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Homemade White Cake Mix

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Store-bought cake mixes are a thing of the past~ this Homemade White Cake Mix can be thrown together in literally no time and can be used right away or made in advance and stored in your refrigerator until your ready to bake. Homemade white cake at your fingertips! Yields 1 (2 layer cake) or 24 cupcakes.
Course Desserts & Sweet Treats
Cuisine American-Italian
Keyword cake mix, cake mix from scratch, homemade, how to, white cake
Prep Time 5 mins
Total Time 5 mins
Servings 1 recipe
Calories 2806
Author Laurie McNamara


  • cups cake flour see notes
  • 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.


Serving: 1recipe | Calories: 2806kcal | Carbohydrates: 553g | Protein: 42g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 4038mg | Potassium: 367mg | Fiber: 8g | Sugar: 300g | Vitamin A: 1406IU | Calcium: 1010mg | Iron: 5mg