2 cups (240g) King Arthur Gluten-Free Measure for Measure Flour
1 1/4 tsp. salt
2 tsp. baking powder

  • combine in a small bowl and set aside

4 eggs, at room temperature
2 cups (397g) granulated sugar
1 tbsp. (14g) vanilla
1/8 tsp. almond extract, optional, for enhanced flavor

  • mix in stand mixer with whisk attachment for 2 minutes, until thickened and light gold in color
  • mix in dry ingredients on lowest speed (or by hand) until just incorporated

1 cup (227g) milk
4 tbsp. (57g) butter, cut into pats
1/3 cup (67g) neutral oil

  • heat milk until just coming to a simmer, then mix in butter and oil until butter is melted
  • pour into batter while mixing until combined
  • scrape sides and bottom of mixing bowl to catch any dry flour, then mix again briefly
  • divide between two greased and lined 8” or 9” cake pans
  • bake at 325°F until a digital thermometer reads 210°F, about 35-45 minutes
  • cool in the pans for 15 minutes before turning out on a wire rack to cool completely

source: https://www.kingarthurbaking.com/recipes/gluten-free-classic-birthday-cake-recipe

05/12/2026: made a half batch of this cake and used it to make trifle for Mother’s Day, and it was great. the custard was very liquidy and so the trifle was more like tres leches than usual, which makes me think this would be a great cake for tres leches.