Yellow Cake

A simple recipe for all levels of baking, this Yellow Cake recipe uses the Baking & Pancake Mix. Enjoy with whipped cream and berries or frosted with your favorite topping.


    Yield: One 8" or 9" layer, or two 8" layers

    • 3 eggs, separated
    • 4 TBSP butter (½ stick)
    • 2 cups Pamela's Baking & Pancake Mix
    • 1 cup white sugar
    • ½ cup milk
    • ½ tsp vanilla extract
    • ¼ tsp almond extract

    Preheat oven to 350°.

    Prepare two 8" round pans or one 9” square pan with non-stick spray or butter and use the Baking & Pancake Mix or rice flour to coat.

    Separate eggs. Set aside egg yolks. Whip the whites until stiff. In a separate mixing bowl, soften butter. Add Baking & Pancake Mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed throughout. Add ¼ cup milk with the vanilla flavoring and almond flavoring. Mix for 1 minute on medium. Add the remaining ¼ cup milk with the egg yolks, and mix together on medium for 1 minute. Fold in stiff egg whites.

    Pour into cake pans, not filling more than half full. For two layers, bake for 25 minutes. For one layer, bake for 30-35 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot). Run a knife around the inside edge of pan to loosen and invert onto a cooling rack. Let cool completely.

    © Pamela's Products, Inc.

Customer Reviews

Based on 30 reviews

I used this cake recipe to make a Boston Cream Pie Cake and it was amazing! I think I can use this as well as a base cake for a 3 Leches cake, yum!

Tip: divide the batter in 2 pans if you don’t feel confident in your cutting skills and you don’t have to do it


I wanted to make a strawberry cake; but, I did not have cake mix. I did; however, have pancake mix. I also did not have milk or granulated sugar. So; I ueed this recipe and water instead of milk and confectioner's sugar instead of granulated- AND- it still was amazing. I made homemade strawberry frosting which was ultra sweet and the cake had a more subtle sweetness. Soooo good! YUMMY, YUMMY-!


This recipe is pretty decent. I substituted almond milk for regular whole milk. Following the directions exactly, I did find the batter to be rather thick so added less than a quarter cup additional milk. I baked as cupcakes for approx. 25 minutes.


Excellent! Best textured gluten free cake I’ve had to date. I tried it despite some reviews saying it was claggy or that it fell in the middle. Followed the recipe verbatim and it was perfect! My new go to for a simple vanilla cake. Thanks Pamela!


I made this recipe with the multigrain pancake and baking mix. I made a 3 layer cake with fresh strawberries and strawberry gel in between each layer. The layers held up well to the weight of berries. Cake looked beautiful. My sister in law who is gluten free said it tasted just like regular cake. Moist and fluffy but weighty enough to hold its shape. I served it with fresh whipped cream and everyone liked it a lot!