1. Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans.

  2. In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, multi-purpose flour or brown rice flour blend, cocoa, Cake Enhancer, baking powder, salt, and xanthan gum.

  3. Place the oil, eggs, water, and vanilla into your mixer bowl, and beat well.

  4. Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

  5. Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.

  6. Pour the batter into the prepared pans.

  7. Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. The cakes' internal temperature should be 210°F.

  8. Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.

Tips from our Bakers

  • Want to bake a Bundt-style cake? Choose a standard-size Bundt-style pan, and bake for about 40 minutes, till the cake tests done.

  • Insulated Cake Strips help your layers bake level, rather than domed in the center.
  • Please note that the cocoas and Cake Enhancer linked to from this recipe are packaged in our own facility, which is not certified gluten-free. Substitute a certified gluten-free cocoa powder and omit the Cake Enhancer, if necessary.

  • Want to bake cupcakes? Line 20 muffin cups with cupcake liners. Add batter to fill each about 2/3 full. Bake cupcakes in a preheated 350°F oven for about 22 minutes, until the center of one of the middle cupcakes springs back when lightly touched.