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.
Can Greek Yogurt be used? Would it the same proportion as Plain Yogurt?
Hello Danae! I recommend plain regular yogurt because sometimes greek yogurt is too thick. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thanks for this eggless recipe. It turns out just perfect! I love it!
Hello Louisa! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana,
I made your recipe with soy yogurt and 1/4 flour. It was perfect and delicious when it was first baked. The texture was amazing. That same evening it seemed dry, even though it had been well wrapped. The next day it was very dry, and the following day it was too dry to eat. I’m trying to make a wedding cake and need it to stay moist for a few days. A suggestions?
Also, when you increase the yogurt to 3/4 Cup for 4 eggs, do you increase the flour to 3/4 cup?
Thank you for the wonderful recipe!
Hello Jennifer! I honestly don’t even know what could have gone wrong. I’ve never experienced this issue before. I’m wondering if maybe there was something off with one of the ingredients. I would recommend trying other types of yogurt to see if that makes a difference. I wouldn’t increase the flour because you will end up with a denser cake. It’s 1/4 cup of flour per box of cake mix. I’m sorry I can’t be of any more assistance. If you try it again I would love to know how they turn out. 🙂
Hi, I used Duncan Hines butter cake mix, added 1/4 cup flour & 1/4 cup sour cream. Made 3” layer & baked @350/22 minutes, then let set up in pan for 12 minutes. Cakes had a tiny indention on top. This was made for a baby’s 1st birthday smash cake.
Hello Mimi! Hope everyone enjoyed the cake. Thanks a lot for the review and good feedback.
Omg it worked. I used a small container (individual size) of vanilla yogurt. I did not have full fat yogurt at home. And I added 1/2 cup flour. It was delicious. I used milk instead of water. And baked it in an 8inch at 350 for around 45 mins. I used betty crocker devils food cake mix. We couldnt tell the difference.
Hello Manjini! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana,
Will 1/4 cup yogurt and 1/4 cup of flour to 1 box of cupcake mix which makes around 24 be good enough? I am trying to use Pillsbury funfetti cupcake box?
Hello Rashmi – Since the box calls for 3 eggs, I recommend keeping the same quantities. Let me know how it turns out for you! Thanks for your interest in my recipe.
Plain yogurt is what? 0%,8% or any?
I know it’s not Greek.
Hello Ursula! whole milk plain full-fat yogurt is mostly in between 8-10%. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! Can how much yogurt for a mix that calls for 4 eggs?
Going to practice for my daughter’s bday next month.
Hello Bree! I would start testing with 3/4 cups (about 90 g). Let me know how it turns out for you! Thanks for your interest in my recipe.
I use Betty cake mix with same portion of yogurt & flour and baked at 350f for 35 min but my cake is too crumbly and it’s break down. I’m not able to layer it because when I tried I fall apart from sides & middle. Can you tell me what am I doing wrong . I use baking strips for even baking
Hello Pooja! I am so sorry to hear that. Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. It sounds like it was overbaked. 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. I would recommend using an oven thermometer to make sure it’s working properly. I also recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some more clues about what could have happened. Hope that helps! xo
Just made this per recipe. Used funfetti cake mix. Did 3 6 in layers which took two boxes of cake mix (had extra). Forgot to add the additional flour on the second batch and the difference was notable. That layer was much less sturdy and a bit crumbly. I used as the middle layer in the cake. The rest of the cake held up beautifully to crumb coating and frosting. Thank you!!!!
Hello Emily! Your feedback is greatly appreciated. Yes, the extra flour really makes a difference. I am glad you liked this recipe. Thanks for trying my recipe and taking the time to come back and let me know.
Hi will the betty crocker mix will rise if i l will use 1/4cups yogurt and flour and will it be possible if i want to do 3 layers
Hello Neha! For a 3-layer cake, you probably need 2 boxes, depending on the size of your cake. Hope this helps.
Hi there!
How many cupcakes does 1 box mix make? Thanks!
Hello Marcia! One box of cake mix makes between 24 and 30 regular-size cupcakes. Hope this helps!
I have a 540g Betty Crocker chocolate cake (Devils food) box mix. Should I use pro-rata yogurt and flour/cocoa powder measurements? Thanks
Hello Rajeshni – You must follow the box instructions and substitute the eggs for plain regular yogurt and add the extra flour. Hope that helps!
Hi, does the 1/4 cup yogurt and 1/4 cup flour work for substituting eggs for the box brownie mix as well?
Hello Heidi! Yes, it works well to substitute eggs in brownie mixes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! I’m trying out the recipe right now and will post the results soon! But, quick question: do these cakes freeze well? Thanks for this recipe!
Hello Sapna! Unfrosted cake can be frozen for up to 2 months. Make sure to wrap the cake tightly in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen. Hope this helps!
Thank you!
Hi Oriana, how many cups of yogurt will replace THREE eggs as Betty Crocker box says to add 3 eggs?
Hello Jaspreet! For a box that calls for 3 eggs, 1/4 cup (60 g) of yogurt is enough. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Oriana have you ever used a white cake mix how does that work
Hello Jamie! I haven’t tested it personally, but you can certainly give it a try. I think it will work fine. Let me know how it turns out for you!
I tried the egg replacement recipe. Used 2 box of Vanilla cake by Betty Crocker. Baked at 325 deg. I have just one cake pan so decided to make them one after the other in batches. The first one came out perfect but the second one did not cook. I am a beginner. why did it happen? how to avoid it. Surprised as it was the same batch of mix.
Hello Anisha! It sounds like an oven issue. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana,
Indeed a recipe that makes things easier when one has limited time for cakes-from-scratch. I notice that the recipe does not specify any particular type of cake mix (like yellow cake mix or chocolate or pineapple or any other type/flavor). So, my guess is that this recipe will work for any flavored cake mix box – that is standard (i.e in the same weight range as mentioned in the recipe). Am I right? Or would you suggest to try this with only a specific set of flavors?
Hello Andy! Yes, this works to make different cake flavors. So far, I have tried it with vanilla, chocolate, strawberry, and even brownies, but I would love to hear how it goes for you! Thanks for your interest in my recipe.
Has anyone tried a white cake mix
I tried the Lemon cheese cake and it was easy for me i loved it and will do it again.
Hello Verna! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Haven’t done this yet but will certainly try it. Sometimes in recipes calling for yogurt I use sour cream, will this work? Or does it have to yogurt. Thank you for this recipe.
Hello Charlotte! I haven’t tested this recipe with sour cream, but you can certainly give it a try. I think it will work fine. Let me know how it turns out for you! Thanks for your interest in my recipe.