Home
Recipes
Labels
Shop
Cookbooks
Newsletter
Podcast

Follow me on social:

Base Cake Mix With 20 Variations

thisoldbaker

This versatile base cake mix can be easily adapted to create a variety of cake flavors by adding different ingredients like vanilla, chocolate, or fruit. It's perfect for bakers who want to experiment with flavors while keeping the baking process simple and efficient.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

Jump to Recipe Print Recipe
Pin
Base Cake Mix

Bulk Cake Mix is the unsung hero of scratch baking. While boxed cake mixes from the store are convenient, having your own large-batch homemade version in the pantry takes that convenience to another level. It’s economical, customizable, and endlessly versatile, giving you the freedom to whip up cakes, cupcakes, and desserts without ever running to the store. Think of it as your baking safety net—a jar of ready-to-go mix that bends to your creativity and flavor cravings.

Why Bulk Cake Mix Belongs in Your Pantry

Having a jar (or two) of Bulk Cake Mix tucked away means you’re never more than a few minutes from dessert. Busy weeknight? Birthday surprise? Unexpected guests? All you need to do is scoop out what you need, add the wet ingredients, and bake. It simplifies scratch baking into a two-step process while keeping the wholesome flavor and texture of homemade.

Beyond convenience, bulk mixing saves money. Instead of buying multiple boxed mixes, you’re investing once in basic pantry staples—flour, sugar, leavening, and shortening—that combine into a large batch capable of producing multiple cakes. It’s budget-friendly and eliminates wasteful packaging, making it a win for both your wallet and your pantry shelves.

Endless Variety with One Base

The beauty of Bulk Cake Mix is that it isn’t locked into just one flavor. It’s a neutral, versatile base that can be transformed into countless cakes and desserts with just a few tweaks. Here are some ways you can customize:

  • Vanilla Cake: Add vanilla extract, a splash of milk, and eggs for a timeless classic.
  • Chocolate Cake: Stir in cocoa powder or melted chocolate for rich decadence.
  • Lemon Cake: Zest and juice fresh lemons or add lemon extract for a citrus burst.
  • Spice Cake: Blend in cinnamon, nutmeg, cloves, and ginger for cozy, warm flavors.
  • Funfetti: Fold in sprinkles for a party-ready treat.

That’s just the start—this one mix can morph into snack cakes, layered birthday cakes, bundt cakes, or even bars. The possibilities are only limited by your imagination.

Customizing to Dietary Needs

Another perk of Bulk Cake Mix is the ability to tailor it to dietary preferences. If your family prefers less sugar, you can scale back the sweetness. Want to go dairy-free? Use a plant-based shortening. Need gluten-free? Swap in a high-quality gluten-free flour blend. Unlike store-bought mixes, you’re in control of the ingredients, which means fewer additives and more peace of mind.

Perfect for Pantry Mixes and Jar Gifts

Bulk Cake Mix is the perfect foundation for building pantry-ready jar mixes or giftable mason jars. Pre-measure single-cake portions into quart jars, then add a cute label and baking instructions. Suddenly you have:

  • Emergency dessert jars for your own pantry.
  • Homemade gifts for holidays, birthdays, or hostess thank-yous.
  • Meal prep desserts ready to go alongside freezer meals.

Add flair with decorative tags or chalkboard-style labels, and you’ve turned simple baking mix into something special and shareable.

Bulk Cake Mix in Everyday Life

Let’s be honest—life gets busy. Having a bulk mix ready to go means you can say yes to spontaneous baking without stress. Maybe the kids want cupcakes on a rainy afternoon, or you remember at 8 pm that you promised to bring dessert to a gathering tomorrow. Bulk Cake Mix has your back. It transforms what could be a hassle into something effortless and fun.

It’s also great for experimenting. Want to try swirling jam through a cake batter? Testing out a new frosting recipe? Your base mix makes those experiments easy and low-risk because you always have more mix on hand.

Freezer-Friendly and Meal Prep Approved

Bulk Cake Mix isn’t just about what’s in your jar—it’s about what you can do ahead of time. Once baked, many cakes freeze beautifully. Bake a sheet cake, let it cool, cut into portions, and freeze for quick desserts later. Cupcakes also freeze well, meaning you can bake a dozen, enjoy a few, and freeze the rest for school lunches or after-dinner treats. Pairing a freezer stash with your bulk mix creates a cycle of always-ready homemade sweetness.

A Money-Saving Strategy

Let’s talk numbers. Buying ingredients in bulk is significantly cheaper than stocking up on boxed mixes. Flour, sugar, baking powder, and shortening stretch far when purchased in larger bags or tubs. By blending them into your own bulk mix, you’re not only saving money per cake, but you’re also cutting down on the cost per serving.

Plus, you’re building flexibility. That one bulk jar can become a birthday cake one week, a pan of brownies the next, and muffins on Sunday morning—all without buying separate mixes for each occasion.

Baking with Personality

One of the most enjoyable aspects of using Bulk Cake Mix is the ability to inject your own personality into every bake. No two cakes need to be the same. Add espresso powder for mocha vibes, shredded coconut for a tropical twist, or swap extracts to match the season. Holiday season? Stir in pumpkin puree and pumpkin pie spice. Springtime? Add almond extract and a handful of berries.

With one mix, you’re not tied to a single style—you’re free to create. That kind of baking is empowering, whether you’re a seasoned baker or someone just starting to explore scratch cooking.

The Nostalgia Factor

There’s also a comforting, old-fashioned charm to having a bulk jar of cake mix in the pantry. It harkens back to a time when kitchens were stocked with staples, not disposable convenience items. It’s the kind of preparation our grandmothers swore by: one big batch, portioned out as needed, always ready for company or a craving. In today’s busy world, it feels grounding to keep that tradition alive.

Final Thoughts: Bulk Cake Mix as a Kitchen Essential

Bulk Cake Mix is more than just flour, sugar, and shortening. It’s a versatile base, a money-saver, a time-saver, and a tradition wrapped in one jar. From birthdays to bake sales, lazy Sundays to last-minute gatherings, this mix can rise to every occasion. The ability to customize flavors, adjust for dietary needs, and portion into jar gifts or freezer meals makes it an indispensable pantry staple.

If you’ve ever wished scratch baking could be as convenient as opening a box, Bulk Cake Mix is your solution. It combines the ease of modern convenience with the flavor and control of homemade. And once you start using it, you’ll wonder how you ever lived without a jar or two on the shelf.

Looking for more from-scratch recipes? Check out my Instant Butter Pecan Pudding Mix or Base Cake Mix for more delicious inspiration.

Base Cake Mix

This versatile base cake mix can be easily adapted to create a variety of cake flavors by adding different ingredients like vanilla, chocolate, or fruit. It's perfect for bakers who want to experiment with flavors while keeping the baking process simple and efficient.
Print Recipe
Servings 7 9×13 cakes
Calories 11597 kcal

Ingredients
  

Cake Flour Alternative Recipe

Instructions
 

Instructions

  • In a very large bowl, stir together flour, baking powder, salt, and sugar until blended.
  • Sift the dry ingredients three times.
  • Cut in shortening using a pastry blender, mixer on low speed, or fingertips until evenly crumbly.
  • Store in an airtight container.
  • To measure, lightly spoon mix into a measuring cup and level. Do not pack.

BASIC MIXING METHOD (FOR ALL CAKES)

  • Bring all ingredients to room temperature.
  • Use a large mixing bowl and low mixer speed.
  • Scrape bowl frequently.
  • Beat 2 minutes after each liquid addition unless otherwise noted.

    VARIATIONS THAT NEED A CHANGE WITH CAKE FLOUR

    🍍 Fruit-Heavy / High-Moisture Cakes

    Cake flour is softer → these can sink or go gummy without a small fix.
    Needs adjustment:
    Pineapple Upside-Down
    Banana Cake
    Carrot Cake
    Strawberry (fresh or puree-based)
    Peach / Apple Chunk Cakes
    ✔ Choose ONE fix per recipe:
    Reduce fruit/liquid by 2 TbspOR
    Add 1 Tbsp all-purpose flour to the batterOR
    Add 1 extra egg white

    🍫 Chocolate-Heavy Cakes (Cocoa Powder Based)

    Cocoa dries batter and weakens structure with cake flour.
    Needs adjustment:
    Devil’s Food
    ✔ Fix:
    Add 1 Tbsp extra liquid (milk, water, or coffee)

CAKE VARIATIONS (1–20)

    Yellow Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Add 1/2 cup milk to mix; beat 2 minutes.
    • Add remaining milk, eggs, and vanilla; beat 2 minutes.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes
    • Cupcakes: 375°F for 12–15 minutes

    White Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 3 egg whites
    • 1 teaspoon vanilla
    • Instructions
    • Add 1/2 cup milk to mix; beat 2 minutes.
    • Add remaining milk, egg whites, and vanilla; beat 2 minutes.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes
    • Cupcakes: 375°F for 12–15 minutes

    Chocolate Cake

    • Ingredients
    • 3 cups Master Mix
    • 1/3 cup cocoa powder
    • 1 cup milk
    • 2 egg yolks
    • 2 egg whites
    • 1/4 cup sugar
    • Instructions
    • Beat egg whites with sugar until stiff; set aside.
    • Stir cocoa into Master Mix.
    • Add 1/2 cup milk and egg yolks; beat 2 minutes.
    • Add remaining milk; beat 2 minutes.
    • Fold in meringue gently.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes

    Spice Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon cinnamon
    • 1 teaspoon allspice
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon cloves
    • Instructions
    • Stir spices into Master Mix.
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes

    Lemon Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk or water
    • 4 eggs
    • 2 teaspoons lemon extract
    • Zest of 1 lemon
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8- or 9-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 35–40 minutes
    • Cupcakes: 350°F for 18–22 minutes

    Pineapple Upside-Down Cake

    • Pan Layer
    • 1/2 cup butter, melted
    • 1 cup packed brown sugar
    • 1 can (20 oz) pineapple slices, drained
    • 10–12 maraschino cherries
    • Cake Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup pineapple juice
    • 2 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Pour butter into a greased 9×13 pan.
    • Sprinkle evenly with brown sugar.
    • Arrange pineapple slices and cherries.
    • Prepare batter using basic mixing method and gently spoon over fruit.
    • Baking
    • One 9×13-inch pan: 350°F for 40–45 minutes
    • Cool 10 minutes, then invert.

    Banana Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 1/2 cup milk
    • 1/2 cup mashed ripe banana
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 teaspoon cinnamon
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Carrot Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups finely grated carrots
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • Instructions
    • Prepare batter; fold in carrots.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Apple Spice Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups chopped apples
    • 1 1/2 teaspoons cinnamon
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Coconut Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup coconut milk
    • 3 egg whites
    • 1 teaspoon vanilla
    • 1/2 teaspoon coconut extract
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 35–40 minutes

    Orange Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup orange juice
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 teaspoon orange extract
    • Zest of 1 orange
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 35–40 minutes

    Chocolate Chip Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup mini chocolate chips, lightly floured
    • Instructions
    • Prepare batter; fold in chocolate chips.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes
    • Cupcakes: 375°F for 12–15 minutes

    Coffee Cake (Cinnamon Streusel)

    • Streusel
    • 1/2 cup brown sugar
    • 1/2 cup flour
    • 1 teaspoon cinnamon
    • 1/4 cup butter
    • Cake Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Prepare batter using basic mixing method.
    • Layer batter and streusel in pan.
    • Baking
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Peanut Butter Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1/2 cup creamy peanut butter
    • 1 teaspoon vanilla
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Brown Sugar Butter Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 1/2 cup milk
    • 1/4 cup packed brown sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 teaspoon butter extract (optional)
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Bundt pan: 350°F for 50–55 minutes
    • Two loaf pans: 350°F for 45–50 minutes

    Red Velvet Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup buttermilk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 tablespoon cocoa powder
    • 1 teaspoon white vinegar
    • 1 ounce red food coloring
    • Instructions
    • Stir cocoa into mix.
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 35–40 minutes
    • Cupcakes: 350°F for 18–22 minutes

    German Chocolate Cake

    • Ingredients
    • 3 cups Master Mix
    • 1/2 cup cocoa powder or melted German chocolate
    • 1 cup milk
    • 3 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Devil’s Food Cake

    • Ingredients
    • 3 cups Master Mix
    • 1/2 cup cocoa powder
    • 1 cup milk
    • 3 eggs
    • 1 teaspoon vanilla
    • 1/2 teaspoon baking soda
    • 1/2 cup hot coffee or hot water
    • Instructions
    • Stir cocoa and baking soda into mix.
    • Prepare batter, then slowly stir in hot liquid.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes
    • Cupcakes: 350°F for 18–22 minutes

    Butterscotch Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 1/2 cup milk
    • 1/4 cup packed brown sugar
    • 1/4 cup melted butterscotch chips
    • 2 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Coconut Pineapple Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup coconut milk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup crushed pineapple, drained
    • 1/2 cup sweetened shredded coconut
    • Instructions
    • Prepare batter; fold in pineapple and coconut.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Notes

    This master mix makes enough for seven full 9×13 cakes, with about 1–2 cups left over, which is perfect for a small batch of cupcakes or topping off another cake. For labels or printables, the most accurate and safe wording is simply: Makes 7 (9×13-inch) cakes. Because the mix includes shortening, the shelf life depends on how it’s stored—when kept in a standard pantry it’s reliable for 3–4 months, but if stored in a cool, airtight container, you can comfortably extend that a bit longer while maintaining quality.

    Nutrition

    Calories: 11597kcalCarbohydrates: 1594gFat: 620gSaturated Fat: 154gPolyunsaturated Fat: 173gMonounsaturated Fat: 253gTrans Fat: 81gSodium: 10505mgPotassium: 34mgSugar: 1597gCalcium: 29mgIron: 1mg

    who is this old baker?

    Make Tonight a Treat

    Kim Artlip is the creator behind This Old Baker, where she teaches you how to simplify your kitchens using scratch-made pantry systems. Her approach focuses on replacing store-bought mixes with make-ahead dry blends, base recipes, and practical, budget-friendly solutions that actually get used.

    learn more about me

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    16 responses

    1. Anna Burns

      Hi
      Being from the UK I am unsure what product to use for the shortening element of your recipe. Have it been tried without the shortening and when mixing up using a veg oil instead?

    2. thisoldbaker

      I believe in the UK it is Cookeen, Trex, or White Flora.

    3. Pam

      How would you make a lemon cake from this recipe? I have a cake recipe that calls for a boxed lemon cake and would love to be able to make it homemade.

    4. thisoldbaker

      I have added it to the recipe on the bottom.

    5. KD

      I assume that 3 1/3 cups Master Mix should be added to the Lemon Cake recipe?

    6. thisoldbaker

      Yes 3⅓ cups of Master Mix. Thank you for catching that!

    7. Kerrie

      Hello! I am very excited to try this! is there anyway to convert this for 6 inch pans? or is my best bet to just make the recipie as is and have a couple cupcakes left over?

    8. thisoldbaker

      Take each cake recipe listed and use ⅔ of the original amounts.

      Here’s what that looks like for the main varieties:

      Yellow Cake (from Master Mix)

      2¼ cups Master Mix

      ½ cup milk

      2 small eggs or 1 large + 1 yolk

      ¾ tsp vanilla

      Bake at 375°F for about 18–20 minutes.

      Chocolate Cake

      2 egg whites

      3 tbsp sugar

      2 cups Master Mix

      3 tbsp cocoa

      ⅔ cup milk

      2 egg yolks

      Same bake time and temp: 375°F, about 18–20 minutes.

      White Cake

      2¼ cups Master Mix

      ½ cup milk

      2 egg whites

      ¾ tsp vanilla
      Bake 375°F for 18–20 minutes.

      Spice Cake

      2¼ cups Master Mix

      ⅔ tsp cinnamon

      ⅔ tsp allspice

      ¼ tsp nutmeg

      ¼ tsp cloves

      ½ cup milk

      2 small eggs or 1 large + 1 yolk

      Bake 375°F for 18–20 minutes.

      Lemon Cake

      2¼ cups Master Mix

      ½ cup milk or water

      2 large eggs

      1¼ tsp lemon extract (or ½ tsp lemon + ½ tsp vanilla)

      Zest of ½ lemon

      Bake 350°F for about 20–22 minutes.

      🧁 Notes for Best Results

      Grease and flour your pans or line them with parchment.

      Check for doneness around the 15-minute mark — smaller cakes bake faster.

      Let the cakes cool in the pans 10 minutes before turning out.

    9. Estelle

      I want to say Thank You to Kerrie (dated Nov. 2, 2025) and This Old Baker (same day) for asking and answering the question about a recipe and baking times for smaller cakes. This is wonderful, as I am terrible at figuring out the math!!!

    10. Sue

      I never knew there was anything like this. I just love it. You need to advertise more.
      Thank you, Thank you, Thank you

    11. Darlene

      Couple of questions! How many 9×13 cakes will this recipe make? How long can you store the ingredients, wondering what the shelf-life is having shortening cut in? Anxious to try!

    12. thisoldbaker

      This master mix makes enough for seven full 9×13 cakes, with about 1–2 cups left over, which is perfect for a small batch of cupcakes or topping off another cake. Because the mix includes shortening, the shelf life depends on how it’s stored—when kept in a standard pantry it’s reliable for 3–4 months, but if stored in a cool, airtight container, you can comfortably extend that a bit longer while maintaining quality.

    13. Beth Hargrove

      Reading through this recipe and another one I was wondering instead of using shortening could you use shortening powder or the Coconut oil powder or butter powder in the mix? Would it mix up as well using one of the powders? This way one wouldn’t have to worry about the self life as much as with the shortening?

    14. thisoldbaker

      You could instead use 2½–3 cups butter powder, and you may want to add 1–2 tablespoons oil or butter when preparing the cake.

    15. Kay

      Could you again use butter when baking instead of the shortening. If so, how much butter when cooking it?

    16. thisoldbaker

      Per batch (your “1 cake” formula): For each batch (about 3–3½ cups mix):
      Add:
      ½ cup butter (1 stick), softened
      2 eggs
      ¾–1 cup liquid (milk or water depending on cake style)
      Optional: vanilla or flavorings

    GF Gluten Free DF Dairy-Free SF Sugar-Free MJ Mason Jar Mixes CP Crockpot PM pantry mixes

    Our Latest Recipes

    Latest recipes