Yellow Cake
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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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11-20 of 26

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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erin clark 12/344/2017 12/11/2017
Wow, I love this recipe! I swapped a few ingredients: substitute half cup of swerve for whole cup sugar, used quarter cup of eggnog, quarter cup sugar free torani syrup, added cup crushed nuts and 1 tsp. Of baking powder...and ta-daaa!!! Great yellow cake base. I needed it to be sugar free and gluten free and now I think I'm a gluten free glutton, so good.
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Ashley Carr 07/202/2017 07/22/2017
I tried making cupcakes with this recipe, followed directions to a T but they are completely sunken in. I initially baked for 13 minutes per comment above but they were wiggly so I then added 5 minutes, and they were even more sunken in, so I added 10 more minutes but it seems they are ruined. If the measure of the mix or ingredients above are better to do so via weight, it would be helpful for you to adjust your recipe accordingly.
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Alejandra 06/172/2017 06/22/2017
This recipe is delicious. Please revise the cook time of 50 minutes for a one layer. I made one and cooked it for 50 and it was way over done. I made a second one and only cooked it for 35 minutes and it was perfect.
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    • Hi Alejandra, We agree that the baking time should be less, so we have revised the recipe.Thank you for your feedback.
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Nancy 09/272/2016 09/29/2016
This is my first homemade cake since my 4 year old was diagnosed celiac. THANK YOU!!! The family loved it and now I am only mildly lamenting the loss of our wheat based old family recipes.
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jane 07/210/2016 07/29/2016
Is there a way to use honey to replace the refined sugar?
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Meri Ford 07/206/2016 07/25/2016
This is what we use for shortcake. My husband likes it better than any other recipe that I have used.
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Rebecca 10/294/2015 10/22/2015
Hi, I want to make 2 bunt cakes (using bunt pans) with this recipe. Does anyone know if I would double the recipe, per cake? i.e. double recipe for one bunt pan and double recipe for the second pan??
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Jeanette 09/268/2015 09/26/2015
I just made this cake. It looked fabulous when it came out of oven. As it cooled, it has become a 'shell'. Totally sank. I am going to fill it with strawberries tomorrow and add whipped cream for a party.
Could this be due to high altitude? I am at 7,200 feet.
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    • HI Jeanette - It sounds like it may have had too much liquid in it. The best way to measure the mix is to weigh it. Each cup of the Baking & Pancake mix weighs 140g. Since we are pretty close to sea level that is the altitude Pamela has formulated all her recipes to work in – we do not have the benefit of a test kitchen at higher altitudes. We do offer some general high altitude baking directions which are not recipe specific: Decrease water by 1-2 tablespoons Increase oven temperature by 25 degrees Increase baking time by 5-15 minutes, checking at 5 minute intervals Let me know how it goes! Denise, Customer Service
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Nancy 07/188/2015 07/08/2015
Could I use this yellow cake recipe to make a peach upside down cake? If so, should I bake it in a 9" x 13" pan? Thank you.
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    • Hi Nancy, It seems like it would work, but we haven't tried it! Here is a recipe for Pineapple Upside Down Cake using our Vanilla Cake Mix: Pineapple Upside Down Cake.
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11-20 of 26

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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605