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Everything's better with Betty!

There are only a handful of things that I really miss from the US grocery scene, but one of them is boxed cake mix! Specifically Betty Crocker! This of course is a personal choice; I can make a classic cake creaming butter and sugar, but there is something so nice about the simplicity of opening a pre-mixed bag of ingredients and adding eggs, water and oil. Mix, stir and bake and you have a great tasting cake in 30 minutes. I scoured the internet for different Betty Crocker Copy Cat recipes, but they all failed to create the fluffy, moist and stable texture of Betty!

If you aren't familiar with the brand, Betty Crocker is one of the oldest and first massed produced pre-mixed box cake mixes in America in the 1950s. It blended the right amount of simplicity while also allowing the feeling of baking with fresh ingredients. Along with Dunkin Hines and Pillsbury, Betty Crocker is currently one of the top selling brands in America and it caters to the working moms who need a quick cake with simple ingredients. It also has one of the highest lifts so can be easily layered and decorated without compressing too much.

Since it is hard to find this brand in Sweden, I have spent the last 7 years working on a recipe just as simple, but also with the right texture, taste and lift. The dry ingredients can also be pre-mixed in advance so you can make it bulk and then just add the pre-measure to the liquid ingredients for when you need it. It is also extremely versatile so you can change up the flavor or use it for cobblers, upside down cakes (i.e. pineapple upside cake) or even "dump cakes" (which you can use "dumped" dry on top of fruit fillings i.e. cherry, blueberry or peach and add slices of cold butter over the top of the dry mix). So here it goes. Enjoy! 💕

Dry Ingredients

2 Cups Flour (180g standard vetemjöl)

1 1/4 cups sugar (225g strösocker)

2 teaspoon (tesked) baking powder (bakpulver)

1 teaspon (tesked) baking soda (bikarbonat)

2 Tablepoon (matsked) corn starch (majs starkelse)

1 teaspoon (tesked) salt

NOTE:If baking from bulk mix use 3 1/2 cups (430g) of dry mix to liquid ingredients below

Liquid Ingredients

1 Cup Water

1/2 Cup Raps Oil (rapsolja)

3 eggs

1 Tablespoon (matsked) Lemon Juice (citron jus)

2 Tablespoon (matsked) vanilla extract (vanilj arom or extraxt)


Mix Dry Ingredients in large bowl

Mix Wet Ingredients in small bowl

Add wet ingredients to dry ingredients and blend well for 1 minute

Oil and flour cake pan (can be square or round, will also make 24 cupcakes)

Bake in 176C pre-heated oven for 25-30 min (using a convection oven) until toothpick comes out clean.

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