Gluten Free Yellow Cake With Raspberry Filling Frosting Recipe

Indulge in this decadent, gluten-free yellow cake—a masterpiece that's surprisingly refined sugar-free and completely free of artificial sweeteners! This unbelievably moist and buttery cake wowed guests at a recent birthday party, earning rave reviews even from those who couldn't believe it was both gluten-free and refined sugar-free. It's so rich and delicious, it easily rivals any traditional cake, leaving everyone guessing about its secret ingredients. Made with a special blend of flours and Ener-G egg replacer (essential for that perfect rise!), this recipe is a game-changer for gluten-free baking. Discover the joy of a healthy, truly exceptional cake that tastes absolutely sinful!

Prep Time 30 mins
Cook Time 50 mins
Calories 585 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Gluten Free Yellow Cake With Raspberry Filling Frosting 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Yellow Cake With Raspberry Filling Frosting

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How to Make Gluten Free Yellow Cake With Raspberry Filling Frosting

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Stir in the Ener-G egg replacer until fully incorporated.
  6. Divide batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  9. While cakes cool, prepare the raspberry filling (recipe to be added separately).
  10. Once cakes are completely cool, level the tops if necessary. Spread half of the raspberry filling over one cake layer.
  11. Top with the second cake layer and frost the entire cake with the prepared frosting (recipe to be added separately).
  12. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

108g

Fat

117g

Carbs

18g