Yellow Cake
Print Recipe

Gluten-Free Soy-Free

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.

Ingredients

    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
Directions

    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.

Overall Average Rating:
5 ratings
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Abbey 09/269/2019 09/27/2019
  • Rating:
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!
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Becky 06/174/2019 06/24/2019
  • Rating:
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!
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Lorene 12/346/2018 12/13/2018
What would I need to change to make a 9x13 size cake?
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    • Hi Lorene, Start checking it at 25 minutes.
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Dana 01/08/2018 01/09/2018
How long should you bake if using this recipe to make cupcakes?
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T.... 06/158/2018 06/08/2018
  • Rating:
Batter came out extremely gummy. Cake never rose. Followed directions exactly. Seemed as though an entire liquid ingredient was left out of the above recipe.
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Rick 07/199/2018 07/19/2018
any recipes for a yellow Bundtcake.
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Aimee 06/157/2018 06/07/2018
What is the best way to make this cake without using eggs? I'd like to make this for my daughter's birthday party but it needs to be vegan. Thank you!
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Judy 03/86/2018 03/28/2018
  • Rating:
Delicious and easy. I made the cake twice. Thought my oven was too hot the first time. Second time I baked for 25 min without peeking (directions say don't open the oven). Too long. Resulted in dry dark crust. So I shaved it off and proceeded with filling & decor. I will try again...this is a good product.
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Sarah 03/71/2018 03/13/2018
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This cake was so great! I don't use refined sugars, so I substituted 1/2 cup honey for the sugar, and added sliced strawberries, blueberries, and bananas and my whole family loved it (and they're not gluten free)! It was very light and fluffy. This is for sure my new go-to cake recipe!
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Freddie Palesano 12/354/2017 12/21/2017
Can I make this cake into a red velvet? And how?

Need this asap!
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    • Freddie, We are sorry but do not have a recipe for making this cake into red velvet at this time!
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