A few days ago I included a yellow cake recipe at the end of a cranberry trifle recipe. I know I’ve used that cake recipe successfully before, but I tried it this morning and it didn’t turn out well. In fact, I decided to make another cake and use my own recipe. This one turned out much better. I wish I had gotten a picture of the first one. It would make you laugh.
Yellow Cake
- 1/2 c. butter, softened (Earth Balance buttery sticks work too)
- 1 1/2 c. sugar
- 3 eggs
- 2 tsp. vanilla
- 1 c. rice flour
- 3/4 c. potato starch
- 1/2 c. tapioca starch
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. milk (almond milk works well)
1. With a mixer, cream together the butter and sugar.
2. Add the eggs and vanilla and mix well.
3. Combine the dry ingredients and add to the mixing bowl alternately with the milk, beginning and ending with the flour mix.
4. Pour into a sprayed 9 x 13 inch pan or 2 round cake pans. Bake at 350 degrees 30-40 minutes for the rectangular pan or 25-30 minutes for the round pans.
5. Let the cake cool in the pans about 5 minutes before turning onto a wire rack.
This looks good! I had a recipe fail yesterday, very much to my dismay! It was supposed to be a surprise for my husband. I want to try this recipe out, except I will have to use my egg-replacing ingredients instead of eggs.
I made these for my daughter today with an egg replacer substitution, and also dairy free substitutions. They turned out quite good! The rest of the family even ate them – and my daughter with Celiac told me they were the best I have made yet! They did sink in the middle a bit, but that can be easily covered by frosting. The taste was very good.
Thanks for letting me know. I really appreciate it, and it is helpful to others to know that it works with substitutes.
amandab: may I ask what your dairy and egg free substitutes were?
I made this yesterday and it was of a wonderful consistency — moist, with a texture to die for.
There was a little round spot in the middle that was a fraction depressed. As it was so small, it was not important.
It was a little less sweet than I'd like. Frosting made up for it, but next time I'll add a dab more sugar and see what happens. It's always possible my measurements were wrong.
I halved the recipe, using only one egg because that's all I had, and Bob's Red Mill GF flour. I made it in a 9" round cake pan.
Thank you for a great recipe that's very easy.
Christine
I live in a really rurual area- gluten free products are not readily available. Can you tell me what the "flour blend" consists of? Have you had success making cakes with rice flour and potato starch or rice flour and tapioca flour?
Jennifer ~ The flour mix I used is made of 6 parts rice flour, 2 parts potato starch, and 1 part tapioca starch. You can read more about flour mixes here:
http://www.glutenfreehomemaker.com/2009/03/gluten-free-flour-mixes.html
This is a great recipe. My girlfriend’s eleven-year-old sister wanted to learn to make a GF cake, so I found this recipe. It turned out wonderfully! It was really moist and soft, and had terrific flavour.
I used 1 1/4 C tapioca flour, 3/4 C of white rice flour, and 1/4 C of potato starch.
Hi Mark. Thanks for letting me know that you enjoyed the cake!
I am going to try this. I am sort of down as I made one of Carol F. French Bread recipes and it was good out of the oven, (until my son mentioned Panera Bread and ask me if I thought it was that good :O( I miss Panera Bread so much! The bread seems to be like sand particles in your mouth now as you eat it. Not really gritty, but just not right. It tastes good, but the wrong mouth feel. I will try your cake recipe.
Thanks,
Moe