Newsletter: Our Perfect Gluten-Free Cake Recipe

The newsletter from The New York Times Cooking, dated April 26, 2025, introduces Brian Levy's gluten-free yellow sheet cake. The cake is made using a blend of white rice, millet, oat, and brown rice flours, giving it a nutty, vanilla-like aroma and a sunny yellow color. The recipe is versatile, allowing for various frosting options like gluten-free vanilla ermine frosting, classic buttercream, chocolate satin, cream cheese, whipped cream, or berries. The newsletter emphasizes the importance of having a go-to gluten-free cake recipe for various occasions like graduation parties, bridal showers, picnics, and barbecues.

Featured Recipe

The featured recipe in the newsletter is the Gluten-Free Yellow Sheet Cake by Brian Levy. The recipe is described as a versatile and delicious gluten-free cake suitable for different events and gatherings.

Today's Specials

The newsletter also highlights other recipes for readers to try, such as Mussakhan (Roast Chicken with Sumac and Red Onions), Fresh Spring Rolls, Caramelized Corn and Asparagus Pasta with Ricotta, Mushroom and Tofu Sticky Rice, Quinoa, Gheysava (Eggs with Dates and Cinnamon), and Carajillo, providing a variety of meal options.

The Store: The New York Times Cooking (nytimes.com)

The New York Times Cooking store offers a wide range of recipes, cooking tips, and culinary inspiration for its readers. With contributions from various chefs and food stylists, the store provides a diverse selection of recipes for all cooking enthusiasts. Subscribers receive newsletters with featured recipes, cooking ideas, and tips for creating delicious dishes, making it a valuable resource for home cooks and food lovers.