Making box cake mix without eggs is easier than you think — and the result is just as moist, fluffy, and delicious as the original. I’ve been baking egg-free for over 12 years, and after testing every substitute out there, I always come back to one: plain yogurt. Just ¼ cup of yogurt per egg gives you a cake that’s tender, moist, and sturdy enough to layer and frost without falling apart. If you’re out of eggs, baking for someone with an egg allergy, or just looking for a reliable go-to method that works every single time — this is it.
Oriana’s Thoughts On The Recipe
Many years ago, when my daughter was first diagnosed with food allergies, I needed to bring a safe cake to school — fast. I tried banana, applesauce, and just about every substitute I could find, and nothing was good enough. After many, many tests in my kitchen, I finally landed on yogurt — and it changed everything. It gives you the moist, fluffy, perfectly structured box cake you’d expect, without a single egg. For busy families who need a quick, reliable solution that keeps every single person at the table safe, this is the one.
Why You’ll Want to Try My Recipe
What Do Eggs Actually Do In Box Cake Mix?
Before we talk about how to replace them, it helps to understand why eggs are in box cake mix in the first place — because that’s the key to replacing them well.
Eggs do three things in cake: they bind the batter together so it holds its shape, they add moisture so the cake isn’t dry, and they contribute to lift so the cake rises and stays fluffy. When you remove eggs without replacing those functions, you end up with a dense, dry, crumbly mess that falls apart the moment you try to frost it.
The good news? Plain yogurt handles all three jobs remarkably well. The fat in yogurt adds moisture, the protein helps bind the batter, and the slight acidity reacts with the leavening already in the box mix to give you that lift. That’s why it works when so many other substitutes don’t.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions
- Cake Mix: There is 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. The extra flour gives the cake more structure, which is especially important if you plan to cut the cake into layers or frost it heavily. Don’t skip it.
- Yogurt: 1/4 cup (60 g) of plain regular yogurt is enough to substitute up to 3 eggs in a cake mix box. This is your egg substitute. Use ¼ cup (60 g) of plain, unflavored yogurt for every egg the box calls for. Do not use Greek yogurt (too thick and dense), and definitely do not use flavored yogurt — vanilla-flavored yogurt sounds harmless, but it throws off the balance of sweetness in the cake.
- Oil and Water: Most cake mix boxes call for oil and water. You’ll need the same quantity the box calls for.
Substitutions — What I Tested And What I Recommend
I want to be honest with you here, because a lot of websites will give you a long list of egg substitutes for box cake mix and tell you they all work. They don’t all work equally, and some of them don’t work well at all for this specific application. I’ve tested them in my kitchen, and here’s the truth:
Plain yogurt (plus extra flour) — This is the one I recommend. Just ¼ cup of plain whole milk yogurt replaces ALL the eggs in the box — whether the recipe calls for 1, 2, or 3. That’s it. One flat amount for the whole mix. And my magic combination for success is that yogurt PLUS a little extra flour — together, they give you the moisture AND the structure you need. This is the method I’ve been testing for years and the only one I trust for a cake sturdy enough to layer and frost.
Flax egg — I don’t recommend it for box cake. A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) works fine in some baked goods, but in a box cake mix, the result is noticeably rubbery and chewy. The texture is off in a way that’s hard to describe but impossible to ignore once you taste it. It’s fine if it’s your only option, but it’s not something I would choose.
Applesauce — Only if you’re making a spice cake or carrot cake. Applesauce does add moisture and some binding, but it also adds a very clear apple flavor to your cake. For a vanilla cake, lemon cake, or funfetti cake, that apple flavor does not belong there. If you’re making a spice cake where that flavor blends in, it can work — but it’s not a neutral substitute.
Banana — Same problem as applesauce. Banana adds moisture, but it takes over. You will taste banana in your cake, and it will change the sweetness too. Again, fine for a banana cake on purpose, not a great choice when you just need to replace an egg.
Sparkling water or soda — I would not use this if you need to frost the cake. The carbonation gives you a very light, airy rise, and the cake looks beautiful coming out of the oven. But it has no binding ability at all. The result is a very crumbly, fragile cake with almost no structure — when you try to cut it into layers or apply frosting, it falls apart. If you’re making a casual snacking cake that goes straight from pan to plate, maybe. But for a birthday cake or anything you need to frost? No.
Bottom line: Yogurt is the substitute that delivers every time, and it’s the method I stand behind.
My #1 Tip To Make A Cake Mix Box Without Eggs
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 extra flour, the cake is TOO fluffy and difficult to frost/decorate. So, adding the flour is totally optional but highly recommended.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free cake mix. I haven’t personally tested this method with a gluten-free cake mix, so I can’t promise results — GF mixes behave very differently and may need adjustments to the moisture ratio. That said, some readers have reported making it successfully with their favorite GF mix! If you try it, let me know in the comments — I’d love to hear how it turns out.
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
Step 2 – Mix the Ingredients
Step 3 – Bake
Oriana’s Tips
- Use plain whole milk yogurt — not Greek, not flavored. Full-fat plain yogurt is the sweet spot. It’s thick enough to bind the batter, fatty enough to add moisture, and neutral enough to disappear completely into the flavor. Greek yogurt is too thick and too high in protein — it can make your cake dense. Flavored yogurt throws off the sweetness balance of the recipe. Plain whole milk yogurt. That’s it.
- Dont skip the extra flour for structure. When you remove the eggs, you lose some of that structural support. Extra all-purpose flour replaces enough of that structure to give you a cake that holds together cleanly — especially important if you’re cutting layers or doing a heavy frosting job.
- Don’t overmix the batter. This is the most common mistake I see. Once the yogurt goes in, mix just until everything is combined — maybe 30 seconds. Overmixing develops gluten and makes the cake tough. The batter should look smooth and thick, not silky. Stop when you don’t see dry streaks anymore.
- Start checking your oven 5 minutes early. Set a timer for 5 minutes before the box’s minimum bake time and check with a toothpick. You’re looking for a toothpick inserted in the center to come out clean or with just a few moist crumbs.
- Cool the cake completely before frosting. I know it’s hard to wait, but this is non-negotiable. Egg-free cakes can be a little more delicate while still warm. Give the cake at least 20–30 minutes in the pan before turning it out, and another 30–40 minutes on a wire rack before you frost. If you try to frost a warm cake, the frosting melts, slides, and the cake can break. Patience here pays off.
Frosting Ideas
This cake plays well with almost any frosting. Here are my favorites:
- Vanilla Buttercream — classic, easy, perfect with sprinkles
- Chocolate Buttercream — for the chocolate lovers at the table
- Strawberry Frosting — beautiful for spring and summer
- Cream Cheese Frosting — especially good with spice or carrot cake mix
- Coconut Frosting — when you want something a little unexpected
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
At room temperature: Store your frosted or unfrosted cake covered tightly at room temperature for up to 3 days. A cake dome or an overturned bowl works perfectly.
In the refrigerator: If your cake is frosted with a perishable frosting (cream cheese, whipped cream), store it in the refrigerator for up to 5 days. Bring to room temperature for about 30 minutes before serving for the best texture.
Freezing the cake layers: Cool completely. Wrap each unfrosted layer tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight or leave at room temperature for 2–3 hours still wrapped.
Freezing a frosted cake: Freeze the whole frosted cake uncovered for 1–2 hours until the frosting is firm, then wrap tightly and return to the freezer for up to 2 months. Thaw overnight in the refrigerator.
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 for 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 following my How to Make a Brownie Mix Without Eggs recipe.
Yes! Plain yogurt works as an egg substitute in any box cake mix — vanilla, chocolate, funfetti, lemon, spice, red velvet, carrot cake, you name it. The amount is always the same: ¼ cup of plain whole milk yogurt for the entire box.
I don’t recommend it. Greek yogurt is significantly thicker and higher in protein than regular plain yogurt, which can make your cake denser and heavier than you want. It also tends to be more acidic, which can affect how the leavening in the box mix performs. Stick with plain whole milk yogurt for the best results.
Just ¼ cup (60 g) of plain whole milk yogurt — for the entire box, replacing all the eggs, whether the recipe calls for 1, 2, or 3. You don’t need to calculate per egg. One flat amount, every time.
No — the yogurt flavor completely disappears once the cake is baked. You will not taste it at all. What you will notice is that the cake is especially moist and tender. That’s the yogurt doing its job.
Absolutely. Use the same ratio (¼ cup yogurt per egg), pour the batter into lined cupcake tins, and bake according to the box instructions — checking about 5 minutes early since cupcakes can bake faster than a full cake. You’ll get beautifully domed, moist cupcakes every time.
Yes, and this is one of the things I love most about the yogurt method — the extra tablespoon of flour gives the cake enough structure to hold up to cutting into layers and applying frosting. I’ve made stacked birthday cakes with this method many times, and they hold together beautifully.
Yes. Plain whole milk yogurt contains no egg. Always check the labels on your specific box of cake mix and your yogurt for any “may contain” cross-contamination warnings, as manufacturing facilities vary. If you’re baking for someone with multiple allergies, check the full ingredient list on the box mix carefully.
Throwing an Allergy-Friendly Party? You’ll Need These Too!
Recipe Card
How to Make a Cake Mix Box without Eggs
Video
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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
Prep your pan and preheat the oven:
- Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) round cake pan with parchment paper and lightly grease with baking spray. The pan should feel lightly coated — not dripping.
Mix the batter:
- In a large bowl, combine the cake mix, water, oil, yogurt, and extra flour (if using). Mix until everything is just combined — the batter will look thick, smooth, and slightly glossy, similar to thick pancake batter. Do not overmix. Stop as soon as you no longer see dry streaks — about 30 seconds of mixing is plenty.
Pour and bake:
- Pour the batter into the prepared pan (s). Bake as directed on the box, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs, not raw batter.
Cool before unmolding and frosting:
- Cool in the pan for 10 minutes before turning out — this gives the structure time to set, so the cake doesn't break. Transfer to a wire rack and cool completely before frosting. If you frost a warm cake, the frosting will melt and slide.
- 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
- Use plain whole milk yogurt — not Greek, not flavored. Greek yogurt is too thick and can make the cake dense. Flavored yogurt throws off the sweetness. Plain whole milk yogurt disappears completely into the batter — you will not taste it.
- Don’t skip the flour. It’s the difference between a cake you can frost beautifully and one that crumbles the moment you try. One bowl, one extra scoop — worth every second.
- Don’t overmix. Once the yogurt goes in, mix just until you don’t see dry streaks. Overmixing develops gluten and makes the cake tough. Thick, smooth batter = perfect cake.
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.
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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 the best eggless cake recipe I’ve used. It tastes better than a box mix made with eggs! My family loves it.
Hello Joanna! That makes me so happy to hear! I love when an egg-free cake doesn’t just “work,” but actually tastes better than the traditional version — that’s always my goal. So glad your family loved it, too… that’s the best compliment 💛
Used this recipe for my daughter’s first birthday cake since she had an egg allergy. She has since outgrown that allergy, but I still often follow this recipe because I think cakes tastes better this way! Thanks!
Hello Stephanie! That’s so special — thank you for sharing that! 💕 I’m happy to hear your daughter outgrew her allergy, and it means so much that you still choose this recipe because you love the flavor. That’s the best compliment!
I am vegetarian but do use eggs in baking. I looked on your site as I had some strawberry flavored “pre + pro biotic yogurt” I needed to use. I used one chocolate cake mix plus the water and oil called for and about 10 oz. of the yogurt and a heaping half cup of flour. I also put a can of cherry pie filling in pan with cake mixture on top. I didn’t frost as I am topping with vanilla ice cream. Oh, so, good! Maybe the best box cake mix I have ever made. I wasn’t trying to change your directions, only trying to get rid of that yogurt. I have two containers of peach flavored so I will be doing the same thing with a yellow cake mix. Thanks for the idea!
Hello Millie! That sounds absolutely delicious! 🍒 I love how you got creative with what you had on hand—the combination of chocolate cake, cherry filling, and yogurt sounds amazing. And topping it with vanilla ice cream? Perfection! I’m so glad the idea inspired you, and now I’m curious to try your peach version too!
Delicious
Hello Heidi! Thank you so much, I’m so happy you enjoyed it! 💕
Hello, I need to bake 9″ round 6″ tall cake for a wedding. Please let me know how many cake boxes I need to use. It’s chocolate cake and which brand is good stable to frosting and to decorate.
Hi Kusum! For two 8 or 9-inch round pans = you’ll 2 cake mixes. For frosting and decorating, I recommend using a stable butter-based frosting like American buttercream or Swiss meringue buttercream—they hold up well for weddings. As for brands, I mostly use Betty Crocker and Duncan Hines, both are great for consistent flour quality, and Callebaut or Ghirardelli are wonderful for chocolate. Hope this helps!
HELP!!!! My granddaughter is allergic to eggs & dairy. Can I use baking soda & vinegar in place of the yogurt? If you have any suggestions please help me.
Hi Shari! I totally understand—food allergies can be so stressful, especially when baking for someone you love 💛 I haven’t tested baking soda and vinegar in place of the yogurt in this particular recipe, so I can’t say for sure how it would turn out. If you’re looking for a dairy-free alternative, you could try using a plant-based yogurt or sour cream. Hope that helps!
In addition, would I need to adjust the amounts for a 600g box cake mix? Many thanks.
Hi Thea! Great question! Use the amount of cake mix called for on the box, and for each egg the box calls for, substitute 1 tablespoon + 1 teaspoon (20 g) of plain yogurt. That should give you great results—happy baking! 😊🎂
Can you please advise if this would still work if I use dairy free yogurt thanks? Kind regards.
Hello Thea! Yes, you can use non-dairy, plain yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi, I’m using a Simple Mills Gluten Free Chocolate Muffin & Cake Almond Flour Baking Mix; can I still use this recipe for my mix?
Hello Sunny! Hi! I haven’t tested this recipe with a GF mix like Simple Mills, so I can’t say for sure how it will turn out. However, I do think the same general rule might work well. I’d love, love to know how it turns out if you give it a try! Please keep me posted 😊🍫
Hi if I am adding 1/4 cup flour do I need to add any baking powder or baking soda for this 1/4 cup of flour?
Hello Champ! No, you dont nee to add any baking powder or baking soda. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
If i’m using two cake mix boxes do I double the recipe?
Hello Macey! Yes! If you’re using two cake mix boxes, you’ll want to double any other ingredients listed in the recipe to match the amount of mix. Just be sure not to overfill your pans—only fill them about 2/3 to 3/4 full and bake in batches if needed. Happy baking! 🎂💛
Hi, I wanted to try this recipe with using instant pudding mix. Can I add the pudding mix and omit the extra flour. Or should I still use the flour with the pudding mix. I wanted to spruce up the box cake flavor.
Thank you for your feedback
Hi Tyler! Great question 😊 I haven’t tested this exact combo yet, so I can’t say for sure—but it’s on my to-do list, and I’ll definitely try it out in the next few days. My guess is that if you’re adding instant pudding mix, you can skip the extra flour, since the mix helps with moisture and texture. Just keep an eye on the batter consistency. Let me know how it goes if you try it before I do!
I have tried for years to make a boxed cake work. We are at high altitude and sometimes even eggless recipes have been a bust. I tried this on a whim and it worked like a charm! This is a game changer! Thank you!!!!
Hello Audrey! Yay!! I’m so happy to hear that it worked for you—even at high altitude! 🙌 That makes my day. Thank you for giving it a try and sharing your success. I know how frustrating it can be when recipes don’t turn out, so this means a lot! 🎉
Hi, can I substitute the yogurt with applesauce? Thanks
Hi Toni! I haven’t tested this recipe with applesauce instead of yogurt, so I can’t say for sure how it will turn out. Applesauce usually works as a moisture substitute, but the texture may be a little softer and less rich than with yogurt. If you do try it, I’d love to hear how it goes!
This is a lifesaver. I needed to make an eggless & dairy free cake. My box weight was 432 but the 1/4 cup lactose free yogurt and the added 1/2 cup of flour was perfect!
Hello Tiffany! Yay! I’m so glad this recipe came through for you when you needed it most! 😊 Using lactose-free yogurt and that extra 1/2 cup of flour was a perfect adjustment—sounds like you nailed it! 💛 Thank you for sharing what worked for you, and I’m so happy it turned out great! 🎂✨
My husband has an egg allergy and he LOVES cake. The crumb is moist and delicious. I do some other things to amp up box cakes like using melted butter instead of oil or adding pudding mix, but the yogurt substitution is invaluable! Definitely add the extra 1/4 cup of flour or the cake is too delicate to frost. Thank you for this!
Hello Lori! Thank you so much for your kind words! 😊 I’m thrilled to hear your husband is loving cake again—that just makes my heart so happy! 💛 Using yogurt really is such a game-changer for eggless cakes, and I love your tips for amping up boxed mixes. And yes, totally agree—the extra 1/4 cup of flour really helps with structure when frosting. Thank you for sharing your experience and helpful tips! 🎂✨
Did you use pudding mix in doing this recipe? I’m wanting to amp up the box cake too. How did it turn out?
I haven’t made this yet, I want to make a Bundt cake. Is only the boxed cake doubled? Thanks for the recipe.
Hello Wanda! Yes, if you’re making a Bundt cake, you’ll likely need to double just the cake mix portion to make sure there’s enough batter to fill the pan properly. Just be sure not to fill your Bundt pan more than 3/4 full to avoid overflow. So excited for you to try it—let me know how it turns out!