Pamelas Yellow Cake Gluten Free Recipes

GLUTEN-FREE YELLOW CAKE

Steps:

• Preheat oven and prepare the cake pans. Adjust oven rack to center position. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray. Preheat oven to 350 degrees F.
• Make the Batter. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth.
• Bake the Cakes. Divide batter equally between the two prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
• Cool. Remove pans from the oven. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.
• Prepare chocolate frosting. Whisk together powdered sugar, cocoa powder, and salt in a small bowl.
• Beat butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar mix and milk or coffee. Mix, on low speed, until creamy. If frosting seems dry, add additional milk or coffee until smooth and creamy.
• Frost Cake. When cake is cool, fill and frost the cake.

PAMELA'S YELLOW CAKE - GLUTEN FREE

Steps:

• Preheat oven to 350 degrees.
• Grease an 8-inch or 9-inch cake pan with non-stick spray or butter and use baking mix or rice flour to coat.
• Separate eggs and whip egg whites until stiff.
• In a separate bowl, place softened butter, baking mix and white sugar.
• Blend for 1 minute on medium speed until the butter is distributed thoroughly.
• Add 1/4 cup milk with the extracts and mix for 1 minute on medium speed.
• Add remaining 1/4 cup milk with the egg yolks and mix for 1 minute on medium speed.
• Fold in stiff egg whites.
• Pour into prepared pan.
• Do not fill more than 1/2 full.
• Bake for 25 minutes.
• Do not open 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 the pan to loosen.
• Invert onto a cooling rack, and leave until completely cool.

GLUTEN FREE EASY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9x12 baking pan (I used a glass pan--adjust your baking time according to your pan's needs).
• Combine crumb topping dry ingredients and blend with a spatula. Then cut butter into 1/4 inch pats. Add to dry topping and crumb (use a knife to cut into the butter chunks until they are mixed and the mixture is crumbly throughout.).
• Blend cake mix with all cake ingredients until smooth. Add 1/4 cup milk (non-dairy substitute is fine) if necessary for smooth batter. Batter should be thick, a little hard to maneuver, and should "glop" off the spatula.
• "Glop" half the batter onto the greased baking pan and spread over the bottom--this will be tricky, so take your time. It doesn't need to be perfect--just cover the bottom. Sprinkle half of crumb over this layer.
• Spread the rest of the batter over the crumb. If you have an #epicfail moment, just mix everything together in the bottom gently and accept that ugly is yummy, too. Then add the rest of the crumb mixer to the top of your batter.
• Bake for 25-35 minutes, or until the center is 180 degrees on a meat thermometer (these work great for baking!) Then try, just TRY, to keep your loved one(s) from consuming all of this cake in one sitting. I dare you -- .

GLUTEN FREE YELLOW CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch cake pan with non-stick spray or butter and dust lightly with flour.
• Separate eggs and whip egg whites until stiff.
• In a separate bowl, place softened butter, flour, baking powder, baking soda, flax seed and white sugar.
• Blend for 1 minute on medium speed until the butter is distributed thoroughly.
• Add 1/4 cup buttermilk with the extracts and mix for 1 minute on medium speed.
• Add remaining 1/4 cup buttermilk with the egg yolks and mix for 1 minute on medium speed.
• Fold in stiff egg whites.
• Pour into prepared pan.
• Do not fill more than 1/2 full.
• Bake for 25 minutes.
• Do not open 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 the pan to loosen.
• Invert onto a cooling rack, and leave until completely cool.