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.
Ann says
5 stars! I’m definitely saving the recipe for later. I believe the cake is so moist and tender. I especially like that it’s gluten and dairy free. I’ll probably make it tomorrow. Lucky me, I have all the ingredients at home.
Many thanks for the utterly fabulous recipes! Your blog is amazing! Looking forward to your new ideas <3
Susanne says
Best birthday cake ever! So easy to make!!
Not being a big chocolate fan ( I know hard to believe!) I made a lemon frosting and put raspberry seedless jam between layers and to decorate.
Thank you Elizabeth!!!! Despite being unable to celebrate with friends and family this made my birthday amazing!!
Wendy Schmidt says
“oily cake, oily cake
eat a slice
get a tummy ache”
After a midnight cake baking session, I can only guess that the ingredients are listed incorrectly? A cup of oil!! If it hadn’t been so late, I might have questioned the oil amount…as the gram weight for the the cocoa powder in the icing was also incorrect, but I just happily followed the recipe as I’ve made other things using your recipes and been so pleased. I don’t know….it is possible this heavy cake just isn’t to my liking….maybe,
but I won’t be trying this one again – sorry Elizabeth. Love your stuff usually.
Elizabeth says
Hi Wendy,
You’re right. The cocoa powder amount was a typo. It’s been updated. Thanks for catching that.
As for the oil, it’s correct. One cup of oil or two sticks of butter is the traditional amount used for yellow cake.
May I ask what gluten-free flour you used?
Sorry that this cake wasn’t to your liking.
Wendy Schmidt says
Hi Elizabeth
I used a gluten free mix that has the same ingredients as Bob’s 1 to 1, although probably not in the specific amounts. It’s possibke thats the issue.
Thanks for your reply.
Elizabeth says
Good to know. Flour blends can really impact the final texture. Again, sorry it wasn’t to your liking.
Linda says
CAN I SUBSTITUTE 2 STICKS OF BUTTER INSTEAD OF OIL, SINCE BUTTER HAS MORE FLAVOR
Elizabeth says
Yes! Melt the butter and allow it to cool slightly. The texture of a butter cake will be a bit denser than one made with oil but the flavor will be lovely. Enjoy!
Christie Eddins says
Do you have a way to turn this into a chocolate cake?
Elizabeth says
I don’t! But I have a recipe for gluten-free chocolate cake.
Maurice says
Hi. I have two questions for you. First, would you substitute dairy free margarine for the butter in order to keep it dairy free or just go with the oil? I was looking to add a little density like butter does but without the dairy.
Second, I have been having trouble getting Bobs One to One lately but found an 8 pound bag of King Arthur Gluten Free Flour at Bjs. Have you received any feedback about substituting KAF for Bobs?
Thanks so much
Elizabeth says
Good questions! You can always try a dairy-free spread but I don’t think it will give you the pound cake texture you’re looking for.
As for the King Arthur Flour, people really like it. However, until the Bob’s flour, it does not contain any xanthan gum. This can spell trouble for cake recipes. I’d add one (1) teaspoon xanthan gum to the recipe if you want to use the King Arthur Flour.
Janie says
Made for my son’s birthday today. It’s his favorite type of cake and it was a hit. This will become his gluten free cake from this point forward. I used the flour listed and wisked, wisked, and wisked as noted. So easy to make.
annomoyus says
hi, elizabeth i’m trying this recipe for my cell model project and i am gluten-free so i was excited when i saw this recipe, can’t wait to try it. 🙂
Kathy says
I made this according to the directions in the recipe, using 1/2 milk and 1/2 water and King Arthur GF flour plus 1 tsp. xanthan gum. I made the cake in two round 8″ pans, which took about 7 min. longer to bake than in the instructions. I frosted the two layers separately and there was quite a bit more frosting than what I needed. The cake was even better after a couple of days.
Lisa Cobb says
I was out of Bob’s 1-1 Baking flour so I used Pillsbury Brand. Turned out great for cupcakes. Kind of like a lighter, sweeter corn muffin.
Pauline says
I just tried the recipe. I love the texture but I am surprised by a very strong bitter taste. I used olive oil, which never bothers me in cake, and only half of the sugar. Can it come from that? It’s the first time I use this gluten free flour (the same that you use), does it have a bitter taste in general? The flour also have a strong smell, is it normal?
Elizabeth says
The flour shouldn’t have a strong odor or flavor. It’s a very neutral flour. If it has an offputting odor, it might be best to try another bag.
Daphne says
Made this recipe last night because I’d yet to come across a good gluten free yellow cake and it was delicious. Definitely going to make this again with some chocolate chips inside.
Also, I made a batch egg free using the ‘science egg’ (2 Tbs Water + 2 Tsp Baking Powder + 1 Tsp Oil per egg) and it worked like a charm! Turned a lovely golden color on top and expanded like a good cake should during baking.
Anna G says
Loved this cake! I used a different (homemade) GF flour blend I’ve been experimenting with and wasn’t sure how it would turn out, but the cake was moist, light and fluffy, and had a perfect crumb. Would definitely make again!
Ellen says
I’m trying this case today,but there is a discrepancy in the flour measurement. it says 2 1/2 cups flour, but then says its 12 1/2 ounces, which aren’t the same amount. Is it 1 1/2 cups flour?
Elizabeth says
Hi Ellen,
There’s no discrepancy. One cup of gluten-free flour weighs 5 ounces. So 2 1/2 cups is 12 1/2 ounces. Hope that clears things up!
Stephanie Ann Jirka-Johnson says
Love it! Light and fluffy
Ariana Wharton says
I tried this with Bobs GF Baking flour and it looked gorgeous but the crumb ended up becoming gummy in my mouth. I’m going to try with Bobs GF AP flour and see if that makes a difference because I wasn’t sure which one you used. Thank you for this recipe!
Dana says
Used Cup 4 Cup flour blend and achieved excellent results. I was worried that the batter was gummy, but I trusted that the recipe was tried and frue. Sure happy that I got raves..Thank you for sharing!
Lorraine says
Disappointed. I usually go by the picture with a recipe and the reviews. The picture with the recipe looks wonderful. I followed the recipe to the T. I used King Arthur 1 to 1 flour. The only change I made was using coconut sugar after reading online it can replace granulated in cakes. The batter was very thick. I had to add more milk to get it to cake batter consistency. It tasted good, but didn’t rise more than 1& 1/2inch and was very dense. Definitely got better results with the the cake mix instead of scratch.
Elizabeth says
Using coconut sugar instead of granulated sugar is a huge change. I’m not surprised it didn’t work and was dense. Coconut sugar does not add the same amount of liquid as granulated sugar.
MICHELE FLEMING says
This cake was delicious! It’s super moist and no one knew it was gluten free. I’ll be making this again.
Lynne says
Unfortunately, baked this for my husband’s birthday yesterday and it was a failure. The only sub I did was Lakanto for sugar and cut back on that by 1/4 cup. It turned out horribly sweet, hard as a brick, oily, dense, flat, chokingly dry, ( probably overbaked because it still appeared gummy in the center at 25-30 minutes). Sigh. The ongoing trials and tribulations of gluten-free baking. Your GF one bowl chocolate cake, however, is one of my favorites!
Elizabeth says
Hi Lynne,
Using Lakanto for sugar is a huge change for a gluten-free recipe. Sugar adds moisture to baked goods. So I’m not surprised to learn it turned out dense and dry without sugar.