How To Make Dry Yellow Cake Mix With Fresh Milled Flour – Toss The Box!
How to make your own dry yellow cake mix with fresh milled flour and say goodbye to the boxed stuff! So, let’s be honest—convenience is great, but when you’re milling your own flour, finding shortcuts that work can feel like a challenge. That’s why I’m sharing this recipe, so you can enjoy the ease of a box cake mix without sacrificing the quality and freshness of your freshly milled wheat. All packaged up in a cute little Quart size Mason jar.
What If I Am Looking For A Yellow Cake Recipe Made With Fresh Milled Flour, Not A Box Mix?
If you stumbled here looking for a full yellow cake recipe made with fresh milled flour, then I got you covered HERE is my Fresh milled flour yellow cake recipe, including two different kinds of buttercream.
Notes About This FMF Dry Cake Mix
I do recommend you keep your dry cake mix sealed in an airtight container, pro tip- these do fit in a Quart size Mason jar, as long as you give it a little jostle while you are filling it. Also, these should be stored in the fridge for 7 days, or even the freezer for up to 4 months.
So, today this recipe is for a dry yellow cake mix recipe from scratch, but I do have a dry chocolate cake mix recipe as well HERE. Also, let me know in the comments below if you would like me create some more of these convenience dry mixes to have on hand.
Firstly, I will share with you how to make these dry mixes. Then show how to mix them up into a delicious easy fresh milled flour cake, or even cupcakes! Also, these dry mixes can be used in any recipe that calls for a boxed cake mix.
Equipment Needed To Make These Adorable Holiday Mason Jar Gifts
Although these dry cake mixes could be stored in just about any airtight container or even bag, there are some adorable ways to make them extra special for gifting. So, here are some supplies I recommend for these Mason Jar Holiday Gifts:
- Wide mouth quart size glass jar with air tight lid
- Large Canning Funnel, like the one HERE
- Piece of holiday fabric
- Holiday ribbon and/or bow
- A Recipe Gift Tag, you can get HERE that lets your loved one know how to make this dry cake into a cake
Yes, it is that simple! What an amazing homemade gift your loved one can enjoy whenever they choose. For an added bonus gift, you could always add a small bottle of homemade vanilla to the gift, I show you how to make that HERE.
Ingredients To Make Dry Yellow Cake Mix With Fresh Milled Flour
Bottom Layer- In The Jar First
- 300g Fresh Milled Flour ~2.5 cups (I recommend Soft White Wheat, Spelt, or Einkorn)
- 32g Potato Starch 1/4 cup (You can sub for cornstarch, tapioca starch, or arrowroot)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Bottom Layer- In The Jar Last
- 332g Raw Cane Sugar (Fine grind) 1&2/3 cup (You can sub for sugar, honey granules, or maple sugar- any dry sweetener)
Instructions How To Make Fresh Milled Flour Dry Yellow Cake Mix
- Firstly, mill your flour. I recommend soft white wheat, but spelt or einkorn would work as well.
- I like to put my wide mouth quart size mason jar on my kitchen scale, and zero out the scale.
- Then, I put 300g of freshly milled flour into the bottom of the jar. You may need to jostle down the flour so it settles. This mix, when done should be a tight fit into the jar.
- On top of the flour, I put the potato starch, baking soda, baking powder, and salt.
- Then I top it all off with 332g of raw cane sugar. Gently jostle the jar so that everything fits, and the sugar is below the top of the rim, so that you can put on a lid
- Place an airtight lid onto the jar.
- Decorate as desired, you can be as creative as you wish! I have a link to the Recipe Cards you see in my photos that you can print out at home! HERE.
- See storage directions below.
Prepare The Fresh Milled Flour Yellow Dry Cake Mix
- Add entire contents of the FMF yellow dry cake mix into a large mixing bowl.
- Then, add 2 sticks of melted butter (1 cup, 226g), 3 eggs, 1 TBSP Vanilla Extract, and 1 cup of buttermilk (227g.) (Alternative to the buttermilk is 1 TBSP white vinegar or lemon juice plus 1 cup of whole milk)
- Mix ingredients just to combine, don’t overmix. Allow the cake mix to sit while the oven preheats.
- Preheat the oven to 350*F
- Grease or Butter a 9×13 pan OR two 8×8 round cake pans.
- Bake the cake for 25-30 minutes, just until a toothpick comes clean without batter on it. Don’t overbake, or it can get dry.
- Let the cake cool, and then top with your favorite buttercream. I have different buttercream recipes to choose from in the links at the bottom of this post.
- *Alternative Cupcake baking- To make these into cupcakes, bake at 350*F for 15-20 minutes, just until a toothpick comes clean without batter on it. Don’t overbake, or it can get dry.
How To Store This Fresh Milled Flour Dry Yellow Cake Mix
I recommend you keep your dry cake mix sealed in an airtight container. They should be stored in the fridge for 7 days, or for longer storage, keep in the freezer for up to 4 months.
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Fresh Milled Flour Dry Yellow Cake Mix Printable Recipe
Dry Yellow Cake Mix With Fresh Milled Flour
Equipment
- Quart Mason Jar & Air Tight Lid You could use any air tight container or bag
- Large Canning Funnel This is not required, but will make filling the jars much cleaner & easier.
- Fabric, Ribbon, and/or Bow *Optional for decoration
- Gift Recipe Card Tag *Optional- My daughter sells these prefilled out with baking instructions or blank so you can hand write them. (Holiday & Non Holiday options)
Ingredients
Bottom Layer (First in the jar)
- 300 g Fresh Milled Flour ~2.5 cups I recommend Soft White Wheat, Spelt, or Einkorn
- 32 g Potato Starch 1/4 cup You can sub for cornstarch, tapioca starch, or arrowroot
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Top Layer (Last in the jar)
- 332 g Raw Cane Sugar (Fine grind) 1&2/3 cup (You can sub for sugar, honey granules, or maple sugar- any dry sweetener)
Instructions
- Firstly, mill your flour. I recommend soft white wheat, but spelt or einkorn would work as well.
- I like to put my wide mouth quart size mason jar on my kitchen scale, and zero out the scale.
- Then, I put 300g of freshly milled flour into the bottom of the jar. You may need to jostle down the flour so it settles. This mix, when done should be a tight fit into the jar.
- On top of the flour, I put the potato starch, baking soda, baking powder, and salt.
- Then I top it all off with 332g of raw cane sugar. Gently jostle the jar so that everything fits, and the sugar is below the top of the rim, so that you can put on a lid
- Place an airtight lid onto the jar.
- Decorate as desired, you can be as creative as you wish! I have a link to the Recipe Cards you see in my photos that you can print out at home!
- See storage directions in the notes below
How To Prepare The Yellow Dry Cake Mix
- Add entire contents of the FMF yellow dry cake mix into a large mixing bowl.
- Then, add 2 sticks of melted butter (1 cup, 226g), 3 eggs, 1 TBSP Vanilla Extract, and 1 cup of buttermilk (227g.) (Alternative to the buttermilk is 1 TBSP white vinegar or lemon juice plus 1 cup of whole milk)
- Mix ingredients just to combine, don't overmix. Allow the cake mix to sit while the oven preheats.
- Preheat the oven to 350*F
- Grease or Butter a 9×13 pan OR two 8×8 round cake pans.
- Bake the cake for 25-30 minutes, just until a toothpick comes clean without batter on it. Don't overbake, or it can get dry.
- Let the cake cool, and then top with your favorite buttercream. I have different buttercream recipes to choose from in the links at the bottom of this post.
- *Alternative Cupcake baking- To make these into cupcakes, bake at 350*F for 15-20 minutes, just until a toothpick comes clean without batter on it. Don't overbake, or it can get dry.
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
Don’t you lose a lot of nutrition benefits from milking the flour but not using it right away?
In the recipe, it mentions to keep in the fridge for up to 7 days, or freezer for up to 4 months to retain the best nutrition. 🙂
I have a recipe that uses a box butter cake mix. Have you developed a recipe for that? I’d love to have it and make this family heirloom recipe healthier.
I use this recipe in any recipe that calls for a box cake mix.