Keep a jar of this homemade spice cake mix in the pantry and dessert gets a whole lot easier. You do the measuring once, stash it away, then turn it into a full 9×13 cake with eggs, water, and vanilla whenever the craving hits.
The flavor is warm and old-fashioned with cinnamon, cloves, and allspice, and the texture bakes up soft enough for everyday snacking or a quick frosted cake. It also makes a practical pantry gift, especially if you know someone who likes cake but not extra fuss.
- 🥣 Ingredients
- 👩🍳 Instructions
- 💡 Tips
- 🔄 Variations
- 🥡 Storage
- 🍽️ Serving Suggestions
- 💸 Price Breakdown
- 🛒 Walmart Grocery List
- ❓ FAQ
- 📌 Pin Recipe
- 🖨️ Print-Friendly Recipe Card
Ingredients for Make Your Own Spice Cake Mix
For the jar mix:
- 2 1/3 cups all-purpose flour
- 1/3 cup nonfat dry milk
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups white sugar
- 1/2 cup plus 1 tablespoon shortening
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
To bake the cake:
- 2 eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1 jar mix
How to Make Spice Cake from the Mix
Preheat the oven to 350F and grease and flour a 9×13-inch cake pan before you start mixing. That way the batter can go straight into the pan while the baking powder is still ready to do its job.
- In a large bowl, combine the jar mix, eggs, water, and vanilla extract.
- Mix well until the batter is smooth and no dry pockets remain.
- Pour the batter into the prepared 9×13-inch pan.
- Bake at 350F for 25 to 30 minutes, or until the center springs back lightly.
- Cool completely, then frost as desired.
Tips for the Best Spice Cake Mix
Cut the shortening into the dry ingredients thoroughly when you assemble the mix. You want it evenly distributed so every scoop of mix bakes the same way instead of giving you random greasy bits or dry patches.
Store the finished mix in a tightly sealed jar or airtight container in a cool, dry cupboard. Moisture is the enemy here. Once baking powder picks up humidity, your future cake gets a lot less cooperative.
If your baking powder has been open for a while, check it before you build the mix. For best quality, opened baking powder is best used within a fairly short window, which is one reason this mix works best when you rotate pantry ingredients regularly. The USDA notes baking powder is best stored at room temperature and used within about 3 months after opening for best quality.
Variations and Substitutions
Want a deeper spice flavor? Add a little grated nutmeg when you bake the cake, not when you store the mix. Freshly opened spices keep the flavor brighter.
You can frost this cake with cream cheese frosting, brown sugar frosting, or even a simple vanilla buttercream. If you like pantry-style baking, pair this mix with Spiced Apple Cake Mix in a Jar or keep Pantry’s Bare 2 Ingredient Cake Recipes handy for quick dessert ideas.
If you need a slightly bolder holiday flavor, raisins or chopped nuts work well stirred into the batter just before baking. Just keep the dry mix itself plain for storage so it holds up better in the pantry.
Storage and Shelf Life
Dry mix: Store the sealed jar mix in an airtight container in a cool, dry place for up to 3 months for best quality. That estimate is based on the baking powder, which loses strength faster after opening than the flour, sugar, or salt. If your kitchen runs humid, use it sooner rather than later.
Baked cake: Once baked and cooled, keep the cake covered. If it is unfrosted or frosted with a shelf-stable frosting, it can usually sit at room temperature for about 1 to 2 days for best texture. For longer storage, refrigerate leftovers and use within 3 to 4 days. That refrigerator estimate follows standard leftover guidance for foods made with eggs and dairy ingredients.
Freezing: You can freeze the baked cake, tightly wrapped, for up to 2 to 3 months. Freeze individual portions if you want the highly sophisticated luxury of cake on demand.
Serving Suggestions
Serve this spice cake plain with coffee, dress it up with cream cheese frosting, or dust it lightly with powdered sugar if you want something simple. It also plays nicely with sautéed apples or a spoonful of applesauce on the side.
For fall baking, this is a natural fit next to Pumpkin Raisin Spice Cake with Cream Cheese Frosting. If you like warm spice blends in breakfast form too, Gluten-Free Pumpkin Spice Pancake Mix is another handy pantry option.
💸 Budget101® Price Breakdown: Make Your Own Spice Cake Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
All-purpose flour |
$2.96 |
2 1/3 C. |
$0.37 |
|
Nonfat dry milk |
$9.28 |
1/3 C. |
$0.29 |
|
Baking powder |
$1.24 |
3 t. |
$0.06 |
|
Salt |
$0.62 |
3/4 t. |
$0.01 |
|
White sugar |
$2.98 |
1 1/2 C. |
$0.49 |
|
Plus 1 tablespoon shortening |
$3.98 |
1/2 C. |
$0.30 |
|
Cinnamon |
$1.27 |
1 t. |
$0.05 |
|
Ground cloves |
$2.98 |
1/4 t. |
$0.04 |
|
Ground allspice |
$2.48 |
1/4 t. |
$0.02 |
|
Eggs |
$1.47 |
2 |
$0.25 |
|
Water |
– |
1 C. |
$0.01 |
|
Vanilla extract |
$5.94 |
1 t. |
$0.50 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.39 |
👨👩👧👦 Cost Per Serving |
$0.20 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- All-Purpose Flour, 5 lb
- Instant Nonfat Dry Milk, 9.6 oz
- Baking Powder, 8.1 oz
- Table Salt, 26 oz
- Granulated Sugar, 4 lb
- Vegetable Shortening, 48 oz
- Ground Cinnamon, 2.37 oz
- Ground Cloves, 2 oz
- Ground Allspice, 2 oz
- Eggs, 12 count
- Whole Milk, 1 Gallon
- Pure Vanilla Extract, 2 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Make Your Own Spice Cake Mix
Absolutely. Keep the mix in an airtight jar or container in a cool, dry cupboard and use it within about 3 months for the best rise and flavor. That timeline is mostly about the baking powder staying strong, not the sugar trying to cause drama.
No, not if the mix stays dry and tightly sealed. Nonfat dry milk is shelf stable, so the bigger issue is moisture and stale leavening, which is why a cool, dry pantry works better than a warm cabinet over the stove.
Not for the stored mix. Butter contains water and has a much shorter shelf life, so it is not a smart swap for a pantry jar mix. If you want butter flavor, bake the cake from the mix as written and add a butter-based frosting on top instead.
It bakes one 9×13-inch cake. That usually gives you about 12 generous servings, or a few more if you cut smaller party pieces and nobody circles back for seconds.
Start checking it at 25 minutes. The center should spring back lightly when touched, and a tester inserted near the middle should come out clean or with a few moist crumbs, not wet batter.
Yes, stir them in right before baking, not into the stored mix. About 1/2 to 1 cup of raisins or chopped nuts works well without weighing the batter down or turning the cake into a brick with ambitions.
Old baking powder is the usual culprit, followed by not mixing the shortening evenly into the dry ingredients. Measure carefully, seal the mix well, and avoid packing the flour when you build the jar if you want a lighter cake.
You can, and it is a good way to stock the pantry in one shot. Whisk the dry ingredients very thoroughly before dividing, and portion the shortening evenly so every jar contains the same amount and bakes the same way later.
Cream cheese frosting is the obvious favorite because the tang balances the sweet warm spices. Vanilla buttercream, browned butter frosting, or even a light dusting of powdered sugar also work if you want something simpler and less rich.
Yes. Cool it completely, wrap it tightly, and freeze it for up to 2 to 3 months for the best quality. Freeze unfrosted layers or cut portions if you want easier thawing and fewer opportunities to hack at frozen cake with a butter knife.
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Did you make this recipe? Leave a comment and tell us how you served it, frosted it, or tweaked it for your pantry. Your notes help the next baker skip the guesswork.
🖨️ Print-Friendly Make Your Own Spice Cake Mix
Make Your Own Spice Cake Mix
Ingredients
- 2 ⅓ cups all-purpose flour
- ⅓ cup nonfat dry milk
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups white sugar
- ½ cup plus 1 tablespoon shortening
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 2 eggs
- 1 cup water
- 1 teaspoon vanilla extract
Equipment
Instructions
- Preheat the oven to 350F.
- Grease and flour a 9x13-inch cake pan.
- In a large bowl, combine the jar mix, eggs, water, and vanilla extract.
- Mix well until smooth.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes.
- Cool completely and frost as desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated cost is based on current online ingredient pricing and will vary by store and date.
Prep time is an estimate based on measuring, mixing, and pan preparation.
For best quality, store the dry mix in an airtight container in a cool, dry place up to 3 months.
Store leftover baked cake covered in the refrigerator up to 3 to 4 days, or freeze up to 2 to 3 months.
what is the jar mix that is referred to in this and other cake mix recipes?
:jar: Thejar mix refers to the dry mix ingredients listed in the top half of the recipe. Mixes are often made ahead in ziploc bags or jars, then a tag is attached to it with the instructions for completing the recipe.
i am going to make 1/2 this dry mix and use it with 1/2 can pumpkin to make a small
batch of pumpkin muffins. One of the benefits of making your own mixes is the ability to easily change the batch size.
Have you tried this yet if so how did it turn out
oh! i’m going to use th s with my zucchini pie filing to make a dump cake. thanks
I want to use this cake mix in a dump cake that calls for butter. Would I still need to add the shortening?
Yes. store bought cake mixes also already have shortening as well.
Do you cut the shortening into the mix and then store it in the pantry or are we talking about powderedshortening?
When you say a “jar” is the dry mix recipe at the top one jar?
Dreamer,
I make pumpkin muffins for my kids all the time using a box of spice cake mix (now I will use this recipe) and 1 can of pure pumpkin. The batter is incredibly thick and the muffins come out lumpy looking, but it is amazing.