Free shipping on all orders over $35.*

    • It looks like Detailed Review extension is not licensed. You could buy extension via Magento Connect. If you believe you are getting this message by mistake please contact support
Yellow Cake
Print Recipe

Gluten-Free Soy-Free

30 Review(s)/Comment(s) | Add Your Review/Comment

A simple recipe for all levels of baking, this Yellow Cake recipe uses the Baking & Pancake Mix. Enjoy with whipped cream and berries or frosted with your favorite topping.

Ingredients

    Yield: One 8" or 9" layer, or two 8" layers

    • 3 eggs, separated
    • 4 TBSP butter (½ stick)
    • 2 cups Pamela's Baking & Pancake Mix
    • 1 cup white sugar
    • ½ cup milk
    • ½ tsp vanilla extract
    • ¼ tsp almond extract
Directions

    Preheat oven to 350°.

    Prepare two 8" round pans or one 9” square pan with non-stick spray or butter and use the Baking & Pancake Mix or rice flour to coat.

    Separate eggs. Set aside egg yolks. Whip the whites until stiff. In a separate mixing bowl, soften butter. Add Baking & Pancake Mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed throughout. Add ¼ cup milk with the vanilla flavoring and almond flavoring. Mix for 1 minute on medium. Add the remaining ¼ cup milk with the egg yolks, and mix together on medium for 1 minute. Fold in stiff egg whites.

    Pour into cake pans, not filling more than half full. For two layers, bake for 25 minutes. For one layer, bake for 30-35 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot). Run a knife around the inside edge of pan to loosen and invert onto a cooling rack. Let cool completely.

    © Pamela's Products, Inc.
Overall Average Rating:
6 ratings
Comment/Review
  • Sort By: Date - Newest First

11-20 of 28

Page:
  2. 1
  3. 2
  4. 3
Judy 03/86/2018 03/28/2018
  • Rating:
Delicious and easy. I made the cake twice. Thought my oven was too hot the first time. Second time I baked for 25 min without peeking (directions say don't open the oven). Too long. Resulted in dry dark crust. So I shaved it off and proceeded with filling & decor. I will try again...this is a good product.
0
0
Reply
Show more comments (-5) Hide comments
Sarah 03/71/2018 03/13/2018
  • Rating:
This cake was so great! I don't use refined sugars, so I substituted 1/2 cup honey for the sugar, and added sliced strawberries, blueberries, and bananas and my whole family loved it (and they're not gluten free)! It was very light and fluffy. This is for sure my new go-to cake recipe!
0
0
Reply
Show more comments (-5) Hide comments
Freddie Palesano 12/354/2017 12/21/2017
Can I make this cake into a red velvet? And how?

Need this asap!
0
0
Reply
    • Pamelas Customer Service 12/357/2017 12/24/2017
      Freddie, We are sorry but do not have a recipe for making this cake into red velvet at this time!
      Reply
      0
      0
Show more comments (-4) Hide comments
erin clark 12/344/2017 12/11/2017
Wow, I love this recipe! I swapped a few ingredients: substitute half cup of swerve for whole cup sugar, used quarter cup of eggnog, quarter cup sugar free torani syrup, added cup crushed nuts and 1 tsp. Of baking powder...and ta-daaa!!! Great yellow cake base. I needed it to be sugar free and gluten free and now I think I'm a gluten free glutton, so good.
0
0
Reply
Show more comments (-5) Hide comments
Ashley Carr 07/202/2017 07/22/2017
I tried making cupcakes with this recipe, followed directions to a T but they are completely sunken in. I initially baked for 13 minutes per comment above but they were wiggly so I then added 5 minutes, and they were even more sunken in, so I added 10 more minutes but it seems they are ruined. If the measure of the mix or ingredients above are better to do so via weight, it would be helpful for you to adjust your recipe accordingly.
0
0
Reply
Show more comments (-5) Hide comments
Alejandra 06/172/2017 06/22/2017
This recipe is delicious. Please revise the cook time of 50 minutes for a one layer. I made one and cooked it for 50 and it was way over done. I made a second one and only cooked it for 35 minutes and it was perfect.
0
0
Reply
    • Pamelas Customer Service 06/176/2017 06/26/2017
      Hi Alejandra, We agree that the baking time should be less, so we have revised the recipe.Thank you for your feedback.
      Reply
      0
      0
Show more comments (-4) Hide comments
Nancy 09/272/2016 09/29/2016
This is my first homemade cake since my 4 year old was diagnosed celiac. THANK YOU!!! The family loved it and now I am only mildly lamenting the loss of our wheat based old family recipes.
0
0
Reply
Show more comments (-5) Hide comments
jane 07/210/2016 07/29/2016
Is there a way to use honey to replace the refined sugar?
0
0
Reply
Show more comments (-5) Hide comments
Meri Ford 07/206/2016 07/25/2016
This is what we use for shortcake. My husband likes it better than any other recipe that I have used.
0
0
Reply
Show more comments (-5) Hide comments
Rebecca 10/294/2015 10/22/2015
Hi, I want to make 2 bunt cakes (using bunt pans) with this recipe. Does anyone know if I would double the recipe, per cake? i.e. double recipe for one bunt pan and double recipe for the second pan??
0
0
Reply
Show more comments (-5) Hide comments

11-20 of 28

Page:
  2. 1
  3. 2
  4. 3
What kind of abuse are you reporting?
    Please, wait...
    Get our Recipes, News & Coupons

    PRODUCTS USED

    Pamela’s Products 4653 Table Mountain Drive Unit A, Golden CO 80403