Learn my trick about How to Make a Cake Mix Box without Eggs. Pure convenience and amazingly delicious!
Cake mixes are reliable kitchen shortcut when you have to bake a lot of cakes for a special event, or when you are not in the mood for measuring or sifting ingredients.
By popular demand, here is the recipe for How to Make a Cake Mix Box without Eggs!!!
Do you or someone you love have egg allergy? Or did you just run out of eggs? Don’t panic! You still can make that box cake that you are craving for.
I get it… not everyone loves to bake from scratch as much as I do. So, for all of you who prefer to make a cake the easiest and fastest way possible you need to bookmark this recipe.
There is something about boxed cakes that I can’t explain! They are delicious and super moist, and the most important, they are pure convenience. They help us to cut down on prep time, no measuring, no sifting, which means that you’re already so much closer to enjoying a slice of that cake of your dreams.
When I was younger, I actually made boxed cakes all the time. I’d act like I had my own cooking show. I’d go through the making of my boxed cake as if I was talking to an audience that wasn’t there, through an invisible camera. Shhhhh…don’t tell anyone🤫 LOL.
So, If I’m being perfectly honest, although I prefer to make cakes from scratch now, I still have a soft spot for boxed cakes.
How to Replace the Eggs to Make A Box Cake?
Replace the eggs with 1/4 of plain yogurt.
My #1 Tip to Make a Cake Mix Box without Eggs.
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.
How to Make a Cake Mix Box without Eggs
- Preheat oven to 350º F. Lightly grease the cake pan.
- In a large bowl mix cake mix, water, oil, yogurt, and flour, if using, until everything is well combined, about 2 minutes.
- Pour batter into prepared pan.
- Bake, as directed on the box, or until a toothpick inserted in the center, comes out clean. Cool for 10 minutes before unmolding. Cool completely before frosting.
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Using cake mixes as a kitchen shortcut is great when you have to make lots of cakes, whether for a bake sale, an office social, church events, or holiday big gathering, you need to make the most of your time.
Don’t forget to pin it for later.
Happy Baking!!!
Do you or someone you love have egg allergy? Or did you just run out of eggs? Don't panic! You still can make that box cake that you are craving for. Learn my trick about How to Make a Cake Mix Box without Eggs. Pure convenience and amazingly delicious!
- 1 Cake mix box
- 1/2 cup vegetable oil (or what the box calls for)
- 1 cup water (or what the box calls for)
- ¼ cup plain yogurt
- ¼ cup all-purpose flour, optional (see notes)
- Preheat oven to 350º F. Lightly grease the cake pan.
- In a large bowl mix cake mix, water, oil, yogurt, and flour, if using, until everything is well combined, about 2 minutes.
- Pour batter into prepared pan.
- Bake, as directed on the box, or until a toothpick inserted in the center, comes out clean. Cool for 10 minutes before unmolding. Cool completely before frosting.
Since as I'm not using eggs, I like to add 1/4 cup of all-purpose flour to add more structure to the cake. After a lot of testing, I found out 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.
I have tested this recipe with American cake mixes (around 450 gr per box), such as Betty Crocker, Pillsbury and Duncan Hines.
To make this 2-layer cake I use two cake mix boxes.
Bake time suggestion:
Two 9" round pan = 25 - 30 minutes
One 13" x 9" pan = 28 - 35 minutes
Bundt pan = 38 -45 minutes
Cupcakes = 12 -18 minutes
LOOKING FOR MORE EGGLESS RECIPES?
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Kalyani says
June 23, 2019 at 11:42 amHi dear,
Nice writeup! Very useful
Can you please guide me, what can be probable outcome if i use condensed milk instead of yogurt?iusually for from scratch cakes i prefer condensed milk instead of yogurt, thats why curious
Thanks in advance
Oriana Romero says
June 26, 2019 at 5:42 amHello Kalyani! I am sorry but I haven’t tested this recipe with sweetened condensed milk. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Renee R says
June 20, 2019 at 4:12 pmDo I need a box of mix per each layer? If the box calls for 3 eggs, do I use 3/4 cups of yogurt?
Oriana Romero says
June 21, 2019 at 4:27 amHello Renee! Yes, if you want the layers to be as thick as the ones I show in the photos you will need 1 box for layer. 1/4 cup yogurt is good to substitute up to 3 eggs for box. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Tabby says
June 20, 2019 at 2:15 pmCan I use vegan yogurt like Silk vanilla yogurt?
Oriana Romero says
June 21, 2019 at 4:28 amHello Tabby! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sue Fry says
June 20, 2019 at 11:20 amHi there. What happens if I don’t have yogart.?
Oriana Romero says
June 21, 2019 at 4:30 amHello Sue! I am sorry but I haven’t tested this recipe using an alternative ingredient. Thanks for your interest in my recipe.
Angie says
June 19, 2019 at 9:38 amHello – this is a great recipe for people with egg allergies, thank you! However, just wondering why your measurements are not in grams? It so much easier and accurate. Thank you 🙂
Oriana Romero says
June 21, 2019 at 4:36 amHello Angie! I have tested this recipe with American cake mixes (around 450 gr per box), such as Betty Crocker, Pillsbury and Duncan Hines. 1/4 cup flour = 35 gr. 1/4 cup plain yogurt = 65 gr. Hope this help. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Robb says
June 18, 2019 at 7:56 pmIs the 1/4 cup yogurt a dry measure or wet measure?
Oriana Romero says
June 19, 2019 at 6:50 amHello Robb! Spoon yogurt into a dry measuring cup, then level the top by sweeping a metal spatula or flat side of a knife across the top of the cup. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Anna says
June 18, 2019 at 9:20 amHello Oriana,thank you for the tips for eggless cake box mix, like to bake a chocolate and vanilla checker came for my granddaughter who we just found out she is egg intolerant ,can you please tell me if I need 4 boxes of cake mix seeing i need to make two Victoria sponges thank you in advance (Anna Mckenna)
Oriana Romero says
June 19, 2019 at 6:53 amHello Anna! Yes, to make two Victoria cakes you will need 4 boxes. I invite you to check my eggless vanilla cake recipe, it’s almost as easy to make as a box mix and it tastes so much better. https://mommyshomecooking.com/egg-free-vanilla-cake-recipe/
neena says
June 16, 2019 at 9:25 amShould i still add vegetable oil and water if the box is not asking for it?
Monica says
June 17, 2019 at 3:03 pmWhy does my cake keep falling apart???😭😭
Oriana Romero says
June 18, 2019 at 8:55 amHello Monica, So sorry to hear that. I have tested this method with Betty Crocker and Pillsbury cake mixes. Of course, It might have a different outcome with other brands depending on what ingredients are in the mix. However, here are a few tips:
1- Adding too little liquid can also cause dryness. Measure liquids in a liquid-measuring cup placed on a level surface like your kitchen counter. Read the liquid measurement at eye level while the cup is on the level surface.
2- Batter that is improperly mixed or undermixed can cause the cake to be crumbly. Careful mixing to evenly distribute the ingredients throughout the cake batter will give it a uniform consistency. Frequently use a plastic spatula to scrape down the sides of the bowl, and don’t forget to scrape the bottom of the bowl for any pockets of flour or other ingredients. However, be careful not to overmix once the flour is added, as this can cause the cake to be tough.
3- Using a pan that is too big for the amount of batter you have can cause it to overbake and become dry. The pan should be filled from half to three-fourths full.
4- Last but not least, every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. If the oven temperature is too high, your cake could be dry. Check your cake for doneness at the lower end of the baking range.
Hope this help! O – xo
Oriana Romero says
June 18, 2019 at 9:01 amHello Neena! No, just add whatever the box calls for and the yogurt to replace the eggs. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Lacey says
June 14, 2019 at 12:32 pmIs Greek yogurt acceptable for the 1/4 cup of yogurt?
Oriana Romero says
June 18, 2019 at 9:03 amHello Lacey! Greek yogurt is a little to thick so I would suggest, if regular yogurt is not available, to thinning it out with a tablespoon or so of milk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Chuchu says
June 3, 2019 at 8:34 pmI’m really happy I found this and regret not following your advice on the flour. After 30 mins of cooking I stuck a toothpick which came out clean so I took them out to cool. Later when I took one out the mold, noticed the top was complete uncooked 🙁 then when I put it back in the mold to cook again it broke because it was so goddamn fluffy lol next time will be better
Oriana Romero says
June 13, 2019 at 6:55 amHello Chuchu! Every oven is different so the time might vary. I would recommend checking the cake doneness with a toothpick before taking it out of the oven. Thanks so much for trying my recipe and for taking the time to come back and let me know!