Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free.

Amy
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

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  • Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

  • Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

  • Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Nutrition Facts

154 calories; 6 g total fat; 34 mg cholesterol; 266 mg sodium. 23.1 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (219)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2009
I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time I used a rice flour I bought from an asian market...it's made in Thailand and it is ground superfine (it was rice flour not to be confused with sweet rice flour). It worked much better and it tasted like the real deal. This is an excellent recipe as long as you use superfine rice flour. (I've started using the superfine rice flour for all baked goods and it makes a HUGE difference.)------------------------------------------------------------ Also try adjusting the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour. I just did a side by side comparison of this (chocolate cake version) and a boxed Pillsbury chocolate cake. The texture of the gf cake is pretty good (no longer the chewy texture of the original recipe.) Read More
(610)

Most helpful critical review

Rating: 2 stars
01/07/2010
I'm surprised at how well this is being reviewed. This recipe pops up everywhere on the internet when you search for a GF yellow cake and it receives around a two star rating. I agree with that. The taste is pretty terrible/funky and you must offset it with major frosting/candy/coolwhip etc. to make it edible. Today's picture made me laugh because that's literally what you need to do in order to eat this cake. It is also extremely spongy and by day 2 it was difficult to use my fork and enjoy a slice....the texture is just weird. I understand that GF recipes are hard to come by but don't just settle for mediocrity. I will continue my search for the perfect GF yellow cake and I hope you do as well. Until then enjoy some GF brownies or chocolate cake because those desserts are easily found via the internet and even the non celiacs in my house request my desserts.....just not this one! Read More
(58)
241 Ratings
  • 5 star values: 180
  • 4 star values: 38
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
03/19/2009
I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time I used a rice flour I bought from an asian market...it's made in Thailand and it is ground superfine (it was rice flour not to be confused with sweet rice flour). It worked much better and it tasted like the real deal. This is an excellent recipe as long as you use superfine rice flour. (I've started using the superfine rice flour for all baked goods and it makes a HUGE difference.)------------------------------------------------------------ Also try adjusting the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour. I just did a side by side comparison of this (chocolate cake version) and a boxed Pillsbury chocolate cake. The texture of the gf cake is pretty good (no longer the chewy texture of the original recipe.) Read More
(610)
Rating: 5 stars
03/19/2009
I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time I used a rice flour I bought from an asian market...it's made in Thailand and it is ground superfine (it was rice flour not to be confused with sweet rice flour). It worked much better and it tasted like the real deal. This is an excellent recipe as long as you use superfine rice flour. (I've started using the superfine rice flour for all baked goods and it makes a HUGE difference.)------------------------------------------------------------ Also try adjusting the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour. I just did a side by side comparison of this (chocolate cake version) and a boxed Pillsbury chocolate cake. The texture of the gf cake is pretty good (no longer the chewy texture of the original recipe.) Read More
(610)
Rating: 5 stars
06/13/2007
Tried this recipe and found it to be very good. It can be adapted for many other desserts. I made pineapple upside down cake. I also mixed the milk with the rice flour while preparing other ingrediets and I found by doing this one step the cake had a good texture. I also add a bowl of water to my oven while cooking gluten free as it adds moisture and baked goods tend to be less dry. great success with this one. Read More
(285)
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Rating: 5 stars
04/07/2007
I made this into a blueberry streusel coffeecake by sprinkling the top with frozen blueberries (unthawed) and topping that with a streusel mixture I made up of 1/4 c. melted butter 1/2 c. white sugar and 3/4 c. rice flour. Baked it in a 9x13 pan for 30-35 minutes until it tests done with toothpick. Note too to eliminate the graininess of the rice flour combine it with the milk and let sit while you mix rest of ingredients. Rice absorbs the moisture and becomes non-gritty. works in most recipes using rice flour. Read More
(253)
Rating: 5 stars
12/07/2003
This recipe works out great. I decrease the amount of sugar by 1/2 cup and substitute a box of Jello powder. My daughter loves it and she gets to choose which "flavour" of cake we will have every time (lemon strawberry etc). I only use the Jello powder that calls for boiling water. Read More
(131)
Rating: 5 stars
12/02/2007
I unfortunately can't eat wheat so I made GF cupcakes as well as normal cupcakes for my boyfriend's birthday. These turned out just as good as the wheat flour-based cupcakes. His fraternity brothers actually preferred the GF cupcakes! I followed the suggestions of previous reviewers and added 1/3 cup more sugar and 1/2 cup unsweetened coco powder to make chocolate cupcakes. I cooked them for about 19 minutes. Perfect! Read More
(113)
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Rating: 5 stars
08/14/2005
WOW!!WOW!!WOW!! This is a fantastic recipe. It is very yummy and extremely easy to make. I made it with my young daughter and we turned it into cupcakes. Amazingly unlike many gluten-free recipes it does not crumble. We did alter the flour a bit -- 1/2 c brown rice flour 3/4 cup white rice flour 1/2 cup sorghum flour and 1/2 c tapioca flour. Thank you for such a great recipe! Read More
(112)
Rating: 5 stars
08/15/2013
After looking through all of the top rated reviews I've made a list of all of their adjustments. I make this cake for my father in law a couple time a year so I needed a "go-to" review so I don't have to keep searching for all of these hints. When I make the cake I use all of the tips. 1-add bowl of water to oven to add moisture 2-let rice flour soak in milk for a while to eliminate graininess 3- add 1/3 cup extra sugar 4- mix for 10-12 minutes- no gluten so cant over mix. Makes it more fluffy 5- make into cupcakes (bake for 19 minutes) I have not tried but will try... 6- adding 3T of cornstarch for a better consistency 7-add 1/2 cup cocoa to make it chocolate 8- for different flavors- add pkg of jello (boil kind) and decrease sugar by 1/2 cup Read More
(107)
Rating: 5 stars
05/16/2007
I made this in the new silcone baking dish and didn't need to flour the the pan. I took anothers reviewers suggestion and added the milk to the rice flour while I combined the other ingredients. It lost 90% of it's graininess. Great suggestion. My husband who isn't celiac loved the cake. It's a great recipe to have fun with. I baked the whole recipe in one pan for a taller cake with less crust. I have sliced it in half and made a Boston Cream pie out of it. I think this can be adapted to make many of your favorites if you use your imagination. Read More
(74)
Rating: 5 stars
03/30/2006
Rather than xanthan gum (way too expensive!) can use guar gum (runs 4.99/lb in my area and can usually buy small packages for under 2 at health food stores). Cake turned out fine except my batter was thin and I had to pour it rather than spread it! Read More
(71)
Rating: 2 stars
01/07/2010
I'm surprised at how well this is being reviewed. This recipe pops up everywhere on the internet when you search for a GF yellow cake and it receives around a two star rating. I agree with that. The taste is pretty terrible/funky and you must offset it with major frosting/candy/coolwhip etc. to make it edible. Today's picture made me laugh because that's literally what you need to do in order to eat this cake. It is also extremely spongy and by day 2 it was difficult to use my fork and enjoy a slice....the texture is just weird. I understand that GF recipes are hard to come by but don't just settle for mediocrity. I will continue my search for the perfect GF yellow cake and I hope you do as well. Until then enjoy some GF brownies or chocolate cake because those desserts are easily found via the internet and even the non celiacs in my house request my desserts.....just not this one! Read More
(58)