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🎂 DIY Super Moist Yellow Cake Mix (with Pudding)

Dry Mix (store airtight up to 6 months, or freeze up to 1 year)
Makes one 9×13-inch cake or two 8-inch rounds

  • 2¼ cups (285 g) all-purpose flour
  • 1¼ cups (250 g) granulated sugar
  • 3½ tsp baking powder
  • ¾ tsp salt
  • ½ cup (60 g) dry milk powder (optional, but improves flavor)
  • 1 (3.4 oz / 96 g) box instant vanilla pudding mix (not cook & serve)

🍰 To Bake

You’ll add: - ¾ cup (180 ml) vegetable oil
- 1 cup (240 ml) water
- 3 large eggs
- 2 tsp vanilla extract
- (optional) ¼ tsp almond extract for that classic boxed-cake aroma

Directions: 1. Preheat oven to 350°F / 175°C. Grease and flour pans.
2. Pour dry mix into a large bowl.
3. Add oil, water, eggs, and extracts.
4. Beat on medium speed 2 minutes, scraping bowl halfway through.
5. Pour into pans.
6. Bake times:
- 9×13 pan → 30–35 minutes
- Two 8-inch rounds → 28–33 minutes
- Cupcakes → 20–22 minutes
7. Cool completely before frosting.

🧁 Notes

  • For a richer cake: replace half the water with milk or buttermilk.
  • For cupcakes that dome higher: add ½ tsp extra baking powder.
  • Store baked cake tightly covered; keeps 3 days at room temp or 5 in fridge.

Storage Label:
“DIY Super Moist Yellow Cake Mix — Add oil, water, eggs, and vanilla. Bake at 350°F.”
Keep sealed in a cool, dry place. Use within 6 months or freeze up to 1 year.