Do you or someone you love have an egg allergy? Or did you just run out of eggs? Don’t panic! You can still make that box cake that you are craving. Learn my trick about How to Make a Cake Mix Box without Eggs. Pure convenience and amazingly delicious!
Egg-Free Cake Mix Cake Recipe
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
FLOUR: Since 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.
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.
YOGURT: 1/4 cup (60 g) of plain regular yogurt is enough to substitute up to 3 eggs in a cake mix box.
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 Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the oven to 350º F. Lightly grease the cake pan.
2 – In a large bowl mix cake mix, water, oil, yogurt, and flour, if using, until everything is well combined, about 2 minutes.
3 – Pour batter into the prepared pan.
4 – 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!.
Frequently Asked Questions
Replace up to 3 eggs with 1/4 of plain yogurt (total).
Yes, you can! To do so, substitute the three eggs called in the box for 1/4 cup of plain regular yogurt + 1/4 cup (35 g) all-purpose flour.
For a brownie mix, I recommend substituting 1 egg for 2 tablespoons of yogurt or buttermilk.
How Many Cake Mixes Do I Need?
- One 8 or 9-inch round pan = 1 cake mix
- Two 8 or 9-inch round pans = 2 cake mixes
- One 13″ x 9″ pan = 2 cake mixes
- Bundt pan = 2 cake mixes. Note: Only fill your pan about 2/3 of the way to avoid it from spilling out the top.
- 12 Cupcakes = 1 cake mix
Bake Time Suggestions
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean.
- Two 9″ round pans = 25-30 minutes
- One 13″ x 9″ pan = 28-35 minutes
- Bundt pan = 38-45 minutes
- Cupcakes = 12-18 minutes
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Storing & 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.
More Recipes You’ll Love
- The Best Eggless Chocolate Cake Ever
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- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Bring back your passion for baking, even if you cannot use eggs!
How to Make a Cake Mix Box without Eggs
Ingredients
- 1 Cake mix box (450 g box) (see notes)
- 1/2 cup (120 ml) vegetable or canola oil (or the quantity the box calls for)
- 1 cup (240 ml) water (or the quantity the box calls for)
- ¼ cup (60 g) plain yogurt
- ¼ cup (35 g) all-purpose flour, optional (see notes)
Instructions
- Preheat oven to 350º F (180º C). Line an 8-in (20 cm) round cake pan with parchment paper. Lightly grease with baking spray with flour.
- In a large bowl, mix cake mix, water, oil, yogurt, and flour, if using, until everything is well combined. Do not overmix the batter.
- 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.
Video
- One 8 or 9-inch round pan = 1 cake mix
- Two 8 or 9-inch round pans = 2 cake mixes
- One 13″ x 9″ pan = 2 cake mixes
- Bundt pan = 2 cake mixes. Note: Only fill your pan about 2/3 of the way to avoid it from spilling out the top.
- 12 Cupcakes = 1 cake mix
- Two 9″ round pan = 25-30 minutes
- One 13″ x 9″ pan = 28-35 minutes
- Bundt pan = 38-45 minutes
- Cupcakes = 12-18 minutes
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in May 2018, the post content was edited to add more helpful information, no change to the recipe in August 2021.
