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Home » Gluten Free » Gluten Free Yellow Birthday Cake from Scratch

Gluten Free Yellow Birthday Cake from Scratch

October 12, 2017 by Angela Roberts 8 Comments

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Gluten Free Yellow Birthday Cake From Scratch with Chocolate Frosting

This is the cake known as birthday cake, and it’s gluten free. I don’t know why this has become the “birthday cake.”  It’s yellow inside, chocolate outside and it has sprinkles. It’s the cake my husband had for every birthday.

I wonder how this got started because I never had this growing up. I always assumed a proper birthday cake was this chocolate with chocolate fudge frosting. If you know anything about the history of “birthday” cake, let me know!

Gluten Free Birthday Cake with Gluten Free Yellow Cake from Spinach TIger

 

The Best Gluten Free Yellow Cake!

There is a secret ingredient in this gluten free yellow cake that makes this taste just like yellow cake. It wasn’t my idea. I got this recipe from America’s Test Kitchen. I tweaked it only slightly, because while everyone loved their version, it was a smidge too dry for me. I substituted half of the butter for oil and that made it perfection!

This is a delicious birthday cake that brings back lots of memories for the men in my life. It seems this is the cake their mother’s made for them. No one complained that this is gluten free made from scratch!

Gluten Free Yellow Cake Birthday Cake with Chocolate Frosting from Spinach TIger

You could make this cake as two large 9″inch layers, 24 cupcakes, or do what I like to do, the triple layer tiny cake, baked in three 6-inch baking pans.

White chocolate is one of the secrets for the gluten free yellow cake.

Get the best white chocolate you can find. It adds in fat and a bit of flavor. This is a gentle reminder that baking can be tricky. Get all of your ingredients out and measured before you begin. I accidentally wasted four eggs the other day not listening to my own advice.

My Tips for the Best Gluten Free Yellow Cake

Weigh your flour. It matters. Once you get the knack of using a kitchen scale to weigh in grams, you’ll be more assured of a good turn-out. If you’re new to baking, there’s a simple reason. A cup of flour can vary from a cup to a cup and a half, depending on who packed it. A cup of flour packed too tightly is going to be dried baked good.

Weigh your batter. I like to bake in three 6-inch cake pans. I find the outcome to be more dramatic. The only thing that can get in the way of its looks is uneven layers. I weigh my batter and divide by three, using the scale. Simply weigh the batter. Divide by three. Zero or (or tare) each pan and add that amount. You will be so happy that you took the time to do this.

Make your cake beautiful. Sprinkles and few magic tricks with this decorating tool (so easy, a child can help you), will turn an ordinary cake into something quite special. Let’s face it, cakes are work. There are a lot of dishes, spoons and equipment to clean up. All that works deserves applause and sprinkles, as child-like as they are always yield a smile.

Use two kinds of fat. Use half oil and half butter, as butter is typical for yellow cake, but not easily absorbed when using gluten free flours. To sub butter, 2 tablespoons of butter equals 1 1/2 tablespoons of oil. In this case I cut out four tablespoons of butter and replaced it with 3 tablespoons of avocado oil.

Gluten Free Yellow Cake for Birthday Cake

Decorating a Yellow Birthday Cake

I made a milk chocolate buttercream, and used this Oxo Decorating Tool Kit to add a few simple swirls. This is better than using pastry bags. It’s reusable and easy to clean and control.

Usually when I do small triple layer cake, I make a naked caked, like this gluten free red velvet cake. But a birthday cake gets all the frosting all over and sprinkles on top.

Make sure to completely cool the cake and refrigerate before applying a crumb coat. This means you will layer your cake (after leveling each layer) and put a very thing over all frosting coat. Then refrigerate for 30 minutes and finish the frosting. Apply the sprinkles immediately. I then move this cake to the refrigerator and take out about an hour before serving.

More Gluten Free Baking from Spinach Tiger

Print Recipe
4.5 from 2 votes

Gluten Free Yellow Birthday Cake from Scratch

Gluten Free Yellow Birthday Cake, moist delicious with a chocolate frosting.
Course: Cake
Cuisine: American
Author: Angela Roberts

Ingredients

  • CAKE INGREDIENTS
  • 6 ounces white chocolate
  • 4 tablespoons unsalted butter cut into 8 pieces
  • 3 tablespoons avocado oil or neutral oil
  • 11 ounces gluten free flour I use this
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons xantham gum see notes
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • pinch cream of tartar
  • 7 ounces sugar 1 cup
  • 1 1/2 tablespoons vanilla extract
  • 2/3 cup sour cream
  • FROSTING INGREDIENTS
  • 1 cup unsweetened cocoa powder
  • 5-7 cups confectioner's sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 1/4 cup heavy cream
  • 1 1/2 cup of butter
  • sprinkles for garnish
  • Kitchen Tools Needed
  • Parchment paper
  • 3 6- inch cake pans or 2 9-inch cake pans

Instructions

  • Instructions for Cake
  • Preheat Oven to 325 degrees F.
  • Grease 2 9-inch cake pans or 3 6-inch cake pans (which I use)
  • Line with parchment paper and grease parchment paper.
  • Put white chocolate, butter, oil in double boiler (or use a stainless bowl over saucepan of simmering water).
  • Stir until melted. Set aside to cool.
  • Sift flour, salt, baking powder, baking soda, xanthum gum. Set aside.
  • Whip egg whites with cream of tarter on medium low speed until frothy. Add 1/2 cup of sugar and whip until you have stiff peaks. Transfer the egg whites to a cold clean bowl.
  • Clean mixer and add egg yolks and vanilla until well blended.
  • Add remaining sugar. Mix well.
  • Add chocolate and sour cream mixture to egg yolk mixture.
  • Turn mixer to low; add flour mixture and blend until completely combined.
  • Add egg whites, using a rubber spatula and fold in.
  • Divide cake pan evenly. I weigh my batter between pans.
  • Bake until cake pans pull away from pan.
  • If using 6 inch pans, bake for 25 to 30 minutes.
  • If using 9 inch, bake 30 to 32 minutes.
  • Instructions for Frosting
  • Whip butter until smooth.
  • Sift cocoa powder. Sift confectioner's sugar.
  • Add cocoa powder, salt, and sugar together. Mix well.
  • Add to butter a cup at a time on medium speed.
  • Add vanilla.
  • Add heavy cream, a little at a time.
  • You can make frosting two days in advance and refrigerate.
  • Or, you can make and freeze until needed.
  • Frost cake.
  • Add sprinkles as soon as the frosting is finished.

Notes

If you use Bob's Red Mill one to one gluten free flour, add 1/2 teaspoon xanthum gum.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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Filed Under: Cake Cupcakes, Dessert Recipes, Gluten Free Tagged With: cocoa powder, confectioner's sugar, eggs, gluten free flour, sugar, white chocolate

« How to Make Fluffy Pancakes, Grain Free, Low Carb, Keto
My Favorite Easy Fast Dinner Recipes »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. cakebakeonline says

    October 12, 2019 at 6:02 am

    i like this recepie and your blog is very awesome

    Reply
  2. Shipra Singh says

    March 17, 2018 at 7:06 am

    4 stars
    Looking Yummy! Thanks for sharing this cake recipe and i will surely try to make this recipe at my Home for my darling husband.

    Regards
    https://onlinecake.in/17-online-cake-delivery-gurgaon

    Reply
  3. Lynn says

    February 24, 2018 at 11:36 am

    How many eggs?!?!

    Reply
    • Catharine says

      July 19, 2018 at 7:44 pm

      according to america’s test kitchen (who she altered the recipe from) the answer is 4 large eggs, separated.

      Reply
  4. Lindy says

    December 9, 2017 at 2:11 pm

    Just a heads up, your ingredient list is missing eggs…

    Reply
  5. Marisa Franca @ All Our Way says

    October 12, 2017 at 11:24 am

    5 stars
    What a cute cake!! I’m sure all of the people who are gluten intolerant will give you a big kiss. Nothing like being able to eat a delicious cake on your birthday!! Hope your fall is going well.

    Reply
    • Angela Roberts says

      October 12, 2017 at 12:21 pm

      Thanks Marissa. Even those who don’t need to eat gluten free are loving my baking. Makes me happy!

      Reply

Trackbacks

  1. Old Fashioned Coconut Cake with Buttercream Frosting from Scratch - Spinach Tiger says:
    March 31, 2018 at 8:20 am

    […] you are needing a gluten free recipe, I have a delicious  gluten free yellow cake recipe here. Just make the cake according to those directions, add in one cup of coconut to the batter and […]

    Reply

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Xanthan Gum Thickening Gel from Cook’s Illustrated

* 2 cup water
* 1 tablespoon xanthan gum

Add water to blender, turn it on and add in xanthan gum, mix for two minutes. 
Put in  air tight jar. Stick in fridge for up to one month.  Use as needed in place if corn starch, flour for thickening gravy, strews, soups, etc.
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