This gluten-free yellow cake recipe is so simple to make. It makes a moist and tender cake that’s perfect for parties. Use your favorite dairy-free milk to make the recipe dairy-free.
Why You’ll Love This Gluten-Free Yellow Cake
This is an easy one-bowl gluten-free cake recipe. Unlike my gluten-free white cake, which is amazing, but requires several specific steps, this recipe is similar to a box mix. You mix all the ingredients in one bowl and bake. It’s easy enough to make on a busy weeknight and yummy enough to be served at birthday parties. There’s a lot to love about this cake.
- Easy to make. It’s a one-bowl recipe.
- Dairy-free. (When made with dairy-free milk.)
- Tender with a tight, soft crumb.
- Perfect for birthday parties.
Ingredients
The ingredients for this cake are pretty simple. Here’s a look at what you’ll need. As always, the full recipe with amounts is listed at the bottom of the post.
- Gluten-Free Flour. I developed this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour blend. It gives the cake a nice tender crumb. If you use a different flour blend, you might experience different results. Look for a flour blend that contains xanthan or guar gum. Without these ingredients, the cake won’t rise as high.
- Eggs. Since this is a yellow cake, we use four whole eggs. Fun fact: the yolk gives the cake its nice yellow color. I haven’t tested the recipe with an egg replacer.
- Milk. Both traditional or dairy-free milk work. It’s best to use a milk that includes a little fat. This helps keep the cake moist. I’d avoid full-fat coconut milk because it’s a little too rich for the cake.
- Granulated Sugar: For the best flavor, texture, and color, use regular granulated sugar.
- Oil. A liquid oil, like vegetable oil or canola oil gives the cake a moist and tender crumb. Avoid olive oil or any other strong flavored oil. If you prefer butter, you can replace the oil with melted butter.
- Vanilla Extract. A little vanilla extract is the traditional flavor but you could also use almond or lemon.
- Salt and Baking Powder. The salt enhances flavor and the baking powder helps the cake to rise.
Tips for Success
- Whisk the dry ingredients. This ensures that the baking powder is evenly distributed throughout the mixture.
- Add the wet ingredients. Stir the eggs, oil, milk, and vanilla in until a smooth batter forms.
- Check the bottom of the bowl for dry flour. Gluten-free flour loves to cling to the bottom of a mixing bowl. Before pouring the batter into the prepared pans, take a spatula and scrape the bottom of the bowl. If you see streaks of flour, stir them into the batter.
- Remember to grease your pan. Spread the batter into two well-greased cake pans. I like to use a nonstick cooking spray.
- Bake until Brown. Two 8-inch cakes cakes take about 30 minutes to make.
- Cool on a wire rack. Let the cakes cool in the pan for about five minutes. If you remove them right away, they can break because they’re so delicate when they’re hot. After five minutes, take them out of the pan. Place them on a wire rack to cool. This allows the steam to escape. If they remain in the pan, the steam can cause the cakes to stick.
- Let the cake cool before frosting. Make the cake is totally cool before you frost it. The center of the cake loves to hold on to heat. Take your hand and place it on the center of the cake. If it feels warm, don’t frost it yet. Frosting melts right off a warm cake!
Gluten-Free Yellow Cake: FAQs
Can I make this cake without eggs?
I haven’t tested the cake egg-free, sorry.
Can I make this cake with a sugar substitute?
I haven’t tested the recipe with a sugar replacement.
Can I use this recipe to make cupcakes?
Yes. Directions for making cupcakes are included below in the notes section of the recipe.
Can I use this recipe to make a sheet cake?
You sure can! It makes a 9×13-inch sheet cake. Directions for baking are included below the recipe.
Make Ahead Tips
You bake this cake ahead. To do this, bake the cake as directed. When it’s completely cool, wrap each layer tightly with plastic wrap. Freeze for up to 3 months.
When you’re ready to serve, thaw the layers at room temperature before frosting.
How to Store Leftovers
Cover the leftover cake and store it at room temperature for up to three days. Gluten-free cake tend to dry out after that. You can also slice the cake and freeze the slices to enjoy later.
Gluten-Free Yellow Cake
Ingredients
For the Gluten-Free Yellow Cake
- 2 ½ cups gluten-free flour blend, see note (12 ½ ounces; 355 grams)
- 1 ½ cups granulated sugar (10 ½ ounces; 298 grams)
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup vegetable oil (7 ounces; 198 grams)
- ⅔ cup milk, traditional or dairy-free (5 ⅓ ounces; 150 grams)
- 4 large eggs
- 2 teaspoons vanilla extract
For the Chocolate Frosting
- 1 cup butter or dairy-free butter replacement, softened (8 ounces; 226 grams)
- 4 cups powdered sugar, sifted (16 ounces; 453 grams)
- ¾ cup Dutch-process or natural cocoa powder, sifted (2 ¼ ounces; 65 grams)
- ¼ teaspoon salt
- ¼ cup milk, plus more as needed, see note (2 ounces; 56 grams)
Instructions
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Preheat oven to 350℉. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray.
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Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Stir until smooth.
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Divide batter between the two prepared cake pans.
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Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
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Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.
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Prepare chocolate frosting. Mix butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar, cocoa powder, salt and milk. Mix, on low speed, until creamy. If frosting seems dry, add additional milk until smooth and creamy.
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Frost Cake. When cake is cool, fill and frost the cake.
Recipe Notes
Gluten-Free Flour Blend
This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn’t, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.
Sheet Cake Directions
Lightly grease a 9 x13-inch pan. Bake the cake until golden brown about 40. Allow cake to cool in the pan. Prepare frosting as directed above and frost cake when cool.
Cupcake Directions
Line two 12-cup muffin pans with cupcake liners. Spoon batter into muffin cups, about ⅔ full. Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes. Prepare frosting and frost cupcakes when cool.
Mads says
Hi! I love this recipe! This was the first GF cake that I have made and it was super easy and tasty too. I didn’t make the chocolate frosting but instead a strawberry buttercream and it paired really well. When the cakes came out of the oven I was a little scared because they were a little stiff but they ended up tasting really well. Follow all the instructions with exact ingredients for the best results. Thanks for this recipe!