The complaint most often heard about gluten-free cakes is that they are too dry and crumbly. To combat this, whenever I use a gluten-free cake mix I make these changes:
- Use milk instead of water, if the instructions call for water
- Use melted butter instead of oil, if the instructions call for oil
- Add an extra egg
- Add ½ cup of melted white chocolate
With these changes, you can serve cake to those who are not gluten-free and they will never know! Betty Crocker, Wegmans and King Arthur are my go to gluten-free cake mixes.
Boston Cream Pie Cake
1 yellow cake mix, prepared according to package with my changes noted above
1 package of vanilla instant pudding, prepared according to package pie filling instructions (for Jello Instant pudding this means, using 1 ¾ cups of milk instead of 2 cups)
1-16 ounce container of chocolate frosting (Pillsbury is gluten free)
Prepare cake using two 8 or 9 inch rounds. Make pudding and place in fridge to set. Once cake is cool and pudding is set place one of the rounds on a serving platter and top with the pudding.
Place second round on top and then cover completely with the chocolate frosting. Keep in the fridge until ready to serve.
This is a great dessert to entertain with, easy enough for your kids to help with and absolutely delicious!
If you need more ideas to feed your sweet tooth, check out some of my favorite dessert recipes.