Homemade White Cake Mix can be thrown together in no time! Use the mix right away or make it in advance and simply store it in your refrigerator until you’re ready to bake. Homemade white cake at your fingertips!
Did you know cake mix can easily be made at home? There was actually a point in my life where I was so brainwashed into thinking boxed cake mix or brownie mix was the only way. It is not. And if you’re like me and find comfort in knowing what ingredients are going into your food you’re cooking and delicious baked goodies, well my friends — this is your jam.
You may recall that I’ve already made a homemade yellow cake mix and a chocolate cake mix from scratch. Both are easy and will yield a perfectly moist cake, fit for any celebration. It was only a matter of time before I busted out a homemade white cake version. I’ll be sharing that recipe along with a fab frosting tomorrow.
However if for whatever reason you’re needing the recipe asap, then just email me through the contact form at the top of this page and I’ll send it right on over to you.
To Make This Homemade White Cake Mix You Will Need:
- cake flour (see recipe card notes for substituting all-purpose flour)
- baking powder
- fien salt (seas salt or Himalayan)
- unsalted butter
In a large mixing bowl, tossing the 2¾ cups of cake flour. If substituting all-purpose flour, you will only need 2½ cups. To the flour, add 1 and 1/2 cups sugar, 1 tablespoon plus 1 teaspoon baking powder and 1 teaspoon fine salt. Then grab your whisk and stir to combine.
What Is the Best Way to Dry Measure Flour?
Give the flour a quick stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a knife.
Now is when you can add in the 1/4 cup (or half a stick) of softened unsalted butter.
Use a pastry cutter (or a couple of knives or a fork will do) and cut the butter into the flour. Keep going until the butter is no longer detectable in the dry ingredients and it’s a super fine crumb.
That. Is. It. Seriously, how long did that take? 5 minutes, tops. And I bet you had all the ingredients already in your pantry.
Store the cake mix in an airtight jar if you’re storing it for a longer period of time. If you plan to make the cake in a few days, I suggest using a large, gallon-size ziplock baggie. Personally, I just wouldn’t store it in a baggie for any long term storage needs. But that’s me.
For the full white cake recipe and baking instructions click here!
Give Homemade Cake Mix As A Gift:
If you want to give homemade chocolate cake mix as a gift, omit the butter and store all the dry ingredients in a glass jar with a tight fitting lid. Write out the remaining ingredients (include the butter!) and then recipe instructions (start by creaming the butter, vanilla, eggs and adding the dry ingredients, water, oil etc.) out onto a note card and tie it around the jar with string.
Make The Cake:
The recipe for making the cake is below, however if you want to see a step-by-step for the cake and frosting, click here!
Other Homemade Cake Mixes:
Enjoy! And if you give this Homemade White Cake Mix recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade White Cake Mix
- 2¾ cups cake flour, see notes
- 1½ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine salt, sea salt or himalayan
- 4 tablespoons softened unsalted butter
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Then use a pastry blender to cut the butter into the dry ingredients. Blend until the butter is not longer detectable and the mix is a fine crumb.
- Store in an airtight container and refrigerate until ready to use.
Can you Substitute cake flour for all-purpose?Yes! If using all-purpose flour instead of cake flour, you will only need 2½ cups all-purpose flour. However the cakes crumb/texture will be different.
Nutritional Value Is for the Entire Cake Mix.For the remaining ingredients for making white cake click here.
Easy Homemade White Cake with White Buttercream Frosting
- 1 recipe homemade white cake mix
- 1 cup whole milk
- 2/3 cup grapeseed oil
- 2 teaspoons vanilla extract
- 4 egg whites
- white buttercream frosting
- In the bowl of your stand mixer, fitted with the paddle attachment; add the cake mix, milk, oil and vanilla extract. Mix on low speed until combined. Then add in the egg whites and mix until incorporated.
- Divide the cake batter amongst pans, tap each pan on the counter before sliding into your preheated 350° oven for 25 minutes or until a cake tester comes out with only a few crumbs attached.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edges of each cake before removing the cake and transferring to a cooling rack. Cool completely before frosting.
- Place one cake onto a cake stand or plate. Top with half of the frosting and spread evenly to the edges of the cake. Place the second layer on top and repeat with the frosting.
- Top with sprinkles, candles, a banner or whatever your heart desires.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
How long could you store this in a cupboard though?
You would have to leave out the butter to store it in the cupboard. If in an airtight container, I would assume a couple months, but you will have to remember to blend in the butter before making the cake.
And then what do you add in order to make the actual cake? Eggs, oil? How much/many?
Here’s the link, Amy! http://www.simplyscratch.com/2017/09/homemade-white-cake-vanilla-buttercream-frosting.html
What is the rest of the cake ingredients and what temp to bake it at?
Hi Carol! I apologize, I though I included the link in the post. Here it is: http://www.simplyscratch.com/2017/09/homemade-white-cake-vanilla-buttercream-frosting.html Sorry for the inconvenience!
How much cake mix does this yield? The same amount as in a box or more?
How much cake mix does this recipe make? A regular box, less, or more?
Hi Camryn! It may be a little more than a box (weight wise) but will yield a 9-inch two layer cake.
I need a white cake mix recipe ASAP
How much homemade cake mix would be equivalent to 2 (15.25 oz) boxes of White cake mix?
Personally I would just double the recipe, but you could weigh it out on a scale if you need precise weights for what you’re making.
For those of us watching their weight, is their any reason granulated Splenda could not be substituted 1:1 for the sugar?
Hi. Thank you so much. Can this be sold? I’m planning to start a small business wherein I can sell pre-mix for newbies. How long is the shelf life of this pre-mix ingredients?
I made this cake for my grand-nephew BD and everyone loved it. Do you have a recipe for a chocolate too?
I’m so glad. And yes, I do! Here are the links. Mix: https://www.simplyscratch.com/2016/09/homemade-chocolate-cake-mix.html Cake Instructions: https://www.simplyscratch.com/2016/09/homemade-chocolate-cake-with-chocolate-almond-frosting.html
The sugar amount was wayyy too high imo. It is almost 50/50 ratio…
Followed recipe as printed… for two layer cake…
But bottoms were “soggy” (yes I lined pans…). Checked it @ 25 mins and left it 5 mins longer
Feel it is because …too much fat…butter in mix then oil….for two layer cakes
Read it many times over and did not find instructions to use only one fat
Hi Hazel! Unfortunately, without being in the kitchen with you, it’s hard to say what went wrong and why. This recipe has been successfully made by myself and others, so it could be something like accuracy of oven temperature or an error when measuring ingredients. All of my cake mixes/recipes call for similar measurements so this has been tested thoroughly. Thank you for taking the time to make this recipe!
Hi, what about mixing the butter in using a food processor instead of the pastry blender? I’m getting arthritis in my hands which makes the pastry blender difficult to use sometimes. Thanks!
Just made this as my first scratch cake and loved it! Can I make this mix and store in the freezer? instead of the fridge ? Thinking this could prolong its life….
Hi Anel! I don’t see why not. 🙂
I am having so many problems now with this mix. This yields a lot more tan a cake mix. A box cake mix has 432 grams. This recipe has 780 grams in total. When I use the whole 780grams to make recipes that start with a box cake mix they all break :(. When I weigh out the 432 grams it works perfect but end up with 348grams of white cake mix that I never use. How would you recommend breaking down this recipe to have the exact measure of 432grams of box cake mix without having the 348grams of leftovers that never get used ?
You have no idea how much of help this would be to me…. Thank You!
Hi Anel! I’m sorry to hear that. The weight is different because of the butter. And I’m curious what your making that the cake breaks. The cakes break when removing them? Sorry, I’m just trying to get a mental picture. Unfortunately, I’m not sure how to break it down for you 🙁 However, if it was me, I would store the leftover mix in the fridge and if you’re making the mix as often as you mention, I would just add to it until I got enough for another cake or two.
so if I have a recipe that call for a dry cake mix, can this be substituted, or because of the butter mixed in, is it not an accurate substitution?
Hi Amy! I would think you could. I suppose it would depend on what your making with the mix.
Thank you so much for taking the time to put together this cake mix recipe. I own a bakery and have been using this as a base for my various cakes (Italian cream, Carrot, Key Lime, Coconut Cream, etc.). I had clients telling me, however, that the cakes seemed drier than normal. I got together several of my best white cake recipes and compared the flour, sugar, fat, liquid, salt, and leavening ratios with this recipe. I have found that if I modify it as follows, it works much better and is moist and not dry. Add an extra 1/4 c. sugar. Use 6 egg whites instead of 4. Add a bit more extract. No more dry cakes! I have already developed many modifications for this cake using this basic recipe. I am happy to share them.
I found your recipe this morning and made the white cake I had very ripe pears so I added them to your recipe. The cake turned out beautifully. I would include a picture, although I could not find a way to post that.
The cake is awesome, thank you.
Just made the White cake mix! I might save it to use with a can of orange Fanta. As a new take on an old recipe.
Where’s the rest of the recipe to prepare it for baking?
Hi Becky! The recipe is linked both in the post and recipe printable. But here is the direct link! Enjoy! https://www.simplyscratch.com/homemade-white-cake-vanilla-buttercream-frosting/
If we omit the butter, can i use this recipe for the cake mix plus all of the other ingredients for a different cake?