Gluten-Free Yellow Cake
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.
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- 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.
- 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 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 to 22 min | Baking time: 20 to 25 min
Yield: one 9-inch 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).
Recipe and photo credit (used with permission):
King Arthur Flour
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