My Best Moist Gluten-Free Yellow Cake Recipe

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!

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

5 tablespoons (70 g) unsalted butter melted and cooled
¼ cup (53 g) oil any preferred
⅔ cup (163 g) whole milk room temperature
2 large eggs room temperature
3 egg yolks room temperature
2 teaspoons vanilla extract
2 cups (308 g) gluten free all purpose flour I use and highly recommend Cup4Cup
1½ cups (300 g) granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

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.

Nutrition