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.
- 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
- 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
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).