I get it… not everyone loves to bake from scratch as much as I do. So, you need to bookmark this recipe for all of you who prefer to make a cake in the easiest and fastest way possible. There is something about boxed cakes that I can’t explain! They are delicious and super moist, and most important, they are pure convenience. They help us cut down on prep time, no measuring, no sifting, which means that you’re already much closer to enjoying a slice of that cake of your dreams. So, If I’m sincere, although I prefer to make cakes from scratch now, I still have a soft spot for boxed cakes. Cake mixes are a reliable kitchen shortcut when you have to bake many cakes for a special event or when you are not in the mood to measure or sift ingredients. Let’s get started! Flour: Since I’m not using eggs, I like to add 1/4 cup of all-purpose flour to give the cake more structure. After much testing, I found that without flour, the cake is too fluffy and difficult to frost or decorate. So, adding flour is totally optional but highly recommended. Yogurt: 1/4 cup (60 g) of plain regular yogurt is enough to substitute up to 3 eggs in a cake mix box. Oil and Water: Most cake mix boxes call for oil and water. You’ll need the same quantity the box calls for. I like to add 1/4 cup of all-purpose flour to improve the cake’s texture. After a lot of testing, I noticed that when I don’t add the flour, the cake is TOO fluffy and difficult to frost/decorate. So, adding the flour is totally optional but highly recommended.
Step 1 – Preheat the oven and Prepare the Pan
Preheat the oven to 350º F. Lightly grease and flour the cake pan(s). Alternatively, you spray it with baking spray.
Step 2 – Mix the Ingredients
In a large bowl, mix cake mix, water, oil, yogurt, and flour, if using, until everything is well combined, about 2 minutes.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. Bake the batter as soon as it is ready. Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe. Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
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One 8 or 9-inch round pan = 1 cake mix Two 8 or 9-inch round pans = 2 cake mixes One 13″ x 9″ pan = 1 cake mix Bundt pan = 2 cake mixes. Note: To prevent the cake from spilling out the top, only fill the pan about 2/3 of the way. 12 Cupcakes = 1 cake mix
Bake Time Suggestions
Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. The cake is ready when a toothpick comes out clean when you insert it into the middle.
Two 9″ round pans = 25-30 minutes One 13″ x 9″ pan = 28-35 minutes Bundt pan = 38-45 minutes Cupcakes = 12-18 minutes
Freeze
To freeze the cake layers, let the cakes cool completely. Next, wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Finally, bring it to room temperature before slicing and serving. Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally published in May 2018, this post has been updated in September 2024 to include more helpful information, while the recipe itself remains unchanged.
