GLUTEN-FREE
Yellow Cake

Ingredients

• 2 ¼ cups (280g) reclamation gluten-free cake flour
• 2 teaspoons (10g) baking powder
• ½ teaspoon (2.9g) baking soda
• 1 teaspoon (6.2g) table salt
• 2 cups (400g) granulated sugar
• 12 tablespoons (170g) unsalted butter, melted and cooled
• ¼ cup (54g) vegetable oil
• 4 large (200g) eggs, room temperature
• 2 large (32g) egg yolks
• ¾ cup (180g) buttermilk, room temperature
• 1 tablespoon (15g) vanilla extract

• about 4 cups frosting (vanilla buttercream or other frosting of choice)

Directions

Step 1

Preheat oven to 325°F.  Line the bottoms of two 9-inch round cake pans with parchment rounds or grease only the bottoms, leaving the sides ungreased. This allows the cakes to grip the sides as they cool, reducing the chance of shrinking or collapse.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined. Set aside.

Step 3

Add the room temperature eggs and egg yolks to a large bowl, and beat on medium speed with a hand mixer or stand mixer fitted with the whisk attachment until combined and frothy, about 1 minute. Add the sugar and vanilla, and beat on medium high speed until the mixture is pale yellow and has increased in volume, about 3 minutes.

Step 4

Add the flour mixture and mix on low speed just until combined, about 30 seconds (switch to the paddle attachment if you are using a stand mixer). Scrape down the sides and bottom of the bowl.

Step 5

Add the buttermilk, oil, and melted butter to the bowl at the same time. Mix on low speed until just combined and there are no streaks of butter or oil, no more than 1 minute. Scrape down the bowl after 30 seconds to ensure everything is evenly combined.

Step 6

Evenly divide the cake batter between the prepared pans and bake for 36 - 44 minutes, or until the internal temperature near the center is about 205°F. The top should be a rich golden brown color and feel set when gently touched. A toothpick may come out clean before the cake is actually done.

Rotate the pans after about 25 minutes so that they bake evenly.

Step 7

Remove the cakes from the oven and allow them to cool in the pans for at least 30 minutes. Carefully run a paring knife around the edges of the pans to loosen the cakes, then very gently turn them out and transfer to a wire rack, right-side up, to cool completely to room temperature.

If needed, use a long serrated bread knife to level the top of each layer. Frost as desired.

Serving & Storage Information

Serve the cake at room temperature–if chilled, the butter in the cake will harden and the cake's texture will be firm and dry, so be sure to let it sit out until the internal temperature reaches at least 70°.

The frosted cake will keep for several days stored covered at room temperature.

Other Cake Sizes

For other cake sizes, follow the recipe as-written using the baking times below: