Yellow Snack Cake or Cupcakes
- Aug 12, 2025
- 2 min read
Updated: Apr 4
This classic yellow cake bakes up tender with clean, balanced sweetness. Equally suited to chocolate frosting, a simple glaze, or a crumble topping, it’s a dependable, quietly elegant staple.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Batter
Bring eggs to room temperature by placing them in warm water for a few minutes.
Melted butter should be warm, not hot, when incorporated.
Use room-temperature ingredients for a smoother, more even crumb.
Metal pans brown more readily than glass; glass pans require slightly longer bake times.
If using a glass pan, reduce oven temperature to 325°F.
Sifting Heritage Baker’s Flour can create a lighter texture.
Deeply colored egg yolks (such as free-range) will produce a richer golden crumb.
Recipe
Makes: 12 cupcakes, two 6-inch cakes, or one 8–9 inch cake
Dry Ingredients
2½ cups Heritage Baker’s Flour (312g)
1¼ cups Homestead Sweetener (175g)
3 tsp (1 Tbsp) baking powder
Wet Ingredients
4 large eggs (200g)
¾ cup milk (180g)
6 Tbsp melted butter (84g)
2 tsp lemon juice or apple cider vinegar (10g)
2 tsp vanilla extract
1 tsp almond extract
Directions
Preheat oven to 350°F (or 325°F if using glass pans) and line cake or muffin pans.
Sift flour into a bowl and whisk in sweetener and baking powder.
In a separate bowl, combine eggs, milk, melted butter, lemon or vinegar, and extracts.
Whisk dry ingredients into wet until fully combined.
Let batter rest briefly, then whisk once more.
Divide evenly into prepared pans and bake as directed. Cake is done when golden and a toothpick inserted in the center comes out clean.
Bake Times
8–9 inch cake: 34–38 minutes
Two 6-inch cakes: 30–36 minutes
Cupcakes: 20–24 minutes
At the Table
Finish with chocolate frosting, a simple glaze, or a coffee cake crumble—equally suited for everyday baking or celebration layers. From the Kitchen Table
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
