Gluten-Free Vanilla Cake made with baking mix

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gluten free
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Hands-on time:
Baking time:
Total time:
Yield: one 8" square layer; or one 9" round layer; or 12 cupcakes.

Recipe photo

This recipe makes a light, tender, single-layer snack cake, or beautiful cupcakes. The single layer is tall enough to split, fill and frost. It's also easy to double the recipe for a tall layer cake, perfect for gluten-free birthdays.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Vanilla Cake made with baking mix

star rating (11) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: one 8" square layer; or one 9" round layer; or 12 cupcakes.
Published: 06/06/2013

Ingredients

  • 1/2 cup soft butter
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup milk
  • 2 teaspoons gluten-free Vanilla
  • 1 3/4 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Directions

1) Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers.

2) To make the batter: Beat the soft butter and sugar until thoroughly combined and somewhat lightened in color.

3) Add the eggs one at a time, mixing until just incorporated.

4) Combine the milk and vanilla.

5) Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process.

6) Spread the batter into the prepared pan. For cupcakes, scoop the batter by level ¼-cupfuls into the prepared muffin tins; a muffin scoop works well here.

7) Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly — 30 to 35 minutes for a layer, or 20 to 22 minutes for cupcakes.

7) Remove from the oven. Serve warm; or cool completely, then spread with the frosting of your choice.

Yield: one 8" square layer; or one 9" round layer; or 12 cupcakes.

Reviews

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  • star rating 12/23/2014
  • from
  • Everyone loved the cake. Very moist and delicious. I have a question, can i use egg white, if so how many?
  • star rating 08/06/2014
  • karen407 from KAF Community
  • This was so easy and delicious! I doubled the recipe and baked it in a 9x13 pan for a little longer than the recipe called for. WIth a swiss meringue icing, it made a delicious birthday cake that tasted even better the next day! My gluten intolerant 6 year old loved her cake! I didn't make any changes to the recipe other than adding 1 teaspoon of almond extract. So yummy! My mother even liked it, and she never likes anything! LOL.
  • star rating 06/15/2014
  • Marsha from Michigan
  • This was fabulous. I made it for my younger great granddaughter's birthday because her older sister is gluten and dairy sensitive. I used almond milk instead of regular milk. Even people who normally would not eat anything gluten-free raved about the cake. It was just as good the next day.
  • star rating 04/13/2014
  • RNLisa from KAF Community
  • These came out beautifully. I added 2 tsp orange zest and 1/4 tsp almond extract. I frosted them with an orange buttercream frosting. My recipe made 15 cupcakes. Would never know that they are gluten-free.
  • star rating 02/23/2014
  • CDZ from Dover, PA
  • It turned out to be a great birthday cake for my husband. I added Enjoy Life chocolate chips and put Pamela's gluten free dark chocolate frosting on top. It turned out to be delicious and it was quick and easy to make. May you all try it and enjoy it as much as we did.
  • star rating 12/17/2013
  • JG from NJ
  • Fabulous. Made pistachio cupcakes using this mix with the pistachio nut paste (leaving out the oil from the recipe) and they were moist and delicious. I have also used this mix to make the Pumpkin Spice Cake, which was equally delicious. The quality and taste are excellent from this gluten free mix. The real test was that my non-gluten free family and friends could not tell it was a gluten free recipe.
  • star rating 11/02/2013
  • from
  • star rating 10/27/2013
  • Sherry from Louisville, KY
  • This was a simple recipe to make and everyone loved it! It was gone in one hour! The batter looked so thick that I was worried but it came out fine. It is a dense cake with a lot of substance. I thought it would be a wonderful base for strawberries but no one would wait! As with most gluten free recipes, it is best right out of the oven. We drizzled a simple sugar icing on it and that was a nice complement. I would recommend cupcakes if presentation is important.
  • star rating 08/16/2013
  • Melanie Westberg from KAF Community
  • Oh, my! I have been trying to make a decent gluten, milk and corn-free cake for the last 21 years for my boys - now young adult males, actually. This cake was a breeze and the first cake that tastes like and has the texture of "real cake". I used ghee and coconut milk to make the frosting from the King Arthur Flour's Favorite Fudge Cake. No more recipe shopping for a vanilla cake. Thanks KAF. If all of the recipes using your GF Baking Mix are this easy and good, I make be able to get rid of the numerous containers of GF flours that I have to keep on hand.
  • star rating 08/16/2013
  • Melanie Westberg from KAF Community
  • Oh, my! I have been trying to bake gluten free cakes on and off for 21 years. My boys are now young adults and are always willing to try my experiments. They are also sensitive to milk and corn. This cake is the first one that tastes and has the texture of "real cake." I made the Quick Fudge Frosting recipe included in the recipes for the King Arthur Flour's Favorite Fudge Cake. I used ghee for the butter and coconut milk instead of cow's milk. Easy and outstanding!
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