Gluten-Free Yellow Cake
Published
Sometimes you just need a slice of classic yellow cake. This gluten-free yellow cake hits all the same notes as the traditional classic. With a moist, tender crumb and topped with a rich chocolate buttercream, gluten-free folks don’t need to miss out! I love making this cake for birthdays and celebrations because it’s a crowd-pleaser with both kids and adults.
Bright, Buttery, and Perfectly Moist
I believe a slice of yellow cake is good for the soul, and I’m so glad I’ve created a gluten-free version of one of my favorites. The bright, buttery taste shines through in each bite, and the chocolate frosting is the perfect complement. It’s a bit richer than a gluten-free vanilla cake, making it a great choice for celebrations. The recipe is simple, adaptable for dairy-free needs, and bakes up beautifully every time. Whether you’re new to gluten-free baking or a seasoned pro, you’ll have a cake that’s soft, flavorful, and anything but dry.
Gluten-Free Baking Tips
- Use the right gluten-free flour blend. We love Pillsbury Gluten-Free All-Purpose flour. Pick one that includes xanthan gum for structure, such as Cup4Cup, King Arthur, or Bob’s Red Mill 1:1, to help your cake hold together and stay tender.
- Mix gently once the flour goes in. Overmixing can make the cake dense and tough, especially in gluten-free baking.
- Keep the oven door closed. Opening it too early lets heat escape and can cause the cake to collapse.
- Bring ingredients to room temperature. This helps them blend together smoothly, creating a lighter, more even crumb. Cold ingredients can cause the batter to curdle or bake unevenly.
- Check for doneness. Check a few minutes early since every oven runs a little differently. Pull the cake as soon as a toothpick comes out clean to keep it soft and moist.
- Adjust frosting texture gradually. If it’s too thick, mix in heavy cream one tablespoon at a time until it’s silky and easy to spread.
Gluten-Free Yellow Cake
Equipment
- 2 8" round cake pans
Ingredients
Cake Ingredients
- 2¼ cups gluten-free all-purpose flour blend, with xanthan gum. I used Pillsbury gluten-free flour
- 2¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened. For dairy-free, use Smart Balance butter.
- 1¾ cups sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 tsp pure vanilla extract
- 1 cup buttermilk, room temperature. For dairy-free, use unsweetened coconut milk.
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- ¼ cup powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream, more as needed
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add whole eggs and yolks one at a time, beating well after each addition. Stir in vanilla extract.
- Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with dry ingredients. Mix just until combined.
- Divide batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a large bowl, beat butter until creamy. Sift in powdered sugar and cocoa powder.
- Add vanilla, salt, and half the heavy cream. Beat on low until combined, then on high until smooth and fluffy. Add more heavy cream as needed to reach your desired consistency.
- Once the cake is completely cool, frost between the layers and over the top and sides. Slice and serve.
Notes
- Use fresh leavening agents. Old baking powder or baking soda won’t provide enough lift.
- To bake one cake in a 9×13 pan: Bake for 30-35 minutes at 350°F (177°C).
- To make cupcakes: Bake for 18-22 minutes at 350°F (177°C).
- To make your own buttermilk: Add 1 tablespoon of white vinegar to 1 cup of milk. Stir, then let it sit for 5–10 minutes until it curdles slightly before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Yellow Cake Step by Step
Gather the Ingredients: Gather all the ingredients together. Grease and flour two 8-inch round cake pans or line with parchment. Preheat oven to 350°F.
Mix the dry ingredients: In a medium bowl, whisk together 2¼ cups gluten-free flour, 2¼ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.
Cream butter & sugar: In a large mixing bowl, beat 1 cup butter and 1¾ cups sugar until light and fluffy, about 2–3 minutes.
Add eggs & vanilla: Beat in 2 eggs and 2 egg yolks one at a time, then mix in 2 tsp vanilla extract.
Combine wet & dry ingredients: Add the flour mixture in three parts, alternating with 1 cup buttermilk, starting and ending with flour. Mix until just combined.
Divide the batter into the pans: Divide batter evenly between pans and smooth the tops down.
Bake the cakes: Bake 30–35 minutes, until a toothpick comes out clean.
Cool the cakes: Cool for 10 minutes, then turn out onto wire racks.
Make the frosting: Beat 1 cup butter until creamy.
Sift in sugar and cocoa: Sift in 3¼ cups powdered sugar and ½ cup cocoa powder.
Finish the frosting: Add 1 tsp vanilla, ¼ tsp salt, and half the ¼ cup heavy cream. Beat until fluffy, adding more cream if needed.
Assemble the cake: Once completely cool, spread frosting between layers and over the top and sides.
Slice and serve: Slice, serve, and enjoy!
Serving Suggestions
This gluten-free yellow cake makes the perfect centerpiece for a birthday celebration or a fun dinner with friends. Serve it after a cozy meal of gluten-free baked ziti or crustless chicken pot pie for a comforting night in.
Storage Instructions
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days, bringing it back to room temperature before serving for the best flavor and texture. For longer storage, wrap unfrosted cake layers tightly and freeze for up to 2 months. The frosting can also be frozen in an airtight container for up to 2 months. When ready to use, thaw in the refrigerator and let both cake and frosting come to room temperature before assembling.
