Yellow Cake – Gluten-Free
- Makes one 8-inch layer cake, one 9x13-inch cake, or 2 dozen cupcakes
Ingredients
- Gluten-free nonstick cooking spray
Dry Ingredients
- 1 cup plus 2 tablespoons white rice flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) butter softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350°. Grease two 8-inch round pans or one 9x13 pan, or line 24 muffin cups with paper liners.
- In a medium bowl, whisk together dry ingredients.
- In another medium bowl, cream together butter and sugar until light and fluffy, about 30 seconds. (Use high speed on handheld mixer, medium-high on stand mixer.) Add eggs and beat for an additional 15 seconds. Mixture will be very fluffy. Add dry ingredients and mix until combined. Add milk and vanilla extract. Blend until batter is thoroughly combined and fluffy.
- Pour batter into prepared pans. For 8-inch rounds, divide batter evenly between two pans. For the 9x13-inch pan, spread batter evenly into prepared pan. For cupcakes, fill muffin cups 1/2 full.
- Bake until a tester inserted into the center of the cake comes out clean: For 8-inch rounds about 25 to 30 minutes; for 9x13-inch pan about 35 to 40 minutes; for cupcakes about 20 to 25 minutes.
- Remove pan(s) from oven and place on wire racks to cool, 5 minutes. Transfer cake(s) directly onto racks to cool completely.
- Ice as desired.
Source: Easy Gluten-Free Baking: - 2008, Page 164.