34+ Delicious Gluten-Free Bisquick Cake Recipes for Every Occasion

Are you on a gluten-free diet but still crave the warmth and sweetness of homemade cakes?

With the help of gluten-free Bisquick, you can indulge in a variety of mouthwatering cakes without the worry of gluten.

Whether you’re a baking novice or an experienced pastry chef, Bisquick makes it easier than ever to create delicious, tender cakes that everyone can enjoy.

In this collection, we’ve rounded up 34+ gluten-free Bisquick cake recipes to satisfy your sweet tooth.

From classic flavors like chocolate and vanilla to fruit-packed creations, these recipes will have you baking up a storm in no time.

Say goodbye to dry or crumbly gluten-free cakes, and say hello to perfectly moist, light, and flavorful treats.

Whether you’re preparing a dessert for a special occasion or simply want a sweet treat to enjoy at home, this collection will guide you through simple, yet irresistible cakes that are perfect for every event.

Let’s dive into these gluten-free Bisquick cake recipes and discover your new favorite dessert!

34+ Delicious Gluten-Free Bisquick Cake Recipes for Every Occasion

Baking gluten-free doesn’t mean sacrificing flavor, texture, or variety! With these 34+ gluten-free Bisquick cake recipes, you have endless possibilities to explore and enjoy.

From decadent chocolate chip cakes to light and zesty citrus creations, there’s a recipe for every taste and occasion.

Using Bisquick as a base, these cakes come together quickly and easily, allowing you to spend less time in the kitchen and more time enjoying the delicious results.

Whether you’re new to gluten-free baking or a seasoned expert, these cakes will prove that gluten-free desserts can be just as moist, fluffy, and satisfying as their traditional counterparts.

Happy baking, and don’t forget to share these gluten-free delights with your friends and family—they’ll be impressed with how easy and tasty these treats are!

Gluten-Free Bisquick Chocolate Cake

This gluten-free chocolate cake made with Bisquick is rich, moist, and quick to prepare.

The cake has a soft, tender crumb that is full of chocolatey goodness. Perfect for satisfying your sweet tooth while being sensitive to gluten.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 cup milk (dairy or non-dairy)
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup boiling water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a large mixing bowl, combine the Bisquick mix, sugar, cocoa powder, and baking soda.
3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gradually add the boiling water and stir until the batter is smooth. It will be thin.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This cake is simple, delicious, and perfect for any occasion. Its soft, airy texture and rich chocolate flavor make it a hit at birthday parties, family gatherings, or as an indulgent treat.

For extra flair, top it with gluten-free frosting, whipped cream, or fresh berries.

Gluten-Free Bisquick Lemon Pound Cake

This light and refreshing gluten-free lemon pound cake made with Bisquick offers a burst of citrus flavor in every bite. It’s perfect for brunch, dessert, or anytime you crave a flavorful, gluten-free treat.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup granulated sugar
• ½ cup butter, softened
• 4 large eggs
• ½ cup milk (dairy or non-dairy)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ½ tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the milk, lemon juice, lemon zest, and vanilla extract.
5. In another bowl, whisk together the Bisquick mix and baking powder.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

The light and tangy flavor of this lemon pound cake is irresistible. The lemon zest adds brightness, and the moist crumb makes it a great addition to your gluten-free dessert lineup.

It pairs wonderfully with a cup of tea or coffee. For an extra touch, drizzle a simple lemon glaze over the top for added sweetness and shine.

Gluten-Free Bisquick Cinnamon Coffee Cake

This cinnamon coffee cake made with Bisquick is perfect for breakfast or a snack with your morning coffee.

It’s light, fluffy, and swirled with a rich cinnamon filling that makes it a comforting and satisfying treat.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 large eggs
• ½ cup melted butter
• 1 tbsp brown sugar
• 1 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, mix together the Bisquick mix, sugar, and 1 tsp of cinnamon.
3. In a separate bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour half of the batter into the prepared pan, then sprinkle the brown sugar and cinnamon mixture on top.
6. Add the remaining batter and use a knife to swirl the cinnamon filling into the batter.
7. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

This cinnamon coffee cake is a delightful breakfast or afternoon snack. The cinnamon swirl adds a comforting, sweet spice, while the sour cream gives it a tender, moist texture.

This cake pairs wonderfully with a hot cup of coffee or tea, making it perfect for cozy mornings or gatherings with friends.

You can even add a dusting of powdered sugar for a beautiful finishing touch.

Each of these gluten-free Bisquick cakes is an easy and delicious option for anyone following a gluten-free diet. With minimal effort and ingredients, you can enjoy a variety of sweet treats that are sure to satisfy your cravings.

Whether you prefer the rich chocolate flavor, refreshing lemon, or comforting cinnamon, there’s a gluten-free Bisquick cake for every occasion!

Gluten-Free Bisquick Apple Spice Cake

This warm and spiced apple cake is a perfect dessert for fall or anytime you want a comforting, gluten-free treat.

The Bisquick mix makes it easy to prepare, and the cinnamon and apple combination creates a flavorful, moist cake.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• 2 large eggs
• 1 cup applesauce (unsweetened)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup finely chopped apples (peeled)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, cinnamon, nutmeg, and baking soda.
3. In another bowl, whisk together the eggs, applesauce, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped apples.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This apple spice cake is moist and flavorful with the perfect balance of spice and sweetness.

The chunks of apple add a lovely texture, and the cinnamon gives it that cozy, warm feel.

Serve it as an afternoon treat or as a dessert, and it pairs wonderfully with a cup of tea or a scoop of vanilla ice cream. A drizzle of caramel sauce can elevate the flavor even further!

Gluten-Free Bisquick Banana Cake

This moist and flavorful gluten-free banana cake is a great way to use up overripe bananas.

With Bisquick as the base, it’s a quick and simple cake that requires minimal ingredients. The bananas add natural sweetness, making it a delicious dessert or snack.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 2 ripe bananas, mashed
• 2 large eggs
• 1/4 cup butter, softened
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 tsp baking soda

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, mix the Bisquick mix, sugar, and baking soda.
3. In another bowl, mash the bananas and whisk in the eggs, butter, milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana cake is incredibly moist, with a lovely natural sweetness from the bananas.

It’s perfect for breakfast, as a snack, or a light dessert. You can top it with cream cheese frosting or a dusting of powdered sugar for added flavor. It’s also a great way to use ripe bananas that might otherwise go to waste.

Gluten-Free Bisquick Coconut Cake

This tropical-inspired coconut cake is light and fluffy, with a subtle sweetness and delightful coconut flavor. Made with Bisquick, it’s easy to put together and perfect for those who love coconut desserts.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large mixing bowl, combine the Bisquick mix, sugar, shredded coconut, and baking powder.
3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut cake has a delicate texture and tropical flavor that will transport your taste buds to a sunny getaway. The coconut adds richness, while the Bisquick ensures the cake is light and fluffy.

It’s perfect for serving at parties or as a unique dessert after dinner. You can also top it with a coconut glaze or more shredded coconut for an extra burst of flavor.

Gluten-Free Bisquick Orange Almond Cake

This delightful gluten-free orange almond cake has a vibrant citrus flavor with a hint of nutty richness from the almonds. It’s simple to make, moist, and perfect for a fresh, flavorful dessert or a sweet snack with tea.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup ground almonds
• 1/2 cup orange juice (freshly squeezed)
• 1/4 cup vegetable oil
• 3 large eggs
• 1 tsp orange zest
• 1 tsp vanilla extract
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, combine the Bisquick mix, sugar, ground almonds, and baking powder.
3. In another bowl, whisk together the orange juice, vegetable oil, eggs, orange zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This orange almond cake is wonderfully light, moist, and bursting with the fresh taste of citrus. The ground almonds provide a lovely texture and enhance the flavor profile.

It’s a wonderful treat for any occasion, and it pairs perfectly with a cup of coffee or a refreshing cold drink. If you like, you can drizzle some fresh orange glaze on top for an added burst of citrus sweetness.

Gluten-Free Bisquick Pumpkin Spice Cake

This gluten-free pumpkin spice cake is a comforting fall favorite, made with Bisquick for a light and fluffy texture.

The warm spices and rich pumpkin flavor make it the perfect seasonal dessert or snack.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, mix the Bisquick mix, sugar, cinnamon, nutmeg, ginger, cloves, and baking soda.
3. In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This pumpkin spice cake has the perfect combination of fall spices and the smooth, rich flavor of pumpkin. It’s moist, tender, and incredibly easy to make.

Serve it with a dollop of whipped cream or a sprinkle of cinnamon sugar for a deliciously comforting treat.

This cake is perfect for Thanksgiving, fall gatherings, or simply when you’re craving something cozy and seasonal.

Gluten-Free Bisquick Strawberry Shortcake

This gluten-free strawberry shortcake is a fresh and light dessert that’s perfect for a spring or summer treat.

The Bisquick mix makes the shortcake biscuits easy to prepare, and the juicy strawberries complete the perfect combination.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1/4 cup sugar
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp sugar (for strawberries)
• Whipped cream (for topping)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the Bisquick mix and sugar.
3. Add the milk, melted butter, and vanilla extract. Stir until the dough just comes together.
4. Drop spoonfuls of the dough onto the prepared baking sheet to form shortcake biscuits.
5. Bake for 10-12 minutes, or until the biscuits are golden brown.
6. While the biscuits bake, toss the sliced strawberries with 2 tbsp sugar and let them sit to release their juices.
7. Once the biscuits have cooled slightly, split them in half. Top with the sugared strawberries and a dollop of whipped cream.
8. Serve immediately and enjoy!

This strawberry shortcake is light, fresh, and full of flavor. The fluffy Bisquick biscuits are the perfect base for the sweet, juicy strawberries and rich whipped cream.

It’s a delightful dessert that’s perfect for warm weather or any time you want to enjoy a classic treat with a gluten-free twist. It’s a crowd-pleaser for picnics, barbecues, or family gatherings!

Gluten-Free Bisquick Carrot Cake

This gluten-free carrot cake is soft, moist, and packed with flavor.

With the perfect combination of spices and the natural sweetness of carrots, it’s a great dessert for any occasion and super easy to make with Bisquick.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• 2 large eggs
• 1 cup vegetable oil
• 2 cups finely grated carrots
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, cinnamon, nutmeg, and baking soda.
3. In another bowl, whisk together the eggs, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the grated carrots and nuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This carrot cake is a perfect balance of sweetness and spice. The grated carrots keep it moist and flavorful, while the Bisquick ensures a light texture.

It’s perfect for a casual afternoon snack or a special dessert. You can top it with cream cheese frosting for an extra indulgent treat, or serve it plain for a lighter option.

Gluten-Free Bisquick Pineapple Upside-Down Cake

This gluten-free pineapple upside-down cake is a tropical twist on the classic dessert.

The caramelized pineapple and cherries create a beautiful, flavorful topping, and the cake underneath is light and fluffy, thanks to the Bisquick.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup brown sugar, packed
• 1/4 cup butter, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 can (14 oz) pineapple rings, drained (reserve juice)
• 1/4 cup maraschino cherries, halved (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a small bowl, mix the melted butter and brown sugar. Spread this mixture evenly in the bottom of the prepared cake pan.
3. Arrange the pineapple rings in the pan, placing cherries in the center of each ring.
4. In a large bowl, combine the Bisquick mix, granulated sugar, eggs, milk, vanilla extract, and 1/4 cup reserved pineapple juice.
5. Stir until smooth, then pour the batter over the pineapple rings and spread it out evenly.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for about 10 minutes, then run a knife around the edges and flip the cake onto a serving platter.

This pineapple upside-down cake has a beautiful caramelized top, making it a showstopper at any gathering.

The Bisquick ensures that the cake is light and fluffy, while the pineapple adds a sweet, tangy flavor that contrasts beautifully with the caramelized sugar.

It’s a perfect dessert for summer or any time you want to brighten up your table.

Gluten-Free Bisquick Pear Almond Cake

This gluten-free pear almond cake is a simple yet elegant dessert.

With the subtle flavor of pears, the nuttiness of almonds, and the lightness of Bisquick, this cake is the ideal treat for a cozy afternoon or a special occasion.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup ground almonds
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup butter, melted
• 2 ripe pears, peeled, cored, and sliced thinly
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, ground almonds, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, vanilla extract, and almond extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Arrange the thinly sliced pears on top of the batter in a circular pattern.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pear almond cake has a delicate almond flavor and the perfect balance of sweetness from the pears.

The ground almonds add moisture, and the Bisquick creates a soft, airy texture.

It’s a simple yet impressive dessert that can be served on its own or with a dollop of whipped cream for added richness. It’s ideal for a dinner party or any special gathering.

Gluten-Free Bisquick Cherry Almond Cake

This gluten-free cherry almond cake combines the tartness of fresh cherries with the nutty flavor of almonds, creating a beautifully balanced dessert.

The light and fluffy texture from the Bisquick makes it a perfect choice for a quick yet impressive treat.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup ground almonds
• 2 large eggs
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 1/4 cup milk (dairy or non-dairy)
• 1/2 tsp almond extract
• 1 cup fresh or frozen cherries, pitted and halved
• 1 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, ground almonds, and baking powder.
3. In another bowl, whisk together the eggs, butter, vanilla extract, almond extract, and milk.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the cherries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This cherry almond cake is perfect for any season and offers a delightful blend of flavors. The sweet cherries and nutty almonds come together to create a cake that is both moist and flavorful.

It’s perfect for a casual get-together or a special dessert after a family meal. Top with a light dusting of powdered sugar for a beautiful finishing touch.

Gluten-Free Bisquick Blueberry Lemon Cake

This gluten-free blueberry lemon cake is fresh, vibrant, and full of flavor.

The juicy blueberries and bright lemon zest pair perfectly with the soft, tender cake made with Bisquick. It’s a fantastic spring or summer treat!

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup butter, melted
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup fresh blueberries (or frozen, thawed)
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, vanilla extract, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This blueberry lemon cake is a refreshing and light dessert that’s perfect for enjoying on warm days.

The burst of blueberries and the zest of lemon make it incredibly refreshing, and the Bisquick keeps the cake light and airy.

It’s a great dessert for brunch, picnics, or as an afternoon snack with a cup of tea.

Gluten-Free Bisquick Raspberry Coconut Cake

This gluten-free raspberry coconut cake is a delightful combination of tart raspberries and sweet coconut.

It’s a light, fluffy dessert that’s perfect for any occasion, with the ease of Bisquick to make it a quick and fuss-free recipe.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 1 cup fresh raspberries (or frozen, thawed)
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, shredded coconut, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This raspberry coconut cake is bursting with tropical flavors and has a delicate crumb that melts in your mouth.

The sweet coconut complements the tartness of the raspberries beautifully, making it a perfect dessert for any time of year.

It pairs wonderfully with a dollop of whipped cream or a light glaze. Enjoy it as a special treat for a family gathering or a sweet ending to your meal.

Gluten-Free Bisquick Poppy Seed Cake

This gluten-free poppy seed cake is a deliciously light and subtly sweet treat.

The combination of poppy seeds and lemon zest creates a refreshing flavor, while the Bisquick makes it simple to prepare and ensures a tender crumb.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 2 large eggs
• 1/2 cup butter, softened
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp poppy seeds
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, poppy seeds, lemon zest, and baking powder.
3. In another bowl, whisk together the eggs, butter, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This poppy seed cake is light, fragrant, and refreshing, with the lemon zest adding a nice zing that pairs beautifully with the subtle crunch of the poppy seeds.

It’s perfect for a spring or summer dessert or even as a light breakfast treat. You can top it with a light glaze or dust with powdered sugar for a simple yet elegant finish.

Gluten-Free Bisquick Chocolate Chip Cake

For those who crave a sweet, chocolatey dessert, this gluten-free chocolate chip cake is a winner.

Made with Bisquick, it’s quick to prepare, soft, and studded with chocolate chips that melt into every bite.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 2 large eggs
• 1/2 cup butter, softened
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, and baking powder.
3. In another bowl, whisk together the eggs, butter, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This chocolate chip cake is a rich, indulgent treat that’s perfect for chocolate lovers.

It’s easy to make and has the perfect balance of sweetness and melt-in-your-mouth chocolate chips.

Serve it as a dessert or enjoy it with a cup of coffee for a mid-afternoon pick-me-up.

You can even drizzle some melted chocolate over the top for an extra decadent touch.

Gluten-Free Bisquick Cinnamon Roll Cake

This gluten-free cinnamon roll cake combines all the sweet, spicy goodness of cinnamon rolls in a simple cake form.

With a soft, buttery base and a swirl of cinnamon sugar, it’s perfect for breakfast or dessert.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/4 cup brown sugar, packed
• 1 tbsp cinnamon
• 1/2 tsp baking powder
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. In a small bowl, mix together the brown sugar and cinnamon.
6. Pour half of the cake batter into the prepared pan and spread it out evenly. Sprinkle half of the cinnamon sugar mixture on top.
7. Add the remaining cake batter, spreading it gently over the cinnamon sugar. Sprinkle the rest of the cinnamon sugar on top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is cooling, mix the powdered sugar with a tablespoon of milk to create a glaze.
10. Drizzle the glaze over the warm cake and serve.

This cinnamon roll cake is a warm, comforting treat with all the flavors of a classic cinnamon roll, but in a much simpler form. It’s the perfect breakfast or dessert for any occasion.

The cake is soft and fluffy, while the cinnamon-sugar swirl provides just the right amount of spice. The glaze adds a sweet finishing touch that takes it over the top!

Gluten-Free Bisquick Lemon Poppy Seed Cake

This gluten-free lemon poppy seed cake is a light and refreshing dessert.

The zingy lemon flavor paired with the crunch of poppy seeds creates a delicate balance, and the Bisquick ensures the cake remains fluffy and tender.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup butter, melted
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp poppy seeds
• 1 tsp vanilla extract
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, mix the Bisquick, sugar, lemon zest, lemon juice, poppy seeds, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed cake is bursting with citrus flavor, making it a light and refreshing dessert for any occasion.

The poppy seeds add a delightful texture, and the Bisquick helps create a fluffy cake with a soft crumb.

Serve it with a light glaze or simply dust with powdered sugar for an elegant touch. It’s a perfect treat for a spring or summer gathering.

Gluten-Free Bisquick Coconut Lime Cake

This gluten-free coconut lime cake is a tropical delight, combining the sweet, creamy flavor of coconut with the zesty, refreshing taste of lime.

The Bisquick gives it a light, airy texture, making it an ideal dessert for warm weather.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup butter, melted
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp vanilla extract
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, mix the Bisquick mix, sugar, shredded coconut, lime zest, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, lime juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.

This coconut lime cake is a tropical escape in every bite, with the richness of coconut and the tart freshness of lime.

The Bisquick ensures a light and fluffy texture, making it a delightful dessert to serve for a sunny brunch or casual gathering.

You can top it with whipped cream or a coconut glaze for added flavor and elegance.

Gluten-Free Bisquick Maple Pecan Cake

This gluten-free maple pecan cake is rich, nutty, and full of warm, comforting flavors.

The maple syrup adds natural sweetness, and the pecans add a crunchy texture, making it the perfect dessert for fall or winter gatherings.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup brown sugar, packed
• 1/2 cup maple syrup
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, mix the Bisquick mix, brown sugar, and baking powder.
3. In another bowl, whisk together the eggs, maple syrup, butter, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped pecans.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This maple pecan cake is warm, hearty, and perfect for the cooler months. The maple syrup adds a natural sweetness that perfectly complements the crunchy pecans.

It’s a great dessert to serve at holiday gatherings, and it pairs wonderfully with a cup of coffee or tea.

Top it with a drizzle of maple glaze or a scoop of vanilla ice cream for a truly indulgent experience.

Gluten-Free Bisquick Strawberry Shortcake Cake

This gluten-free strawberry shortcake cake is a delicious twist on the classic dessert.

It features a light, fluffy cake made with Bisquick and is topped with sweet, juicy strawberries and freshly whipped cream. It’s a perfect treat for any summer celebration!

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 2 cups fresh strawberries, sliced
• 1/4 cup sugar (for the strawberries)
• 1 cup heavy whipping cream (or coconut cream for dairy-free)
• 1 tbsp powdered sugar (for whipped cream)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the Bisquick mix, sugar, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, prepare the strawberries by tossing them with 1/4 cup sugar. Let them sit for 10-15 minutes to release their juices.
8. For the whipped cream, beat the heavy cream with the powdered sugar until stiff peaks form.
9. Once the cake has cooled, slice it into two layers. Spread a layer of whipped cream on the bottom half of the cake, then top with half of the strawberries.
10. Place the second layer of cake on top, and finish with the remaining whipped cream and strawberries.

This strawberry shortcake cake is the epitome of summer, with juicy strawberries and fluffy whipped cream complementing the light, tender cake.

It’s perfect for any outdoor gathering, BBQ, or family celebration.

The Bisquick mix makes it simple and quick to prepare, so you can spend less time in the kitchen and more time enjoying the company of your loved ones.

Gluten-Free Bisquick Cinnamon Streusel Cake

This gluten-free cinnamon streusel cake is moist, flavorful, and full of rich cinnamon flavor.

The Bisquick makes it easy to prepare, while the streusel topping adds the perfect sweet, crumbly finish. It’s an ideal dessert for fall, or any time you want a comforting, spiced cake.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 cup brown sugar, packed
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, mix the Bisquick mix, sugar, cinnamon, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. In a small bowl, mix the brown sugar, cinnamon, and nuts (if using).
6. Pour half of the cake batter into the prepared pan, then sprinkle half of the cinnamon streusel mixture over the batter.
7. Add the rest of the cake batter, and then sprinkle the remaining streusel mixture on top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon streusel cake is rich, comforting, and full of flavor. The crunchy streusel topping contrasts perfectly with the soft, moist cake beneath.

It’s a perfect dessert for cozy fall afternoons or a simple treat to enjoy with a cup of tea or coffee.

The combination of cinnamon and brown sugar creates a deliciously warm and sweet aroma as it bakes, making your kitchen smell like a bakery.

Gluten-Free Bisquick Peach Cobbler Cake

This gluten-free peach cobbler cake combines the best of both worlds—moist cake and sweet, gooey peach cobbler.

With Bisquick as the base, it’s a simple, quick dessert that tastes like a warm, comforting treat. Perfect for any occasion, especially when fresh peaches are in season.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 2 cups fresh or canned peaches, sliced (drained if using canned)
• 1/4 cup brown sugar, packed
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or a 9×9-inch square baking dish.
2. In a large bowl, combine the Bisquick mix, sugar, cinnamon, and baking powder.
3. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and spread it out evenly.
6. In a separate bowl, toss the peach slices with the brown sugar, and then layer them on top of the cake batter.
7. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before serving.

This peach cobbler cake is bursting with sweet, juicy peaches and has the perfect balance of cakey texture and fruitiness.

The Bisquick mix keeps it light and tender, while the cinnamon and brown sugar add a delightful warmth.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect summer dessert.