Most of my cakes are super moist. Super rich. Even in the traditional White Almond Sour Cream cake, I use whole eggs to add a depth of flavor and a little structure to the cake. These are the things I have been looking for in a gluten free recipe. And let's not forget, ingredients readily available.
I have tried chocolate and vanilla from Bob's Red Mill GF Cake Mix, Betty Crocker GF Cake Mix, Cake Doctor recipes, and an online recipe for a GF Citrus Chiffon.
All of the vanilla or citrus were ok, not remarkable, but not something I would say a "Coyote Trail Gluten Free Cake."
The chocolate mixes on the other hand, I could not stand. Not a one. Not any brand, nor any doctored mix,
Until.....Bisquick! I love Bisquick in everything. Even their Velvet Crumb recipe. When I saw Gluten Free Bisquick I had a glimmer of hope. It is available at every store in town, no adding special xantham gum, or rice flour.
Tried 3 recipes from the King Arthur Flour Gluten Free Baking Mix page: GF Vanilla Cupcakes, GF Chocolate Cupcakes, GF Sour Cream Coffee Cake. I would use KAF if it were available here. Thankfully Bisquick works.
Holy Cow! 3 recipes I can get excited about! I recommend adding 2 tablespoons of pudding to the cupcake recipes. As for the Sour Cream Cake, I left out the filling and the glaze then baked it into cupcakes! Moist and delicious!!!
The last note to share is that my kitchen is NOT gluten free. However, I wash all utensils, pans and my mixer thoroughly before beginning any gluten free projects.