Everyone Needs A Tender Low FODMAP Yellow Cake!
This tender low FODMAP yellow cake is a standby Basic recipe. Use it for birthdays or anytime you need a good basic low FODMAP yellow cake – just like Nana used to make (only gluten-free and lactose-free!). I give you ways to create this cake in several sizes and shapes, to be the most versatile for you.
Make The Shape You Need
You will find information for making this cake in both either two 8-inch or 9-inch (20 or 23 cm) round pans as well as one 13 by 9-inch (33 by 23 cm) rectangular pan or even cupcakes. This batter makes 24 cupcakes, by the way.
Layer It Up
This low FODMAP yellow cake makes the perfect layer cake for celebration simple or fancy. The Chocolate Frosting in the images is easy to make, too, by the way!
To Freeze or Not to Freeze
I used to make wedding cakes for a living so you can imagine that I have a lot to say about cakes! I am not partial to freezing cake layers as I feel they dry out. That said, these layers CAN be frozen and most folks think they are just fine once defrosted. So this is one case of maybe not doing what I do! You can choose to freeze, if you like.
Low FODMAP Yellow Cake
This is the basic low FODMAP Yellow Cake recipe you have been looking for! Perfect for birthday cakes or anytime you need a basic recipe - to make into rounds, a rectangular snack cake or even cupcakes!
Low FODMAP Serving Size Info: either two 8-inch or 9-inch (20 cm or 23 cm) cake layers; a 13 by 9-inch (33 cm by 23 cm) pan; or 24 cupcakes. Serving size depends on which frosting or buttercream you use. As a starting point we recommend cutting round cakes into 14 servings, the rectangular cake into 24 servings and eating only 1 cupcake at a time.
- 2 1/2 cups (363 g) low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 2 1/2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon salt
- 1 cup (226 g/2 sticks) unsalted butter, at room temperature, cut into small pieces
- 1 2/3 cups (527 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1 cup (240 ml) lactose-free whole milk, at room temperature
- Position a rack in the center of your oven. Preheat the oven to 350˚F/180°C. Coat two 8- or 9-inch (20 or 23 cm) round cake pans with nonstick spray, line the bottoms with parchment rounds, then spray the parchment. (see Tips below if using the suggested alternative pans).
- Whisk together the flour, baking powder, and salt in a medium-size bowl, to aerate and combine; set aside.
Beat the butter in a large bowl, with an electric mixer on medium-high speed, until creamy, for 2 to 3 minutes. Add the granulated sugar gradually and beat until very light and fluffy, for about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla. Beat in the eggs, one at a time, scraping down after each addition, and allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternating with the milk.
Begin and end with the flour mixture and beat briefly until smooth. Divide the batter equally among the prepared round pans. (see Tips below if using the suggested alternative pans).
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake shows a few moist crumbs. The two different sized round pans will bake in a very similar time frame. The main difference will be that the larger round pans will form a thinner cake layer.
- The cake will have begun to come away from the sides of the pan. Allow the pans to cool on wire racks for 10 minutes. Unmold directly onto the wire racks, peel off the parchment, and allow to cool completely. The cake is now ready to fill and frost. Alternatively, place the layers on clean cardboard and double wrap in plastic wrap; store at room temperature if assembling within 24 hours.
- If using a 13 by 9-inch (33 cm by 23 cm) pan, coat with nonstick spray and line the bottom with parchment (if unmolding after); bake for 30 to 35 minutes and allow to cool in the pan on a wire rack, then unmold if desired. If making cupcakes, line 24 cupcake wells with fluted paper liners and fill each two-thirds full with the batter, then bake for about 20 minutes. Allow the pan to cool on a wire rack for 5 minutes, then unmold the cupcakes directly onto the rack to cool.
If You Can Tolerate
- Lactose: If you passed the lactose challenge, you can use regular dairy milk in lieu of the lactose-free milk.
- Fructans: If you passed the fructan wheat challenge, you could use unbleached all-purpose flour instead of the low FODMAP gluten-free flour (in which case the cake will no longer be gluten-free). Use weight equivalents for the most accurate results with this substitution and not volume measures.