I’ve been getting lucky with great textured gluten-free baked goods lately, and this is another example! The cake feels somehow dense and fluffy at the same time, and the frosting is super light, fluffy, and delicious. This is a good cake full-stop, not just a good gluten-free cake.

Ingredients:

Cake:

• 1 1/4 cups brown rice flour
• 3/4 cup sorghum flour
• 2/3 cup cornstarch
• 1/4 cup potato starch
• 4 teaspoons potato flour
• 1 tablespoon xanthan gum
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 3/4 cup salted butter, room temperature
• 2 teaspoons vanilla extract
• 2 eggs
•  1 1/4 cups milk

Frosting:

• 4 cups powdered sugar
• 1 cup salted butter, room temperature
• 4 ounces unsweetened chocolate, melted
• 3 tablespoons milk, plus more as needed
• 1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour 2 9″ cake pans, tapping out any excess flour. In a medium bowl, stir together the brown rice flour, sorghum flour, cornstarch, potato starch, potato flour, xanthan gum, baking powder, and salt, then set aside.

In a large bowl, beat together the sugar, butter, and vanilla on high speed for 1 minute or until well combined.

Add the egg and beat until incorporated.

Add the flour mixture by thirds, alternating with halves of the milk, beating after each addition (flour, milk, flour, milk, flour).

Divide the batter between the 2 prepared cake pans. This is a very thick batter, and doesn’t spread much while baking, so you’ll need to spread it evenly or have extremely lumpy cakes.

Bake 30-35 minutes, until the cakes pass the toothpick test. Cool in the pans 10-15 minutes, then gently turn out onto a wire rack to cool completely.

To make the frosting, add all the ingredients and beat together until smooth. Beat several minutes further to incorporate more air into the frosting, until the color has lightened noticeably. Place one cake on a plate/platter, and frost the top. Add the second cake, and frost completely. If you have some random chocolate sprinkles, feel free to throw them on top too! Yum!

Gluten-Free Yellow Cake with Chocolate Frosting

Slightly adapted from Artisanal Gluten-Free Cooking.

Cake:

• 1 1/4 cups brown rice flour
• 3/4 cup sorghum flour
• 2/3 cup cornstarch
• 1/4 cup potato starch
• 4 teaspoons potato flour
• 1 tablespoon xanthan gum
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 3/4 cup salted butter, room temperature
• 2 teaspoons vanilla extract
• 2 eggs
•  1 1/4 cups milk

Frosting:

• 4 cups powdered sugar
• 1 cup salted butter, room temperature
• 4 ounces unsweetened chocolate, melted
• 3 tablespoons milk, plus more as needed
• 1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour 2 9″ cake pans, tapping out any excess flour. In a medium bowl, stir together the brown rice flour, sorghum flour, cornstarch, potato starch, potato flour, xanthan gum, baking powder, and salt, then set aside.

In a large bowl, beat together the sugar, butter, and vanilla on high speed for 1 minute or until well combined. Add the egg and beat until incorporated. Add the flour mixture by thirds, alternating with halves of the milk, beating after each addition. Divide the batter between the 2 prepared cake pans, spreading evenly. Bake 30-35 minutes, until the cakes pass the toothpick test. Cool in the pans 10-15 minutes, then gently turn out onto a wire rack to cool completely.

To make the frosting, add all the ingredients and beat together until smooth. Beat several minutes further to incorporate more air into the frosting, until the color has lightened noticeably. Place one cake on a plate/platter, and frost the top. Add the second cake, and frost completely.