This cake is worth the effort. It took me over four years to get results that everyone in the family enjoys. I have even had requests at gatherings for the recipe – no one would know that it was made for a restricted diet – it is rich and buttery – better than Betty Crocker any day. If making cupcakes, they freeze beautifully so you are set for those unexpected parties at school.
Yellow Cake
This cake is worth the effort. It took me over four years to get results that everyone in the family enjoys. I have even had requests at gatherings for the recipe – no one would know that it was made for a restricted diet – it is rich and buttery – better than Betty Crocker any day. If making cupcakes, they freeze beautifully so you are set for those unexpected parties at school.
Nutrition
Ingredients
Method
- Grease two 9 inch baking pans with lots of butter and line with parchment paper that has also been greased. Preheat oven to 350 degrees.
- In a medium sized bowl, sift baking mix, baking powder, salt and pudding mix three times (or use a triple sifter once). Set aside.
- Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 ½ to 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 4 minutes to blend it well.
- Add egg yolk, blend for 30 seconds. Scrape bowl.
- Add mayo, blend for 30 seconds.
- Add mixed egg, again blending for 30 seconds. Add vanilla.
- With the mixer on low, add about half of the dry ingredients. When incorporated, add half of the rice milk. Then half of what is remaining of the dry, then the rest of the rice milk, ending with the remaining dry. In other words alternate between the dry and wet, starting and ending with the dry mix. Mix JUST until incorporated after each addition. Scrape the sides of the bowl as necessary.
- Bake at 350 degrees, for 30-35 minutes for 9-inch cake, or until it begins to come away from the sides of the pan. Stick toothpick into the middle of the cake, it should come out clean. Bake for 18-20 minutes for cupcakes.
Notes
Reader Q&A:
Q: Can I use vanilla rice milk or is the original better? A: Both are totally fine. I tend to keep original unflavored in stock so it can be used in sweet or savory recipes. Brenda
Q: What purpose does the pudding mix and mayo serve in the recipe? Could they be omitted and still see good results? A: I promise there is a purpose for each ridiculous ingredient in each recipe — I am not a sadist out to torture myself or you! I HIGHLY recommend you make the recipe first time as directed so you know what the end results are supposed to taste like and then experiment with substitutions. In this case the pudding helps as a binder since there is so little gluten and egg to help provide a little more structure so the cake does not collapse. The mayo helps add moisture and fat to compensate for the fact that typically there would be three eggs in a yellow cake.
Brenda
Q: I’m planning on making cupcakes with this recipe but I don’t need 24 -should I bake then freeze? Or what is the best way to save about half the cake batter? A: They freeze great or you can scale the recipe — option on the right side near the picture.
Brenda
Q: Hi Brenda,
Can I make a 1/4 sheet cake with this recipe or should I double it? Thank you! A: There will be enough batter for 1/4 sheet.
Brenda
Q: This makes two 9” round cakes or 9×13 pans? How do they do stacked? I want to make one cake not sure what size pan to use or if I should just stack to give it volume. A: Works either way — depends on whether or not you want a single sheet cake or a two layer cake. They stack fine.
Q: I’m planning to make a 2-layer, 4″ cake. How would I adjust the baking time? A: Guessing about 25 minutes, but I would start watching after 20 mins and could take up to 35 depending upon how much batter you put in the pan. The recipe calls for more batter than would fill two 4 inch pans, so you will have extra to make cupcakes (guessing about a dozen cupcakes plus the cake).
Q: Can I freeze this cake after baking? A: Yes
Q: Hello. This cake is amazing but it fell apart. Any suggestions? I followed to a T with weighing grams except for vanilla. I let sit in pan for 15 minutes. A: Without much gluten and egg, the cake is certainly delicate but should not completely fall apart. Was the pan well greased? If you can afford the additional phe, an extra egg will make it less delicate.
Q: hello my daughter had msud and she can not eat egg, what could i add instated of it? thank you A: If your daughter does not have an allergy and the end protein in the baked good is within her allowance, then she can have it. She cannot have an egg on its own but an egg distributed amongst 24 servings is usually ok.
Q: How far in advance can I make this recipe? Will it still taste fresh If I make it 24 hours before the party? 48 hours? We’re planning on doing both cake and cupcakes if that matters. A: 24 hours no problem. 48 might be pushing it a bit since there are no preservatives but you can make well in advance and freeze. Just thaw and reheat in 350 degree oven for about 5 to 10 minutes.
Q: So you have the Phe amount per cupcake but what about a slice of cake? A: Take the total phe (listed on recipe) and divide that by the number of even slices you get from the cake.
Q: I’m all out of rice milk. Can I use almond milk or coconut milk? A: Yes to almond milk, but not to pure canned coconut milk (different fat content) — coconut beverage is fine. Adjust the phe accordingly.
Q: Hi, my daughter has MSUD but is allergic to egg. Is there something I could use instead of egg? Or is there another recipe that’s just as great without egg? Thank you! 🙂 A: You can try it with ener-g egg replacer but it will be more delicate, so I recommend making cupcakes instead of a cake. You can also use the new cake in a mug recipe, which does not have eggs. Just bake as directed in the notes. Katie’s chocolate cupcakes also does not have eggs, but just use a vegan mayo. — Brenda
Q: I cant have egg at all. (Allergic) is there an ingredient i can use instead. A: You can try it with ener-g egg replacer but it will be more delicate, so I recommend making cupcakes instead of a cake. You can also use the new cake in a mug recipe, which does not have eggs. Just bake as directed in the notes. Katie’s chocolate cupcakes also does not have eggs, but just use a vegan mayo. — Brenda
Q: What size of jello pudding box are you referencing in this recipe 5.1 oz or 3.4 oz? A: 3.4 oz box
Q: Someone asked this in the comments and I have the same question. Can this be made into a decent chocolate flavor without too large of a phe difference? Would changing the pudding flavor and adding some cocoa powder work? Thanks! A: I would use the chocolate cake recipe instead of trying to modify this — Katie’s chocolate cupcakes
Q: Can I use vanilla rice milk or is the original better? A: Both are totally fine. I tend to keep original unflavored in stock so it can be used in sweet or savory recipes. Brenda
Q: What purpose does the pudding mix and mayo serve in the recipe? Could they be omitted and still see good results? A: I promise there is a purpose for each ridiculous ingredient in each recipe — I am not a sadist out to torture myself or you! I HIGHLY recommend you make the recipe first time as directed so you know what the end results are supposed to taste like and then experiment with substitutions. In this case the pudding helps as a binder since there is so little gluten and egg to help provide a little more structure so the cake does not collapse. The mayo helps add moisture and fat to compensate for the fact that typically there would be three eggs in a yellow cake.
Brenda
Q: I’m planning on making cupcakes with this recipe but I don’t need 24 -should I bake then freeze? Or what is the best way to save about half the cake batter? A: They freeze great or you can scale the recipe — option on the right side near the picture.
Brenda
Q: Hi Brenda,
Can I make a 1/4 sheet cake with this recipe or should I double it? Thank you! A: There will be enough batter for 1/4 sheet.
Brenda
Q: This makes two 9” round cakes or 9×13 pans? How do they do stacked? I want to make one cake not sure what size pan to use or if I should just stack to give it volume. A: Works either way — depends on whether or not you want a single sheet cake or a two layer cake. They stack fine.
Q: I’m planning to make a 2-layer, 4″ cake. How would I adjust the baking time? A: Guessing about 25 minutes, but I would start watching after 20 mins and could take up to 35 depending upon how much batter you put in the pan. The recipe calls for more batter than would fill two 4 inch pans, so you will have extra to make cupcakes (guessing about a dozen cupcakes plus the cake).
Q: Can I freeze this cake after baking? A: Yes
Q: Hello. This cake is amazing but it fell apart. Any suggestions? I followed to a T with weighing grams except for vanilla. I let sit in pan for 15 minutes. A: Without much gluten and egg, the cake is certainly delicate but should not completely fall apart. Was the pan well greased? If you can afford the additional phe, an extra egg will make it less delicate.
Q: hello my daughter had msud and she can not eat egg, what could i add instated of it? thank you A: If your daughter does not have an allergy and the end protein in the baked good is within her allowance, then she can have it. She cannot have an egg on its own but an egg distributed amongst 24 servings is usually ok.
Q: How far in advance can I make this recipe? Will it still taste fresh If I make it 24 hours before the party? 48 hours? We’re planning on doing both cake and cupcakes if that matters. A: 24 hours no problem. 48 might be pushing it a bit since there are no preservatives but you can make well in advance and freeze. Just thaw and reheat in 350 degree oven for about 5 to 10 minutes.
Q: So you have the Phe amount per cupcake but what about a slice of cake? A: Take the total phe (listed on recipe) and divide that by the number of even slices you get from the cake.
Q: I’m all out of rice milk. Can I use almond milk or coconut milk? A: Yes to almond milk, but not to pure canned coconut milk (different fat content) — coconut beverage is fine. Adjust the phe accordingly.
Q: Hi, my daughter has MSUD but is allergic to egg. Is there something I could use instead of egg? Or is there another recipe that’s just as great without egg? Thank you! 🙂 A: You can try it with ener-g egg replacer but it will be more delicate, so I recommend making cupcakes instead of a cake. You can also use the new cake in a mug recipe, which does not have eggs. Just bake as directed in the notes. Katie’s chocolate cupcakes also does not have eggs, but just use a vegan mayo. — Brenda
Q: I cant have egg at all. (Allergic) is there an ingredient i can use instead. A: You can try it with ener-g egg replacer but it will be more delicate, so I recommend making cupcakes instead of a cake. You can also use the new cake in a mug recipe, which does not have eggs. Just bake as directed in the notes. Katie’s chocolate cupcakes also does not have eggs, but just use a vegan mayo. — Brenda
Q: What size of jello pudding box are you referencing in this recipe 5.1 oz or 3.4 oz? A: 3.4 oz box
Q: Someone asked this in the comments and I have the same question. Can this be made into a decent chocolate flavor without too large of a phe difference? Would changing the pudding flavor and adding some cocoa powder work? Thanks! A: I would use the chocolate cake recipe instead of trying to modify this — Katie’s chocolate cupcakes
