Cake Recipe 6 Oz Flour

Cake Recipe 6 Oz Flour – Although I’m not gluten-free myself, I get a lot of requests for gluten-free recipes on social media. That’s why I’m sharing this gluten-free vanilla cake recipe!!

I used to think that gluten free baking was super scary, but these days there are so many wonderful gluten free flour mixes!!

Cake Recipe 6 Oz Flour

Cake Recipe 6 Oz Flour

If you didn’t tell me this cake was gluten free, I would have no idea. The texture and taste are just like regular vanilla cake!!

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There are many gluten-free flour mixes out there. Each brand uses a unique combination of wheat flour options, such as rice flour, brown rice flour, and even almond flour.

It can be difficult to get the composition of gluten-free flour just right for baking. Many of these alternative flours have a finer texture than all-purpose flour.

Some type of starch is usually added to give the mixture a better texture and a bit of binding power. Tapioca and potato starch are the most commonly used starches.

Another ingredient in gluten-free flour that may sound a little strange is xanthan gum. It is a key ingredient in gluten-free baking. Xanthan gum also has a great effect on the structure of gluten-free baked goods.

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Gluten adds elasticity and stickiness to doughs and batters. Xanthan gum mimics these properties in gluten-free baking and helps lock in moisture.

Fortunately, xanthan gum is included in almost all gluten-free flour mixes (including the brands below).

I’ve tried this recipe with a few different brands of gluten-free flour, and so far each one has worked great:

Cake Recipe 6 Oz Flour

My favorite brand of gluten free flour for this recipe was King Arthur. However, any gluten-free flour you find at the grocery store should work.

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My only caveat is to make sure you use some kind of gluten free flour mix.

Using a single gluten-free flour such as almond flour or cassava flour in this recipe will not produce the same results!

Most grocery stores carry at least one blend of gluten-free flours. Stores like Whole Foods or Trader Joe’s also have lots of great options.

If all else fails, Amazon is another easy way to get your hands on gluten-free flour mix. I order most of my baking supplies from Amazon, including most of my specialty ingredients.

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This gluten-free vanilla cake recipe is actually based on my gluten-free cupcake recipe. It had an amazing texture and taste and I kept getting asked if I could use it to make a cake.

So one day I finally decided to test it! I doubled the ingredients, followed all of my gluten free baking tips listed below and baked 3.6 inch cake layers.

I had to play with the baking time because gluten-free pastries take a little longer to bake than regular pastries. But after a few batches of testing, I got it just right!

Cake Recipe 6 Oz Flour

I was so happy that these cake layers were just as delicious and fluffy as my gluten free cupcake recipe!!

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I also use a couple of tricks to ensure that my gluten-free baked goods end up with the soft, fluffy texture we know and love.

While I strongly recommend against over-mixing the dough in other recipes, and even design my recipes to use as little mixing as possible, gluten-free dough is different.

The whole reason you don’t want to overmix your dough is because it creates thick strands of gluten, which can result in a dense, tough cake.

In fact, over-mixing the gluten-free flour can give the cake a better texture! This helps the cake layers rise better when baking and makes the cake more tender.

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Remember earlier when I said that gluten-free flour mixes can have a hard time absorbing moisture and fats?

If you let the dough rest for a while before baking, you give the flour more time to absorb all the goodness. This helps thicken the batter and prevents the cake from being rough.

I accidentally did this when I was photographing and photographing this gluten free vanilla cake batter. You’d be surprised how long it takes to get the perfect shot of pouring the cake batter into the pan!

Cake Recipe 6 Oz Flour

Allowing the batter to sit for about 30 minutes will greatly improve the texture of these cake layers, so make sure you don’t skip this step!

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While the dough rests, you can think about how you want to decorate the gluten-free cake! I decided to keep things simple by piping the frosting down the side of the cake with a Wilton 1M frosting tip.

It is important to use good quality vanilla when it is the only flavor in a pastry like this. I used vanilla paste in this recipe and I think it makes a huge difference in taste!

I prefer vanilla bean paste to vanilla extract in this recipe for a few reasons. The first reason is that I love the little flecks of vanilla bean in the buttercream frosting and cake layers.

I also believe that vanilla bean paste adds a stronger, better flavor than vanilla extract. If you haven’t tried it yet, I highly recommend it.

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If you don’t want to buy another ingredient or prefer to use vanilla extract, that’s ok too! Just remember to use real vanilla extract. Imitation vanilla just doesn’t do it for me taste wise.

Make the cake layers in advance and freeze them. It breaks down the process and makes it more approachable.

Also make your own frosting ahead of time or save the leftover frosting! It can be stored in an airtight container in the refrigerator for up to one month or in the freezer for up to 3 months. Be sure to stir well as it melts so the consistency is nice and smooth again.

Cake Recipe 6 Oz Flour

The frosted cake can be kept in the refrigerator for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture and keeps the cake fresh and delicious!

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If you cut the cake and there are leftovers, cover the cut with the remaining frosting to keep it moist and keep in the fridge for up to a week.

I used 3.6 inch cake pans to make this cake, but you can use this recipe to make different sized cakes. You can also halve or double the ingredients to make a half or double batch!

You can make two 8-inch cake layers with one batch of batter. The baking time is the same as the recipe card requires.

One batch of dough can also make one 8×8 inch sheet cake. Bake at 350 F for 40-50 minutes and use flower nails or heating cores to bake the cake evenly.

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If you want to make gluten-free vanilla cupcakes, I recommend using my gluten-free vanilla cupcakes. Makes 12 delicious vanilla cupcakes.

If you try this gluten-free vanilla cake recipe, I’d love to hear what you think about it! Leave a rating and comment below.

Amount per serving Calories 605 Total fat 35 g Saturated fat 18 g Trans fat 0 g Unsaturated fat 15 g Cholesterol 98 mg Sodium 329 mg Carbohydrates 74 g Fiber 0 g Sugar 73 g Protein 2 g

Cake Recipe 6 Oz Flour

I used regular gluten-free flour in this recipe, but if you prefer to use self-rising GF flour, be sure to omit the raising agents and salt that this cake recipe calls for. Most self-rising flours also contain salt, so I assume the self-rising GF you’re talking about also contains salt. Hope it helps, happy baking!

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Amazing!! Glad I found your recipe and website. It was a great success at my aunt’s wedding with many gluten sensitive attendees. They were so excited that they could actually enjoy the cake at the wedding reception????

I’m so happy to hear that! It’s so adorable, I love it 🙂 Thanks for sharing!!

Great question! The lemon juice can actually make the cake layers bake up dense and tough, so I don’t recommend this substitution! To make these gluten-free cake layers lemon-flavored, I recommend adding the zest of one large lemon to the batter and adding 1-2 teaspoons of lemon extract.

Both of these can also be added to the frosting to make lemon buttercream, and in the buttercream recipe you can replace the heavy cream with lemon juice. Hope it helps, happy baking!

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I made this for my son’s birthday. I have a daughter who eats GF and has a dairy intolerance, so I substituted a silky vanilla soy milk yogurt substitute for the sour cream. I had to add oat milk (1/4 cup) to make up the difference and the kids said the cake was delicious! I also added a couple of tablespoons of cocoa powder to 1/3 of the dough as a chocolate layer. (The rest of the family, who don’t need GF, almost finished the cake, so it had to be good!) It had a lovely light texture! Thanks for the recipe!

I’m so happy to hear that Kendra! They sound like great substitutes and I love that your family enjoyed them 🙂 Thanks for sharing!

I made this cake for my son’s engagement party…it

Cake Recipe 6 Oz Flour

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