Best Gluten Free Yellow Cake Recipes

PAMELA'S YELLOW CAKE - GLUTEN FREE

Steps:

• Preheat oven to 350 degrees.
• Grease an 8-inch or 9-inch cake pan with non-stick spray or butter and use baking mix or rice flour to coat.
• Separate eggs and whip egg whites until stiff.
• In a separate bowl, place softened butter, baking mix and white sugar.
• Blend for 1 minute on medium speed until the butter is distributed thoroughly.
• Add 1/4 cup milk with the extracts and mix for 1 minute on medium speed.
• Add remaining 1/4 cup milk with the egg yolks and mix for 1 minute on medium speed.
• Fold in stiff egg whites.
• Pour into prepared pan.
• Do not fill more than 1/2 full.
• Bake for 25 minutes.
• Do not open oven door while baking.
• Cake is done when it springs back to the touch.
• Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
• Invert onto a cooling rack, and leave until completely cool.

EASY GLUTEN-FREE YELLOW BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
• Whisk flour, sugar, and baking powder in a bowl until well mixed. Add butter; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Pour in milk and vanilla extract; beat until creamy, 1 to 2 minutes. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

GLUTEN FREE YELLOW CAKE - KING ARTHUR FLOUR RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Lightly grease two 9" round cake pan. Whisk together the flour or flour blend, xanthan gum, and Cake Enhancer. 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. 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. 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. 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 210°F. Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.

GLUTEN-FREE YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
• Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
• Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

GLUTEN-FREE YELLOW CAKE WITH RASPBERRY FILLING & FROSTING

Steps:

• TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
• Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
• Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
• Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
• TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
• In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
• Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
• Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
• TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
• Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
• Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).

GLUTEN FREE YELLOW CAKE

Steps:

• Preheat oven to 350 degrees
• Grease and rice flour two 9-inch round cake pans.
• Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xantham gum together and set aside.
• Mix the eggs, sugar and mayonnaise until fluffy.
• Add the flour mixture, milk and vanilla and mix well.
• Spread the batter into the prepared pans.
• Bake at 350 degrees for 25 minutes.
• Cakes are done when they spring back when lightly touched.
• Let cool completely and then frost with your favorite kind of frosting!