Gluten Free Yellow Cake
A gluten free yellow cake that's good for eating by itself, but even better for getting crazy with that icing.
1 1/4 Cups Milk
1 Stick (1/2 Cup) Butter, Melted*
HEAT oven to 350˚F. Line or lightly grease the bottom only of 2, 8-inch round cake pans. For cupcakes, line muffin pan with paper baking cups.
WHISK together eggs, milk and butter in medium bowl until frothy. Add cake mix and stir until combined.
POUR half of batter into each prepared cake pan. For cupcakes, fill muffin tins 2/3 full.
BAKE as directed below or until a toothpick inserted in the center comes out clean. Let cake or cupcakes cool completely before frosting.
*Real butter works best. If using margarine, use one that contains more than 65% oil.
High Altitude (over 5,000 feet): Prepare as directed, adding 3 Tbsp Krusteaz Gluten Free All Purpose Flour and an additional 2 Tbsp milk.
Tertiary Prep Note: Do not eat raw batter.
|2, 8-inch round cake pans||27-31 minutes|
|12-16 standard cupcakes||23-27 minutes|
|1, 13x9-inch pan||27-31 minutes|
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.
Sugar, whole grain sorghum flour, rice flour, food starch-modified, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), soybean oil, salt, natural flavor, xanthan gum.
Refer to the package for the most current ingredient information.
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