One Homemade Pantry Mix. Endless Seasonal Baking.
For the past six years, I've been making my own cake mix instead of buying boxed mixes from the grocery store.
Like most recipes in my kitchen, it didn't start out perfect. I've tweaked it over the years, adjusted the ratios, tested it in different recipes, and discovered just how versatile one simple pantry mix can be. Today, I honestly can't remember the last time I baked with a boxed cake mix.
What I love most about making my own is knowing exactly what's in it.
There are no preservatives, no artificial flavours or colours, and none of the extra ingredients added to make commercial cake mixes shelf-stable for months or years. Just simple pantry staples that you'd probably use in baking anyway.
As an added bonus, it's actually less expensive than buying boxed cake mix.
I like to make a large batch at once and store it in an airtight container in my pantry. Then, whenever I want to bake, I simply scoop out the amount I need. Whether I'm making a birthday cake, an afternoon mug cake, apple fritters, or a simple fruit cake topped with whatever is in season, most of the measuring is already done.
It makes homemade baking feel almost as convenient as opening a box—but with fresher ingredients, better flavour, and far more flexibility.
One of my favourite things about this mix is how it changes with the seasons. In spring, it becomes a rhubarb cake. In summer, it's loaded with fresh berries or peaches. Autumn calls for apples, pears, warm spices, and fritters, while winter is perfect for citrus, cranberries, chocolate, and cozy spice cakes.
I hope this becomes one of those recipes you find yourself reaching for again and again.
If you enjoy this homemade pantry staple, keep an eye out for the rest of the collection. I'll also be sharing my Better-Than-Boxed Muffin Mix and my Better-Than-Boxed Pancake & Waffle Mix—two more homemade pantry staples that have earned a permanent place in my kitchen.
Why You'll Love This Recipe
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Better than boxed—with simple pantry ingredients.
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No preservatives or unnecessary additives.
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Less expensive than store-bought cake mix.
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Make one large batch and bake whenever you like.
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One mix makes cakes, cupcakes, mug cakes, fritters, loaf cakes, snack cakes, and more.
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Easily adapted for every season.
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Perfect for gifting.
The Knotty Garden Better-Than-Boxed Cake Mix
Ingredients
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6 cups all-purpose flour
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3 cups granulated sugar
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1 tbsp baking powder
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1 tsp baking soda
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1½ tsp salt
Instructions
Whisk together until completely combined.
Store in an airtight container in a cool, dry pantry for up to 6 months.
Basic Cake
Makes one 9-inch cake or one 9×13-inch cake.
Ingredients
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3 cups Cake Mix
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2 eggs
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1 cup milk
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½ cup melted butter or oil
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2 tsp vanilla
Instructions
Combine all ingredients until just mixed.
Pour into a greased baking pan.
Bake at 350°F (175°C) until a toothpick inserted into the centre comes out clean.
Approximate Baking Times
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9-inch round: 20–26 minutes
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8–9-inch square: 30–38 minutes
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9×13-inch: 28–35 minutes
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Cupcakes: 17–22 minutes
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Loaf pan: 45–55 minutes
Chocolate Cake
Add
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½ cup cocoa powder
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1 tsp vanilla
Replace the milk with coffee for a richer chocolate flavour if desired. Add up to ¼ cup additional liquid if the batter feels too thick.
Seasonal Ideas
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Chocolate Raspberry
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Chocolate Cherry
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Chocolate Orange
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Peppermint Chocolate
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Mocha
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Chocolate Hazelnut
Lemon Cake
Add
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Zest of 2 lemons
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2 tbsp lemon juice
Reduce the milk slightly so the total liquid remains about 1 cup.
Seasonal Ideas
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Lemon Blueberry
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Lemon Raspberry
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Lemon Blackberry
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Lemon Poppy Seed
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Lemon Lavender
Seasonal Fruit Cake
Fold 1–2 cups of fruit lightly coated in flour into the prepared vanilla batter.
Spring
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Rhubarb
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Rhubarb & Strawberry
Summer
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Blueberries
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Raspberries
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Blackberries
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Peaches
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Cherries
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Apricots
Autumn
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Apples
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Pears
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Plums
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Cranberries
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Cinnamon
Winter
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Frozen berries
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Orange zest
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Cranberries
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Poached pears
Carrot Cake
Stir into the vanilla batter:
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2 cups grated carrots
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2 tsp cinnamon
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½ tsp nutmeg
Optional:
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Raisins
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Walnuts
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Pecans
Zucchini Cake
Stir into the vanilla batter:
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2 cups grated zucchini
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1 tsp cinnamon
Optional:
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Chocolate chips
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Lemon zest
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Walnuts
Apple Fritters
Ingredients
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2 cups Cake Mix
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1 egg
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⅓ cup milk
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1 tsp vanilla
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1½ cups diced apples
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1 tsp cinnamon
Instructions
Batter should be THICK; add additional mix to adjust consistency if needed (depends on mix-ins). Drop spoonfuls into ½ inch of 350°F oil.
Cook 2–3 minutes per side until golden.
Drain and glaze.
Mug Cake
Ingredients
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⅓ cup Cake Mix
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2 tbsp milk
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1 tbsp melted butter or oil
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½ tsp vanilla
Instructions
Mix in a microwave-safe mug.
Microwave for 50–70 seconds.
Try Adding
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Chocolate chips
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Sprinkles
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Cocoa powder
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Cinnamon
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Espresso powder
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Fresh berries
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Chopped nuts
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Citrus zest
More Ways to Use This Mix
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Coffee Cake
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Pineapple Upside-Down Cake
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Snack Cake
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Fruit Cobbler
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Dump Cake
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Cupcakes
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Celebration Cakes
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Layer Cakes
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Sheet Cakes
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Mini Loaves
Frequently Asked Questions
How long does the mix keep?
Stored in an airtight container in a cool, dry pantry, it will keep for up to 6 months.
Can I use whole wheat flour?
Yes. Replace up to half of the all-purpose flour with whole wheat flour for a heartier cake.
Can I freeze the dry mix?
Yes. Store it in an airtight freezer-safe container for up to one year.
Can I make this dairy-free?
Absolutely. Use your favourite plant-based milk and oil instead of butter.
Is it cheaper than boxed cake mix?
Yes. Buying pantry staples in bulk typically makes each cake significantly less expensive than purchasing boxed mixes while also avoiding unnecessary additives.
If You Make It...
I'd love to hear what seasonal twist you created! Whether you baked a blueberry cake in July, an apple fritter in October, or a cozy chocolate mug cake on a rainy afternoon, leave a comment below or tag me on social media so I can see your creation.
Happy baking!