The Best Gluten Free White Cake is tender and moist, while dense enough not to crumble at the touch of a fork, this is exactly what I want in a white cake.
Topped with creamy fresh strawberry frosting, or a classic buttercream, this cake has received more thumbs up over the past couple of months than anything else I’ve baked. The flavor combination is absolutely perfect with both almond and vanilla flavors.
Several years ago, my best friend asked if I would make her a gluten-free white cake. In my relative newness to gluten-free baking, I assured her that I could do that. Ha.
It took me 6, maybe 7-8, different recipe attempts, (I stopping counting after I dumped the third mess into the trash.) The taste and/or texture was never quite right.
If you are familiar with gluten free baking, then you likely already know that recipes for traditional chocolate desserts are fairly simple to convert to gluten-free most of the time.
This is evidenced by The Best Gluten Free Chocolate Cake, no one ever believes that one is gluten-free. This is not true for all dessert recipes.
Chocolate provides so much flavor that without it, the more “unique” flavors of the gluten free flour alternatives will often show through. This made it much harder to achieve a classic white cake flavor.
GLUTEN FREE CAKE
I’ll be the first to admit that I’m rather picky about my gluten-free baking. (It has caused many an eye roll from my husband as I decide something just isn’t quite right, while he and my kids are happily devouring it. ha)
Because I am not restricted from eating the traditional versions myself, I often make both items side by side to taste the both versions and see if the gluten free recipe measures up. “Good enough for gluten free” isn’t something I ever want to share with you.
I’m thrilled to tell you that this is THE CAKE. This cake absolutely positively measures up. Over the past few years, I’ve made this cake with the exact recipe below countless times now and I’ve served it to over a dozen people.
It received rave reviews from every single person and they all questioned me more than once regarding whether or not it was really gluten free. (That, my friends, is a sign of gluten free recipe success!)
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use this sheet pan, this cake pan, or this cupcake pan to make this recipe.
GLUTEN FREE CAKE RECIPE
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Preheat oven to 350 degrees. Grease (2) 8″ round cake pans with butter and line the bottom of each pan with a greased parchment circle.
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Stir together the dry ingredients and set aside.
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Beat the eggs and the sugar together until creamy.
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Add half of the dry ingredients and beat again.
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Add the buttermilk, butter, vanilla and almond extracts and beat to combine.
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Add the remaining dry ingredients and beat just until combined.
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Divide the batter between the greased cake pans.
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Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean.
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Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling.
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Frost as desired.
The Best Gluten Free White Cake
Ingredients
- 1 1/2 cups brown rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 2 cups white sugar
- 1 cup buttermilk
- 1 cup butter melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle. Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again. Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.
- Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!
Notes
Nutrition
{originally published 4/1/14 – recipe notes and photos updated 12/17/18}
Lisa says
I have been baking gluten free for almost 11 years, and this is the best cake recipe I have made or tasted. I had Bob’s Red Mill 1 to 1 to use, and the ingredients were close to your mix of flours, so I decided to try it. It was amazing. And the addition of almond is genius. I have made it twice in two weeks for birthdays, and even the gluten eaters praised the cake and wanted the recipe! This is the new family birthday cake recipe. Thank you for this perfection.
Mary Younkin says
I am absolutely thrilled that you love the cake, Lisa!
Tracie says
How much Bobs Red Mill 1 to 1 did you use?
Donna Oliphint says
Did you use the xanthum gum with Bob’s Red Mill 1 to 1? Did you just use 2 1/2 cups of 1 to 1 to take the place of the rice flour, tapioca starch and potato starch? I’m sorry to ask such dumb questions, but I’ve never made a gluten free cake. One of my best clients wants one for her daughter. I would appreciate any help.
Charlie Peterson says
What recipe did you use for the frosting?
Mary Younkin says
I used the strawberry frosting that is linked in the recipe, Charlie.
Pam says
after much stressing and failed attempts I found this wonderful recipe that became the wedding cake for my daughter and son-in-law. I had to make a few adjustments to accommodate an egg allergy and make it lemon flavoured but it turned our perfectly. Topped it off with cream cheese icing!
Mary Younkin says
I’m glad you and your family enjoyed it, Pam.
Amy Walenta says
Hi Pam! Can I ask how you dealt with the egg allergy? I am not having much luck replacing them. We have an allergy as well. Thank you so much!!
Ness says
I’ve had a perfect gluten-free chocolate cake recipe for years but vanilla alluded me. This is because the canvas is so blank that too many of the odd flavors and textures from gluten free flour subs can really wreck havoc on the delicate nature of a good vanilla cake. But then I found this recipe . . .This IS the REAL DEAL— THE BEST Gluten Free Vanilla cake recipe anywhere on the internet! I have baked it countless times as is, just changing the frosting, used it as the base for a Starbucks copycat Very Berry Coffee cake recipe (sublime!), made cupcakes, and lavender lemon muffins. This recipe works every time. It’s moist but not dense, fluffy but with a great crumb and flavorful—everything you want in a cake. I have subbed both Cup4Cup flour and Trader Joe’s Gluten-free flour and had amazing results as well. It’s just a wonderful, easy to make recipe that is very forgiving and allows you to play with variations without sacrificing all the perfect texture she’s given us here. Forever grateful.
Mary Younkin says
I’m glad you’re enjoying and making the recipe your own, Ness.
Erika Gray says
Did you still add xantham gum and salt with your flour mix sub in?
Mary Younkin says
While I can’t speak to exactly what Ness may have done, most GF flour mixes have the xantham included with the flours and starches. You’ll still want to add the salt.
Jo says
How white is this cake? Since you’re using whole eggs isn’t it more of a yellow cake?
Mary Younkin says
The photos for this recipe are untouched, it isn’t a bright white, but it’s definitely white. If you use farm eggs vs store bought, it will be yellow.
Diane says
Have u tried making this recipe dairy free? I need a recipe that’s gf/df.
Mary Younkin says
Yes, Diane. This recipe will work nicely with vegan butter sticks and almond milk. I hope that helps!
Sandra says
Wondering if I could use Stevia to replace sugar?
Mary Younkin says
I’ve never tried that, Sandra. I have no idea how it might work.
Christine says
Any thoughts how to turn this into strawberry cake? How much purée to add with strawberry extract?
Mary Younkin says
Hi Christine, I’m honestly not sure that could work without adding too much moisture to the cake. I’m guessing you’ll need to adjust the other liquids as well. I haven’t tried it that way myself though, so I can’t speak to the amounts needed. Good luck!
Donna Oliphint says
Use freeze dried strawberries (grind to a powder) in the cake. My cake decorator friends recommend this. They say it adds a lot more flavor than fresh or frozen strawberries. You can usually find the freeze dried berries in the produce section near some of the dried fruit.
lesley says
Hello, I am wondering if a person can switch out the sugar with Swere sugar replacement and if it would still be good. Has anyone tried this? I really want to make it but cannot have the sugar.
Mary Younkin says
I’ve been told that it will work, but I have not tried it myself, Lesley.
Elizabeth says
Wow! This cake is amazing! Not only the best gluten-free cake I’ve ever had (by FAR), but also the best cake, period. I’m so excited that I found this recipe! Thank you!
Mary Younkin says
I’m thrilled that you are so happy with the cake, Elizabeth!
Meg says
Hi there. After looking at some comments here I opted to make this cake using two 9” round pans. I had a terrible issue with both cakes sinking in the middle. Any ideas why this could be happening?
Mary Younkin says
It sounds like it may not have been cooked through, Meg.
Joanne Wagner says
Best white cupcakes I have ever eaten! The only change I made was to reduce the suger to 1 3/4 cups, based off of other comments. Thank you sooo much!
Mary Younkin says
I’m glad that you like the cake so much, Joanne!
Marie says
If I can’t have potato starch. What is a good substitute? Thanks!
Mary Younkin says
If you read through the comments, you’ll discover some substitutes that others have tried with success. While it won’t be exactly the same, you can swap half tapioca starch and half rice flour for the potato starch amount. I hope that helps!