Pamela's Yellow Cake - Gluten Free

READY IN: 40mins
Recipe by LARavenscroft

Another recipe using Pamela's Baking & Pancake Mix.

Top Review by DreamoBway

This cake did the trick for my brother's birthday dinner. I double the recipe, making 2 9" cakes to make a layered cake. They did in fact rise, so I'm glad I only filled the pans halfway, but then they sunk in the center while they cooled. It wasn't a huge problem because you couldn't even tell when I slathered the cake with homemade chocolate buttercream. Haha! My brother and I thought it kind of tasted like pancakes with frosting on them, which also isn't a problem because I love pancakes and I love frosting! Thank you for posting!

Ingredients Nutrition

  • 3 eggs, separated
  • 59.16 ml butter, softened
  • 473.18 ml Pamelas ultimate baking and pancake mix (plus extra to dust your pan)
  • 236.59 ml sugar
  • 118.29 ml milk, divided
  • 2.46 ml vanilla extract
  • 1.23 ml almond extract


  1. Preheat oven to 350 degrees.
  2. Grease an 8-inch or 9-inch cake pan with non-stick spray or butter and use baking mix or rice flour to coat.
  3. Separate eggs and whip egg whites until stiff.
  4. In a separate bowl, place softened butter, baking mix and white sugar.
  5. Blend for 1 minute on medium speed until the butter is distributed thoroughly.
  6. Add 1/4 cup milk with the extracts and mix for 1 minute on medium speed.
  7. Add remaining 1/4 cup milk with the egg yolks and mix for 1 minute on medium speed.
  8. Fold in stiff egg whites.
  9. Pour into prepared pan.
  10. Do not fill more than 1/2 full.
  11. Bake for 25 minutes.
  12. Do not open oven door while baking.
  13. Cake is done when it springs back to the touch.
  14. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
  15. Invert onto a cooling rack, and leave until completely cool.

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