One Bowl Gluten-Free Strawberry Cake Recipe. Easy to make. Perfect for Birthdays!
Preheat the oven and prepare the pans. Preheat oven to 350 degrees F. Grease two 8- or 9-inch round cake pans with nonstick cooking spray.
Make the Batter. Mix together gluten-free baking flour, granulated sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. Run the mixer for 30 seconds to combine the ingredients.
Stop the mixer. Add softened butter and oil. Mix on medium-low speed until combined. The mixture will look crumbly, about 30 seconds. Stop mixer. Add milk, eggs, and strawberry Jell-O. Mix on low speed for 30 seconds. Increase mixer to medium-high and mix for two minutes.
Bake the Cake. Divide batter evenly between the prepared cake pans. Spread batter evenly into pans. Bake until a cake tester inserted into the center of the pan comes out clean, about 30 minutes.
Cool and Frost. Remove pans from oven and place on a wire rack. Allow cakes to cool in the pan for five minutes. Invert cakes onto the wire rack to cool completely.
Prepare the frosting. Frost cooled cake. Store cake, covered, on the counter for up to three days.
For this recipe, I used Bob’s Red Mill 1:1 Gluten-Free Flour. I have not tested this recipe with another flour blend. Using a different blend will affect the final cake.
For the cake, be sure the butter is very soft. It should blend easily into the flour mixture.