This homemade cake mix makes using store-bought mixes unnecessary. Quick, simple, and tasty. The best part is that you choose the ingredients!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 1 (9×13-inch) cake |
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 ½ cups white sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup shortening
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- For a Yellow Cake: Sift together flour, sugar, baking powder, and salt in a large bowl. Cut in shortening until mixture resembles fine crumbs. Add milk, eggs, and vanilla. Beat with an electric mixer on low speed for 1 minute, then on high for 2 minutes, scraping the bowl frequently. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Prepare as for the yellow cake, except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
- Add 1/4 cup cocoa powder to the sifted flour mixture in the yellow cake recipe.
- Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the sifted flour mixture in the yellow cake recipe.
- Melt 1/2 cup butter in the bottom of a 9×13-inch baking dish. Stir 2/3 cup brown sugar into melted butter. Arrange pineapple slices in the dish. Top with yellow cake batter. Bake in the preheated oven for 30 to 35 minutes, cool for 5 minutes, and invert onto a platter to serve.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 138 mg |
| Sugars | 13 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made the pineapple variation and came out delicious. Very high and moist.
I love the recipe and I am gonna go to it as much as I can. It’s super easy and very yummy and better than any brand off the shelf. I was truly impressed with the recipe and the flavors were very good. Great recipe I would highly recommend it
Yes created it into a peach turn over
The texture and consistency was excellent! I used olive oil and a little water instead of shortening. My family and I loved the dessert I made with this. However, it needed more flavor. I was going to use a store-bought box mix and there are more chemicals and flavoring in there (not healthy, I know, but a rare “treat”) When I make this again I will be using butter. I use butter in most of my scratch baking and there is a huge difference in flavor. Thank you for sharing this recipe!
Absolutely awesome !!!! Have made this several times works good with store bought egg whites very easy to make try subbing other flavors instead of the vanilla we like strawberry with a little red food coloring added
Cake batter waffles! I was in a hurry and made it as is this time, even though I usually make my own adjustments. It’s a good thing I did, for what I was making. We waffled the yellow cake recipe as a test run, and it was amazing! The waffles were crispy on the outside and fluffy inside. I read reviews afterwards and saw some were adding extra sugar. Wow! I had actually considered cutting the sugar next time. I can’t wait to try it again, with a few tweaks and some of the variations.
I reduced the sugar. I always reduce the sugar, however this is not the type of recipe where you want to do that. I can really taste the flour and the baking soda now. I’ll know better next time.
It was very excellent. My 11 year old daughter made the pineapple upside down cake and we both love it. We used pineapple chunks instead of the rings and it tasted absolutely marvelous and we plan on making it again very soon! It has rich, delicious flavors that melt into your mouth and it was the best pineapple upside down cake I have ever tasted! I definitely recommend this recipe as it is very exquisite and divine.
I am not sure if this should be a 3 or 4 star. It is a great recipe as far as easy (and everything tastes better than a box). But I think butter would greatly improve the flavor. Also, while we got good cupcakes from this, I am pretty sure next time I will use the standard cake method or creaming the butter and sugar, then alternating wet and dry ingredients. I do love that this is from scratch (a real recipe) and I like the variations.
This recipe yields a perfect cake. It’s as firm as a box mix & simply delicious. I followed the suggestions of using oil instead of shortening & the additional milk. I also added a heaping dollop of sour cream. I’ll be using this recipe for a long time.
I needed a cake mix to make a pineapple upside down cake so decided to try this. I used butter instead of shortening and a mix of coconut milk and pineapple juice for the liquid. I had extra batter so I used a couple of small individual size loaf pans. I chose this out of the numerous recipes I searched because it called for less sugar. Even so I believe next time I will cut the amount of sugar. The mix was excellent for the pineapple upside down cake and the extra cake was great. The plain cake with no icing would be perfect with berries or fruit and cream. I will keep this recipe handy to use instead of box mixes.
I used macadamia milk instead and it was moist and delicious
I’m eating my cake now. Easy and didn’t have to shop .Everything I need to make the cake was all here .It is sooooooooooooooooooooooooo good.Thank you
In the past I always have used a cake mix because I live in a city at 3000 feet and could not get cake recipes to work. I was very impressed with this yellow cake recipe. I added the package of pudding mix, used cake flour, used 3 eggs and oil, and increased the milk to 1 1/2 cups, as others suggested. The cake rose beautifully and tasted great.
easy and delicious. added an extra egg and a little almond extract yummy!!
I made the vanilla cake and it was delicious! I loved how light it was, I did use oil instead of shortening/ Also frosted it with a from scratch frosting everyone loved it!
Great basic recipe! I then made the chocolate cake with these tweaks Used 1 C flour & 3 Tbls of cornstarch, Used 1 C sugar, sub-ed oil for the shortening, 1 1/4 Tea b. powder, 1/4 tea baking soda, added 1/4 C fresh coffee, i did whip the egg white & used almost 1/2 C cocoa. with buttercream frosting was divine!
I made it as is, Except that I used oil instead of shortening and sifted dry ingredients. The cake is a little dense, but the taste is delicious. I would not add anymore sugar and next time I will add the additional 1/2 cup of milk so the cake won’t be as dense.
I used oil instead of butter. But it came out very dense. Tasted OK. But not a keeper
I love that this recipe is so easy to follow and there were so many option to adapt and customize it. I will be going back to this recipe again and again.
was soooooooooooooooo good