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Best Yellow Cake Recipe Ever!

Updated April 23, 2018

"The best yellow cake recipe ever!"

That is what taste testers say about this gluten-free homemade yellow cake recipe and we are talking about folks who enjoy wheat-based diets!

If they cannot tell the difference between this gluten-free version of an old fashioned recipe handed down through the generations, then neither will you be able to.

Some people prefer the super moist and extremely fine crumb of the store bought cake mixes they grew up with.

However, those who love the rich flavor of wonderful made-from-scratch yellow cake will rave, because this is simply the best yellow cake recipe.

Designed to use basic gluten-free pantry ingredients, special fail-safe gluten-free cake making techniques are built into the recipe (see Secrets to Making Great Gluten Free Cake Recipes).

From America's favorite, yellow cake frosted with Chocolate Buttercream, to beautiful cakes looking and tasting like they were baked by an expert, you will find a special "best yellow cake recipe" variation to meet the needs of most any occasion.

There is no doubt, this will become your go-to best yellow cake recipe ever!





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Best Yellow Cake Recipe Ever!


By

Best Yellow Cake Recipe Ever!


Use this delicious classic to create fabulous desserts your family and friends will love!

Prep Time: 35 minutes
Cook Time: 30 minutes
Yield: 12 servings

Ingredients:
- White Gluten Free Flour Blend
- 2 1/4 cups White Gluten Free Flour Blend
- 3 teaspoons Homemade Gluten-free Baking Powder
- 1 teaspoon salt
- 1 cup sour milk (1 tablespoon vinegar plus milk to equal 1 cup) (or milk substitute)
- 1 1/2 teaspoons Homemade Vanilla Extract
- 3 eggs, room temperature, separated
- 1/4 cup butter, room temperature (or shortening)
- 1/4 cup vegetable oil, room temperature
- 1 1/2 cups granulated white sugar, divided into 1/2 cup and 1 cup.

Instructions:
1. Preheat oven to 350°F.
2. Grease two 8-inch round cake pans or one 13 x 9 x 2 inch rectangular baking dish and dust with White Gluten Free Flour Blend, or line two standard 12-cup cupcake pans with paper baking cups.
3. In a medium mixing bowl, sift together flour, baking powder and salt, and then set aside.
4. In a medium mixing bowl, create the meringue by beating the egg whites until foamy; add 1/2 cup granulated white sugar and beat until soft peaks form, and then set aside.
5. In a large mixing bowl, cream together butter, vegetable oil and 1 cup granulated white sugar.
6. Blend in egg yolks.
7. Add flour mixture, sour milk and vanilla extract, and blend just until batter is fluffy; DO NOT OVER BEAT.
8. Gently fold in meringue.
9. Evenly spread cake batter into prepared cake pans.
10. Bake round layers 30 minutes, rectangular layer 35 minutes, cupcakes 18 minutes, or until toothpick inserted in center comes out clean.
11. Remove from oven and cool completely in cake pans on wire racks.
12. Fill layers and frost as desired, or fill layers with Clear Lemon Filling, and frost top and sides with Buttercream; and then garnish top and sides with toasted gluten-free flaked coconut.

Tags:
Gluten-free, Corn-free, Nut-free, Soy-free




Variations

Berry Meringue Cake

  1. Prepare 1/2 batter, and then bake and cool cake layer as directed in key recipe.
  2. Prepare, bake and cool Meringue Shell.
  3. Spread White Cookie Icing over top of cake layer.
  4. Top iced cake layer with Meringue Shell.
  5. Fill Meringue Shell with sweetened in-season berries (add small scoops of homemade ice cream, if desired).


Butter Pecan Cake

  1. Prepare batter as directed in key recipe.
  2. Stir in 1 1/3 cup finely chopped toasted pecans.
  3. Bake and cool cake layers as directed in key recipe.
  4. Fill and frost with Buttercream.
  5. Garnish top with toasted pecan halves.


Clear Lemon Filling--Corn-free

Ingredients

  • 1/2 cup granulated white sugar
  • 4 tablespoons potato starch
  • 2 tablespoons grated fresh lemon peel
  • 1/2 teaspoon salt
  • 1 cup cold water
  • 1/2 cup cold lemon juice
  • 2 tablespoons butter

Instructions

  1. In a large saucepan, combine all ingredients.
  2. Bring to a rolling boil, stirring constantly.
  3. Boil for 1 minute.
  4. Remove from heat.
  5. Chill until set before using.


Clear Orange Filling--Corn-free

Ingredients

  • 1/2 cup granulated white sugar
  • 4 tablespoons potato starch
  • 2 tablespoons grated fresh orange peel
  • 1/2 teaspoon salt
  • 1 1/2 cups cold orange juice
  • 1 1/2 tablespoons cold lemon juice
  • 2 tablespoons butter

Instructions

  1. In a large saucepan, combine all ingredients.
  2. Bring to a rolling boil, stirring constantly.
  3. Boil for 1 minute.
  4. Remove from heat.
  5. Chill until before using.


Clear Pineapple Filling--Corn-free

Ingredients

  • 1/2 cup granulated white sugar
  • 4 tablespoons potato starch
  • 1/2 teaspoon salt
  • 3/4 cup cold pineapple juice
  • 3/4 cup cold crushed pineapple
  • 1 teaspoon cold lemon juice
  • 1 tablespoon butter

Instructions

  1. In a large saucepan, combine all ingredients.
  2. Bring to a rolling boil, stirring constantly.
  3. Boil for 1 minute.
  4. Remove from heat.
  5. Chill until set before using.


Coconut Cake

  1. Prepare, bake and cool cake layers as directed in key recipe.
  2. Fill and frost with Coconut Buttercream
  3. Garnish top and sides with gluten-free coconut flakes.


Eggnog Cake

  1. Sift in with flour mixture, 1 teaspoon ground nutmeg and 1/4 teaspoon ground ginger.
  2. Omit vanilla extract.
  3. Omit sour milk.
  4. Add 1 cup Easy Eggnog Recipe.
  5. Add 1 1/2 teaspoons gluten-free brandy or rum flavoring.
  6. Prepare, bake and cool cake layers as directed in key recipe.
  7. Frost with Eggnog Buttercream.


Hazelnut Cake

  1. Prepare batter as directed in key recipe.
  2. Stir in 1 cup finely chopped hazelnuts (filberts).
  3. Bake and cool cake layers as directed in key recipe.
  4. Split layers to make 4 layers.
  5. Fill layers with sweetened heavy cream whipped until stiff peaks form.
  6. Frost with Fudge Buttercream.
  7. Garnish top with finely chopped hazelnuts.
  8. Store in refrigerator.


Hawaiian Cake

  1. Prepare, bake and cool cake layers as directed in key recipe.
  2. Prepare Clear Pineapple Filling recipe, reserve 1/2 cup.
  3. Fill layers with remaining Clear Pineapple Filling.
  4. Spread reserved Clear Pineapple Filling over center of top cake layer, leaving a 1 inch edge.
  5. Frost sides and top edge of cake with Coconut Buttercream.


Lemon Cake

  1. Stir into sifted flour mixture, 1 tablespoon grated fresh lemon peel and 1 teaspoon dried lemon peel.
  2. Omit vanilla extract.
  3. Add 2 tablespoons lemon juice.
  4. Prepare, bake and cool cake layers as directed in key recipe.
  5. Fill layers with Clear Lemon Filling.
  6. Frost top and sides with Buttercream.


Lord Baltimore Cake

  1. Prepare, bake and cool cake layers as directed in key recipe.
  2. Prepare Pink Buttercream.
  3. For Lord Baltimore Cake filling, combine 1 1/2 cups Pink Buttercream, 1/2 cup toasted gluten-free coconut flakes, 1/4 cup toasted chopped pecans, 1/4 cup tasted chopped almonds and 1/4 cup pitted, chopped Maraschino cherries.
  4. Fill layers and frost top with Lord Baltimore Cake filling.
  5. Frost sides with remaining Pink Buttercream.


Maple Nut Cake

  1. Omit vanilla extract.
  2. Add 1 1/2 teaspoons gluten-free maple flavoring.
  3. Prepare batter as directed in key recipe.
  4. Stir in 1/2 cup chopped butternuts (or walnuts).
  5. Prepare, bake and cool cake layers as directed in key recipe.
  6. Fill and frost with Maple Nut Buttercream.


Metric Measurements--Best Yellow Cake Recipe

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • White Gluten Free Flour Blend
  • 560 ml White Gluten Free Flour Blend
  • 15 ml Homemade Gluten-free Baking Powder
  • 5 ml salt
  • 250 ml sour milk (15 ml  vinegar plus milk to equal 250 ml) (or milk substitute)
  • 7.5 ml Homemade Vanilla Extract
  • 3 eggs, room temperature, separated
  • 60 ml butter, room temperature (or shortening)
  • 60 ml vegetable oil, room temperature
  • 375 ml granulated white sugar, divided into 125 ml and 250 ml.

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. Grease two 20 cm round cake pans or one 33 x 22 x 5 rectangular baking dish and dust with White Gluten Free Flour Blend, or line two standard 12-cup cupcake tins with paper baking cups.
  3. In a medium mixing bowl, sift together flour, baking powder and salt, and then set aside.
  4. In a medium mixing bowl, create the meringue by beating the egg whites until foamy; add 125 ml granulated white sugar and beat until soft peaks form, and then set aside.
  5. In a large mixing bowl, cream together butter, vegetable oil and 250 ml granulated white sugar.
  6. Blend in egg yolks.
  7. Add flour mixture, sour milk and vanilla extract, and blend just until batter is fluffy; DO NOT OVER BEAT.
  8. Gently fold in meringue.
  9. Evenly spread cake batter into prepared cake pans.
  10. Bake round layers 30 minutes, rectangular layer 35 minutes, cupcakes 18 minutes, or until toothpick inserted in center comes out clean.
  11. Remove from oven and cool completely in cake pans on wire rack.
  12. Fill layers and frost as desired, or fill layers with Clear Lemon Filling and frost top and sides with Buttercream, and then garnish top and sides with toasted gluten-free flaked coconut.


Orange Cake

  1. Stir into sifted flour mixture, 1 tablespoon grated fresh orange peel or 1 teaspoon dried orange peel.
  2. Omit vanilla extract and milk.
  3. Add 1 cup orange juice.
  4. Prepare, bake and cool cake layers as directed in key recipe.
  5. Fill layers with Clear Orange Filling.
  6. Frost top and sides with Buttercream.


Orange Nut Cake

  1. Prepare batter as directed in Orange Cake variation.
  2. Stir in 1/2 cup finely chopped nuts.
  3. Bake and cool cake layers as directed in key recipe.
  4. Fill layers with Clear Orange Filling.
  5. Frost top and sides with Buttercream.
  6. Garnish top with finely chopped nuts.


Penuche Cake

  1. Sift in with flour mixture, 1/4 teaspoon baking soda.
  2. Omit granulated white sugar.
  3. Add 1 1/2 cups brown sugar, divided into 1/2 cup and 1 cup.
  4. Prepare, bake and cool cake layers as directed in key recipe.
  5. Fill and frost with Burnt Sugar Buttercream.
  6. Garnish with toasted pecans.


Slow Cookery--Best Yellow Cake Recipe

  1. Grease slow cooker crock and dust with White Gluten Free Flour Blend.
  2. Grease a baking pan that fits inside slow cooker and dust with White Gluten Free Flour Blend.
  3. Prepare cake batter as directed in key recipe.
  4. Evenly spread cake batter into prepared pan and set inside slow cooker.
  5. Cover with lid and cook on High for 3 1/2 to 4 hours.
  6. Remove from slow cooker and cool completely in pan on wire rack.
  7. Frost and decorate cake as desired.


Vermont Maple Nut Cake

  1. Decrease sour milk to 1/2 cup.
  2. Omit vanilla extract.
  3. Omit 1 cup granulated white sugar.
  4. Add 1 cup maple syrup.
  5. Prepare batter as directed in key recipe.
  6. Stir in 1/2 cup chopped butternuts (or walnuts).
  7. Bake and cool layer cake as directed in key recipe.
  8. Fill and frost with Vermont Maple Nut Buttercream.


Williamsburg Orange Cake

  1. Prepare batter for 3 cake layers as directed in key recipe.
  2. Stir in 1 cup chopped golden raisins and 1/2 cup finely chopped nuts.
  3. Bake and cool cake layers as directed in key recipe.
  4. Fill and frost with Williamsburg Buttercream.
  5. Garnish top with candied orange peel curls.






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