Gluten Free Yellow Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

This classic two-layer cake bakes up soft, golden, and perfectly tender, with a hint of turmeric giving the crumb that signature yellow hue. Creaming the butter and sugar until pale and fluffy is the real secret to its light texture, and a touch of sour cream folded into the batter keeps every slice moist. The layers bake into domed rounds with golden edges and a clean toothpick every time, then get stacked and swathed in a fluffy, sweet frosting that turns silky under an offset spatula. It's an easy make-ahead layer cake for birthdays or weekend baking, and it fits neatly into a gluten free spread. Frost it simply or pipe on a decorative border — either way, this one slices beautifully and disappears fast.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground turmeric
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup aquafaba (liquid from one 15 oz can of chickpeas)
2 tsp pure vanilla extract
1 cup whole milk
¼ cup sour cream

For the frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp whole milk
1 tsp pure vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
Whisk together the flour, baking powder, baking soda, salt, and turmeric in a medium bowl until evenly combined. Set aside.

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