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How to Make a Cake Mix Box without Eggs | Mommy's Home Cooking

How to Make a Cake Mix Box without Eggs

Do you or someone you love have egg allergy? Or did you just run out of eggs? Don't panic! You still can make that box cake that you are craving for. Learn my trick about How to Make a Cake Mix Box without Eggs. Pure convenience and amazingly delicious! 
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 299kcal


  • 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)


  • 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.



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.
Store: To store the cake layers, let the cakes cool completely. Wrap them with plastic wrap and store them at room temperature for up to 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.
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 pan = 25-30 minutes
  • One 13" x 9" pan = 28-35 minutes
  • Bundt pan = 38-45 minutes
  • Cupcakes = 12-18 minutes
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 299kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Sodium: 380mg | Potassium: 33mg | Sugar: 22g | Vitamin A: 5IU | Calcium: 117mg | Iron: 1.2mg