Use this homemade recipe in place of a low-sugar store-bought cake mix. Saves money, tastes great, and is easy to make. Replaces 6 low-sugar cake mix boxes. Store bags of cake mix in the pantry for 1 month or in the freezer for 3 months.


Recipe Summary

15 mins
15 mins
6 bags cake mix


Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut butter blend into sugar blend with a hand mixer in a very large bowl until it looks like coarse crumbs.

  • Combine cake flour, buttermilk powder, baking powder, salt, and baking soda in another large bowl. Add flour mixture to the butter-sugar mixture. Separate cake mix into 6 large zip-top bags.

Cook's Notes:

Baking Instructions: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour cake pan(s) of choice (see below). Combine 1 bag of cake mix with 3/4 cup milk, 2 large eggs, and 1/4 teaspoon vanilla extract. Mix until fully combined. Transfer into the prepared baking pan(s). Bake in the preheated oven until a toothpick inserted into the center comes out clean (see below for times). Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

For a 9x13-inch pan, bake for 35 to 38 minutes. For two 8-inch round pans, bake for 35 to 38 minutes. For two 9-inch round pans, bake for 30 to 33 minutes. For a fluted tube pan (such as Bundt(R)), bake for 45 to 50 minutes. If using dark metal pans, lower oven temperature to 325 degrees F (165 degrees C).

Cake Variations: For a white cake, omit the egg yolks and only add the whites. For a spice cake, add 1 tablespoon ground cinnamon and 1 teaspoon pumpkin pie spice. For a chocolate cake, add 3/4 cup cocoa powder and 2 tablespoons melted unsalted butter.

Nutrition Facts

222 calories; protein 2.7g; carbohydrates 29.3g; fat 9.2g; cholesterol 3mg; sodium 527.9mg. Full Nutrition