Gluten Free Yellow Cake
If it looks like yellow cake, smells like delicious yellow cake and tastes like yellow cake, who even needs the gluten?
Start with: 3 Eggs, 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.
|PAN TYPE||BAKE TIME|
|2, 8-inch round cake pans||27-31 minutes|
|12-16 standard cupcakes||23-27 minutes|
|1, 13x9-inch pan||27-31 minutes|
Serving Size: 1/12 package (43g)
Servings Per Container: about 12
|Amount Per Serving|
|Includes 20g Added Sugars||40%|
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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