Duncan Hines Moist Deluxe Yellow Cake Mix copycat recipe by Todd Wilbur
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Duncan Hines Moist Deluxe Yellow Cake Mix

Score: 3.50. Votes: 2
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So, you need to make some buttery yellow cake, but you don't have any mix in the pantry. Or perhaps you love the moist and delicious cake made from a box, but aren't a big fan of all the polysyllabic preservatives and thickeners that come along for the ride. Here is the TSR way to make homemade yellow cake mix from scratch using basic baking ingredients. You can store the dry cloned Duncan Hines Deluxe yellow cake mix in a sealed container for several weeks in a cabinet until you need it. Then, when you're ready to make the cake, simply add water, oil, and eggs to the mix in the exact measurements required by the original, then pour the batter into a pan and pop it in the oven. Done. 

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 3 cups cake flour
  • 2 cups baker's sugar (superfine sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1/2 cup shortening
  • 2 teaspoons vanilla extract
  • 2 teaspoons imitation butter flavoring (see Tidbits)
  • 10 drops yellow food coloring
To make the cake
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • Do This
    • Restaurant/Brand
      Duncan Hines
    • Instructions

      1. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir to combine.

      2. Combine the shortening, vanilla, butter flavoring, and food coloring with an electric mixer in a small bowl. Spoon the shortening mixture into the dry ingredients and beat well with the electric mixer on medium speed. Mix until no chunks of shortening are visible. The mixture should resemble cornmeal. This is your cake mix, which you can now keep in a sealed container for several weeks until you are ready to make the cake.

      3. To make the cake, preheat the oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans.

      4. Blend the dry cake mix (from step #1) with the water, oil, and eggs in a large bowl with an electric mixer at low speed until moistened. Increase the speed to medium and beat for 2 more minutes.

      5. Pour the batter into the pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for a 13x9-inch pan. You can also make 2 dozen cupcakes with the mix. They take 19 to 22 minutes.

      Makes two 9-inch round cakes, or one 13x9-inch sheet cake.

      Tidbits: You'll find imitation butter flavoring near the vanilla extract in the baking aisle of your favorite food store.

Average rating:

Score: 3.50. Votes: 2
Rating of votes (2)
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Stephon Watson
Jun 20, 2020, 00:08

I just made this cake and it turns out is WAY better than the today's Duncan Hines yellow cake because when I use Duncan Hines box yellow cake before trying this recipe the cake doesn't rise good as it use to and the surface be rubbery and who wants that! This recipe here beats the Duncan Hines box cake because the cake rises high like it should be and it's all cakey texture. I would recommend this recipe to anyone who is fed up with the today's Duncan Hines box cakes.

Sep 16, 2014, 22:00

I've made this a few times, and kept hoping it was something I was doing wrong, but all 3 times were disappointing. The cake was eggy and heavy. Although the taste wasn't terrible, nobody wanted to eat any of the cake and it got tossed.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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