I’ve been working on finding the best gluten-free cake recipe, because let’s face it, gluten is what makes cakes all fluffy and moist while, gluten-free usually ends up dry, crumbly, and greasy. So far this is the best gluten-free recipe I’ve tasted. It’s moist, not crumbly or greasy, it actually fluffs up, and it has a buttery vanilla taste.
I found the recipe via Americas Test Kitchen. They have a special gluten-free flour mix that they’ve created after testing tons of gluten-free recipes, so it’s safe to say they have found the best! I didn’t make their chocolate frosting and ended up making my own which you can see in my photos and I will share below! If you have any amazing tasting gluten-free cake recipes please share them!
Gluten-Free Yellow Cake (serves 10-12)
Not all brands of chocolate are processed in a gluten-free facility; make sure to read the label. Do not omit the xantham gum; it is crucial to the structure of the cake. Once frosted, serve the cake within a few hours.
6 ounces white chocolate, chopped
8 tablespoons unsalted butter, cut into 8 pieces
11 ounces (1 3/4 cups plus 2/3 cup) ATK Gluten-Free Flour Blend*
1 tablespoon baking powder
1 1/4 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon baking soda
4 large eggs, separated
Pinch cream of tartar
7 ounces (1 cup) sugar
1 1/2 tablespoons vanilla extract
2/3 cup sour cream
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease parchment.
2. Microwave chocolate and butter together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, xanthan gum, salt, and baking soda until combined.
3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 1/2 cup sugar and whip until glossy, stiff peaks form, 2 to 3 minutes; transfer to bowl.
4. Return now-empty bowl to mixer, add egg yolks and vanilla, and whip on medium speed until well blended, about 30 seconds. Gradually add remaining 1/2 cup sugar, increase mixer speed to high, and whip until very thick and pale yellow, about 2 minutes. Reduce mixer speed to medium, add chocolate mixture and sour cream, and whip until combined, about 30 seconds. Reduce speed to low, slowly add flour blend mixture, and mix until thoroughly combined, about 1 minute.
5. Using rubber spatula, stir one-third of whipped egg whites into batter to lighten. Gently fold in remaining whites until no white streaks remain. Divide batter evenly between prepared pans and smooth tops. Bake until cakes begin to pull away from sides of pans and spring back when pressed lightly, 30 to 32 minutes, switching and rotating pans halfway through baking.
6. Let cakes cool in pans on wire rack for 10 minutes. Run knife around edge of cakes to loosen. Remove cakes from pans, discard parchment, and let cool completely on rack, about 1 1/2 hours. (Cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day.)
7. Place 1 cake layer on platter and spread 1 1/2 cups frosting evenly over top using small icing spatula or butter knife. Top with second cake layer, press lightly to adhere, then spread remaining 2 1/2 cups frosting evenly over top and sides. Serve.
Creamy Chocolate Frosting