How to Make a Cake Mix Box without Eggs

Egg-Free Cake Mix Cake Recipe Highlights

By popular demand, here is the recipe for How to Make a Cake Mix Box without Eggs!!!

I get it… not everyone loves to bake from scratch as much as I do. So, you need to bookmark this recipe for all of you who prefer to make a cake in the easiest and fastest way possible.

There is something about boxed cakes that I can’t explain! They are delicious and super moist, and most important, they are pure convenience. They help us cut down on prep time, no measuring, no sifting, which means that you’re already much closer to enjoying a slice of that cake of your dreams.

So, If I’m sincere, although I prefer to make cakes from scratch now, I still have a soft spot for boxed cakes.

Cake mixes are a reliable kitchen shortcut when you have to bake many cakes for a special event or when you are not in the mood to measure or sift ingredients.

Let’s get started!

Ingredients Notes & Substitutions

Cake Mix: There are a wide variety of cake box mixes. I have tested this recipe with American cake mixes (around 450 g per box), such as Betty Crocker, Pillsbury, and Duncan Hines. 

Flour: Since I’m not using eggs, I like to add 1/4 cup of all-purpose flour to give the cake more structure. After much testing, I found that without flour, the cake is too fluffy and difficult to frost or decorate. So, adding flour is totally optional but highly recommended.

Yogurt: 1/4 cup (60 g) of plain regular yogurt is enough to substitute up to 3 eggs in a cake mix box.

Oil and Water: Most cake mix boxes call for oil and water. You’ll need the same quantity the box calls for.

How To Make A Cake Mix Box Without Eggs Step by Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Preheat the oven and Prepare the Pan

Preheat the oven to 350º F. Lightly grease and flour the cake pan(s). Alternatively, you spray it with baking spray.

Step 2 – Mix the Ingredients

In a large bowl, mix cake mix, water, oil, yogurt, and flour, if using, until everything is well combined, about 2 minutes.

Step 3 – Bake

Pour batter into the 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. 

Frosting Ideas

For a simple look, stick with vanilla buttercream or chocolate buttercream and, of course, lots of sprinkles! You can also try strawberry frosting, cream cheese frosting, or coconut frosting, it’s totally up to you!

Storing and Freezing Instructions

Store

To store the cake layers, let the cakes cool completely. Then, wrap them with plastic wrap and store them at room temperature for 2 – 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.

Freeze

To freeze the cake layers, let the cakes cool completely. Next, wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Finally, bring it to room temperature before slicing and serving. Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen.