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Slice of gluten-free chocolate cake with chocolate frosting on a plate.

Gluten-Free Yellow Cake

An easy gluten-free yellow cake recipe. Dairy-free. Perfect for birthdays and other special occasions.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings

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

  1. Preheat oven to 350℉. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray.

  2. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Stir until smooth.

  3. Divide batter between the two prepared cake pans.

  4. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.

  5. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.

  6. 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.

  7. 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.