Easy To Make Snacks Without Cooking

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!

Cake mix bake slice on a pink plate with sprinkles

Egg-Free Cake Mix Cake Recipe

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 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!

Egg-free cake make with a cake mix box, covered with chocolate buttercream and sprinkles.

HOW TO REPLACE THE EGGS TO MAKE A BOX CAKE?

Replace up to 3 eggs with 1/4 of plain yogurt (total).

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.

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! https://mommyshomecooking.com

HOW TO MAKE A CAKE MIX BOX WITHOUT EGGS

Preheat oven to 350º F. Lightly grease the cake pan.
In a large bowl mix cake mix, water, oil, yogurt, and flour, if using, until everything is well combined, about 2 minutes.
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.

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 SUGGESTION:

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 pans = 25-30 minutes
One 13″ x 9″ pan = 28-35 minutes
Bundt pan = 38-45 minutes
Cupcakes = 12-18 minutes

Eggless Cake Basics Success Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don't overmix the batter. Instead, mix just until you've evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don't open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
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, so keep an eye on yours.

STORING & 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.

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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!

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 10

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 SUGGESTION:

Two 9″ round pan = 25-30 minutes
One 13″ x 9″ pan = 28-35 minutes
Bundt pan = 38-45 minutes
Cupcakes = 12-18 minutes

LOOKING FOR MORE EGGLESS CAKE RECIPES? TRY THESE!

The Best Eggless Chocolate Cake Ever
Eggless Red Velvet Cake
Eggless Vanilla Cake Recipe
Eggless Vanilla Cupcakes
Eggless Chocolate Cupcakes

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

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Course Dessert

Cuisine American

Calories 299

Keyword Cake Box dessert eggfree Eggless recipe

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Originally posted May 2018, post content edited to add more helpful information, no change to the recipe in August 2021.

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