white cake mix  horizontal compressor
Print Add to Collection

Homemade White Cake Mix

Easy, homemade white cake mix has buttermilk powder for an extra rich texture. It's easy to make and stays fresh on the pantry shelf for months. This recipe makes 2 batches of cake mix - measure 5 cups per cake.
Course Pantry Basics
Cuisine Amercian Heritage
Prep Time 5 minutes
Total Time 5 minutes
Servings 24 servings
Calories 243kcal
Author Marye Audet-White


  • 5 cups all purpose flour
  • 4 cups vanilla sugar or use plain sugar and add a vanilla bean to the bag of mix - remove before using
  • 1 cup buttermilk powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt


  • Blend sugar in the blender for about 30 seconds to 1 minute.
  • Mix all ingredients together.
  • Seal in an airtight container for up to 3 months (I've had it longer and it's fine)

To Use

  • Measure 5 cups of cake mix into the bowl of a mixer.
  • Add 1-1/4 cups water, 1/2 cup light vegetable oil (I use peanut oil since we don't have allergies), 2 teaspoons clear vanilla, and 4 egg whites (about 2/3 cup).
  • Beat on low for 1 minute.
  • Switch to high and beat for 2 minutes.
  • Spoon into a greased and floured pan of choice and bake at 350F according to the chart below.
  • Baking Time : 
    Cupcakes — 12-15 minutes
    8″ or 9″ cake rounds — 20-25 minutes.
    13 x 9 pan — 35-40 minutes
    Bundt pan — 45-50 minutes


Nutritional information is for the cake mix only... not the additional ingredient needed for making a cake.


Calories: 243kcal | Carbohydrates: 55g | Protein: 4g | Cholesterol: 3mg | Sodium: 169mg | Potassium: 141mg | Sugar: 35g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 1.3mg