Yellow Cake Recipe

yellow cake

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.

5.0 from 8 reviews
Yellow Cake Recipe
Author: 
Recipe type: Dessert
 
Ingredients
  • ½ c. butter, softened (Earth Balance buttery sticks work too)
  • 1½ cups sugar
  • 3 large eggs
  • 2 teaspoon vanilla
  • 1 cup rice flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk (almond milk works well)
Instructions
  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.
  5. Bake at 350° 30-40 minutes for the rectangular pan or 25-30 minutes for the round pans.
  6. Let the cake cool in the pans about 5 minutes before turning onto a wire rack.



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Comments

  1. lifeglutenfree says

    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.

    • Sherrie Eriksen says

      Linda,
      I love your recipes!! This cake was fabulous!! I can always trust your recipes to come out right and taste wonderful. Anytime I’m looking for a specific type of recipe on google and your website comes up as having what I want I will choose your recipe every time. Thank you so much!

  2. amandab says

    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.

  3. Linda says

    Thanks for letting me know. I really appreciate it, and it is helpful to others to know that it works with substitutes.

  4. Anonymous says

    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

  5. Jennifer says

    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?

  6. Mark says

    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.

  7. says

    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

  8. Jen Moses says

    Thank you so much for this recipe – I followed Mark’s example and used 1 1/4 C tapioca starch, 1/2 C white rice flour, 1/4 sweet rice flour and 1/4 C cornstarch (I didn’t have potato starch) for the flour mix. I left everything else the same and the cake is soooo good. I am not celiac, I am making stuff for my father in law and both my husband and I love this cake. My husband wants to replace our gluten cake recipe with this. One tip: I waited until the batter was together before I started my oven preheating and let the machine beat the batter until the oven was ready. This made everything really smooth, gave the rice flour time to hydrate (reduces grittiness) and beat air into the mix. Amazing! I can’t wait to share this with my celiac father in law.

    • says

      I’m glad you enjoyed it! That saying a lot that both you and your husband prefer it to regular cake. Thanks for sharing your tips.

  9. Jen says

    I only have one round cake pan. Can I bake 1/2 the batter at a time? This seems like a silly question, but I am baking cakes for my son so he can decorate a “hamburger” cake in his 4H club. Thanks for your help!

  10. Jenny says

    I’ve made this twice now. I sub fresh ground millet flour for the rice flour, and tapioca starch for the starches. I also use yogurt and water in place of milk. It turns out heavenly! So moist and light! It rises perfectly too! After trying out numerous recipes that came out more like cornbread, or worse, I’m a very happy mama!!

  11. Darbi says

    This is by far the best gluten free yellow cake recipe I have tried. I switched a couple of things though. Instead of rice flour I used sweet sorgum flour and I substitued the butter for coconut oil. I kept the amounts of both the same. It was VERY moist and if you did’t know it was gluten free you would never know!
    It is however a challenge to put the frosting on, but that seems to be a common theme in gluten free cakes.
    Thank you for sharing this recipe

  12. Heather says

    I just made this cake for a second time & it is soo good! The first time I tried this recipe, I turned it into chocolate chip donuts to celebrate my husband’s last day of seminary :) I used maple syrup & coconut oil to make a glaze & received rave reviews! Today I decided to make the cake into a Maple Pecan Coffee Cake & I’m on my 2nd (rather large) slice :) I’m not sure I will have any left to share by the end of the day!

  13. Mockie says

    I’ve made this cake for years now and absolutely swear by it! However, I’ve just moved to India and can’t find any xanthan or guar gum here. Anyone know any substitutions that I could use instead? Anyone tried the chia or flax seed replacement?

    Thanks thanks!

  14. Hannah says

    This cake is perfect! I’ve been GF 7 years and have never successfully made a good GF birthday cake that was moist and held up under icing. My gluten loving husband declared it the best as well and he’s never shy to tell me how sad he is for me that I have to eat “inferior” baked goods. Nothing inferior here! I used Jules gluten free baking mix instead of the flours recommended but everything else the same. Thank you!

    • says

      I’m glad to hear it turned out well and received your husband’s approval! It’s good to know that Jules’ flour mix works well. Thanks for the comment.

  15. susan says

    Just fantastic!! I made this wonderful yellow cake recipe into a chocolate cake as well. I just added about 1/4 cup sifted cocoa powder and some melted Ghirardelli chocolate chips. Moist and wonderful tasting cake, yellow or chocolate! Thank you!

  16. Jodi says

    Thank you so much for this recipe! I used it to make cupcakes for my daughter’s birthday party. I have twin boys and one of them we have recently found out is gluten intolerant. I made a cream cheese frosting to go on top and the combination was wonderful. Thank you so much again!

  17. melanie fermanyan says

    This recipe looks great! I need to bake a cake for one of my classes this week and I was wondering if I can use GF All purpose flour instead? I have the Bob’s red mill brand. I’d buy the ones you have on the recipe but, to be honest, I’m a little broke at the moment.. If you could also let me know how much to sub it for I’d greatly appreciate it!

    • says

      I think an all purpose flour would work well, but since I haven’t tried it, I can’t say for sure. You would use 2 1/4 cups of the flour mix in place of the rice flour, potato starch, and tapioca starch. If the mix contains xanthan gum, you do not need to add any additional.

  18. Rebecca says

    I made this for a friend, but put orange zest and orange oil in the cake mix. I used the flour substitutions recommended by Mark. I baked it in a bundt pan, and made a white chocolate sour cream frosting, which I also flavored with more orange oil and zest. It was amazing and she loved it! Thank you for sharing a great recipe! I am wondering — has anyone compared the cake made with Mark’s substitutions vs. made as this exact recipe?

  19. Anna G says

    I tried this recipe, substituting 1/2 the sugar for liquid stevia and almond milk. It came out completely flat though. Any thoughts?

    • says

      I use stevia in beverages, but not baking, so I don’t have much experience. I would try looking at other cake recipes that use stevia (even if they are not gf) to see what they do to make up for the lack of sugar.

      • Anna G says

        Usually it has just been said to make up the “bulk” missing of sugar with pureed zucchini or apple. I wonder if it is more due to me using brown rice flour? I’ve seen some recipes with superfine rice flour or 1/2 white & 1/2 brown rice flour.

  20. Chastity says

    Hi Linda,
    I was wondering if I could use all potato starch in place of the tapioca starch? Thanks!!

  21. Lizelle says

    Simply the best gluten free vanilla type cake we’ve had. Kids loved it. We found it a tad too sweet, so reduced the sugar a bit second time round. Definitely a winner!

  22. says

    Fabulous! I used earth balence buttery sticks for the cake. The only sub was that I used baking soda for the baking powder and added 1 tsp of lemon juice. I paired it with my vegan chocolate frosting :)

    So the cake was dairy, gluten, corn, and soy free.

  23. Samantha says

    This cake looks amazing! Could you substitute the flour+starches for GF Bob’s Red Mill all-purpose flour, or just the rice flour for sorghum or millet? Thanks a lot! :)

  24. Rebecca says

    I just had to express my thanks to you for posting this recipe. We have been making it for every birthday, holiday or just for fun as cupcakes for couple years now. It turns out perfect every time and is so incredibly delicious, moist and fluffy. I just recently made it for my two son’s combined birthday party with a total of 15 non gluten free kids there. Not only didn’t they know it was gluten free, but the kids went on and on about how YUMMY it was! By the way, I did once substitute cornstarch for tapioca starch, (because I ran out) and it turned out pretty good. But usually I stick to the recipe as is. Thank you again!!

  25. Donna says

    I made this using a flour blend I buy.Used leftover frozen peach slices & made it into an upside down cake.It was wonderful!!!!

  26. Tiffany says

    Hello there, I made your cake this morning and it has wonderful flavor but the batter was very thick and it didn’t rise very much either. Any thing I can do to fix this? Thank you, Tiffany=)

    • says

      Tiffany, I’m sorry it didn’t turn out the best for you. The batter should not be thick, so I think something went wrong with measuring or with the flours you used. Be sure you are using potato starch and not potato flour.

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