Gluten-Free Yellow Cake

This Gluten-Free Yellow Cake has a fabulous texture will make any cake lover smile. Double the ingredients for a classic two-layer birthday cake.

Ingredients

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
1 teaspoon xanthan gum
2 tablespoons gluten-free King Arthur Cake Enhancer (optional)
3/4 cup granulated sugar
6 tablespoons soft butter
1/2 teaspoon salt
1 teaspoon gluten-free vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
1/2 cup milk, at room temperature

Instructions

Heat the oven to 350 degrees F. Lightly grease a 9 inch round cake pan.
Whisk together the flour or flour blend, xanthan gum, and Cake Enhancer.
In a separate bowl, use an electric mixer to beat together the sugar, soft butter, salt, vanilla extract and baking powder until smooth. Add 1 egg, and beat for several minutes, until fluffy.
Scrape the bottom and sides of the bowl. Still using the mixer, beat in the other egg. Scrape the bottom and sides of the bowl again.
Continuing to use the mixer, beat in the milk alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.
Pour the batter into the prepared pan. Bake the cake for 20 to 25 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester inserted into the middle comes out clean. The finished cake's internal temperature should be 210 degrees F.
Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.

Hands-on: 18 to 22 min | Bake: 20 to 25 min
Yield: one 9 inch round cake

Notes

You must use a stand mixer or electric hand mixer to prepare the batter for this cake; mixing by hand doesn't do a thorough enough job.

* Make your own blend: Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Attribution

Recipe and photo used with permission from: King Arthur Flour