Last Updated on February 11, 2026
This homemade dry cake mix combines flour, cocoa powder, sugar, baking powder, and salt that you can make ahead and store in jars. When you’re ready to bake, just add eggs, vanilla, oil, and milk for chocolate cupcakes or a 9×13 cake. It’s like having boxed cake mix on hand but with ingredients you control.
Quick Highlights
- Make ahead and store for quick baking later
- Yields 8 cups-enough for 24 cupcakes or 1 cake
- Just add wet ingredients when ready to bake
Making Your Own Cake Mix
Why make your own mix: Homemade dry cake mix lets you control the ingredients-no preservatives or additives. It’s also cheaper than buying boxed mix and just as convenient when stored properly.
Cocoa powder quality matters: Use unsweetened cocoa powder, not hot cocoa mix. Dutch-processed cocoa creates a darker, richer chocolate flavor, while natural cocoa is lighter and slightly more acidic.
Storage containers: Mason jars work perfectly for storing the dry mix. An 8-cup batch fits nicely in two quart-sized jars or one large half-gallon jar.
Mixing & Storing Tips
Whisk it well: Make sure all the dry ingredients are thoroughly combined so the baking powder and cocoa are evenly distributed. Clumps in the mix can create uneven baking.
Label your jars: Write “Chocolate Cake Mix” and the date on the jar. Also note what wet ingredients to add: 2 eggs, 1 teaspoon vanilla, ½ cup oil, ¾ cup milk.
Storage location matters: Keep the dry mix in a cool, dry place away from heat and moisture. A pantry or cupboard works perfectly-avoid storing near the stove.
Shelf life: The dry mix stays fresh for 3-4 months when stored properly in an airtight container. The baking powder loses potency over time, so don’t keep it longer than that.
Baking Instructions
- For cupcakes: Mix wet ingredients into the dry mix until smooth. Fill 24 cupcake liners ⅔ full and bake at 350°F for 20 minutes.
- For a 9×13 cake: Mix wet ingredients into the dry mix, pour into a greased 9×13 pan, and bake at 350°F for 25 minutes.
- Testing for doneness: Insert a toothpick into the center-it should come out clean or with just a few moist crumbs. The top should spring back when lightly touched.
Easy Variations
- Vanilla cake mix: Omit cocoa powder and increase flour to 3¼ cups
- Funfetti version: Add ¼ cup rainbow sprinkles to the dry mix
- Chocolate chip: Fold in 1 cup chocolate chips after mixing wet ingredients
- Spice cake: Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves to dry mix
- Lemon cake: Skip cocoa, add 2 tablespoon lemon zest to dry mix
Storage & Gifting
Store the dry mix
Keep in airtight jars or containers in a cool, dry pantry for up to 3-4 months.
Gift idea
Fill a mason jar with the dry mix, tie with ribbon, and attach a recipe card with the wet ingredients and baking instructions.
Baked cake storage
Unfrosted cake keeps covered at room temperature for 2 days, or refrigerated for up to 5 days.
Freeze baked goods
Wrap cooled cupcakes or cake slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
📋 Recipe
Homemade Dry Cake Mix
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Ingredients
Dry Mix
- 2 ¾ cups flour
- ½ cup cocoa powder
- 1 ½ cups sugar
- 2 teaspoons baking powder
- Pinch of salt
Wet Ingredients (add when ready to bake):
- 2 eggs
- 1 teaspoon vanilla
- ½ cup vegetable oil
- ¾ cup milk
Instructions
- To make the dry mix: Combine all dry ingredients in a mixing bowl and whisk thoroughly. Pour into storage jars or containers. Label with contents and date. Store in a cool, dry place.
- When ready to bake: Preheat oven to 350°F. In a large bowl, mix the eggs, vanilla, and oil into the dry mix until smooth. Add the milk and stir until fully combined with the batter. Scoop batter into 24 cupcake liners or pour into a greased 9×13 cake pan. Bake at 350°F for 20 minutes for cupcakes or 25 minutes for the cake. Test with a toothpick-it should come out clean when done.
