Gluten-Free Yellow Cake

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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!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time35

Total Time1 5

Course: Baking, Dessert

Cuisine: American

Keyword: gluten-free yellow cake

Servings: servings

Author: Sabine Venier

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

US Customary - Metric

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 9x13 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