This cake can be made in different flavors by changing the extract flavors and the liquids.
1 cup of butter
2 cups of granulated sugar
4 large eggs (see the note below if using an egg replacer)
2 tsp gluten-free extract of choice
3 1/2 cups gluten free all-purpose flour blend
1 tbsp plus 1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 1/2 cups milk hot
Preheat over to 350 degrees. Grease two 8 or 9 inch pans and light dust with gluten free powder.
In the bowl of an electric mixer beat butter and sugar at high speed until light and fluffy, approximately 5 mins. Lower speed to medium and add eggs or the egg replacement a little at a time. Add vanilla and beat until fluffy again, scraping down the sides as needed.
Sift together flour blend, baking powder, baking soda, xanthan gum and salt. All half the dry mixture to the sugar mixture and beat at low speed until combined. Add half the milk and blend. then add remaining ingredients and milk. Mix on medium speed until smooth, approximately two mins.
Divide batter equally between the two prepared pans. Bake in preheated over for approximately 35 mins or until done. Cool the cake for 20 mins in pans. Then turn cake onto wire racks and cool completely before frosting. warm wa
Note: for egg free, replace 4 large eggs with 6 tbsp unsweetened applesauce mixed with 2 tsp baking powder plus 4 tbsp warm water mixed with 1 tbsp egg replacer.
Variations. coconut and lemon…