This white or yellow cake recipe is light, fluffy, and moist with a tender crumb. It has a beautiful color and a subtly sweet, rich flavor that’s not overwhelming. Each slice reveals a soft, even texture that holds together perfectly. Made with "Inspiration Baking-All Purpose Flour Blend.
Frosting adds a creamy, melt-in-your-mouth sweetness that complements the cake’s flavor. Check out our frosting recipes from Buttercream, Fluffy Chocolate, Mocha Cream or Peppermint Frosting recipe.
A classic treat, this cake is perfect for birthdays, afternoon teas, or any celebration. Whether topped with sprinkles, fresh fruit, or enjoyed plain, it’s sure to be a favorite!
This recipe will also make other delicious recipes with just a few tweaks! Check out our recipes!
SERVINGS: 12 slices
PREP TIME: 30 MIN
COOK TIME: 25-30 MIN
TOTAL TIME: 1 HR and 5 MIN
INGREDIENTS
2 1/4 Cups "Inspiration Baking-All Purpose Flour Blend.
1/2 Cup Tapioca Flour/Starch
2 Teaspoons double-acting Baking Powder
1 Teaspoon xanthan gum
1 1/3 Cup granulated sugar
6 Tablespoons softened butter or margarine
5 large egg whites (4 whole eggs for Yellow Cake)
1 Tablespoon vanilla extract
1/4 Teaspoon almond extract
1 Tablespoon distilled or white wine vinegar
2 Tablespoons mayonnaise, applesauce or sour cream
1 Cup milk of choice
Shortening to grease pan
Tapioca flour/starch to dust pan
DIRECTIONS
Preheat oven to 350°F
Grease and dust two 8 or 9-inch cake pans. You can also use a 9x13-inch pan.
In a bowl, whisk all dry ingredients together except for the sugar.
In a separate bowl using a hand mixer, combine the eggs and the sugar together. Beat on medium high until frothy and pale. about 2-minutes. Set aside.
In a stand mixer, combine the rest of the ingredients together. Blend on low for about 30 seconds. The butter may be lumpy.
Add the dry ingredients and blend. Slowly add the milk. Scrape the bowl at least one time.
Add the egg and sugar mixture and blend. Scrape the bowl at least one time.
Turn the mixer on medium high for 2 minutes, scraping the bowl at least one time.
Spread the dough evenly into each pan.
Bake for 25-30 minutes until the middle springs back. You can also use a tooth pick to check to see if its done. The toothpick will be fairly clean.
Remove pans from the oven and place on a wire cooling rack for 10 minutes.
Turn the cake out onto parchment paper on the cooling rack until cool.
The cake is ready to frost. Try our frosting recipes or choose one of your own for an amazing treat!
NOTES:
Be sure to follow the instructions and not skip a step. The cake is very moist with a good crumb because of the process.
You can freeze the cake before frosting. Tightly wrap the cake in plastic wrap. Then place in a freezer bag. It will store for up to 2 months. Be sure to thaw in the refrigerator.
Try making a three layer cake.
Be creative. Decorate your cake with shavings of chocolate, sprinkles, or miniature chocolate chips.
Skip the frosting. Dust with powdered sugar and top with fresh fruit.
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