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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
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Jeanette 09/268/2015 09/26/2015
I just made this cake. It looked fabulous when it came out of oven. As it cooled, it has become a 'shell'. Totally sank. I am going to fill it with strawberries tomorrow and add whipped cream for a party.
Could this be due to high altitude? I am at 7,200 feet.
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    • Pamelas Customer Service 10/273/2015 10/01/2015
      HI Jeanette - It sounds like it may have had too much liquid in it. The best way to measure the mix is to weigh it. Each cup of the Baking & Pancake mix weighs 140g. Since we are pretty close to sea level that is the altitude Pamela has formulated all her recipes to work in – we do not have the benefit of a test kitchen at higher altitudes. We do offer some general high altitude baking directions which are not recipe specific: Decrease water by 1-2 tablespoons Increase oven temperature by 25 degrees Increase baking time by 5-15 minutes, checking at 5 minute intervals Let me know how it goes! Denise, Customer Service
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Nancy 07/188/2015 07/08/2015
Could I use this yellow cake recipe to make a peach upside down cake? If so, should I bake it in a 9" x 13" pan? Thank you.
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    • Pamelas Customer Service 08/220/2015 08/09/2015
      Hi Nancy, It seems like it would work, but we haven't tried it! Here is a recipe for Pineapple Upside Down Cake using our Vanilla Cake Mix: Pineapple Upside Down Cake.
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Melissa 06/176/2015 06/26/2015
We've made this cake VG many times. It just comes out denser but still yummy.

We use flax meal (1T ground flax to 3T water) for each egg and coconut oil instead of the butter.

Yum!
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Randi 06/156/2015 06/06/2015
Would love to see vegan GF recipes, especially for cakes
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brogan 03/80/2015 03/22/2015
I was wondering how it would work if I used the all purpose flour instead of the baking mix. I know I would have to change/add some ingredients, but could someone tell me how? I bought the all purpose mix before I realized I needed the baking mix and now I have a ton of it and need to use it!

Thank you!
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    • Pamelas Customer Service 03/84/2015 03/26/2015
      Hi Brogan - Unfortunately this recipe is specifically formulated for the Baking & Pancake mix. Search our recipes for: Strawberry Vanilla Layer Cake. I hope this helps. Denise, Customer Service
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Jessica Price 02/53/2015 02/23/2015
Loved this! we actually were looking for a cupcake recipe, and these were delicious! 13-15 min at 350 worked for our cupcakes :-)
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Nancy Hull 02/50/2015 02/20/2015
This makes a fantastic cake. It's especially good if you need a cake and don't have time to go to the store as it doesn't call for unusual ingredients. The egg whites are the key. I have even made it chocolate by decreasing the baking mix slightly and adding cocoa powder.

The one confusion is that it states yield I layer at the top and pour into 2 pans at the bottom.

I think the top is correct.
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    • Pamelas Customer Service 03/67/2015 03/09/2015
      Thanks Nancy - we fixed the directions so that you could do either one layer or two.
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    • Lulu 12/365/2016 12/31/2016
      Hi Nancy, Could you let me know about how much you decreased baking mix and how much cocoa powder you added? Love the idea of turning this into a chocolate cake! Thank you, Lulu
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Sarah 12/362/2014 12/29/2014
This cake is perfect. Flavorful, light, and wonderful texture. No one would ever know it was gluten free. I added lemon zest from 1 whole lemon and made a blueberry lemon compote to go between layers. Scrumptious!
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