Recipes
Gluten Free Yellow Cake Recipe
Prep Time | 15 minutes |
Cook Time | 40 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For the Gluten-Free Yellow Cake
- Gluten-free non-stick cooking spray
- 1 1/4 cups white rice flour (5 ounces; 142 grams)
- 1 cup granulated sugar (8 ounces; 226 grams)
- 1/2 cup potato starch* (2 ounces; 56 grams)
- 1 1/4 teaspoons baking powder
- 3/4 teaspoons Salt
- 1/2 teaspoons xanthan gum**
- 1 stick unsalted butter softened (4 ounces; 113 grams)
- 2/3 cup milk or water (5 1/3 ounces; 150 grams)
- 3 Large Eggs
- 2 teaspoons vanilla extract
For Chocolate Buttercream
- 2 cups powdered (confectioner's) sugar sifted (8 ounces; 226 grams)
- 6 tablespoons cocoa powder sifted (2 1/4 ounces; 65 grams)
- 1/2 teaspoon Salt
- 1 stick unsalted butter softened (4 ounces; 113 grams)
- 4 tablespoons Milk (2 ounces; 56 grams)
- 1 teaspoon vanilla extract
Ingredients
For the Gluten-Free Yellow Cake
For Chocolate Buttercream
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Instructions
For the Cake
- Adjust oven rack to middle position. Preheat oven to 350°F. Spray an 8x8x2-inch square cake pan or a 9x2-inch round cake pan with nonstick cooking spray. Set pan aside.
- In large mixing bowl, whisk together white rice flour, granulated sugar, potato starch, baking powder, salt, and xanthan gum.
- Add butter, milk (or water), eggs, and vanilla. Using a handheld mixer,mix until a thick batter forms, about one minute. Spread batter evenly into prepared pan.
- Bake until cake tester inserted into center of cake comes out clean, about 40 minutes.
- Place cake, in pan, on wire rack to cool. If desired, frost with buttercream icing when cool.
For the Chocolate Buttercream
- Whisk together powdered sugar, cocoa powder, and salt in a medium bowl. In a large bowl, beat butter until light.
- Add powdered sugar-cocoa mixture, milk, and vanilla extract. Cream until smooth.
- Adjust thickness, if needed, by adding more milk, one tablespoon at a time. Frosting should be thick and spreadable.