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Finding gluten-free dessert options can often be a challenge, especially when it comes to cakes.
But with Betty Crocker’s gluten-free cake mixes, creating delicious, moist, and flavorful cakes has never been easier.
Whether you are following a gluten-free lifestyle by necessity or choice, Betty Crocker offers a wide range of cake mixes that allow you to enjoy all your favorite cakes without compromising taste or texture.
In this blog post, we’ve curated over 33 gluten-free cake recipes using Betty Crocker’s trusted cake mixes.
From rich chocolate cakes to fruity and light sponge cakes, you’ll find the perfect recipe for any occasion.
Whether you’re baking for a birthday, a holiday, or simply treating yourself, these recipes promise to satisfy your sweet tooth while keeping your diet gluten-free.
Let’s dive into these scrumptious and easy-to-follow cake recipes that are sure to become a staple in your baking rotation.
33+ Irresistible Gluten-Free Betty Crocker Cake Recipes to Try Today
There’s no need to feel deprived of delicious desserts when following a gluten-free diet.
With over 33 gluten-free Betty Crocker cake recipes at your fingertips, you can enjoy a wide variety of cakes that are as tasty as they are easy to make.
From classic cakes like carrot and chocolate to tropical treats like pina colada and coconut cakes, there’s a gluten-free option for everyone.
So, whether you’re baking for a special occasion or simply want to indulge in a sweet treat, these recipes will help you create mouthwatering cakes every time.
Gluten-Free Betty Crocker Vanilla Cake
This Gluten-Free Vanilla Cake is a light, airy, and delicious treat perfect for any occasion.
Using Betty Crocker’s gluten-free cake mix, this cake ensures that no one has to miss out on a classic dessert.
It’s perfect for birthdays, celebrations, or just an afternoon tea with friends.
The smooth vanilla flavor makes it easy to pair with any frosting or filling.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Vanilla Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Vanilla Cake Mix, water, vegetable oil, eggs, and vanilla extract.
- Beat the mixture with an electric mixer on low for 30 seconds to combine. Then, increase the speed to medium and beat for 2 minutes until the batter is smooth and well blended.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
This gluten-free vanilla cake is both simple to prepare and incredibly delicious.
With Betty Crocker’s gluten-free cake mix, the preparation is easy, and the results are a soft, moist cake that everyone can enjoy, regardless of dietary restrictions.
It’s a versatile dessert that can be dressed up with a variety of frostings or served as is.
Whether you’re hosting a celebration or simply satisfying a sweet craving, this cake will always be a crowd-pleaser.
Gluten-Free Betty Crocker Chocolate Cake
If you’re a chocolate lover, this Gluten-Free Chocolate Cake will be your new go-to dessert.
Rich, moist, and full of deep chocolate flavor, it’s a perfect treat for any occasion, especially when paired with a luscious gluten-free frosting.
This cake uses Betty Crocker’s gluten-free chocolate cake mix, ensuring that you don’t have to compromise on taste when you’re avoiding gluten.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Chocolate Cake Mix, water, vegetable oil, eggs, and vanilla extract.
- Beat with an electric mixer on low for 30 seconds, then increase the speed to medium and beat for 2 minutes, until the batter is smooth and creamy.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
This gluten-free chocolate cake is indulgent, moist, and full of rich cocoa flavor.
The use of Betty Crocker’s gluten-free chocolate cake mix makes this cake easy to prepare while ensuring you never sacrifice taste.
It’s perfect for birthdays, holidays, or any day you want a decadent treat.
With or without frosting, this cake is sure to impress both gluten-free and non-gluten-free guests alike.
Gluten-Free Betty Crocker Lemon Cake
The Gluten-Free Lemon Cake is light, refreshing, and packed with a zesty lemon flavor that will brighten any day.
Ideal for spring or summer occasions, this cake is a fantastic choice for anyone craving a citrus-infused dessert that is also gluten-free.
Using Betty Crocker’s gluten-free lemon cake mix, this dessert is simple to make and always delivers a burst of flavor in every bite.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tsp lemon extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Lemon Cake Mix, water, vegetable oil, eggs, and lemon extract.
- Beat the mixture with an electric mixer on low for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
The Gluten-Free Lemon Cake is a perfect balance of sweet and tangy, with the bright lemon flavor shining through in every bite.
Using Betty Crocker’s gluten-free lemon cake mix, this cake is incredibly easy to prepare and results in a light, moist dessert that will delight any crowd.
Whether served with a dusting of powdered sugar or a lemon glaze, it’s the perfect treat for any warm-weather gathering or a refreshing change from heavier cakes.
Gluten-Free Betty Crocker Carrot Cake
This Gluten-Free Carrot Cake is a moist, flavorful dessert filled with grated carrots, walnuts, and warm spices.
Perfect for any occasion, this cake offers a sweet and comforting flavor profile that both gluten-free and non-gluten-free eaters will love.
Made using Betty Crocker’s gluten-free carrot cake mix, it takes the hassle out of baking while delivering a delicious, classic treat.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Carrot Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Carrot Cake Mix, water, vegetable oil, eggs, and cinnamon.
- Beat the mixture on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until the batter is smooth and well combined.
- Fold in the chopped walnuts (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
This Gluten-Free Carrot Cake is everything you love about the classic dessert, made easy with Betty Crocker’s gluten-free cake mix.
The carrots add a natural sweetness, while the walnuts (if included) provide a satisfying crunch.
The warm spices like cinnamon give the cake a cozy, aromatic flavor that’s perfect for fall or any occasion.
Topped with cream cheese frosting, this cake will be a hit at your next gathering or as a sweet treat for any day.
Gluten-Free Betty Crocker Coconut Cake
The Gluten-Free Coconut Cake is an indulgent, tropical dessert that’s light, moist, and full of coconut flavor.
With Betty Crocker’s gluten-free coconut cake mix, it’s easy to make this sweet, airy cake without sacrificing any taste.
This cake is perfect for summer parties or any time you’re craving something rich yet light.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Coconut Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp coconut extract (optional)
- 1/2 cup shredded coconut (optional for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Coconut Cake Mix, water, vegetable oil, eggs, and coconut extract (if using).
- Beat the mixture on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, sprinkle with shredded coconut on top for added texture and flavor.
This Gluten-Free Coconut Cake is a tropical delight, with a soft, moist texture and the perfect balance of coconut flavor.
The coconut extract amplifies the tropical notes, while the shredded coconut topping adds a beautiful finishing touch.
Easy to prepare with Betty Crocker’s gluten-free cake mix, this cake is ideal for warm weather gatherings, beach parties, or any time you want to add a bit of island flair to your dessert table.
Gluten-Free Betty Crocker Strawberry Shortcake
A refreshing and light dessert, the Gluten-Free Strawberry Shortcake combines the sweetness of fresh strawberries with a fluffy, moist cake.
Made with Betty Crocker’s gluten-free yellow cake mix, this dessert is a perfect summer treat that’s both easy to make and utterly delicious.
It’s the perfect way to showcase fresh strawberries and create a gluten-free dessert that everyone will adore.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 2 cups fresh strawberries, sliced
- 2 tbsp sugar (for strawberries)
- Whipped cream (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, water, vegetable oil, and eggs. Beat on low for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, mix the sliced strawberries with 2 tbsp of sugar in a bowl. Let them sit for about 10 minutes to release their juices.
- Once the cakes are cooled, slice each cake in half to create layers. Place one layer of cake on a serving platter.
- Spoon the sugared strawberries over the first cake layer and top with whipped cream. Add the second layer of cake and repeat the process with more strawberries and whipped cream.
This Gluten-Free Strawberry Shortcake is a perfect balance of light cake, sweet strawberries, and fluffy whipped cream.
The Betty Crocker Gluten-Free Yellow Cake Mix makes the cake portion soft and moist, while the fresh strawberries add a burst of natural sweetness.
This dessert is easy to prepare and an ideal choice for summer gatherings, BBQs, or anytime you want to enjoy a refreshing, gluten-free treat.
With layers of flavor and texture, it’s sure to become a favorite at any occasion.
Gluten-Free Betty Crocker Banana Cake
This Gluten-Free Banana Cake is the perfect way to use up ripe bananas and create a moist, flavorful cake.
Using Betty Crocker’s gluten-free yellow cake mix, this cake is easy to make and offers a soft, fluffy texture with a natural sweetness from the bananas.
Whether you’re serving it for breakfast, as a snack, or for dessert, it’s a delightful treat everyone can enjoy.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, mashed bananas, water, vegetable oil, eggs, vanilla extract, and cinnamon (if using).
- Beat on low for 30 seconds, then increase the speed to medium and beat for 2 minutes until the batter is smooth and well-combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
This Gluten-Free Banana Cake is soft, moist, and packed with natural banana flavor.
It’s a great way to enjoy the sweetness of ripe bananas while keeping the cake light and fluffy, thanks to Betty Crocker’s gluten-free cake mix.
The cinnamon adds a warm touch, but it’s optional if you prefer a more straightforward banana flavor.
This cake can be served plain or with a dusting of powdered sugar, making it a versatile treat for any occasion.
Gluten-Free Betty Crocker Apple Spice Cake
This Gluten-Free Apple Spice Cake combines the rich flavors of warm spices and fresh apples, making it a comforting and flavorful dessert.
Using Betty Crocker’s gluten-free spice cake mix, this cake is incredibly easy to prepare and produces a moist, tender crumb.
Perfect for fall or any time you’re craving a cozy, spiced treat, it’s a great dessert that’s sure to satisfy everyone.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Spice Cake Mix
- 1 cup chopped fresh apples (peeled)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp cinnamon
- 1/2 cup water
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Spice Cake Mix, chopped apples, vegetable oil, eggs, cinnamon, and water.
- Beat on low for 30 seconds, then increase the speed to medium and beat for 2 minutes until the batter is smooth and well-combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
This Gluten-Free Apple Spice Cake is a delightful and aromatic dessert that pairs beautifully with the flavors of fall.
The apples add a natural sweetness and moisture to the cake, while the cinnamon and other spices create a cozy, comforting flavor profile. It’s perfect for autumn gatherings, Thanksgiving, or simply as a treat on a chilly day.
Top it off with whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.
Gluten-Free Betty Crocker Pumpkin Cake
This Gluten-Free Pumpkin Cake is a warm, spiced dessert that brings the flavors of autumn to your table.
With the help of Betty Crocker’s gluten-free yellow cake mix, this cake is a breeze to prepare and results in a soft, moist cake that’s bursting with pumpkin flavor.
It’s the perfect fall dessert, ideal for holiday gatherings or a cozy evening treat.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg (optional)
- 1/2 cup water
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, pumpkin puree, vegetable oil, eggs, cinnamon, nutmeg (if using), and water.
- Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until the batter is smooth and well-combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
This Gluten-Free Pumpkin Cake is the perfect way to embrace the flavors of fall.
The pumpkin adds richness and moisture, while the warm spices like cinnamon and nutmeg create a comforting aroma.
Whether served with cream cheese frosting, a dollop of whipped cream, or enjoyed on its own, this cake will be a hit at your next fall celebration or holiday meal.
Easy to prepare and incredibly flavorful, it’s a must-try for pumpkin lovers!
Gluten-Free Betty Crocker Chocolate Chip Cake
This Gluten-Free Chocolate Chip Cake is a perfect dessert for chocolate lovers.
Made with Betty Crocker’s gluten-free yellow cake mix, this cake is full of semi-sweet chocolate chips that melt into a rich, moist texture.
Whether you’re serving it for a special occasion or just as an everyday treat, this cake is sure to delight everyone with its indulgent, chocolate-packed flavor.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1 cup semi-sweet chocolate chips
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, chocolate chips, vegetable oil, eggs, water, and vanilla extract.
- Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until the batter is smooth and well-combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
This Gluten-Free Chocolate Chip Cake is a simple yet indulgent treat that combines the classic flavors of a yellow cake with the irresistible addition of chocolate chips.
The cake is light and moist, while the chocolate chips add a delightful burst of sweetness in every bite.
It’s perfect for any occasion, whether you’re having a casual get-together or celebrating a special event.
Serve it with a scoop of ice cream or a drizzle of chocolate syrup for extra decadence!
Gluten-Free Betty Crocker Blueberry Muffin Cake
This Gluten-Free Blueberry Muffin Cake combines the deliciousness of blueberry muffins with the texture of a cake, making it the perfect breakfast or dessert.
Made with Betty Crocker’s gluten-free yellow cake mix, it’s an easy recipe that delivers a soft, fluffy cake filled with juicy blueberries.
A sprinkle of cinnamon sugar on top adds a little extra sweetness and crunch, making it irresistible.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup water
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- 2 tbsp sugar (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, vegetable oil, eggs, water, and vanilla extract. Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth.
- Gently fold in the blueberries and cinnamon (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- In a small bowl, mix the sugar and cinnamon, then sprinkle it over the top of the cake.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Gluten-Free Blueberry Muffin Cake is a lovely hybrid of a muffin and cake, offering the soft texture of a cake with the familiar flavors of a blueberry muffin.
It’s easy to make and full of fresh, juicy blueberries that burst with flavor in every bite.
The cinnamon-sugar topping adds a lovely sweetness and crunch that enhances the overall experience.
This cake is perfect for a breakfast treat, brunch, or an afternoon snack and is a crowd-pleaser for anyone who loves berries and baked goods.
Gluten-Free Betty Crocker Peanut Butter Cake
For peanut butter lovers, this Gluten-Free Peanut Butter Cake is a dream come true.
Made with Betty Crocker’s gluten-free yellow cake mix and creamy peanut butter, this cake is rich, moist, and packed with peanut butter flavor.
It’s a simple recipe that yields a deliciously indulgent cake perfect for any occasion.
Whether served on its own or paired with a chocolate drizzle, this cake will satisfy your peanut butter cravings.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1/2 cup peanut butter (creamy or chunky)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, peanut butter, vegetable oil, eggs, water, and vanilla extract.
- Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth and well-combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
This Gluten-Free Peanut Butter Cake is a rich, decadent dessert that highlights the creamy, nutty flavor of peanut butter.
It’s easy to make using Betty Crocker’s gluten-free cake mix, and the peanut butter adds a moist texture and irresistible taste.
Whether enjoyed plain or with a layer of chocolate frosting, this cake is perfect for anyone with a love for peanut butter.
It’s an ideal dessert for birthdays, special occasions, or any time you want a comforting, nutty treat.
Gluten-Free Betty Crocker Lemon Cake
This Gluten-Free Lemon Cake is a light and refreshing dessert with a bright, zesty flavor that will uplift any occasion.
Using Betty Crocker’s gluten-free yellow cake mix, this cake is easy to prepare and features the tanginess of fresh lemon zest and juice.
It’s the perfect dessert for spring and summer gatherings or whenever you crave something citrusy and sweet.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
- Powdered sugar (optional, for dusting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, lemon juice, lemon zest, vegetable oil, eggs, water, and vanilla extract.
- Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until the batter is smooth and well-combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, or top with lemon glaze for extra lemony goodness.
This Gluten-Free Lemon Cake is a bright and cheerful dessert that captures the essence of citrus.
The combination of fresh lemon juice and zest makes the cake light and refreshing, while Betty Crocker’s gluten-free cake mix ensures it’s perfectly soft and moist.
The cake can be served as is, or for an extra burst of flavor, drizzle with lemon glaze or sprinkle with powdered sugar.
This cake is a perfect choice for a spring or summer gathering or as a light dessert after a heavy meal.
Gluten-Free Betty Crocker Chocolate Cake with Raspberry Filling
This Gluten-Free Chocolate Cake with Raspberry Filling is a decadent and fruity twist on the classic chocolate cake.
Using Betty Crocker’s gluten-free chocolate cake mix, this recipe adds a fresh raspberry filling that balances the rich, moist chocolate flavor.
It’s a show-stopping dessert that’s perfect for any special occasion or when you’re craving something indulgent with a hint of tartness.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries
- 2 tbsp sugar (for raspberry filling)
- 1 cup whipped cream or frosting of your choice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Chocolate Cake Mix, water, vegetable oil, eggs, and vanilla extract. Beat on low for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the raspberry filling by heating the raspberries and sugar in a small saucepan over medium heat. Stir occasionally until the raspberries break down and the mixture thickens, about 5–7 minutes. Let it cool.
- Once the cakes have cooled, place one layer on a serving platter and spread the raspberry filling over the top. Place the second cake layer on top.
- Frost with whipped cream or your choice of frosting.
This Gluten-Free Chocolate Cake with Raspberry Filling is a truly indulgent dessert that combines the rich flavor of chocolate with the fresh, tart taste of raspberries.
The raspberry filling adds a vibrant contrast to the dark, moist chocolate cake, and the whipped cream frosting ties it all together.
Perfect for birthdays, anniversaries, or any special occasion, this cake is sure to impress your guests with its delicious flavor and stunning appearance.
Gluten-Free Betty Crocker Almond Joy Cake
For fans of the popular candy bar, this Gluten-Free Almond Joy Cake combines the flavors of chocolate, coconut, and almond in a rich and indulgent dessert.
Using Betty Crocker’s gluten-free chocolate cake mix, this cake is loaded with shredded coconut, slivered almonds, and topped with a creamy chocolate frosting.
It’s a fun and decadent treat that’s perfect for special occasions or whenever you need a chocolate coconut fix.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 cup shredded coconut
- 1/2 cup slivered almonds
- 1/2 cup chocolate chips (for frosting)
- 1 cup heavy cream (for frosting)
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Chocolate Cake Mix, vegetable oil, eggs, and water. Beat on low for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth and well-combined.
- Gently fold in the shredded coconut and slivered almonds.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes cool, prepare the chocolate frosting by heating the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate chips and let it sit for a few minutes. Stir until smooth and add the vanilla extract.
- Once the cakes are completely cooled, spread the chocolate frosting over the top and sides of the cake. Sprinkle additional shredded coconut and slivered almonds on top for garnish.
This Gluten-Free Almond Joy Cake is a chocolate lover’s dream, combining the beloved flavors of chocolate, coconut, and almonds.
The addition of shredded coconut and slivered almonds creates a beautiful texture, while the rich chocolate frosting ties everything together in a decadent finish.
Perfect for birthday parties, celebrations, or anytime you want to indulge in a candy-inspired treat, this cake is sure to satisfy both your sweet tooth and your love for the iconic Almond Joy flavor.
Gluten-Free Betty Crocker Strawberry Shortcake
This Gluten-Free Strawberry Shortcake is a classic dessert made gluten-free, combining layers of fluffy cake with fresh strawberries and whipped cream.
Using Betty Crocker’s gluten-free yellow cake mix, this dessert is easy to prepare and perfect for a light, refreshing treat during the warmer months.
It’s an ideal dessert for picnics, barbecues, or family gatherings, bringing together the sweetness of strawberries with the softness of cake.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 1 1/2 cups heavy cream
- 1 tbsp powdered sugar (for whipped cream)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, water, vegetable oil, eggs, and vanilla extract. Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- While the cake cools, combine the sliced strawberries and sugar in a small bowl. Stir to combine and let sit for 10–15 minutes to release the juices.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cake has cooled, slice it into two layers. Spread a layer of whipped cream on the bottom layer, then top with half of the macerated strawberries.
- Place the second layer of cake on top and repeat with whipped cream and the remaining strawberries.
This Gluten-Free Strawberry Shortcake is a light, sweet, and refreshing dessert that showcases the beauty of fresh strawberries.
The fluffy cake layers are perfectly complemented by the creamy whipped topping and juicy strawberries.
It’s an easy-to-make dessert that can be prepared in advance for any occasion.
Perfect for summer, this dessert offers a burst of fruity flavor and a light, satisfying finish that’s sure to be a crowd-pleaser.
Gluten-Free Betty Crocker Chocolate Mint Cake
This Gluten-Free Chocolate Mint Cake is a rich, decadent dessert with the perfect balance of chocolate and mint flavors.
Made with Betty Crocker’s gluten-free chocolate cake mix, the cake is rich and moist, while the minty frosting adds a refreshing twist.
This cake is ideal for mint lovers and is perfect for any special occasion, particularly around the holidays or whenever you’re craving something with a chocolate-mint combination.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp peppermint extract
- Green food coloring (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Chocolate Cake Mix, vegetable oil, eggs, and water. Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth and well-combined.
- Divide the batter evenly between the prepared cake pans and bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, make the mint frosting. Beat together the softened butter, powdered sugar, heavy cream, peppermint extract, and green food coloring (if desired) until smooth and fluffy.
- Once the cakes are completely cool, spread a layer of mint frosting on top of the first cake layer. Place the second layer of cake on top and frost the entire cake with the remaining mint frosting.
This Gluten-Free Chocolate Mint Cake is a rich and satisfying dessert that combines the indulgence of chocolate with the cool, refreshing taste of mint.
The combination of the moist chocolate cake and the creamy, mint-flavored frosting creates a deliciously smooth and decadent treat.
It’s perfect for mint lovers and makes an excellent dessert for parties, holiday celebrations, or any time you want to indulge in a sweet and minty treat.
Gluten-Free Betty Crocker Coconut Cake
This Gluten-Free Coconut Cake is a tropical-inspired dessert that’s moist, fluffy, and bursting with coconut flavor.
Using Betty Crocker’s gluten-free yellow cake mix, this cake is easy to prepare and topped with a generous layer of shredded coconut.
It’s an ideal dessert for coconut lovers, offering the perfect balance of sweetness and coconutty richness.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut (for cake batter)
- 2 cups shredded coconut (for frosting)
- 1 cup whipped cream (or frosting of your choice)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, vegetable oil, eggs, water, vanilla extract, and 1 cup of shredded coconut. Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth.
- Pour the batter into the prepared cake pans and bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans for 10 minutes before transferring to a wire rack.
- Once the cakes are cooled, spread a layer of whipped cream or frosting on top of the first cake layer.
- Sprinkle a generous amount of shredded coconut over the frosting, then place the second layer of cake on top. Frost the entire cake and cover with the remaining shredded coconut.
This Gluten-Free Coconut Cake is a tropical, coconut-packed delight that’s perfect for anyone who loves the rich taste of coconut.
The soft and fluffy cake layers are complemented by the creamy frosting and shredded coconut, creating a beautifully textured and flavorful dessert.
This cake is perfect for a summer party, a birthday celebration, or simply when you’re craving something coconutty and delicious.
With minimal effort and maximum flavor, this cake is sure to be a favorite.
Gluten-Free Betty Crocker Carrot Cake
This Gluten-Free Carrot Cake is a delicious, moist cake filled with freshly grated carrots, warm spices, and a touch of sweetness.
Using Betty Crocker’s gluten-free yellow cake mix, this cake comes together easily and is topped with a rich cream cheese frosting.
It’s the perfect dessert for Easter, birthdays, or any special occasion that calls for a comforting, flavorful treat.
The addition of walnuts or raisins can give it extra texture and flavor.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1 1/2 cups finely grated carrots
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup chopped walnuts or raisins (optional)
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, grated carrots, vegetable oil, eggs, water, vanilla extract, and cinnamon. Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth.
- If desired, fold in the chopped walnuts or raisins.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans for 10 minutes before transferring to a wire rack.
- While the cakes are cooling, make the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Once the cakes are cool, spread a layer of cream cheese frosting on top of the first cake layer. Place the second layer on top and frost the entire cake with the remaining cream cheese frosting.
This Gluten-Free Carrot Cake is a comforting, flavorful dessert that combines the natural sweetness of carrots with warm spices like cinnamon.
The rich, creamy cream cheese frosting ties everything together, making each bite a perfect balance of sweetness and texture.
Whether you enjoy it with or without the addition of walnuts or raisins, this cake is a wonderful treat for any occasion, from Easter celebrations to birthday parties, and will surely satisfy your cake cravings.
Gluten-Free Betty Crocker Pumpkin Spice Cake
This Gluten-Free Pumpkin Spice Cake brings all the warm flavors of fall into one moist, delicious cake.
Made with Betty Crocker’s gluten-free yellow cake mix and spiced with cinnamon, nutmeg, and cloves, this cake has a rich, comforting flavor that’s perfect for Thanksgiving, Halloween, or any time you want to celebrate the flavors of autumn.
Top it with whipped cream or cream cheese frosting for an extra indulgent treat.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 cup water
- Whipped cream or cream cheese frosting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, canned pumpkin puree, vegetable oil, eggs, vanilla extract, cinnamon, nutmeg, cloves, and water. Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans for 10 minutes before transferring to a wire rack.
- Once the cakes are cool, frost with whipped cream or cream cheese frosting if desired.
This Gluten-Free Pumpkin Spice Cake is a cozy and comforting dessert that captures the essence of fall in every bite.
The pumpkin puree adds richness, while the spices like cinnamon, nutmeg, and cloves provide a delightful warmth that’s perfect for chilly days.
Whether served with a simple dusting of powdered sugar, a dollop of whipped cream, or a layer of cream cheese frosting, this cake is sure to be a hit for your autumn gatherings or holiday celebrations.
Gluten-Free Betty Crocker Mocha Cake
This Gluten-Free Mocha Cake is a rich and indulgent dessert that pairs the deep flavor of coffee with the sweetness of chocolate.
Using Betty Crocker’s gluten-free chocolate cake mix, this cake is infused with espresso for that perfect coffee-chocolate balance.
It’s ideal for coffee lovers or anyone craving a dessert with a bit of a bold twist. A chocolate coffee ganache or frosting completes this decadent treat.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup brewed espresso or strong coffee (cooled)
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- 1 tbsp coffee liqueur (optional, for ganache)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Chocolate Cake Mix, vegetable oil, eggs, brewed espresso, and vanilla extract. Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans for 10 minutes before transferring to a wire rack.
- While the cakes cool, prepare the ganache. Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips, stirring until smooth. Stir in the coffee liqueur if using.
- Once the cakes are cool, frost with the chocolate coffee ganache, spreading it over the top and sides of the cake.
This Gluten-Free Mocha Cake is the perfect dessert for those who love the combination of rich coffee and decadent chocolate.
The espresso enhances the flavor of the chocolate, while the ganache adds an extra layer of creamy indulgence.
Whether you’re serving it at a special celebration or simply indulging in a treat, this cake is sure to impress coffee and chocolate lovers alike.
Its moist texture and bold flavors make it an unforgettable dessert for any occasion.
Gluten-Free Betty Crocker Banana Cake
This Gluten-Free Banana Cake is a moist, delicious treat that combines the natural sweetness of ripe bananas with the fluffiness of a gluten-free cake.
Made using Betty Crocker’s gluten-free yellow cake mix, this cake is simple to prepare and perfect for any occasion, whether it’s a family gathering, a birthday, or an afternoon snack.
The addition of bananas brings a wonderful flavor and moisture to the cake, and a creamy frosting adds the finishing touch.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, mashed bananas, vegetable oil, eggs, water, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium and beat for 2 minutes until smooth.
- If desired, fold in the chopped walnuts.
- Divide the batter evenly between the prepared cake pans and bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans for 10 minutes before transferring to a wire rack.
- While the cakes cool, make the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Once the cakes are cool, frost the first layer with cream cheese frosting. Place the second cake layer on top and frost the top and sides of the entire cake.
This Gluten-Free Banana Cake is a fantastic way to use ripe bananas, transforming them into a light, flavorful cake.
The bananas add natural sweetness and moisture, while the cream cheese frosting elevates the taste with its tangy richness.
This cake is perfect for any occasion and makes a great treat for both kids and adults.
Whether you enjoy it as a snack with tea or as the star of a celebration, it’s sure to be a crowd-pleaser.
Gluten-Free Betty Crocker Peach Cobbler Cake
This Gluten-Free Peach Cobbler Cake is a delightful combination of a soft cake and a sweet, juicy peach topping.
Using Betty Crocker’s gluten-free yellow cake mix as the base, this cake features fresh or canned peaches and a golden, slightly crunchy top, reminiscent of a classic cobbler.
It’s a perfect summer dessert but can be enjoyed year-round, offering a refreshing, fruity treat with a comforting cake texture.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
- 2 cups fresh or canned peaches, sliced (drained if using canned)
- 1/4 cup sugar (for peaches)
- 1/2 tsp cinnamon (optional, for peaches)
- 1 tbsp butter (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, vegetable oil, eggs, water, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium and beat for 2 minutes until smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a separate bowl, combine the sliced peaches, sugar, and cinnamon (if using). Arrange the peaches over the batter, ensuring they’re evenly distributed.
- Dot the top with small pieces of butter.
- Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The peach topping should be bubbly and slightly caramelized.
- Let the cobbler cake cool for 10 minutes before serving.
This Gluten-Free Peach Cobbler Cake is a perfect dessert for summer, combining the sweetness of peaches with the soft, comforting texture of cake.
The slight crispiness of the top adds an extra layer of enjoyment, while the warm, juicy peaches provide a delicious contrast to the cake.
Whether served warm with a scoop of vanilla ice cream or on its own, this cake offers a lovely, fruity twist on traditional cobbler that everyone will enjoy.
Gluten-Free Betty Crocker Pina Colada Cake
This Gluten-Free Pina Colada Cake is a tropical dessert that combines the flavors of pineapple and coconut with a moist, gluten-free cake base.
Using Betty Crocker’s gluten-free yellow cake mix, the cake is infused with pineapple and coconut, creating a refreshing and flavorful treat that’s perfect for beach parties, summer barbecues, or tropical-themed gatherings.
The creamy coconut frosting adds the perfect finishing touch.
Ingredients:
- 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
- 1 cup coconut cream (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp coconut extract (optional, for frosting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, vegetable oil, eggs, water, crushed pineapple, shredded coconut, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium and beat for 2 minutes until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans for 10 minutes before transferring to a wire rack.
- While the cakes cool, make the coconut frosting by combining the coconut cream, powdered sugar, and coconut extract (if using). Beat until smooth and fluffy.
- Once the cakes are cool, frost the first layer with coconut frosting. Place the second layer on top and frost the entire cake with the remaining coconut frosting.
This Gluten-Free Pina Colada Cake is a tropical delight that brings together the flavors of pineapple and coconut in a moist, light cake.
The coconut frosting perfectly complements the cake’s tropical flavors, making this a refreshing dessert for summer celebrations or tropical-themed events.
Whether you’re serving it for a birthday or a casual gathering, this cake will transport your taste buds to a sunny island
