History
Celebrating Betty Crocker: 104 Years of Cake Innovation
This October, we're celebrating Betty Crocker's 104th birthday and her enduring legacy in cake baking.
From pioneering the first cake mix to launching ready-to-spread frosting, Betty has consistently revolutionized the baking world. Join us in celebrating the queen of cakes and her delicious legacy!
Before her own baking mixes were created, Betty Crocker promoted recipes using Gold Medal Flour which were tested for quality and consistency.
Betty Crocker developed the “Double Quick” method, a new process making cake mixing from scratch even easier.
The first cake mix, Ginger Cake, was released.
Party Cake Mix and Devil’s Food Cake Mix were released. During testing, home bakers asked if they would be able to add some of their own ingredients, like fresh eggs. The mixes were updated and released with instructions that called for fresh eggs.
Yellow Cake Mix was introduced.
Chiffon Cake Mixes were introduced. Harry Baker introduced the original chiffon cake recipe to General Mills in 1948 — he wanted Betty Crocker to share his secret recipe with home cooks. Baker was sought after by Hollywood stars thanks to this famous cake, but the recipe was kept highly guarded. Baker did not allow anyone to watch him bake the cake and even washed his pans immediately after mixing!
Ready-to-spread frosting was introduced.
SuperMoist Cake Mixes were introduced.
Betty Crocker introduced Gluten Free Cake Mixes. Betty Crocker was the first nationally recognized brand to launch gluten-free mixes in traditional grocery stores.
Decadent Supreme Cake Mixes were introduced. The Decadent Supreme mixes were considered a premium mix and included an additional feature not normally found in a standard box mix, such as a cinnamon pouch for the cinnamon swirl cake and chocolate mousse frosting for the chocolate cake.
To celebrate Betty Crocker’s 100th birthday, home bakers were invited to submit their own recipe for the chance to be featured on the brand’s iconic red box.