Celebrate a beloved favorite with this moist, tender, and comforting Classic Gluten Free Dairy Free Cake, yellow cake. You’ll never turn to a box mix again after the first bite of this universally adored cake perfect for any occasion. And don’t forget the fluffy crown of chocolate frosting.

Some things are classic for a reason. Just like Carrot Cake is a favorite for so many, so is a rich and delicately sweet yellow cake. With the right ingredients and a few tips, you’ll be skipping the box mix and whipping up this traditional cake recipe. We won’t just if you like the spoon.

This yellow cake is completely gluten and dairy free. However, it can be made with full dairy just by substituting dairy products. This yellow cake recipe is also gluten-free, although it can be made full gluten by substituting the gluten-free flour for regular flour and omitting the corn starch.

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Gluten Free Dairy Free Cake Video
Why you will love this recipe
Ingredients
Instructions
Equipment
Variations
Storage
Top tips
FAQ
Other cake you will love
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💬 Comments

Gluten Free Dairy Free Cake Video

Why you will love this recipe

Simple Process - This cake is perfect for any level of baker. It comes together in just a few simple steps.

Easily Customizable - Chocolate buttercream is a traditional pairing for this cake but you can customize it with any of your favorite frostings. This is an ideal cake to celebrate a birthday or any special occasion. This cake can also be made completely dairy free or with dairy. You are in complete control.

Texture - Is there anything better than sinking your fork into an insanely moist and tender cake? Not only does this yellow cake deliver on that sweet vanilla flavor but it will enchant you with its texture. No one will believe it is gluten-free.

Pantry Staples - There’s no need for a laundry list of complicated ingredients for this yellow cake recipe. It combines pantry staples like sugar, one-to-one flour, and vegetable oil with baking staples like eggs. This is as easy to shop for as it is to make.

Ingredients

Gluten-Free Flour - Use a quality 1 to 1 flour. This allows you to easily measure without having to add additional ingredients like xanthan gum. Make sure to look at the list of ingredients in the flour as some brands contain milk powder.

Cornstarch - Cornstarch helps give gluten-free baked goods a tender and moist texture. A little goes a long way.

Salt - Balances the sweetness while also enhancing all of the natural flavors of the ingredients.

Baking Powder

Sugar - Adds delicate sweetness to the cake.

Dairy Free Butter - Gives both richness and flavor to the cake along with adding to the natural gorgeous color.

Vegetable Oil - Keeps this cake tender and moist without adding any overpowering flavor. It’s a neutral oil that allows all of the other ingredients to shine.

Eggs - You’ll want to use large eggs for this recipe. They give the cake its rise, structure, and texture.

Egg Yolks - Adds another layer of natural yellow color while also making this cake rich and sumptuous.

Vanilla Extract - The higher the quality of the vanilla, the more pronounced the delicately sweet and floral flavor. I use Singing Dog Vanilla for all of my recipes.

Dairy Free Greek Yogurt - This adds tang to balance the sweetness while also giving the cake its moist texture.

Singing Dog Vanilla Cocoa Vanilla Buttercream - Chocolate buttercream just belongs with yellow cake and using Singing Dog Vanilla Cocoa Vanilla Buttercream frosting mix makes this extra easy while ensuring a quality finished product every time. It’s made with all organic ingredients and can be made completely dairy free or with dairy ingredients.

Instructions

Preheat your oven to 350 °F.
This recipe will make three 6” cake pans or one 9” pan. Use a pastry brush to lightly coat the pans with olive oil. Line the bottoms with a round of parchment paper. This will help easily release the cakes.
Add all of your dry ingredients to a bowl and whisk together.
Add the room temperature butter and half of the sugar to a mixing bowl with the mixer fit with the paddle attachment. Mix on medium-high until fluffy.
Once fluffy add the oil and remaining sugar and mix.
Add your eggs and egg yolks one at a time, lightly mixing after each addition. Then mix in your vanilla extract.
Carefully add half of the dry ingredients to the bowl and mix on low until combined.
Finally, add the Greek yogurt and remaining dry ingredients and mix on medium-high until just combined. Be careful not to over-mix.
Divide the batter between the three prepared cake pans.
Allow your cakes to bake for 32-35 minutes or until a toothpick comes out clean.
Allow your cakes to cool completely before frosting.
Make your frosting according to the package directions.
Place the first cake on a cake stand or plate. Spread a third of the frosting over the top. Stack the second cake on top and spread out another third of the frosting. Finally top with the last cake and frosting the top and sides with the remaining frosting.

Equipment

Variations

Have fun experimenting with different frosting combinations. Chocolate is a classic pairing but Cream Cheese Frosting or vanilla buttercream would also be delicious.
This recipe was made with all dairy-free ingredients. You can also use full dairy butter and Greek yogurt in this recipe, and make the frosting with dairy butter and milk.

Storage

The cakes themselves can be made ahead of time. Allow them to cool completely and then tightly wrap them in plastic wrap. Make sure the cakes are completely covered and the plastic wrap is hugging the cakes so no air can get them.
Place the all-wrapped-up cake in an airtight container or cake carrier and keep it refrigerated until ready to frost.
Once your cake is frosted you will want to keep it stored in an airtight container or cake keeper in the refrigerator. When ready to serve, allow it to sit out for an hour before cutting.

Top tips

Make sure that all of your ingredients including the eggs and Greek yogurt are at room temperature. This will allow your cake batter to come together easily without over-mixing and remain lump free.
As tempting as it is, always let your cakes cool completely before frosting.
Don’t over-mix your batter! This is how you ensure you have a tender crumb on your cake.
Don’t skip the step of lining your cake pans with parchment paper. It makes them easy to remove from the cake pan.
You can adjust the texture and thickness of your cocoa buttercream frosting by adding a little more or a little less almond milk to the mixture. I typically add 3-4 tablespoons.

FAQ

Can this gluten free dairy cake recipe be made into cupcakes?

Yes! You can use this same recipe to make yellow cake cupcakes.

Can I freeze the classic yellow cake?

Yes! You can freeze the unfrosted individual cakes. Allow them to completely cool after baking. Tightly wrap them in plastic wrap and then place them in freezer-safe bags making sure all of the air is out of them. They will last in the freezer for up to three months. When ready to use, allow them to defrost in the refrigerator overnight.

Other cake you will love

Almost all with dairy-free options

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