Gluten-Free Yellow Cake

If you’re looking for a delicious dessert that everyone can enjoy, a gluten-free yellow cake is a fantastic choice. This cake offers the same moist and fluffy texture as its traditional counterpart, making it perfect for any celebration or casual gathering.

Why Choose Gluten-Free?

For those with gluten sensitivities or celiac disease, finding a tasty dessert can be a challenge. Gluten-free yellow cake provides a safe and scrumptious option without sacrificing flavor or texture. It’s an inclusive dessert that ensures everyone at the table can indulge without worry.

Perfect for Any Occasion

Whether it’s a birthday, anniversary, or just a sweet treat after dinner, this cake fits the bill. Its light and airy crumb pairs well with various frostings and toppings, allowing you to customize it to suit any event. From classic vanilla buttercream to fresh fruit toppings, the possibilities are endless.

A Treat for All

Even if you’re not avoiding gluten, you’ll find that this cake is a delightful addition to your dessert repertoire. Its rich, buttery flavor and tender crumb make it a hit with everyone, proving that gluten-free doesn’t mean compromising on taste.

Conclusion

Incorporating a gluten-free yellow cake into your dessert lineup is a win-win. It caters to dietary needs while delivering a delicious experience for all. Next time you’re planning a dessert, consider this versatile and tasty option that everyone can enjoy.

Gluten Free Yellow Cake

The gluten-free yellow cake is a delicious alternative for those avoiding gluten, offering the same moist and fluffy texture as traditional cakes. It's perfect for any occasion, ensuring everyone can enjoy a slice without compromising on taste.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 8 servings

Ingredients

  

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• 2 1/4 cups Gluten-Free All-Purpose Flour
• 1 teaspoon xanthan gum
• 1 3/4 cups 361g granulated sugar
• 16 tablespoons 227g unsalted butter, softened
• 1 teaspoon table salt
• 2 1/2 teaspoons baking powder
• 1 tablespoon gluten-free vanilla extract
• 4 large eggs at room temperature
• 1 cup 226g milk, at room temperature

Instructions

 

• Preheat the oven to 350°F. Lightly grease two 9″ round cake pans.
• Whisk together the flour or flour blend, xanthan gum, and Cake Enhancer.
• In a large bowl working or the bowl of a stand mixer, beat together the sugar, soft butter, salt, baking powder, and vanilla for 45 seconds at medium-high speed, until smooth.
• Scrape the bottom and sides of the bowl. Still using the mixer, beat in the eggs one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.
• Continuing to use the mixer, mix in the milk, at low speed, alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients. The batter will look curdled after the milk addition; that’s OK, it will come back together once the final addition of flour has been mixed in for 30 to 45 seconds.
• Scoop the batter into the prepared pans. Bake the cake for about 25 to 30 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean. The finished cake’s internal temperature should be 210°F.
• Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.

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