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Gluten-Free Yellow Cake

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

Author: Sue Gray

Gluten-Free Yellow Cake  Recipe

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.

Recipe update: Thanks to reader feedback, as of 11/30/17 we've adjusted the flour-to-milk ratio in this recipe to increase the cake's tenderness and make it moister.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
one 9" double-layer round cake
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Lightly grease two 9" round cake pans.
  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 for 45 seconds at medium-high speed, until smooth.
  4. Scrape the bottom and sides of the bowl. Still using the mixer, beat in the 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, mix 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. The batter will look curdled after the milk addition; that's OK, it will come back together once the final addition of flour has been mixed in for 30 to 45 seconds.
  6. Scoop the batter into the prepared pans. Bake the cake for about 32 to 36 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.
  8. Yield: two 9" cake rounds.
  9. *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 (27 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.