Vanilla Cake Mix (4 Ingredients!)
You’ll love the simplicity of making with this 4 ingredient Vanilla Cake Mix Recipe! Keep it stored in your pantry to make a perfect 8-inch single layer vanilla cake when you need one! Ideal for any occasion, it promises a delicious foundation for your creative toppings!
Vanilla Cake Mix Recipe
This vanilla cake mix recipe is a versatile staple for any home baker’s repertoire, offering a foolproof base for an exquisite 8-inch single layer vanilla cake.
Crafted for convenience, the simplicity of combining just a few ingredients guarantees a moist, fluffy vanilla cake every time, allowing you to add your personal touch through add-ins or toppings.
From birthday celebrations to casual gatherings, the timeless charm of a vanilla cake made from this basic cake mix will be a hit.
Pair it with a simple icing or a decadent cream cheese frosting!
How to Make Vanilla Cake Mix (with photos)
A full and detailed recipe card is at the bottom of this post.
Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, and sugar to create your cake mix. Ensure it’s thoroughly combined for an even rise.
Transfer to Container: Transfer the mixed dry ingredients into a sealable container, such as a 32 oz mason jar, for easy storage. Secure the lid to keep it fresh. Attach a tag to the jar detailing the additional ingredients and baking instructions needed to prepare the cake.
Combine Wet Ingredients: In a large mixing bowl, add the milk, eggs, oil and vanilla. Whisk until well combined and eggs are beaten through.
Add Cake Mix: Sprinkle over the prepared cake mix. Using electric beaters, beat on low-medium speed until incorporated, do not over-beat. Pour the batter into the prepared cake pan.
Bake: Bake for 30-35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs attached. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cooled, you can add your choice of frosting.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Seal Tightly: Store your cake mix in an airtight container or glass jar to prevent moisture from getting in, which can cause the mix to clump or spoil.
- Label Clearly: Mark the container with the cake mix’s name and the date it was made. Consider adding the additional wet ingredients and baking instructions to the label or tag for convenience.
- Keep Cool and Dry: Store this basic cake mix in a cool, dry place to extend its shelf life. Pantry shelves away from the oven or any heat source are ideal.
- Check for Freshness: Before using the mix, especially if it’s been stored for a while, give it a quick check for any off smells or discoloration that might indicate spoilage.
- Avoid Over-mixing: Once the combined liquids are added to the dry cake mix, mix until it’s just incorporated, as it can lead to a tough cake.
What do you add to vanilla cake mix?
Turn this basic cake mix into a delicious vanilla cake by adding the oil, milk, eggs and vanilla. Customizations can include incorporating frozen berries, chocolate chips, or nuts to the batter.
Can I add flavors to this vanilla cake mix?
Yes, you can add citrus zest, extracts, or spices to the batter to customize the flavor.
Can I use this recipe for vanilla cupcakes?
Absolutely! Simply fill a muffin baking pan lined with liners and drop in the cake batter. This should make between 10-12 regular cupcakes. Adjust the baking time to 18-20 minutes for cupcakes until a toothpick inserted comes out clean.
How long does vanilla cake mix last?
Ensure your basic cake mix is dry before storing. Best used within 3-6 months. Check for spoilage or pests before use.
What frosting pairs well with this vanilla cake mix?
This cake is versatile and pairs well with buttercream, cream cheese frosting, or a simple icing glaze, depending on your preference.
Storage Instructions
How To Store Dry Cake Mix
Glass Jars: Store in a clean, dry glass jar with a tight lid. Label with basic vanilla cake mix and the storage date. Store in the pantry away from sunlight.
Tupperware Containers: Store airtight plastic containers and label them clearly with the name and date and store in the pantry.
Zip Lock Bags: Ensure bags are sealed tightly, removing as much air as possible. Label with type and date; can be laid flat for space-saving storage.
How To Store Finished Vanilla Cake
Store Finished Cake: In an airtight container at room temperature for 3 to 4 days. Or in the fridge for up to 5 days.
Freeze Finished Cake: Wrap individual slices in cling film and then in foil and freeze for up to 3 months. Defrost at room temperature.
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Vanilla Cake Mix
Ingredients
Cake Mix Dry Ingredients
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar, golden or white
Wet Ingredients to Bake
- 3/4 cup whole milk
- 2 large eggs, at room temperature
- 1/3 cup extra virgin olive oil
- 2 tsp vanilla extract
Instructions
Vanilla Cake Mix
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, and sugar to create your cake mix. Ensure it's thoroughly combined for an even rise.
- Transfer to Container: Transfer the mixed dry ingredients into a sealable container, such as a 32 oz mason jar, for easy storage. Secure the lid to keep it fresh. Attach a tag to the jar detailing the additional ingredients and baking instructions needed to prepare the cake.
To Bake the Cake
- Preheat Oven: Preheat your oven to 350°F (180°C). Prepare a round 8-inch baking pan by greasing it thoroughly.
- Cake Pan Prep: Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, add the milk, eggs, oil and vanilla. Whisk until well combined and eggs are beaten through.
- Add Cake Mix: Sprinkle over the prepared cake mix. Using electric beaters, beat on low-medium speed until incorporated, do not over-beat.
- Transfer Batter: Pour the batter into the prepared cake pan, evenly spreading out the top.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs attached.
- Cooling: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cooled, you can add your choice of frosting.
- Frosting Options: Cream Cheese Frosting, Pineapple Icing.
Notes
- Glass Jars: Store in a clean, dry glass jar with a tight lid. Label with basic vanilla cake mix and the storage date. Store in the pantry away from sunlight.
Tupperware Containers: Store airtight plastic containers and label clearly with the name and date and store in the pantry.
- Zip Lock Bags: Ensure bags are sealed tightly, removing as much air as possible. Label with type and date; can be laid flat for space-saving storage.
- Store Finished Cake: In an airtight container at room temperature for 3 to 4 days. Or in the fridge for up to 5 days.
- Freeze Finished Cake: Wrap individual slices in cling film and then in foil and freeze for up to 3 months. Defrost at room temperature.