Recipe summary

Hands-on time:
18 mins. to 22 mins.
Baking time:
20 mins. to 25 mins.
Total time:
38 mins. to 47 mins.
one 9" double-layer round cake
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.
Volume Ounces Grams


  1. Note: As of 6/6/13, this recipe has been amended to make a two-layer cake.
  2. 1) Preheat the oven to 350F. Lightly grease two 9" round cake pan.
  3. 2) Whisk together the flour or flour blend, xanthan gum, and Cake Enhancer.
  4. 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.
  5. 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.
  6. 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.
  7. 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 210F.
  8. 7) Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.
  9. Yield: two 9" cake rounds.
  10. *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).

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.