Grain-Free Yellow Cake

Recipe by Frank Tegethoff
2 Reviews 5.0 out of 5 stars

This grain-free version of yellow cake is tender and moist, with mildly nutty flavor. A single layer makes the perfect accompaniment to afternoon tea, perhaps with some fresh cream and berries. Stacked, it’s a flavorful birthday cake worthy of a rich buttercream frosting.

To make the cake as pictured above: Chill the two layers prior to cutting them each in half horizontally to create four layers. Thinly cover one cake layer with 1/2 cup preserves (we like blackberry), top with an even coat of frosting (we like a double batch of our quick buttercream frosting), then stack with another cake layer. Repeat this layering process, then frost the outside of the whole cake.

Prep
20 mins
Bake
28 to 32 mins
Total
1 hr
Yield
one 9" round layer cake
Save Recipe
Grain-Free Yellow Cake

Instructions

Prevent your screen from going dark as you follow along.

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

  2. Use an electric mixer at medium-high speed to beat together the sugar, butter, salt, baking powder, and vanilla for 45 seconds, until smooth.

  3. Scrape the bottom and sides of the bowl. Beat in the eggs one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.

  4. Reduce the mixer to low speed, and add one-third of the flour, then half the milk, another third of the flour, the remaining milk, and then the remaining flour. The batter will look curdled once you add the milk; that's OK, it will smooth out once all the flour has been mixed in.

  5. Spread the batter into the prepared pans. Bake the cake for about 28 to 32 minutes, until they spring back when touched lightly in their centers, the edges are golden brown, a cake tester (or toothpick) inserted into the centers come out clean, and the internal temperatures reach 210°F.

  6. Remove the cakes from the oven, and cool for 5 to 10 minutes before turning them out of the pans to cool on a rack.

  7. Store the cakes at room temperature for up to two days; freeze for longer storage.

Tips from our Bakers

  • A stand mixer or electric hand mixer is required for this cake; mixing the batter by hand doesn't do a thorough enough job.
  • Want to bake cupcakes? Line 20 muffin cups with paper 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. Yield: 20 cupcakes.

Baker’s Resources