I already have a Gluten Free Yellow Cake Recipe on this site, but it calls for my Self-Rising Gluten Free Cake Flour Blend. Since creating that recipe over two years ago, I find that my Gluten Free All Purpose Flour Blend Recipe works much better in gluten free cake recipes, provided you add a bit more oil or butter compared to gluten cakes. This yellow cake recipe is much richer than a normal yellow cake. It contains tons of butter, is moist, but is not heavy like pound cakes. Use it as a substitute for any gluten free yellow cake. Feel free to decrease the butter to make a more traditional yellow cake. Meanwhile, all of your gluten-eating friends will even enjoy this cake.
I used this cake for a Boston cream pie filled with Gluten Free Pastry Cream, and topped it with Gluten Free Chocolate Ganache. It was so delicious – definitely a guilty pleasure. I did, however, have to use toothpicks between the layers to prevent the top layer from sliding off. It is a bit heavier than a regular gluten free yellow cake.
In the photo below, you will see a single layer cut to make a three-layer cake.
12 tablespoons (1-1/2 sticks or 3/4 cup) unsalted butter
1-1/3 cups granulated sugar
1 cup + 2 tablespoons milk, room temperature or 80°F
8 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
Oil, for pan
Oil two 9-inch cake pans, line the bottom with parchment paper, oil the top of the paper, and set it aside. Preheat oven to 350°F.
In a bowl, briefly whisk flour blend, baking powder, and salt together, and set it aside.
In the bowl of your mixer beat the butter on high speed until creamy, about 1 minute, scraping sides as needed.
Sprinkle in the sugar a little at a time, while the mixer is running on medium speed, scraping sides as necessary. Beat for about 6 minutes or until fluffy.
Add egg yolks, one at a time, mixing on medium speed after addition and scraping sides of bowl, if necessary.
Add vanilla and beat just until combined.
With the mixer on low speed, alternately sift in flour mixture and pour in milk, beginning and ending with flour.
Divide the cake batter between the prepared pans. (Using a kitchen scale ensures even distribution.) Smooth out the tops, sprinkle a few drops of water on the top, and using a clean rubber spatula, even them out.
Bake the gluten-free yellow cake for 25 to 27 minutes or until a toothpick inserted near the center comes out clean. Another way of testing the cake is to lightly press the top with your fingers and when it springs back, it is done.
Place the cake pans on a wire rack to cool for about 10 minutes. Remove the cake pans from the wire rack and oil the rack to prevent the cake from sticking. Transfer the cakes from the pan to the wire rack to cool completely, about 1 hour.
Frost as desired and serve.
One of the flour choices in my all-purpose flour blend is tapioca (or cornstarch). I provide cornstarch as an alternative because I am allergic to tapioca. I used cornstarch in this cake recipe. I just wanted you to know, in case you want it to turn out exactly the same as mine. If you are concerned about GMO in corn products, note that Bob's Red Mill cornstarch is non-GMO.
To make the cake a deeper yellow, add a pinch of turmeric spice, and the flavor goes undetected.