.
Other Recipes for You to Try
- Three Ways to Make Vanilla Sugar at Home
- How to Make Homemade Advocaat (Egg Liqueur)
- Homemade Vanilla Whipped Cream with a Splash of Vodka
- No-Bake Lemon Cheesecake with Blueberry Sauce
- The Perfect Blueberry Topping for Cheesecake
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⛑️ Food Safety
- Wash hands, utensils, and work surfaces before preparing food.
- Use clean jars, bowls, and utensils to avoid contamination.
- Keep raw eggs, raw flour, and unbaked batter away from ready-to-eat foods.
- Do not taste raw batter that contains raw eggs or raw flour.
- Keep perishable ingredients chilled until you use them.
- Do not leave perishable foods at room temperature for more than two hours (one hour above 90 °F / 32 °C).
- Refrigerate leftovers promptly in airtight containers.
If you try this mix, rate the recipe and leave feedback — and don’t forget to label your jars with the date so your mixes stay fresh and organized.
Homemade Cake Mix
Equipment
- Mason jar (or zip-top bag)
- Mixing bowl
- Wooden spoon
- Close-meshed sieve
Ingredients
- 2 ½ cups all-purpose flour, sieved
- ¾ tbsp baking powder
- 2 tsp cocoa powder (optional)
- 1 tbsp cinnamon
- 2 tsp vanilla sugar
Instructions
- Sift 2 ½ cups of all-purpose flour into a mixing bowl.
- Add ¾ tbsp baking powder, 2 tsp cocoa (if using), 1 tbsp cinnamon, and 2 tsp vanilla sugar; mix well with a wooden spoon.
- Pack the dry mix into a jar or sealed bag, label with the date, and store in a cool, dark place.
Notes
To bake a cake from this mix: whisk together four eggs, 1 cup milk (or milk alternative), and ½ cup vegetable oil. Stir the wet ingredients into the dry mix until just combined. Fold in up to ¾ cup of mix-ins such as chocolate chips or dried fruit if desired. Pour into a prepared pan and bake until a skewer comes out clean.