Gluten-Free Yellow Cake

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gluten free
Recipe photo
Hands-on time:
Baking time:
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Yield: one 9" double-layer round cake

Recipe photo

This cake's fabulous texture will make any cake lover smile.

Note: 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.

Gluten-Free Yellow Cake

star rating (28) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: one 9" double-layer round cake
Published: 02/24/2010


Tips from our bakers

  • Note: For a dairy-free version of this cake, substitute margarine for the butter, and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
  • For a passion fruit version, simply substitute 2/3 cup passion fruit concentrate or puree for 2/3 cup of the milk.


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Note: As of 6/6/13, this recipe has been amended to make a two-layer cake.

1) Preheat the oven to 350°F. Lightly grease two 9" round cake pan.

2) Whisk together the flour or flour blend, xanthan gum, and Cake Enhancer.

3) In a separate bowl, use an electric mixer to beat together the sugar, soft butter, salt, baking powder, and vanilla until smooth. beat for 45 seconds at medium high speed until combined. At this stage the batter will be very thick.

4) Scrape the bottom and sides of the bowl. Still using the mixer, beat in the other eggs one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.

5) Continuing to use the mixer, beat in the milk, at low speed, alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.

6) Scoop the batter into the prepared pans. Bake the cake for about 25 to 30 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean. The finished cake's internal temperature should be 210°F.

7) Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.

Yield: two 9" cake rounds.

*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 (28 1/2 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).

Nutrition information

Serving Size: 1/16 of recipe, 85g Servings Per Batch: 8 Amount Per Serving: Calories: 273 Calories from Fat: 91 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 76mg Sodium: 173mg Total Carbohydrate: 42g Dietary Fiber: 1 Sugars: 20g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 09/06/2014
  • Rebecca from Maine
  • Very disappointed in this recipe :-P
    Sorry this recipe did not meet your expectations. We'd be happy to help you troubleshoot this or any recipe at the Baker's Hotline 855-371-2253. Barb@KAF
  • star rating 06/15/2014
  • Jesspet from KAF Community
  • Great recipe! I used this for a Nordic Ware dinosaur cake pan with a very detailed design. It worked beautifully. I used the brown rice blend, half coconut oil, half butter, and soy milk. I cooked them to about 210 degrees as suggested. They came out perfect and with great detail. Not to heavy or dense, but a nice home made cake texture. Everyone said they would not know it was gluten free and loved them. I will use this recipe again.
  • star rating 01/16/2014
  • Val S from Goose Creek, South Carolina
  • I made exactly as instructed as cupcakes, not layer cake. I cooked to the internal temp of 210. The taste is amazing, however they came out denser then a pound cake. Very heavy. They were still moist, and the flavor is great, they did rise a little, but not super far. I don't understand why they came out like this. I would love to know if there's a reason so I can prevent it in the future.
    You may have over-mixed the batter, which can cause it to deflate a bit in the oven and create a denser cake. You can try lowering the speed on your mixer. ~Amy
  • star rating 11/24/2013
  • Barb from Longmont Co
  • Wow....I would not have thought a gluten free cake could ever be this light and fluffy and's spectacular! Cooked ten degrees hotter, and ten minutes longer to adjust for altitude.
  • star rating 12/15/2012
  • Tiffany from Beech Island, SC
  • This is a very tasty recipe. However, I tried to make cupcakes with it and after they cooled, the shriveled up to about half the size they were when I took them out of the oven. They were dense, but very tasty, and I just needed them for my daughter and I to enjoy during my son's birthday party. This isn't the only gf cupcake attempt that has done this. Any tips on how to keep them nice and fluffy and full?
    Make sure the internal temperature of the cupcakes reaches 210°F before you pull them from the oven. also, make sure you are not over-mixing the batter which would cause it to deflate in the oven and have a dense final texture. ~Amy
  • star rating 10/16/2012
  • myirishgirl from KAF Community
  • Made cupcakes with this, and followed directions on this website for cake...they are perfect, moisty, tasty, dense, and delish! Love them! They rose like crazy and browned and are lovely. Daughter asked for another! So good!
  • star rating 10/02/2012
  • LucysPet from KAF Community
  • I made this cake for my sons birthday. It came out wonderful. Mine was more a white cake than yellow. I had to make my own flour blend as I was out of the KAF flour blend. Cake was a little dense and it was easy to work with. I also did double it to make a layer cake.
  • star rating 07/03/2012
  • Chrissy from NY
  • Very good! I didn't have cake enhancer, so I used meringue powder instead (thanks, Google!), which imparted a lemon-y flavor and a perfect, slightly-dense texture. Also, I needed to double the recipe but didn't have enough GF flour, so I used 2.5 cups of King Arthur GF flour blend and .5 cups almond flour.
  • star rating 03/24/2012
  • pedrobun from KAF Community
  • The cakes just didn't rise. I followed the directions to the letter both stacked were the height of a normal single layer cake. It tasted good but was very dense. I'd really like to see a plain yellow cake recipe on your site that deserves the KAF guaranteed mark. After making the cakes I saw more comments like mine. I understand that you can call e helpline but that's not useful when you take the cakes out of the oven. This site used to be my go to site for recipes; I don't trust it anymore.
    I'm sorry to hear of the difficulty. When a cake falls, it is usually a sign of either over mixing, or under baking. We'd be happy to send out a replacement mix if you would like to give this one another try. Just give us a call, 800-827-6836. Frank @ KAF.
  • star rating 03/18/2012
  • aidmommy from KAF Community
  • I did this with the brown rice flour homemade mix and using another brand of brown rice flour - could have impacted the results. Easy to put together, rose beautifully and taste was very nice, but it was very very dry. I saved by soaking in simple syrup but it took a lot to moisten. Cooked by weight in grams.
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