Yellow Cake1

Classic Yellow Cake

Classic yellow cake which is light and delicate.

Yellow Cake1

Yellow Cake1

Classic Yellow Cake

Marla Hingley
Classic yellow cake which is light and delicate.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8


  • 1 1/2 cups white rice flour
  • 3/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1 tsp xanthan gum
  • 4 eggs
  • 1 1/4 cups sugar
  • 2/3 cup mayonnaise
  • 1 cup milk or milk alternative
  • 2 tsp vanilla


  • Grease and rice flour two 8 or 9 inch round cake pans (or use a circle of parchment paper on the bottom). Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  • In another bowl, add the sugar and 1 egg, mix well. Add the remaining eggs one at a time, beating well after each addition. Mix in the mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well.
  • Spread batter into the prepared pans. Bake for 25-30 minutes at 350°F (or 15-20 minutes for cupcakes). Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.


*If want to add pineapple rings: bake cakes for 15 minutes, then remove from oven and place the rings (which have been drained and patted dry with paper towel) gently on cakes. Continue baking until golden brown.
Tried this recipe?Let us know how it was!
See also
Blueberry Cheesecake


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  1. Dear Ms. Marla,

    Why do you have sugar in your recipes? We have been told that sugar is very harmful to one’s health.

  2. Hi Pearl, that’s a great point. The main focus of our website is “gluten free,” which improves people’s health, but everyone needs to make their own choices about what healthy eating is for them. And, even if you decide to cut out sugar from your diet, you may still want to have a free day or a cheat meal once a week. This dramatically reduces your sugar intact while allowing you some sweetness… and a chance to try our Classic Yellow Cake recipe 🙂

  3. I’d like to know whether I could substitute butter in place of margarine in the cake recipes.

  4. This recipe doesn’t call for butter, but our other cake recipes will state you can use butter or margarine. Both can be used interchangeably, except in certain ones like candy or custard style recipes. In those recipes I will only list butter.

  5. I make upside down cake…GF…we prefer crushed pineapple or chunks as it covers the cake more…in addition…I use pineapple juice for liquid…and depending on size of eggs, may add an extra egg white…I HAVE NOT THOUGHT ABOUT USING MY BUNDT PAN for this application for many years… for an upside down cake…that would work great !
    For anyone who wants to make the upside down cake…make sure you spread brown sugar mixed with melted butter in bottom of pan…just go to a regular upside down cake recipe for the amounts needed. I would offer that info..but, I am not able to do so at this time.

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