For a richer flavor, use brown butter instead of regular butter in your frosting. Make sure all ingredients are at room temperature for optimal mixing. If you don't have mayonnaise, you can substitute with equal parts sour cream or plain yogurt for a slightly tangier flavor. This cake can also be baked in a 9x13 inch pan for a sheet cake variation. Reduce baking time by 5-10 minutes.
Gluten-Free Yellow Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS745
A timeless classic reimagined! This gluten-free yellow cake offers a tender crumb and delightful flavor, perfect for birthdays, holidays, or simply a sweet treat. Adaptable to your favorite frostings and fillings, this cake is sure to become a new family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol34 mg
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium266 mg
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Sugar11 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and dust with rice flour two 8 or 9-inch round cake pans. (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, whisk together the white rice flour, tapioca flour, salt, baking soda, baking powder, and xanthan gum. Set aside. (5 minutes)
03 Step
Recipe View 5 mins In a large bowl, cream together the eggs, sugar, and mayonnaise until light and fluffy. (5 minutes)
04 Step
Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)
05 Step
Recipe View 2 mins Divide the batter evenly between the prepared cake pans. (2 minutes)
06 Step
Recipe View 30 mins Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (25-30 minutes)
07 Step
Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
08 Step
Recipe View Once completely cool, frost as desired.
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RECIPE REVIEWS
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Jalon Lesch
Mar 28, 2024I substituted almond milk for regular milk, and it worked perfectly. This recipe is very versatile and forgiving.
Herta Larson
Nov 13, 2023I've made this cake several times now, and it's always a hit. The texture is perfect, and it's not too sweet. I love experimenting with different frostings and fillings.
Ron Greenfelder
Jul 18, 2023The instructions were easy to follow, and the cake turned out beautifully. I added a lemon zest to the batter for a little extra zing, and it was amazing!
Kiera Erdman
Sep 19, 2022This recipe is a lifesaver! My daughter has celiac disease, and she absolutely loved this cake. It's so moist and delicious, you can't even tell it's gluten-free!