Gluten-Free Hot Milk Cake

This cake is everything you'd want in a golden yellow cake: soft, moist texture, a tender crumb, and rich flavor with accents of both butter and vanilla. Perfect for frosting, it's also happy simply served with ice cream and a scatter of sweet berries.

We know you’ll love this gluten-free version of our Chef Zeb's Hot Milk Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a good old-fashioned yellow cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

10 mins
45 to 50 mins
1 hr
one 9" by 13" cake
Gluten-Free Hot Milk Cake - select to zoom
Gluten-Free Hot Milk Cake - select to zoom
Gluten-Free Hot Milk Cake - select to zoom


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  1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan that's at least 2" deep.

  2. Beat the sugar and eggs together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer.

  3. Slowly beat in the oil.

  4. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl then beat again, to fully incorporate any sticky bits.

  5. In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted.

  6. Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl and mix briefly, just until smooth.

  7. Pour the batter into the prepared pan.

  8. Bake the cake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean and the top feels set. Remove the cake from the oven and place it on a rack to cool.

  9. Serve in squares, as is. Or top with icing or sauce: Caramel Sauce with a sprinkle of flaked sea salt is particularly tasty.

  10. Store leftover cake, well wrapped, for 2 to 3 days at room temperature; freeze for longer storage.

Tips from our Bakers

  • To make cupcakes: Preheat the oven to 350°F. Prepare the batter as directed above. Line two standard muffin pans with muffin papers; grease the papers. Pour the batter into the prepared pans (to make a total of 24 cupcakes). Bake until the tops are light gold, about 20 minutes; a toothpick inserted into the center of one cupcake should come out clean. Remove from the oven and cool on a rack. When cool, ice and serve. To make ganache icing: Heat 1/2 cup heavy or whipping cream to a simmer. Remove from the heat, and immediately combine with 1 cup (6 ounces) chopped bittersweet or semisweet chocolate (or chocolate chips). Wait 10 minutes, then stir until smooth. Dip the top of each cupcake into the icing. Spread any remaining icing over the tops of the cakes. Yield: 24 cupcakes.
  • Looking for a delicious chocolate topping for this cake? See our recipe for Hot Fudge Sauce.

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.