Don’t settle for anything less then an exceptionally moist, fluffy, and tender gluten-free yellow cake just as good as you remember. This easy, from-scratch layer cake is made with simple, readily-available ingredients, but avoids common GF baking problems, like a dry, crumbly or dense texture. I tested and reworked this recipe until no one could tell it’s actually gluten-free!

Gluten-Free yellow cake slice laying on it's side on a white plate with a fork.

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Classic, Moist Gluten Free Yellow Cake We ALL Need

I like to cover all my bases when it comes to my fail-proof gluten-free cake recipe collection. No matter what the occasion is, from birthdays, family suppers, holidays, or celebrations, a go-to simple, homemade gluten-free yellow cake recipe has come in clutch for my family time and again.

When developing this layer cake, the goal was to make a tender, moist crumb, creamy old fashioned vanilla flavor, just like the old school cakes we grew up on, and with a bonus dose of easy thrown in. I wanted the simplicity of cake mix, but with bakery-style results. We deserve it all!

First there was a matter of deciding on the perfect fat – butter or oil? I went with a mash up of both. Butter helps enhance a rich yellow cake flavor, while oil gives moisture assurance. Using a higher fat whole milk also helps eliminate any potential grittiness, which unfortunately can be problematic when working with all-purpose gluten-free flour.

Once the ingredients and ratios were settled on I used my favorite gluten-free baking trick to help build out the cake’s structure. I wanted to maintain the nice, airy layers after pulling from the oven instead of dense and compressed. Just let the batter sit in the pan for about 10-15 minutes before baking. Yep, it’s that simple, and I explain why below. 👇

A perfect, homemade gluten-free vanilla cake isn’t complete without the literal icing on the cake. Me? I’m a big fan of a vanilla and chocolate combo so I went my tried-and-true fluffy chocolate buttercream frosting. However, not that the world’s floofiest white frosting wouldn’t be absolutely fabulous as well. You make the call.

Ingredient Tid Bits

  • Eggs – To get a nice yellow color and rich flavor, adding yolks is key. I like to add a mixture of whole eggs plus yolks for tall, built out cake layers.
  • Gluten-Free Flour – The recipe was tested and developed with my hands-down, clutch gluten-free flour blend to use in all GF baking recipes – Cup4Cup gluten-free flour
  • Butter – I haven’t tested the recipe with a dairy-free butter, but I don’t see any reason why this would be problematic.
  • Oil – Use any preferred oil. I went with vegetable oil.
  • Milk – I really recommend a higher fat milk for best flavor and added moisture. I use whole milk, but if making a dairy-free recipe, cashew milk would be a good option.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start with room temperature ingredients

Set out your milk, eggs, melt and cool your butter. Room temp ingredients will do a better job of emulsifying with the GF flour blend. Meanwhile, mix together the dry ingredients in a large mixing bowl.

Liquid ingredients in a glass bowl next to dry ingredients.

GF cake mixing technique

One of the bonuses of working with gluten-free batter is not having to worry about over mixing. There’s no gluten, so no risk of becoming tough. In fact, beating longer actually helps gluten-free cakes.

Whisk together the liquid ingredients and pour all but about 1/2 cup into the dry ingredients. Beat to blend together and then mix on medium speed for about 2 minutes. The batter will become very fluffy. Pour in the rest of the wet mixture and beat for 1 minute longer.

GF starches have a harder time absorbing moisture so this is the first way we help that along. Next, we bring it all the way home.

Batter mixed in a glass bowl.

Why rest is best

Divide the batter into the cake pans and now we just wait a little. This gives time for the liquids to full absorb so you can say goodbye to dense cake layers forever! When I tested the recipe without waiting I found the cakes rose nicely in the oven, but then had a tendency to deflate.

Bake in a 350°F oven for 20 minutes. Let the cake cool for 5 minutes in the pan and then turn out onto wire racks to cool completely before frosting.

Cake batter in a a cake pan.

Cool, frost, and enjoy the best cake ever.

Get ready for some yummy finger licking. It’s frosting o’clock! Spread a generous layer in the middle and then frost the top and sides. I like to tuck strips of wax paper under the bottom layer to save your cake platter from any frosting smudges. Super profesh stuff. 😎

Bottom layer of cake topped with a layer of frosting and a top layer of cake on a cake stand.

Cupcakes Option

It’s a hard toss up of what is more preferred for a celebration. If you’d like to turn this GF yellow cake into cupcakes, no problem. The recipe will make 22 cupcakes. Distribute the batter evenly between the prepared cupcake tins, filling no more than ⅔ full. Bake for 15-18 minutes, or until the tops are set and a toothpick comes out clean. Cool, frost, and don’t forget the sprinkles.

Frosted cake slice being pulled out from the whole cake.

What about other baking pan options?

For this recipe I used 9-inch cake pans because I find that is what most home bakers have on hand. However, if you’d like a little bit thicker of cake layers, I recommend using two 8-inch cake pans. The cake will have to bake slightly longer, about 2-3 minutes.

If you would like to make single layer cake, halve the recipe and pour in either a 8 or 9-inch round cake pan. For a sheet cake, pour into a 9X13-inch baking pan. The baking time will extend to about 30-35 minutes. Check that the middle is set and a toothpick comes out clean.

Slice of cake on showing two layers of frosting on a white plate.

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Gluten-Free yellow cake slice laying on it's side on a white plate with a fork.
5 stars (3 ratings)

My Best Moist Gluten-Free Yellow Cake Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Don't settle for anything less then an exceptionally moist, fluffy, and tender gluten-free yellow cake just as good as you remember. This easy, from-scratch layer cake is made with simple, readily-available ingredients, but avoids common GF baking problems, like a dry, crumbly or dense texture. I tested and reworked this recipe until no one could tell it's actually gluten-free!
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 350ºF and set rack in middle position. Spray two 9-inch or 8-inch cake pans with cooking spray. Line the bottoms with parchment paper and then grease parchment. Set aside.  
  • Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, oil, milk, eggs, and vanilla in a bowl.
    5 tablespoons unsalted butter, ¼ cup oil, ⅔ cup whole milk , 2 large eggs, 3 egg yolks, 2 teaspoons vanilla extract
  • In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but approximately ½ cup (just eyeball it) of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes fluffy. Pour in the remaining liquid and beat for 1 minute longer.
    2 cups gluten free all purpose flour, 1½ cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Divide the batter between the prepared cake pans. Let it rest for 15 minutes for the liquids to full absorb so you have nice fluffy cake layers. Bake for 20 minutes (about 2 minutes longer for 8-inch pans), rotating halfway through baking. Cake is done when the tops are golden, middle is set, and a toothpick inserted in middle comes out clean.
  • Allow the cake layers to cool in pans for 5 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting with fluffy chocolate buttercream frosting or light, airy vanilla frosting. See recipe notes for storing tips.

Notes

Storing and Freezing
Gluten free cakes do not stay fresh as long as regular cakes. Therefore, if you don’t plan on freezing the cake, make it no more than 24 hours ahead of time.
Freezing Unfrosted Cake Layers: Wrap each completely cooled layer securely in plastic wrap. Transfer wrapped layer to a gallon freezer bag and freeze up to 3 months.
When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour.
Freezing Frosted Cake: Assemble the cake with filling and frosting. Transfer whole cake to the freezer so frosting solidifies. After the frosting is frozen, wrap the cake securely with plastic wrap. Cover plastic wrap with foil and freeze up to 3 months.
Thaw cake overnight in refrigerator. Carefully remove plastic wrap and foil. Continue to thaw at room temperature for 5-6 hours.
Calories: 282kcal, Carbohydrates: 41g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 90mg, Sodium: 162mg, Potassium: 139mg, Fiber: 2g, Sugar: 26g, Vitamin A: 272IU, Calcium: 85mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!