Yellow Cake Mix

I have spent many an happy hour surfing this site. However I come across yellow cake mix all the time as an ingredient. We, in Australia, do no have yellow cake mix. Can you substitute vanilla cake mix or can anyone tell me how to make it from scratch? Rosemarie

A yellow cake mix is just a cake made using the whole egg as opposed to using just the whites in a white cake mix.

Yellow Cake Made from Scratch

“Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire.”
Original recipe yield: 1 - 9x13 inch cake.


* 2 cups all-purpose flour
* 1 1/2 cups white sugar
* 1/2 cup shortening
* 1 cup milk
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon vanilla extract
* 3 eggs


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
  2. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.

Yellow Cake

2 sticks unsalted butter
6 egg yokes, well beaten
1 1/2 cups milk
(Milk, butter, and eggs should be at room temperature)
4 cups cake flour, sifted
4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla

Preheat oven to 350 degrees.

In a large bowl sift together flour, salt, and baking powder; set aside. Butter and flour 2- 8-inch cake pans and set aside.

Cream butter until fluffy; add sugar gradually and beat until fluffy. Add egg yolks and vanilla, beat until well combined. Add flour mixture to the butter mixture, alternating with the milk and stir until smooth.

Pour the batter into cake pans two thirds full and bake for 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes and remove to wire racks.

Boiled Frosting

1 1/2 cups sugar
1/3 cup cold water
2 egg whites
1/4 teaspoon of cream of tartar
1 teaspoon vanilla

In the top part of a double boiler, add sugar, cold water, egg whites and cream of tartar; beat for 30 seconds with electric beater. Place the pan or bowl over boiling water. (Don’t let the pan or bowl touch the water.) Beat constantly with the mixer on high for 7 minutes or until frosting develops stiff peaks. Remove frosting from the heat and add vanilla. Beat for another 2 minutes or until frosting spreads easily.

Yellow Cake Mix

1 7/8 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 cup vegetable shortening

Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in a sealed plastic bag at room temperature. Makes 1 package mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.

TO USE: Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 teaspoons vanilla extract. Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat. Add 2 eggs; beat 1 minute more (2 minutes by hand). Grease and dust with flour your choice of pan(s); spread batter evenly in pans. Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean; bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean. Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.

As Usual Kitchen Witch has come to the rescue! One thing though, in the recipes which I have seen you get statements like “top with 1 cup yellow cake mix” does this mean the dry mix or the mix completed.

Rosemarie - if the cake has a crumb-type topping, then it is the dry cake mix. Many recipes call for you to “reserve” an amount of the mix so that you can sprinkle on top.

If it is a filled cake - usually it takes more than 1 c. of batter (the dry mix including any eggs, flavoring and liquid) - pouring half in the pan, placing the filling on top and covering with remaining batter.

So I would say - since it says 1 c. cake mix - it would be the dry mix.

Kitchen Witch

Unless you are making a “marble” cake, the reserved 1 cup of cake mix would include the eggs, shortening, milk, etc., and then you add your cocoa to make the chocolate batter.

Usually the recipe will say “reserve 1 cup of cake BATTER” when they mean the cake mix, eggs, milk, etc…

Thank you both. I thought that might be the case. Will give it a go and let you know.

Thanks again