Betty Crocker's Classic Vanilla Cake mix review

Betty Crocker's Classic Vanilla Cake Mix: A classic indeed....

Now I love baking but sometimes my want for quick cake comes above my want for "homemade". So the other night I really fancied making something and happened to have this little number in my cupboard as a back up for baking emergencies so thought I'd give it a whirl and let you know my thoughts...

Obviously this whole point of a ready-made cake mix is that it is super quick and easy to make. This was very true of the Classic Vanilla Cake mix, only needing 3 eggs, some oil and water, a few minutes in the food mixer and we were ready to go in to the oven for about 20 minutes!

Now Betty suggests filling your cake with whipped cream and jam, however I didn't have any cream in the house and I'm not a massive fan of jam so I decided to go with making a lemon-y cream cheese filling with fresh raspberries! For this I took:

• One & 1/2 tubs of (low-fat) Philladephia (you can use full fat but I am a nutritionist after all!)
• Zest of 2 small lemons and juice of one
• 150g icing sugar

Mix these all together and then carefully fold in about 3/4 of a packet of raspberries. Once your cakes have fully cooled on a wire-rack, spoldge the filling on one half of the cake and place the other half on top and there you have it! One yummy cake in under 1 hour!

Now for the good bit...

Texture: Soft, moist and light is all I can say about this cake!

Taste: The taste of the cake is good, albeit perhaps a little too sweet for some. This may be because of the vanilla flavouring Betty has used in the cake mix, in that I'm pretty sure it's based on a vanilla "flavouring" rather than extract, giving it that slightly "artificially sweet" taste. I would also say that due to the quite strong taste of the vanilla in this cake, the lemon-y filling didn't blend quite as well as I'd hoped! I should have listened to Betty and gone with cream!

So all-in-all for a quick-fix I would recommend Betty's classic. The only thing I would say is, due to it's moist-ness I think, this cake did not last that long before becoming mouldy (about 2-3 days), despite being kept in an air-tight container. I do actually think Betty's mixes are pretty good, having used her cookie mix in the past also.

Thanks Betty! 

The Naughty Nutritionist

 

The Naughty Nutritionist: an introduction...

Hi there

My name's Rachel and I am a qualified Nutritionist (Bsc APHNutr). I believe the key to maintaining a healthy weight is cooking from scratch as much as possible and keeping it super simple! However I also have a ridiculously sweet tooth so instead of always fighting it, believe that life is to be enjoyed so having a little of what you fancy can all be part of a healthy lifestyle.

Baking and food is a passion of mine so on this blog I plan to share with you my tips and tricks to keeping yourself in good shape, showing you some tasty treats but also some quick & easy everyday meals, whilst throwing in reviews of resteraunts and food products (which, I'm not going to lie, are mostly going to be treats!).

Lots of love
The Naughty Nutritionist