Yellow Cake (for cake construction projects)

The recipe below makes either 1 13*9, 1 10 inche bundt, 2 9-inch square, 2 8-inch squares, 3 8-inch rounds, 8 large cupcakes, or 24 medium cupcakes. Cooking times will vary as indicated below. I doubled the recipe for the (in)famous Rubik's cube cake.

The original recipe was not gluten-free, but since two of the four people in my household are GF, I do it this way. We used to have to avoid casein (dairy), so I'll make comments about that as well.

Ingredients

• 2 cups of "flour" -- I use the following combination but I find things pretty forgiving -- you can use whatever you want as long as you use a 2:1 ratio of GF flours to starches. Also, avoid the bean flours, because this cake has a delicate flavor.
  • 1/6 cup potato starch
  • 1/6 cup arrow root
  • 1/3 cup tapioca starch
  • 1/4 cup sorghum flour
  • 1/4 cup white rice flour
  • 1/4 cup oat flour
  • 1/4 cup corn flour
  • 1/3 cup brown rice flour
  • 1 tsp xanthum gum
• 4 tsp baking powder
• 1/2 tsp salt
• 1.5 cups sugar
• 1/2 cup butter softened (use Fleischman's regular if you cannot have dairy)
• 1 cup milk (use almond milk if you can't have dairy)
• 1 tsp vanilla (I always use way more)
• 3 eggs

Directions

• Preheat oven to 350 F
• Grease and flour cake pan(s) (I used sweet rice flour, quite liberally) -- oops just noticed that the book says to use wax paper too -- I didn't and they popped out just fine; I have nice heavy-weight baking pans.
• Sift (I never sift) flour, baking powder and salt together into the bowl of the mixer and stir.
• Add sugar and stir
• Add butter, mlik, and vanilla and beat with electric mixer (I use a KitchenAid) at low for about 30 seconds.
• Beat at medium for 2 minutes.
• Add eggs; beat 2 minutes.
• Pour into cake pans and bake according to times below until a wooden pick in the center comes out clean.
• Cool in the pan for 10 minutes.
• Use cutting boards or flat plates to dump cakes out. Let cool completely.

Baking Times

• 1 13x9 inch pan: 35-40 minutes
• 1 10 inch bundt cake: 45-55 minutes
• 2 9-inch cakes: 35-40 minutes
• 2 8-inch squares: 30-35 minutes
• 2 8-inch rounds: 20-25 minutes
• 8 large (4-inch) cupcakes: 35-40 minutes
• 24 medium (2 3/4-inch) cupcakes: 20-25 minutes