Gluten-Free Vanilla Cake (King Arthur Baking Mix Method)
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Adapted from: King Arthur Flour (kingarthurflour.com)
Prep Time: 15–20 minutes | Bake Time: 30–35 minutes | Yields: One 8" or 9" layer, or 12 cupcakes
This single-layer cake is light and tender enough to split, fill, and frost as a full layer cake — making it ideal for birthdays and celebrations when you want the real thing without the gluten. The King Arthur GF Baking Mix (not their all-purpose flour) is the required ingredient here; do not substitute.
Ingredients
- 3/4 cups King Arthur Gluten-Free All-Purpose Baking Mix (NOT all-purpose flour)
- 3 large eggs
- 1/2 cup milk
- 1 cup sugar
- 1/2 cup (8 Tbsp) butter, softened
- 2 tsp gluten-free vanilla
Instructions
- Preheat oven to 350°F. Generously grease an 8-inch square or 9-inch round pan (or line 12 muffin cups with cupcake papers and spray the insides).
- Beat the softened butter and sugar together until thoroughly combined and lightly lightened in color.
- Add the eggs one at a time, mixing until just incorporated.
- Stir in one-third of the baking mix, then half the milk, another third of the baking mix, the remaining milk, and finally the remaining baking mix. Stir occasionally throughout to keep the batter smooth.
- Add the vanilla and stir to combine. Divide batter evenly into prepared pans; smooth tops with a spatula.
- For an 8" square or 9" round: bake 30–35 minutes until a toothpick inserted in the center comes out clean and the middle springs back when pressed lightly.
- For cupcakes: bake 20–22 minutes.
- Remove from oven and cool. Frost with your choice of frosting.
Eggless Option: Combine 3 Tbsp golden flaxseed meal with 1/2 cup water. Let stand 2 minutes, then use in place of the eggs.
Size Variations:
- Two 8-inch round pans: 30–35 minutes
- One 9x13-inch pan: 30–35 minutes
- Two 8x4-inch loaf pans: 35–40 minutes
Shop This Recipe: Round cake pans, cupcake tins, and an offset spatula for frosting make every celebration cake come together beautifully. Browse our bakeware at The Kitchen Wins.
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