One bowl! I don’t even premix the dry ingredients together. Just dump it all in, beat it like crazy, and bake.
Everyone needs an easy recipe that still tastes better than a box mix. I’ve been making this one for years. I used it this past summer to make my kids’ Pokemon cupcake cake.
You can do just about anything with this recipe as a base. Make cupcakes, a 2-layer, or even a 3-layer cake. Sky’s the limit on frostings and fillings. Swap out the milk with 7-Up, champagne, or eggnog. Other ideas: add chocolate chips, swap out the butter with peanut butter for a peanut butter cake, add flaked coconut, or add sprinkles to the batter for funfetti cake.
Basically it’s your basic cake recipe. Gluten free. Go forth and be creative. (Or not. Vanilla is totally ok too!).
- 1¼ cups white rice flour
- ½ cup potato starch
- ½ cup sorghum flour
- 1 teaspoon xanthan gum
- 1½ cups sugar
- ½ cup butter, softened
- 1¼ cups milk, warmed slightly
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- Preheat oven to 350 degrees. Use paper baking cups for cupcakes or grease and rice flour 13x9 pan, two 9-inch round pans, or three 8-inch round pans.
- This is the cool part: Put all ingredients in mixing bowl and beat on low speed for 30 seconds. Scrape down sides of the bowl and then beat on high for 3 minutes.
- Pour into prepared pans (for cupcakes fill each cup half full). Bake 20-25 minutes for cupcakes, 35-40 minutes for the rectangle, 25-30 minutes for the 9-inch rounds, and 30-35 minutes for the 8-inch round pans. You're looking for lightly browned tops, a toothpick inserted in the center to come out clean, and the best indicator: the cake springs back when touched lightly in the center.
- Let cool completely before using your favorite frosting.