Gluten-Free Yellow Cake
The perfect cake, period. Pair your favorite frosting or filling with this tender, moist golden cake. Ideal for cupcakes, sheet cakes, or classic layer cakes.
| YOU'LL NEED | OUNCES | GRAMS | BAKER'S % | 1 LB 6 OZ OF MIX | 5 LBS OF MIX | 25 LBS OF MIX | 50 LBS OF MIX | |
|---|---|---|---|---|---|---|---|---|
| King Arthur Flour Gluten-Free Yellow Cake Mix | 11 | 312 | 100.00% | 1 lb, 6 oz | 5 lbs | 25 lbs | 50 lbs | |
| Soft butter | 2 | 57 | 18.30% | 4 oz | 14.6 oz | 4 lbs 9 oz | 9 lbs 2 oz | |
| Vegetable oil | 0.4 | 12 | 4.00% | .8 oz | 3.2 oz | 1 lb | 2 lbs | |
| Large eggs | 3.5 | 100 | 32.00% | 7.1 oz | 1 lb 10 oz | 8 lbs | 16 lbs 1oz | |
| Milk | 2.7 | 76 | 24.00% | 5.4 oz | 1 lb 3.5 oz | 6 lbs 2 oz | 12 lbs 4 oz | |
| Total | 19.623 | 557 | 178% | 2 lbs 7.3 oz | 8 lbs 15.3 oz | 44 lbs 11 oz | 89 lbs 7 oz |
Directions
1. PREHEAT oven to 350°F. Lightly grease bottoms (but not sides) of cake pan(s). For cupcakes, use greased paper liners in pans.
2. BEAT butter and oil together using electric mixer, then blend in half of mix. At low speed, mix in half of the eggs at a time. Stir in half of the milk, the remaining mix, and then the remaining milk.
3. POUR batter into pan(s) of choice; fill cupcake wells half full.
4. BAKE layers for 30 to 35 minutes, 9" x 13" cake for 28 to 32 minutes, or cupcakes for 20 to 25 minutes. A cake tester inserted in center will come out clean and top springs back when lightly pressed.
5. COOL in pan(s) for 10 minutes before turning out onto rack to cool completely.
Yields
11 ounces of mix bakes one 8"-9" round pan or 12 cupcakes
1 lb, 6 oz of mix bakes one 9" x 13" pan or 2 dozen cupcakes
5 pounds of mix bakes seven to eight 8"-9" round pans or 7-8 dozen cupcakes
25 pounds of mix bakes thirty-five to thirty-six 8"-9" round pans or 35-36 dozen cupcakes
50 pounds of mix bakes seventy to seventy-two 8"-9" round pans or 70-72 dozen cupcakes
Tips from our Bakers
- To make non-dairy: Use vegan buttery sticks and rice, soy, or almond milk.
- After each addition of ingredients, beat on low or medium low speed, just until the ingredients are thoroughly combined; there's no need to beat lots of air into this cake. Overbeating can make the cake over-rise while baking and then fall while cooling.
- The cake has to bake past the point that a toothpick comes out clean—it has to feel firm in the middle and be golden brown. It is helpful to have a thermometer to check that the internal temperature is really 212°F.
- For a Bundt-style cake, prepare as directed, using your favorite 10 cup capacity pan. Bake for 45-48 minutes (an instant read thermometer should read about 205°F). Cool in the pan for 10 minutes before turning out onto to rack to cool completely.
- King Arthur Baking recommends the GFCO's Certified Gluten-Free Food Service Training and Management program for professional gluten-free baking instruction. For more information, please visit GFFoodService.org.
