A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Vanilla Cake made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Vanilla Cake made with baking mix Recipe

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.

At a glance

Prep
Bake
Total
Yield
one 8" square layer; or one 9" round layer; or 12 cupcakes.
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup (8 tablespoons) 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.

Instructions

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

Nutrition Information

  • Serving Size 66g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 210
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 170mg
  • Total Carbohydrate 30g
  • Dietary Fiber 2g
  • Sugars 17g
  • Protein 3g

* 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.