This is the first successful light and fluffy yellow cake I have made in over 20 years of homemade cakes, including traditional gluten cakes. It is lighter and fluffier then any gluten free box mix I have tried also. Usually, homemade yellow cake turns out really dense and almost always on the dry side. Not this cake! Even the leftovers were moist 2 days later and if you have ever baked gluten free cakes you will have to agree that they just tend to dry out faster than the gluten filled cakes.
Gluten Free Butter Cake
- 1 cup soft butter**
- 1 3/4 cup sugar*
- 2 eggs
- 1 1/2 tsp vanilla(lemon or almond would also be wonderful)
- 2 3/4 cups gluten free flour (my favorite)***
- 3 tsp baking powder
- 1 tsp salt
- 1 1/4 cups milk**
Heat oven to 350 degrees. Grease 2-9″ layer pans, one 9X13″ pan or 24 cupcakes. Cream butter and sugar until smooth. It is very important to make sure the fat and sugar are whipped together well. Add the eggs and vanilla. Beat on high for 5 minutes until fluffy. Sift all flour then blend with baking powder and salt. Mix in flour alternately with milk. Use low speed on mixer. Pour into prepared pan(s). Bake cake 30-40 minutes depending on pan. Add another 10 minutes for the 9X13″. Cupcakes should be checked at 30 minutes. Remember not to over bake gluten free cakes. They dry out rather quickly. Bake until a toothpick comes out clean. Sometimes the cake is not very brown. As long as the toothpick is clean the cake is fully cooked. Cool and top with your favorite frosting recipe.
This cake would work wonderful with just about any frosting including a topping of berries.
***The tapioca starch is very important in keeping this cake moist and chewy. If this flour mix has something in it you cannot have please try to add tapioca starch to your flour mix. It is great at binding also which is what a lot of gluten free baked good are lacking.
*I was able to substitute organic sucanat for up to 1/2 of the sugar while keeping the cake nice fluffy and moist. The rest of my sugar was organic sugar