Gluten Free Yellow Cake
Say hello to your new favorite *Gluten Free Yellow Cake*—a moist and tender dessert that’s every bit as delicious as its classic counterpart. Crafted with a blend of gluten-free all-purpose flour and a touch of xanthan gum for structure, this cake boasts a buttery crumb and a hint of vanilla sweetness that will satisfy every palate. Perfectly golden and ready in just 45 minutes, it comes together with pantry staples and offers the flexibility to use dairy or non-dairy milk. Whether you’re baking it for a celebration or a midweek treat, this gluten-free recipe ensures no one feels left out at the dessert table. Frost it with your favorite icing, decorate to suit the occasion, and watch it disappear slice by slice!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if not included in your flour blend)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cup Milk (dairy or non-dairy alternative)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter or nonstick spray. Lightly dust the pans with gluten-free flour and set aside.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt. Set the dry ingredients aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed, until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, and mix only until just combined after each addition. Avoid overmixing.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, frost and decorate as desired. Serve and enjoy!
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 26.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
