Homemade Yellow Cake Mix (Bag it for Later or Use it Now)

Instead of me linking to a post where I used this recipe I thought I could actually make a post just for the recipe and you don't have to weed through all my words (ok maybe a few) to get to the recipe.  I found this amazing recipe for Homemade Yellow Cake Mix on Chickens in the Road.  I don't make it up and have it set aside (because that would be being prepared) BUT you can and keep in an airtight bag for MONTHS!

How to make Homemade Yellow Cake Mix:

(This is the standard size mix for recipes calling for an 18.25 ounce mix.)
2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!

To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix:
Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).

Or to make a basic yellow cake, use the following instructions.
Cake mix directions:.
1 recipe Homemade Yellow Cake Mix
3/4 cup water
1 teaspoons vanilla
1/2 cup butter, softened
3 eggs

Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick).

8″ or 9″ cake rounds — 20-25 minutes
13 x 9 pan — 35-40 minutes
cupcakes — 12-15 minutes
tube/bundt pan — 45-50 minutes

This has become my go to for all my baking!

I get more compliments on my cupcakes and cakes then every before!