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Gluten-Free Yellow Cake slice on white plate.

Perfect Gluten-Free Yellow Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author GlutenFreeBaking.com


For the Gluten-Free Yellow Cake

  • Gluten-free non-stick cooking spray
  • 1 1/4 cups white rice flour (5 ounces; 142 grams)
  • 1 cup granulated sugar (8 ounces; 226 grams)
  • 1/2 cup potato starch (2 ounces; 56 grams)
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 stick unsalted butter, softened (4 ounces; 113 grams)
  • 2/3 cup milk or water (5 1/3 ounces; 150 grams)
  • 3 large eggs
  • 2 teaspoons vanilla extract

For Chocolate Buttercream

  • 2 cups powdered (confectioner's) sugar, sifted (8 ounces; 226 grams)
  • 6 tablespoons cocoa powder, sifted (2 1/4 ounces; 65 grams)
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened (4 ounces; 113 grams)
  • 4 tablespoons milk (2 ounces; 56 grams)
  • 1 teaspoon vanilla extract


For the Cake

  1. Adjust oven rack to middle position. Preheat oven to 350°F. Spray an 8x8x2-inch square cake pan or a 9x2-inch round cake pan with nonstick cooking spray. Set pan aside.

  2. In large mixing bowl, whisk together white rice flour, granulated sugar, potato starch, baking powder, salt, and xanthan gum. Add butter, milk (or water), eggs, and vanilla. Using a handheld mixer,mix until a thick batter forms, about one minute. Spread batter evenly into prepared pan. Bake until cake tester inserted into center of cake comes out clean, about 40 minutes. Place cake, in pan, on wire rack to cool. If desired, frost with buttercream icing when cool. 

For the Chocolate Buttercream

  1. Whisk together powdered sugar, cocoa powder, and salt in a medium bowl. In a large bowl, beat butter until light. Add powdered sugar-cocoa mixture, milk, and vanilla extract. Cream until smooth. Adjust thickness, if needed, by adding more milk, one tablespoon at a time. Frosting should be thick and spreadable.