Baker’s Formulas

Baker’s Formulas

Gluten-Free Yellow Cake

Gluten-Free Yellow Cake

The perfect cake, period. Pair your favorite frosting or filling with this tender, moist golden cake. Ideal for cupcakes, sheet cakes, or classic layer cakes.

You'll Need Ounces Grams Baker's % 1 lb 6 oz of mix 5 lbs of mix 25 lbs of mix 50 lbs of mix
2 cups King Arthur Flour Gluten-Free
Yellow Cake Mix
11 312 100 1 lb, 6 oz 5 lbs 25 lbs 50 lbs
1/4 cup butter, soft 2 57 18 4 oz 14 oz 4 lbs, 8 oz 9 lbs
1 tablespoon vegetable oil 0.875 25 8 1.75 oz 6.4 oz 2 lbs 4 lbs
2 large eggs 3.5 100 32 7 oz 1 lb, 10 oz 8 lbs 16 lbs
1/3 cup milk 2.7 76 24 5.4 oz 1 lb, 3 oz 6 lbs 12 lbs

Directions

1. Preheat oven to 350°F. Grease bottoms (but not sides) of pan(s); or cupcake papers in muffin pan(s).

2. Use an electric mixer to beat butter and oil together, then blend in half the mix. Using lowest speed, add eggs one at a time, mixing until blended. Continuing to use lowest speed, add 1/2 of the milk at a time, alternating with 1/2 of the dry mix. Mix just until smooth.

3. Bake layers for 30-35 minutes, 9" x 13" cake for 28-32 minutes, or cupcakes for 20-25 minutes.

4. Cool in pan for 10 minutes, then turn out onto rack to cool completely.

Yields

11 ounces of mix bakes one 8"-9" round pan or 12 cupcakes

1 lb, 6 oz of mix bakes one 9" x 13" pan or 2 dozen cupcakes

5 pounds of mix bakes seven to eight 8"-9" round pans or 7-8 dozen cupcakes

25 pounds of mix bakes thirty-five to thirty-six 8"-9" round pans or 35-36 dozen cupcakes

50 pounds of mix bakes seventy to seventy-two 8"-9" round pans or 70-72 dozen cupcakes

Tips from our Bakers

  • To make non-dairy: Use vegan buttery sticks and rice, soy, or almond milk.
  • After each addition of ingredients, beat on low or medium low speed, just until the ingredients are thoroughly combined; there's no need to beat lots of air into this cake. Overbeating can make the cake over-rise while baking and then fall while cooling.
  • The cake has to bake past the point that a toothpick comes out clean—it has to feel firm in the middle and be golden brown. It is helpful to have a thermometer to check that the internal temperature is really 212°F.
  • For a Bundt-style cake, prepare as directed, using your favorite 10 cup capacity pan. Bake for 45-48 minutes (an instant read thermometer should read about 205°F). Cool in the pan for 10 minutes before turning out onto to rack to cool completely.
  • King Arthur Flour recommends the GFCO's Certified Gluten-Free Food Service Training and Management program for professional gluten-free baking instruction. For more information, please visit GFFoodService.org.