Gluten-Free Single-Layer Yellow Cake Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
Gluten-free non-stick cooking spray
1 1/4 cups white rice flour
1 cup granulated sugar
1/2 cup potato starch
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon xanthan gum
1 stick unsalted butter, softened
2/3 cup milk or water
3 large eggs
2 teaspoons vanilla extract
For the Chocolate Buttercream
2 cups sugar, sifted if lumpy
6 tablespoons cocoa powder, sifted if lumpy
1/2 teaspoon salt
4 tablespoons milk plus additional as needed
Directions
For the Cake Adjust oven rack to middle position. Preheat oven to 350 degrees 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 , 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, ice with buttercream icing when cool. For the Chocolate Buttercream In medium bowl, whisk together powdered sugar, cocoa powder, and salt. In large bowl, beat butter until light. Add powdered sugar-cocoa mixture and milk. Cream until smooth. Adjust thickness, if needed, by adding more milk, one tablespoon at a time. Icing should be thick and spreadable.
