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Vanilla Cake Mix (4 Ingredients!)

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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!

Simple vanilla cake mix in jar.

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!

Cake spatula scooping up piece of vanilla cake.

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.

Whisking together ingredients to make basic vanilla cake mix.

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.

Making vanilla cake mix cake and pouring batter into cake pan.

Expert Tips

  • 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.
Basic cake mix in glass jar.

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.

Slice of vanilla cake made with basic cake mix.

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.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Vanilla cake mix in glass mason jar.

Vanilla Cake Mix

Samantha Pickthall
This 4-ingredient Vanilla Cake Mix can be conveniently stored in your pantry ready for whenever you need a delicious 8-inch single layer vanilla cake for your favorite frosting!
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 serves
Calories 270 kcal

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.

Notes

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 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 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.

Nutrition

Calories: 270kcalCarbohydrates: 38gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 44mgSodium: 171mgPotassium: 178mgFiber: 1gSugar: 20gVitamin A: 96IUCalcium: 82mgIron: 1mg
Tried this recipe? Let us know how it was!
5 from 1 vote (1 rating without comment)

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