Betty Crocker Gluten Free Vanilla Cake Review

betty crocker gluten free cake

June 1, 2009 was a historical day for the gluten intolerant.  Gluten free peeps all over America were able to buy GF cake, cookie, and brownie mixes at their local grocery stores.   I sped like a maniac cautiously drove to my supermarket with grand visions of eating gluten free cake for lunch that day.   Much to my amazement, I arrived at the store and saw not one measly box of gluten free mix.  The gluten-filled mixes mocked me from their shelves.   With a heavy heart, I returned home empty handed and washed down a handful of chocolate bits with some Hershey’s syrup.  Two months later, the day of rainbows and unicorns finally arrived!  I’d procured a box of GF vanilla cake mix that I didn’t have to purchase online, at a specialty food store, or three states over by way of catamaran.

I’d read on several gluten free blogs that the Betty Crocker Vanilla Gluten Free Cake Mix was on the dry gritty side, so I decided to doctor it up a bit.  To the cake mix, I added one cup of sour cream (I used reduced fat) and one vanilla pudding mix.  Here’s my (humble) opinion of the product and my tweaked results:

Pros

  • Ease of purchase (even my local podunk grocery store carries the GF product line).
  • Minimal ingredients = tasty cake in belly sooner rather than later.
  • With the sour cream and pudding mix added, I loved the cake!  My picky, gluten-eating family thought it was delicious as well.

Cons

  • My wondrous gluten free cake mix for $4.00 was sitting right next to a lovely 99 cent box filled with wheat.
  • The box of Betty Crocker gluten free cake mix is 15 ounces.  Betty’s glutenous cake mix is 18.25 ounces.
  • The glutenous Betty Crocker cake mix makes TWO eight inch cakes or 24 cupcakes.  Those who make the gluten free version will get ONE lonely eight inch cake or 18 cupcakes.  Seriously, why do gluten intolerant people get less product for a greater price?  Something seems wrong with this picture.

13 Replies to “Betty Crocker Gluten Free Vanilla Cake Review”

  1. I agree that we seem to get less product, but I hope as time progresses gluten-free items will come down in price. I’ve made this cake many times and everyone who eat it love it. I made the chocolate cake and brownies too. I still need to try the cookies.

  2. I had the same problem when I went to my local grocery store. There are Shop Rites in Jersey that carry all of them. Unfortunately, the Giant near me in PA only has the cake mixes. I have yet to try the cake, but I hear you with the inflated prices for GF non-belly hurting items! It is awful, but I like to believe it is an integrity building exercise. Think about it: How many do you talk to that commend you for being gluten free because they, “could never do it.” I have grown to like being GF. I eat better and I feel better. BUT back to the mixes, the cookies are very yum! Be careful not to over bake them, but when they are timed right, they are amazing. 🙂 Thanks for sharing this!

  3. I tend to eat the whole thing in a day as well! I justify it because it is a rare treat and it’s not like I have the ability to do it every day! 🙂

  4. Your cake looks yummy. It sounds like you figured out how to get the taste and texture you wanted. I agree about the over priced gluten free products. Thankfully I can’t eat rice or dairy in addition to gluten. That got me cooking and baking everything from scratch. I don’t bake much but I do love to cook. I wonder how much this cake would have cost if you had pulled together your own mix and pre-bagged it for later use. Becoming your own Betty Crocker cake mix maker. Icing looks really good!!!!

  5. The Betty Crocker mixes were released on my birthday! Whoo hoo! But they didn’t carry them in my local stores until recently. I was on a really strict diet, but now I am only gluten free. So good to have gluten be my only no-no! I actually shared the cake with my family. They got one piece each, I got the rest!

  6. The cake will not be grainy or dry if you reduce the baking time…anywhere from 8-10 minutes. Then, it is very moist. You have to watch it closely, everyone’s oven is different, but I started checking at 20 minutes and when the knife came out clean, I pulled the cake out. Once I forgot and left it in 5 minutes longer than I wanted (still not up to BC time) and it was so dry it crumbled apart. Pay attention to the pans you have as well. Another tip, purchase Wilton even bake cake strips to ensure even baking…makes the cake moister and even.

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  8. Pingback: Betty Crocker Gluten Free Devil’s Food Cake Review
  9. I made betty crocker yellow cake mix and the batter was very runny and it came out kinda rubbery. what did I do wrong? I thought my daughter measured correctly.

  10. Have you (or anyone else posting here) ever tried this cake without the 1 cup sour cream and package of pudding mix?

    Of course cake is not a health food but…It seems slightly excessive to me on top of all the extra carbs and fat that GF products have, to need to add additional sour cream AND Pudding mix to make it more palatable. Not to mention the eggs, butter, water or milk (I am guessing) that most mixes call for. GF bake / cake mixes & GF flours are a mixture of starches (unlike wheat flour which does contain protein) to begin with.

    GF bake / cake mixes & GF flours are a mixture of starches (unlike wheat flour which does contain protein) to begin with.

    Isn’t cake mix in a box supposed to be a no brainer convenience food? As opposed to the more laborious cake from scratch? I was hoping this product was “decent” without having to tinker with it that much.

  11. Have you (or anyone else posting here) ever tried this cake without the 1 cup sour cream and package of pudding mix?

    Of course cake is not a health food, but It seems slightly excessive to me on top of all the extra carbs and fat that GF products have, to irst need to add additional sour cream AND Pudding mix to make it more palatable. Not to mention the eggs, butter, water or milk (I am guessing) that most mixes call for.

    GF bake / cake mixes & GF flours are a mixture of starches (unlike wheat flour which does contain protein) to begin with.
    Then adding in pudding mix (more starch)

    Isn’t cake mix in a box supposed to be a no brainer convenience food? As opposed to the more laborious cake from scratch? I was hoping this product was “decent” without having to tinker with it that much. We might as well make cake from scratch. 🙁

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