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 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.
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).
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.
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! 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.
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!
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 = 1 cake mix
- Bundt pan = 2 cake mixes. Note: To prevent the cake from spilling out the top, only fill the pan about 2/3 of the way.
- 12 Cupcakes = 1 cake mix
Bake Time Suggestions
Every oven is different, so baking times must always 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 a toothpick comes out clean when you insert it into the middle.
- Two 9″ round pans = 25-30 minutes
- One 13″ x 9″ pan = 28-35 minutes
- Bundt pan = 38-45 minutes
- Cupcakes = 12-18 minutes
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.
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.
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Recipe Card 📖
How to Make a Cake Mix Box without Eggs
Equipment
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)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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 = 1 cake mix
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally published in May 2018, this post has been updated in September 2024 to include more helpful information, while the recipe itself remains unchanged.
This is an excellent way to make cakes without eggs.
I prefer to use sour cream in place of the yogurt. I do feel that the 1/4 cup of flour is also very necessary to add for stability.
I like making White Almond Cake this way, adding 1.5 tsp almond extract.
It has become a favorite at my house, and family gatherings and we don’t have any allergies.
Hello Tonya! Thank you so much for sharing your wonderful tweaks! 😄 I love the idea of using sour cream instead of yogurt, and the almond extract sounds like a delicious touch! I’m so happy to hear that the cake has become a favorite at your house and family gatherings – that’s what it’s all about! 💖 Thanks again for sharing your experience, it’s always great to hear how everyone personalizes the recipe!
What if I don’t have yogurt is there something else I can use and place of it
Hello Seaderia! You can use sour cream, too.
I have a box mix recipe that calls for 4 eggs. How much should I increase the amount of yogurt by?
Hello Aleah! I’d recommend adding about 20 grams more yogurt (about 1 heaping tablespoon). So for a box mix that calls for 4 eggs, you’d increase the yogurt by about 80 grams (1/3 cup) total. This should help keep the texture just right! 😊 Let me know how it turns out, and happy baking!
Hi! My mix in only 403g, white Betty Crocker. Will this still work since yours says it’s 450g?
Hello Al! Yes, I think it would work. I recommend adding 1/2 cup of flour instead of 1/4 cup. If you give it a try, I’d love to hear how it turns out! Happy baking!
Thanks! I baked prior to seeing your reply, so did not add the increased flour. Perhaps this is why it was rather crumbly? Still tasted great, though.
Hello Al! Thanks for letting me know! Yes, the extra flour could definitely help with the texture and make the recipe a bit more stable, so that might be why it turned out crumbly. I’m glad it still tasted great, though! I hope your next batch turns out even better with the adjustments.
I have been trying to find an eggless cake recipe that is stable enough to stack the cake. When I have used box mixes in the past it has worked perfectly. However, without the eggs I’m not sure. Do you think this cake is stable enough to be stacked for a tiered cake?
Hello Stephanie! I completely understand the importance of finding a stable eggless cake recipe, especially for stacking tiers. While every cake recipe can vary slightly, many eggless cake recipes can indeed be sturdy enough for stacking, depending on factors like the ingredients and the baking method. I don’t know what kind of cake design you want to make, so I’d recommend trying this recipe and testing its stability for stacking. I know that my from scratch vanilla cake recipe has been use to make many wedding cakes, if you want to check it out: https://mommyshomecooking.com/egg-free-vanilla-cake-recipe/ Thanks for reaching out.
Im so sad. I had such high hopes from the reviews. It tastes just like a regular cake with eggs but it absolutely crumbled and I don’t know what went wrong 🙁
Hello Tulsi! Oh no, I’m sorry to hear that! 😔 It’s disappointing when things don’t turn out as expected, especially when you’re excited about trying something new. But hey, don’t be too hard on yourself! Baking can be a bit tricky sometimes, even for the best of us. Maybe there was a little hiccup along the way, but it’s all part of the learning process, right? It sounds like the cake might be overbaked. Every oven is different so I can’t say for sure. I recommend that you start with the baking time that has worked in your oven with similar recipes in the past and then check for doneness as you go. Thanks for trying my recipe.
Hi Oriana, I read the other comments and decided to do the following for a Duncan chocolate cake mix: I added1/4cup regular yogurt, 1/2 cup flor and for water, I added 1/4cup water and 3/4 cup soy milk and 1/2 cup oil (as per box instructions). I did find the batter less pourable than I usually see, so I added 1/8 cup water more. I baked the 6 inch cake at 350F for a total of 32 min, checking from 26 min onwards. It came out great!! Next time, I will probably add another 1/8 cup water just to improve the batter consistency. Otherwise, all good! Big thank you to you and we sending our regards for helping us on our baking journeys! 🙂
Hello Akila! Thank you so much for sharing your baking adventure with us! It sounds like you did an amazing job with the Duncan chocolate cake mix, and your tweaks to the recipe are really clever! Sending our warm regards right back at you, and a big thank you for letting us be part of your baking journey! 🎂👩🍳 Keep on baking, and if you ever need more tips or recipes, don’t hesitate to reach out. Happy baking! 🍰🥳
Marvelous accumulation of eggless recipes. I will enjoy baking these goodies for a very long time. Thank you so very much.
Hello Deborah! I am glad you are here =) I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Can I use almond flour?
Hello DeDe! I honestly haven’t tried that yet to advise If you do an experiment, please share with us how it goes. The texture will be different, though.
You saved me in a pinch, thank you! Did you use Greek yogourt? I used regular and it was ridiculously moist. Also, I made it for a cinnamon swirl cake, adding a layer of brown sugar and cinnamon in the middle. I don’t suggest doing a poke cake or cinnamon layer in the middle with this recipe, it’s just too moist for it. Not complaining, it was my fault, it still tasted amazing without eggs!!
Hello Sue! I usually use plain regular yogurt. Is it possible something may have been mismeasured? Maybe there could have been too much of a wet ingredient or needed more time in th oven. Thanks for trying my recipe and for your feedback. I am glad you like the taste!
Ok me again
I just tried this with Betty crocker
Super moist
Chocolate cake
432g
1/4 cup yogurt plus 2 tablespoons more
1/4 cup flour plus 2 tablespoons more
In muffins
Can out tasting great but completely fell apart
Any suggestions?
Hello Lisa! I honestly haven’t tried to make muffins with a cake mix to advise. I do have several eggless muffin recipes that are fantastic and easy to make > Eggless Bakery-Style Chocolate Chip Muffins
Question…
I have been doing a lot of theory research ( not practical) and I see 1/4 cup yogurt for every egg.
You do 1/4 cup for up to 3 eggs.
Have you tried 1/4 cup per egg? If so …what did you notice?
Hello Lisa! For this recipe in particular, I prefer to use 1/4 of yogurt, so the cake is not too moist. If you do an experiment with more yogurt, please share with us how it goes. xo
I made cake pops from the eggless boxed cake and they turned out amazing! since it has yogurt in it, do they need to be stored in the refrigerator?
Hello Abby! You can store cake pops in the refrigerator for up to 1 week. I hope that helps!