Gluten-Free Single-Layer Yellow Cake Recipe

Name: Gluten-Free Single-Layer Yellow Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gluten-free non-stick cooking spray; 1 1/4 cups (5 ounces) white rice flour; 1 cup (8 ounces) granulated sugar; 1/2 cup (2 ounces) potato starch; 1 1/4 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon xanthan gum; 1 stick (4 ounces) unsalted butter, softened; 2/3 cup milk or water; 3 large eggs; 2 teaspoons vanilla extract; 2 cups (8 ounces) powdered (confectioner's)sugar, sifted if lumpy; 6 tablespoons cocoa powder, sifted if lumpy; 1/2 teaspoon salt; 1 stick (4 ounces) unsalted butter, softened; 4 tablespoons milk plus additional as needed

Servings: persons

Gluten-free non-stick cooking spray
1 1/4 cups (5 ounces) white rice flour
1 cup (8 ounces) granulated sugar
1/2 cup (2 ounces) potato starch
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon xanthan gum
1 stick (4 ounces) unsalted butter, softened
2/3 cup milk or water
3 large eggs
2 teaspoons vanilla extract
2 cups (8 ounces) powdered (confectioner's)sugar, sifted if lumpy
6 tablespoons cocoa powder, sifted if lumpy
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
4 tablespoons milk plus additional as needed

1
Adjust oven rack to middle position. Preheat oven to 350u00b0F. Spray an 8x8x2-inch square cake pan or a 9x2-inch round cake pan with nonstick cooking spray. Set pan aside.
2
In large mixing bowl, whisk together white rice flour, granulated sugar, potato starch, baking powder, salt, and xanthan gum. Add butter, milk (or water), 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. (Or glaze with citrus glaze. Recipe above.)
3
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.

1192

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Gluten-free non-stick cooking spray, 1 1/4 cups (5 ounces) white rice flour, 1 cup (8 ounces) granulated sugar, 1/2 cup (2 ounces) potato starch, and more.

Yes, Gluten-Free Single-Layer Yellow Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!