This cake's fabulous texture will make any cake lover smile. Double the ingredients
for a classic two-layer birthday cake.
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.
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 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
* See recipe for this blend below.
Preheat the oven to 350 degrees F. Lightly grease a 9" 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, and baking powder till 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 time: 18 mins. to 22 mins. Baking time: 20 mins. to 25 mins. Total time: 38 mins. to 47 mins. Yield: one 9" round cake
* 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
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).