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The Best Gluten Free White Cake


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best gluten free white cake recipe

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.

A few 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.

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. I’ve made this cake with the exact recipe below three 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!)

best gluten free white cake recipe
Once you’ve fallen in love with this cake the way that we have, you can use this recipe to make a Strawberry Poke Cake, a Pineapple Crush Jello Cake, or this Strawberry Mousse Cake. The Gluten Free White Cake works great as cupcakes for birthday parties and my middle son loves this cake with Fluffy Chocolate Frosting. The possibilities with this cake recipe are endless.

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.

4.16 from 19 votes
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The Best Gluten Free White Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Servings: 16 servings
Calories: 312 kcal
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
  1. 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.
  2. 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

This recipe makes (40) cupcakes. Bake cupcakes at 350°F for 18 minutes. If you are looking for a traditional white cake recipe, not a gluten free version, I recommend I Am Baker's Perfect White Cake. The recipe has received amazing reviews from everyone who has made it.

{originally published 4/1/14 – recipe notes and photos updated 2/21/17}

The BEST Gluten Free White Cake doesn't taste "gluten free" at all! get the recipe at barefeetinthekitchen.com

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  3. I've been baking with brown rice flour lately and I have to admit it is fast becoming one of my favourite gluten free flours. I was so happy when I saw that you used brown rice flour for this cake. It sure looks moist and delectable!
    Reply

  4. Thanks, so much fore this recipe! Im really looking forward to making this, esp. for my granddaugher when she comes and visits. She loves anything pink!!!
    Reply

  5. When I saw the frosting, I searched your recipe index for the cake recipe. It's such a beautiful snow white color. Gluten free? Who knew? I've never baked gluten free, but I should open up my horizons and try it.
    Reply

  6. This looks really great. But, I'm a little confused. How did you get it to be so white when there are 4 eggs in the recipe?
    Reply

  7. Have you tried making this recipe into cupcakes and if so could you advise on the baking time? I've tried 3 different recipes for GF cupcakes and all have ended up in the garbage.
    Reply

    • Hi Erin,

      I haven't made this as cupcakes, but the cake is fairly sturdy and my guess is that it should work fine. I'd plan on baking 18-20 minutes.

      I completely understand your frustration with not wanting to waste more of the specialty ingredients! Let me know how it works for you, if you try it. (Next time I make this, I'll try cupcakes and update the recipe with the results.)

      Mary
      Reply

      • I have made this recipe numerous times, with wonderful results! The only difference I make, is beating the egg whites until stiff, and folding them in last. No one can even tell it is gluten free! Thanks for sharing it. PS I always make cupcakes, and bake 20 minutes or until done. They are perfect!
        Reply

    • I just made 1/2 batch as cupcakes & they were fabulous... thanks for great recipe. I substituted Disaronno (Amaretto) liquour for almond extract & worked well. I baked them same amount of time as round cake 30 minutes but that all depends on altitude of where you live (and your oven of course). I will be making more!
      Debbie
      Reply

    • I finally made my test cupcakes and they came out fabulous! My tasting guinea pigs said it tasted like regular cake and was 200% better than the other recipes I tried. I filled mine about 3/4 full and baked for 30 minutes. At first I thought they weren't done but once they cooled completely they were perfect. My kids gave them a yum yum approval. Thank you so much for coming up with this recipe and making it possible for people like me to make something delicious for those with sensitivities!
      Reply

  8. Hi there! I'm really excited to try this cake. I have a question for you. I will be using a Hello Kitty cake pan made by Wilton and because of its shape, parchment paper won't be an option as it would compromise Hello Kitty's face :). Crisco or cooking spray instead? I don't want to mess with what looks to be perfection so your advice would be greatly appreciated! Thank you!

    Dana
    Reply

    • Hi Dana,

      I would grease the pan well with butter and then flour it using a mixture of approximately 2/3 brown rice flour and 1/3 potato or tapioca starch. (If it were me, would stir together about 1/2 cup of brown rice flour and 3 tablespoons of the starch.) Good luck with the cute cake. Let me know how it turns out!

      Mary
      Reply

    • Hi Anna,

      The last time I made it, I kept it covered in the fridge for about three days before we finished it. It was great!

      Enjoy!
      Reply

  10. Hi there, looking for a nice white cake recipe for our son's 23rd birthday today. I guess he's burnt out on chocolate cakes or cookie cakes (I'm not that great a baker although I try). Can I just use a flour mix that is 1:1 if I add up all your measurements of the separate flour ingredients? This looks so good. Thank you.
    Reply

  11. I made this recipe tonight, substituting the teaspoon of vanilla and almond extracts, respectively, with 1 1/2 teaspoons of vanilla extract and 1/2 teaspoon of rose water... The results were divine! I topped the cakes with a simple mascarpone whipped cream frosting, not wanting anything to heavily compete with the delicate rose flavor. This is, by far, the *best* gluten free cake batter I have ever made and I cannot thank you enough! ~Sommer, St. Paul, MN
    Reply

  12. question.. is there a reason you didnt cream the sugar and softened butter together first and then add the eggs like most cakes traditionally start? I made them youre way and i'm wondering if that small change will make a difference. just wondering if youve tried that method or not..
    Reply

    • This recipe was created this way, because I've found that melted butter works exceptionally well in many gluten free baked goods. Feel free to try this recipe using the traditional order of ingredients and let me know how it works for you!
      Reply

  13. This is the best cake recipe I have found for gluten free! I used it for converting the Oreo cookie cake recipe I have, to gf and it turned out perfect. Woohoo! Thank you
    Reply

  14. I am doing mini cupcakes for a 70th birthday party for a friend of mine at work, who has recently went to gluten free and natural surgar only lifestyle because of fiber myalgia.
    If I wanted to make this into a dark chocolate cake w/ the strawberry icing how would recommend i adjust the recipe? Would it be okay with a 1/2 butter 1/2 shortening? I'm wanting to mini cupcakes, does gluten take longer to bake? And what about honey or stevia substitution for the sugar, any concerns?
    Reply

    • First of all, if you are wanting a chocolate cake, this is the best (and easiest) GF chocolate cake recipe for cupcakes: https://www.barefeetinthekitchen.com/2014/04/hersheys-chocolate-cake-gluten-free-recipe.html It works beautifully with this frosting too!

      Unfortunately, I can't help you with the natural sugars. That isn't something I've ever worked with, so I don't have any way of knowing how the alternatives will work. Good luck!
      Reply

    • I made my mini cupcakes last night and they are delicious, moist and flavorful. My husband who is a BIG chocolate fan couldn't tell they were gluten free and made with Stevia instead of sugar. the stevia substitution is 1 cup Stevia & 1 tsp of cornstarch to 2 cup of sugar. The cornstarch was an addition cause I made the granulated stevia to powder sugar first. I did add a smidgen more flour and 100% hersey's special dark cocoa and a teaspoon of almond extract to help cut the bitterness of the chocolate too. I baked for only 10 minutes at the 350°F for the mini's and 15 minutes for the std size. They are Great, thanks so much!!
      Reply

  16. So... I've tried the recipe, We really liked it. Although, it didn't turn out fluffy, like your picture depicts. We made cupcakes instead of a large cake, would that of made a difference? Our cake was a little more dense, although not over dense, moist but not fluffy like yours? Any idea why?
    Reply

    • I'm glad you liked the cake! Each time I've made this, it's been fluffy. I haven't tried cupcakes yet though, so it's possible that made a difference. Or perhaps one of the measurements was slightly off? Without being in your kitchen with you, it's hard to guess. If you scan the comments above, you'll see that some people have made this cake into cupcakes without any problems. Sorry it didn't turn out perfectly for you!
      Reply

    • I have made this recipe into cupcakes and they turned out fluffy. Maybe you didn't mix it long enough. About 4 minutes after all the ingredients are put in helps make extra "air bubbles" and check them as soon as you smell them gf cakes can dry out pretty quick.
      Reply

    • I made this cake last night and I had the same experience with it not turning out as fluffy or as white as what is pictured here. It tasted fine, but was definitely more dense. Still overall it's the nicest gluten free vanilla cake I've baked.
      Reply

    • Here's the link for the frosting: https://www.barefeetinthekitchen.com/2014/03/fresh-strawberry-frosting-recipe.html Enjoy!
      Reply

  18. Hi Mary, I would like to make this cake for a cousin of mine who just recently began having gluten issues and I have all of the ingredients except the xanthum gum, which costs $13.00 at two stores where I live. Because this recipe only calls for 1 teaspoon, will it be a big issue if I eliminate it? What could I use as a replacement? I just can't see spending a total of $28.00 for a small, 2 layer 8" round cake.
    Reply

    • Honestly, xantham is a vital ingredient in some gluten free baked goods and in others it isn't required at all. With a layered cake, you might find that the layers are more crumbly if you skip it. You can certainly try making the cake without the xantham, however, the layers might not hold together as nicely.

      I cringed at the price initially, however, the tiny bag of xantham that I bought almost three years ago just ran out this summer. However, if you aren't planning on doing any other gluten free baking, it might be worth it to you to try making the cake without it.
      Reply

    • I use psyllium husks, whole in a 1:1 sub. I can't eat xanthan (gives me a gluten intolerance type reaction). Most of my GF stuff I've made without anything and they are fine. I've found that it is most important in breads where you want a chew and pancakes where you want a "skin" barrier for the syrup to roll off instead of soak.

      I've made cookies, waffles, small loaves of quick breads and muffins without any of the gums/husks. You can also use chia seeds as a sub too or mix chia with psyllium. The structure it gives usually provides a tad bit higher rise so maybe just add an extra 1/4 - 1/2 tsp of rising agent and a tsp. to a tbsp. of Apple cider vinegar.

      You can find psyllium in the colon health section of your grocery store or at a health food store. I buy mine at Rollin Oats at 7.68 per pound. It is in the bin and I just fill up a brown bag with the amount that I want.

      I love the great reviews! I'm printing this cake out for birthday's next month. :)
      Reply

    • This is kind of late but just for future reference I have used 1 1/2 tsp of pectin in place of 1 tsp xanthan gum in cake recipes as long as there are eggs in the recipe.
      Reply

  19. Can you use white rice flour instead of brown? That's all I have and want to make this cake today. Thank you I would appreciate it if you could reply soon!;)
    Reply

  20. Hello, I was wondering if you can substitute all purpose GF flour instead and if so could you please recommend the amount you would use? I am making cake pops for my daughter and I'm really excited to try this recipe :)
    Reply

    • You can certainly try it with an AP GF flour, Michelle. I'd just use a total of the same amount as all the flours listed. That said, I tested the cake multiple times and this combination of flour and starches worked best for me. If you find an AP flour that works well for this recipe, please let me know!
      Reply

  21. When you say "beat the eggs and sugar together until creamy", how long do you mix them for, and what should they look like? Do you have to beat until they double in volume or anything? This cake looks yum by the way!!:)
    Reply

    • Beat them together until they are well combined and smooth, they don't need to double in size or anything like that. It shouldn't take more than a minute or so. Enjoy!
      Reply

  22. I made this cake today..OMG! It is the best gluten free cake I've made, and is better than some of the non gf cakes I've had. I used white rice flour instead, and used all vanilla essence. Thanks so much for this recipe - I LOVE it!
    Reply

  23. I totally agree! This tastes amazing!! I served it with other non gf cakes and this one was the the first to go.
    Reply

  24. I absolutely love this recipe. The first time made it I substituted the extracts for rum. I also did a rum frosting. I let set for 24 hours and the cake was incredible. The next time I made it I followed the recipe exactly, and made a chocolate frosting and a' la' yum! Both times I froze part of the cake a upon defrosting the cake was as good or better tasting. Thank you so much for this recipe Mary and have a happy gluten free day.
    Reply

  25. Hi, I am excited to make your cake recipe for my birthday this weekend! Just a couple questions... can you do this all in a 9x13 pan instead of two round pans? Just wondering if that would be an option. Also, for the melted butter in the cake recipe AND in the butter used in the fresh strawberry frosting, are you using salted or unsalted butter? I don't want to mess it up! Thanks for your help!! :)
    Reply

  26. Hi,
    Quick Question?? How will freezing affect a GF cake until time to frost. Would like to pre- make for my daughters baby shower for a time saver. By the way, I did 3 test recipes and this cake turned out FABULOUS on my test version, and is definitely the winner!!! None of my taste testers could tell it was GF at all. Thanks for the time and cost you devoted to perfect something, that is not so easy to do.
    Reply

  27. I am so excited to try this! I am GF baker, and having been baking GF for years, but I have never been able to find a cake recipe that I liked! They have mixes now that are pretty good, but at $6 a box, its just way to much!! And I'm a traditionalist in that when someone compliments the cake, I like being able to say that I made it, not just mixed it together! ;)

    I have a question though, I am doing a 3 tiered cake for my sons 1st birthday this Saturday, and I'm wanting to do a 10 inch round base. Would you keep the cooking time the same, or increase it, say maybe by 10 minutes?
    Reply

    • If you are doing (3) 10" layers, are you planning to double the recipe? I'm guessing that you'll definitely need a few extra minutes. Bake it until very lightly browned and test with a toothpick. I hope you love it as much as we do!
      Reply

    • Okay, thank you. Actually, just the base a 10 inch, then a 9 inch and then an 8 inch, that will be carved into the shape of circus tent (I hope!). Do you think one recipe would be enough for a 10 inch round? (I would do a separate batch for the other ones as the baking time would be different.)
      Reply

    • The cake turned out amazing, thank you so much for this recipe!! Everyone loved it and didn't know it was gluten free!! It is also good for craving and stacking, if anyone is looking to make a tier cake like I did. I will be using this recipe from now on!!

      The only thing I found in that making the 10 inch cake and having to bake it longer, the bottom did get a little dark. I'm going to try putting a baking sheet on the rack underneath it next time so it doesn't get as much direct heat and see if that helps.
      Reply

  29. I love this cake! I have made it several times. People that don't eat gluten free rave and gobble it up! If I were to add some pumpkin to this, would I take anything out of just add it?
    Reply

    • I don't think that pumpkin will substitute smoothly into this cake. You could try it, maybe with removing some of the liquids, but honestly, I am doubtful it will work. Most pumpkin cakes are much more dense and not at all fluffy. While it might be a delicious cake with the pumpkin, it definitely won't have the same fluffy texture.

      If you are looking for a great pumpkin cake, you can search "pumpkin" here on the site and there are a few options. I hope that helps!
      Reply

  30. Hi! I am new to GF baking and I am wondering if I would get the same wonderful results if I substituted Cup4Cup GF flour for your different flours and xanthum gum?
    Reply

    • I haven't tried that myself, but I've heard great reviews for the Cup4Cup flour blend. I'm guessing that it will work well. If you do try it, please let me know how it turns out!
      Reply

    • Hello!
      Did you try this cake with Cup4Cup?? If so, how did it turn out and how much C4C did you use?? I swear by that stuff and would love to use this recipe for my daughter's birthday cake tomorrow. Thank you!!
      Reply

  31. I just tried this recipe as a test run for my daughter's upcoming birthday. It was really good, but after I put it in the refrigerator overnight and tried it in the morning, it was really dry and hard to eat. Did I do something wrong? Maybe I did overcook it. Someone suggested replacing butter for oil. Has anyone tried that and found it more moist? I'm going to try it again, but it tasted great fresh out of the oven! Thanks for the recipe!!
    Reply

    • Did you cover it in the fridge? Did you allow it to return to room temperature? I've eaten it after refrigerating it without any problem, but I do usually let it warm up a bit. Hopefully that helps!
      Reply

  32. BEST cake I've made GF!! Made it for a birthday party and used my own apricot vanilla jam for he filling and a vanilla bean buttercream. Everyone raved about it...not a slice left and not a morsel left on anyone's plate. Can't wait to make another! Thank you so much!!
    Reply

  33. I recently got an order for a gluten free cake. I must admit I was a little intimidated. But not for long. Stumbled on your recipe after I tried two other recipes from other websites that were not good. Your recipe was a hit. Delicious. A friend of mine recommended I let the batter sit for 20 minutes in the mixing bowl, which I did before I baked the cake. It was awesome. Thank you for sharing. You are truly appreciated.
    Reply

  34. THE BEST GF White Cake!
    From a family of bakers, confectioners and perfectionists! Made this with the usual low GF/CF expectations for my grandson's 8th birthday. Did a 1/2 sheet. We usually make a small GF for the kids and a regular cake for everyone else. Didn't have time to make 2 cakes this year so I just went for it - and glad I did.
    Baked up beautifully, nice texture & moisture content. I did use Better Batter GF flour, as I was out of my blend.
    Instead of portioning out and freezing the leftovers - the entire cake was consumed - on the spot. The non GF'ers went back for seconds and thirds before the evening was over. That has never happened in our house with GF/CF goods - ever, not once in 8 years. We are avid GF/CFbakers.
    YUMMM. You know how he GF crowd always says "You can't tell the difference" - with this cake you won't be able to.
    This is the new BDay cake recipe for everyone in our family, GF or not.You can bake this recipe with confidence.
    Many Thanks for sharing.
    SA Seattle
    Reply

    • A shot in the dark at getting a response quickly enough, but when using “Better Batter” do the xanthan gum, tapioca and potato starches still need to be added? They are already part of the BB mix...
      Reply

      • I've never used Better Batter mix. So, I can't answer that. If you look at the ingredient list, assuming it's a complete GF all purpose mix, you should be able to determine if those things are included.
        Reply

  35. Thank you so much for sharing this recipe! My husband has Celiac disease and while he and the kids are not picky about GF food, I am. I'm so looking forward to making this!
    Reply

  36. As a gfree and casein free family, we can't have buttermilk, but ok with the butter. Can we subsitute almond milk/coconut milk and add a TBSP of vinegar?
    Reply

  37. Thanks for this recipe, it sounds amazing! I make my girls birthday cakes every year - there is no GF bakery around me. This year I'm using a large loaf pan (16x4x4-1/2"). The original recipe calls for 2 boxes of cake mix and says to bake for 70-90 minutes. How do you think this would translate to your recipe?
    Thanks in advance!!
    Reply

    • I have no idea what the (2) boxes of cake mix called for in the recipe are referring to, but the recipe above should fill the 16x4 pan without any problems. It fills 2 round pans generously and will also fill a 9x13 cake pan or a professional half sheet pan. You shouldn't need to double this one for just the large loaf pan. I hope that helps!
      Reply

  38. This looks great! Do you happen to know the weights of the flour and starch amounts used in this recipe? If not, can you please tell me whether you're spooning them into measuring cups or scooping directly with the measuring cup? Thanks in advance!
    Reply

    • I do not have the weights, but I will weigh the flours next time I make this cake and add them to the recipe. I usually spoon or very lightly scoop the flours into the measuring cups. (I level them off with a knife or side of the spoon.) I hope that helps!
      Reply

      • I'm interested in the weights as well, but don't see them listed. Any chance that you will update the recipe to reflect these? That would be so appreciated! Thanks!
        Reply

  39. Thank you for all of your replies (you are the best I've ever seen) and for this recipe! I'm making a "rainbow cake" for my daughter's birthday and it looks like this cake is easily frosted and will hold up being stacked. Is that your assessment? Also, do you think I could substitute liquid yogurt for the buttermilk? I live in Serbia and buttermilk doesn't exist here. Thank you so much!
    Reply

    • Yes, the cake holds up to stacking. I have no idea how the yogurt would work, but I typically create a buttermilk substitute by adding a tablespoon vinegar or lemon juice to a cup of milk and letting it rest for five minutes before adding it to the batter. I hope that helps!
      Reply

  42. I tried making this last night and it turned out pretty dense. Not fluffy at all and I'm wondering if the problem may be that I truly only beat until combined (I still saw some tiny clumps of flour)? Should this actually be mixed longer? I really wanted this cake to work out for my son's birthday today but have had to locate another recipe to make something else for his party.
    Reply

    • I'm so sorry to hear that it didn't turn out perfectly for you. I'm guessing that it might not have been fully combined. The eggs and butter should have been super creamy before adding the flours and then you want the flour to be fully incorporated.

      Hopefully it will turn out perfectly next time!
      Reply

  43. Beautiful cake! I need to make a gluten-free cake for an event I'm having and this one seems great! I found tapioca flour at our local grocery store; can I use this instead of the tapioca starch? And also, is there anything I could replace the xanthan gum with? Thanks so much!
    Reply

    • Tapioca flour and tapioca starch are the same thing to the best of my knowledge, at least my package is always labeled both ways. Unfortunately, this is not a recipe that will work without the xanthan gum. Trust me on that, because I have tried it countless times and it does not give you the same result. There are several cake recipes here on the blog that do not require xanthan, but this particular cake depends on the xanthan to help stabilize the fluffy layers. I hope that helps!
      Reply

  44. I'm an experienced baker but new to the world of GF, & this cake has turned out amazing several times (including the time I forgot to add half the flour until 10 min into baking time!) -- only ONCE the look and texture was perfect, but it had a slightly 'grainy' taste & guests could tell it was gluten-free. Could it have been a tad undercooked, not mixed well enough, etc? I don't think I'm familiar enough with GF baking to troubleshoot for consistent results.
    Reply

    • I'm glad you love the cake! I'm guessing that the grainier texture might have been the result of adding the flour a little later or not mixing it well enough. Either way, it sounds like you're doing great with GF baking!
      Reply

    • Thanks so much! I ended up using Arrow Mill brand as Bob's wasn't available. This cake turned our Wonderful!! Even my picky kids didn't notice it was gluten free but I didn't tell them till after they cleaned their plates. I used this for the base of a pineapple upside down cake. I was a bit worried because the batter was very grainy even after mixing well. I did let it sit on the counter for 10 min to let the flours absorb the liquid and it seemed to work. Also, my cake was not white, it was a yellow cake but that didn't matter to me at all. Great recipe! Tender, moist and nice vanilla flavor. Thanks again for sharing!
      Reply

    • I've made this cake in both a half size sheet pan (jelly roll pan) and in a 9x13 pan. I hope that helps. I've never measured the batter by cups.
      Reply

  48. I must have done something wrong although I was extremely careful about following the recipe. We were disappointed. The cake was dry and is definitely NOT a white cake, but a yellow cake. I have done a lot of baking - exclusively gluten free - for almost 20 years now so I'm not inexperienced. I was hoping to find a recipe something similar to the now unavailable white cake mix I used to buy from The Really Great Food Company.
    Reply

    • Without being in your kitchen, it's hard to guess what might have gone wrong. I've made this countless times now without any dry results. Extra vanilla can turn the cake color darker, but it shouldn't make it yellow. It sounds like it may have overbaked a bit in order to result in a dry cake. I'm sorry to hear it wasn't perfect for you!
      Reply

    • I only used the amount of vanilla called for in the recipe. I'm certain it was the egg yolks that made it yellow. I took the cakes out 2 minutes before the minimum amount called for in your recipe. I probably should have taken them out 2-3 minutes before that. The flavor was nice, but I think I'm thinking of a white cake with egg whites only.
      Reply

    • Sheryl if you are using store bought eggs the cake comes out pretty white like the picture. I have chickens and made this cake with my chicken eggs and I have to say it was golden yellow. It really is a great cake and I would not leave out the egg yolks because I think it would change the texture but that might be the problem. My husband dislikes the taste of egg yolks in white cakes especially when they are our chickens because they free range, but store bought eggs he can never tell the yolks are in a white cake. Thanks for the recipe Mary its great! I have to say so glad you can use Bob red mill flour for this its the only one available at my store and I hate to have to order superfine online its so pricey. Again I have to say itsa GREAT recipe!
      Reply

  49. Thank you, Mary, for your research on behalf of those of us who must eat gf! I've tried creating gf alchemy with I am Bakers fabulous white cake, but this beats my efforts hands-down. Love this recipe - a million thanks!
    Reply

  51. This is an amazing gluten free cake! I used it for my daughter's wedding cake. One recipe makes one 9" round and one 6" round. I also used 1 tablespoon of lemon rind instead of the almond extract to make a delicately lemon flavored cake. Thank you so much, Mary, for sharing this recipe.
    Reply

  52. This turned out beautifully! Very delicious! I made one cake and the rest cupcakes to test out the recipe in advance. Do you have a chocolate version of this recipe? I need to make vanilla and chocolate cupcakes for my stepdaughter's wedding. Thanks!
    Reply

    • This is my absolute favorite GF chocolate cake recipe: https://www.barefeetinthekitchen.com/2013/03/the-best-gluten-free-rich-chocolate-cake-recipe.html It works well in cupcakes and in sheet cakes. I've made it as a layered cake as well, however, it is a lighter cake and the crumb is more delicate than this white cake recipe, so it isn't exactly a "chocolate version of this cake recipe" as you described. So, definitely test it and make sure it meets your needs.

      If you are looking for a sturdier cake recipe, this chocolate cake is also really great and it holds up to everything from bundt pans to multiple layers: https://www.barefeetinthekitchen.com/2014/04/hersheys-chocolate-cake-gluten-free-recipe.html

      I hope that helps!
      Reply

  55. I made this cake and frosting for my father-in-law's birthday today. Everyone loved it! It was DELICIOUS. SOOO moist. I made my version dairy free as well by substituting 1 cup of almond milk with 1 tablespoon of lemon for the buttermilk. You just let the lemon set in the almond milk for about 5 minutes. I also replaced the butter with my vegan butter. I use Earth Balance.
    I tried to post a pic of it but I couldn't figure out how to do it.

    Reply

  56. This was definitely the most amazing gluten-free cake I have ever tasted. Because of my grandsons diary allergy I did sub almond milk and coconut oil. Also in the to-die-for frosting I used palm shortening. Thanks for the addition to my recipe file, fabulous!!
    Reply

    • When folks say "coconut oil", is that the same as the sort of hardened/formed stuff in the jars? I've used that for a body rub! ALSO, did you add lemon to the almond milk to make "buttermilk?"??????
      Thanks, Kate
      Reply

  57. Made this cake for our son's 5th birthday (turned it into a Minion-cake). We don't need to eat GF, but one of our nephews has been diagnosed with gluten sensitivity. And he hasn't been able to eat a birthday cake since. So I wanted to make a cake he could eat too. OMG, this turned out so delicious! Moist, fluffy, full of flavor. I liked it so much, that I decided to make the rest of the cakes GF as well. I used the same basic recipe, baked in a springform. Into one cake, I folded apple dices with cinnamon, in the other, I baked halved peaches (canned ones). Worked very well! Everyone loved the cakes and on one suspected they were GF. I even reserved the cut off parts of the birthday cake (just plain) and ate them even 4 days later. Still moist and fluffy. So good, I will definitely use this recipe loads of times :)
    Reply

  59. Hi Mary
    I have a question, I wonder if I replace butter oil, the recipe will work well.
    and I wonder if the tires 8 "are high or are low, Please let me know soon thank you very much
    Reply

  60. Wow, what a great recipe! I have a question though. This is the first gluten free cake I've ever made, I'm used to getting thick cake layers, but these came up to only about an inch and a half high, lol. I'm wondering if I can put the whole recipe in one 8 inch pan and therefore get a taller layer? If not I'll have to make six gluten free cakes to equal one regular cake. I'm so excited to make this for my friend! Thank you for your help! Peggy
    Reply

    • You could try making it in one pan (although in an 8-inch round pan, it might overflow - perhaps a 9-10 inch would work?), and then double the recipe for a couple of much thicker layers. Just watch your times and add a few minutes until the cake is done. I've made this cake in a 9x13 pan and it worked great, so it's quite adaptable.
      Reply

    • Thanks Mary! I'm off to get supplies right now, so you're quick reply is helpful! We are going to attempt to layer this and make it into a Noah's ark cake!
      Reply

  61. Thanks for this recipe! I was diagnosed with celiac disease over the summer, and my twins requested gluten-free cake for their birthday on my behalf. I made this cake and the America's Test Kitchen birthday cupcakes. Both were a hit, but people who tried both mostly voted for your recipe, and it definitely stayed moist for longer. This will definitely become a birthday standard in our house (although for my own birthday I think I'll try your chocolate gluten-free cake . . .)
    Reply

  62. This cake looks beautiful! I am wondering though, would it alter the texture to use less sugar? I was hoping to use 1 cup sugar and 1/2 cup xylitol as I've found this to be the perfect sweetness for our personal preference (in similar layer cakes). Thanks in advance!
    Reply

  63. I have a friend who can eat neither wheat nor corn. Baking powder has corn starch in it. For the tablespoon of baking powder in the recipe, you can substitute 1&1/2 tsp cream of tartar plus 3/4 tsp baking soda. Also (for the frosting) -- powdered sugar usually contains corn starch -- but Trader Joe's sells a wonderful organic powdered sugar that is corn-free.

    This is a MOST excellent cake. Thank you!
    Reply

  64. Mary thank you!
    I am a cake decorator and had a last minute request for a gluten and dairy free 21st birthday cake for this Saturday. Today is Thursday. I found your recipe and read the reviews (I had looked at several other recipes before this one). I decided to give your recipe a go. I live in Australia and I couldn't find all the ingredients listed for the flour. I used a mixture of white rice flour, gluten free flour and arrowroot flour. As the cake needed to be dairy free, I used coconut milk and added 1 tablespoon of fresh lemon juice (it didn't curdle) I also substituted canola oil for the butter. As I make my own vanilla extract, I poured in about a tablespoon for good measure. All other ingredients were added as listed. I turned my mixer on, crossed my fingers and hoped for the best. Let me tell you - It certainly is the best cake I could have hoped for! 1 used 2 x 9" pans and the cake rose lots in the oven. It did settle a little while cooling, but that was great as the tops are nice and straight. It is light and airy and smells divine! You are amazing and I thank you for sharing. (I couldn't connect my name to this program for some reason, It is Sylvia.) Cheers!
    Reply

  65. A friend of mine gave me the link for this cake ... Oh my goodness!!!! I used it for my wedding cake as my "future" husband was diagnosed with Celiac Disease a year before. There are no bakeries in our area that make gluten free anything, let alone a wedding cake. On Christmas Day 2015, I undertook the task of creating our cake. Needless to say, I was thoroughly amazed when we cut into the cake the next day at our wedding and it was the most incredible tasting cake I had ever eaten. It was so good that we decided to share it with our family (traditional cupcakes were made for each of them since no one else required GF). We received the same reaction from them about how incredible it tasted.
    We can't thank you enough for "making OUR day"!
    Melissa & Bob
    Reply

  66. I'm not only gluten free but potato and corn free. How could I modify this? Could I replace potato starch with arrowroot? What could I replace xanthan gum with? This looks fantastic!
    Reply

  67. OH MY GOSH !!!!!!
    I could almost cry !!. I was despairing of ever finding a white gluten-free cake that rises, looks and tastes like a regular cake. This cake is amazing !!!
    I had a gluten free birthday cake to make for Saturday. I have tried numerous recipes - didn't taste good, fell in the over, course and grainy, etc. If there was a Nobel Prize for Cakes - You would win, hands down, for this one.
    Thank you SO MUCH for sharing !!!!!!!!!!!
    Reply

  68. Hi! This cake looks great - I am looking to make it in a larger form by using two 9x13" pans and stacking them. Do you think doubling the recipe would be sufficient for the batter quantity?
    Thanks!
    Reply

    • It should be plenty of batter. However, I haven't tried stacking two cakes of that size. I can't tell you from experience how it would work. Happy baking!
      Reply

  69. What temperature do you bake gluten frre cakes at? I nomally bake my cakes at 325 degrees as l find that leaves a cake mouster.
    Reply

  70. Hi there! Can i do this recipe with an all purpose gluten free flour!? Instead of having to add in the tapioca and potatoe starches if I have a flour that already has those in it?
    Reply

    • I haven't tested it with your flour blend, so I can't say for certain how it will work. However, if you've made successful cakes with that blend in the past, it's worth a try!
      Reply

  71. My daughter and I made it last night and love it. Even the batter was yummy!!!! We are very excited and glad you posted it. It is hard to find good GF recipes and to buy a cake is very pricey.
    Reply

  72. This cake is overall quite good. I made a couple of changes: 1. Used 175 grams (6 oz) full fat sour cream and 60 ml (2 oz) whole milk in place of the 1 cup buttermilk since I didn't have buttermilk in the house. And, too I think the homemade buttermilk substitution just doesn't provide the same taste as commercial buttermilk. So I used sour cream.2. I used orange extract in place of the vanilla simply because I prefer the taste of almond and orange.I find most gluten free baked goods bland given the neutral flavors of the commonly used gluten free flours. While this cake isn't bursting with flavor, you can certainly taste the extracts. I think this cake batter can easily be used for a variety of flavors. I don't see any obstacles to creating flavors like lemon lavender, mocha, spice, tchai tea. Of course some recalculation will probably be necessary if cocoa powder is used to make a chocolate or mocha cake.A major plus is this cake does NOT have that weird gluten free aftertaste, or that strange mouthfeel.The layers baked evenly, so this cake would not need leveling. I routinely use baking strips, so I don't know if that is the reason they were so perfectly level. But I was very pleased with the good rise (both cakes rose to the top and f the 2" deep cake pans) and nice level tops.The texture is about as good as it gets. Fine crumb, light and airy. No weird wormholes or tunnels. But I am obsessive about thoroughly sifting dry ingredients to ensure the leavening is evenly distributed. Still, it was great to see a uniform texture.The crumb is a bit on the softer side, but I'm sure layers can be torted. I'm going to try it the next time I bake this cake.I used all Bob's Red Mill flour and starches, Trader Joe's sour cream, organic unsalted butter, and eggs. C&H granulated cane sugar. Lactaid lactose free whole milk. The cake pans were sprayed with Wilton Bake East, parchment circles on the bottom of the pans, then dusted with Mochiko rice flour. I ran an very small offset spatula around the cake edges, and the cakes popped right out of the pans after 10 minutes of cooling. The parchment circles didn't even stick to the cakes!!!I highly recommend this recipe...it's really worth baking.
    Reply

  73. This cake looks fabulous! I want to try it for my daughter but she is allergic to Nightshades, which includes white potatoes. So, of course, I can't potato starch. Do you know a good substitute for potato starch that might do as well? Thanks!
    Reply

    • You can use 1/3 cup of additional brown rice flour and an additional 1/3 cup of tapioca starch to replace the potato starch. The texture will not be exactly the same, but the cake works that way too. Happy baking!
      Reply

  74. Hi there,This cake looks amazing, very hard to find good GF recipes. I was wondering thought what I could substitute the buttermilk with? Along with being GF, I also am allergic to milk. Thank you for the help!
    Reply

  75. This recipe is so great! I did cut the sugar down to 1 1/2c and I also substituted one of the chicken eggs for a duck egg because I ran out! But it is the softest gluten free vanilla cake that I've ever made and god have I made a few... I also live in Colorado, so often the high altitude can make the cakes kind of dry and sucky but this one is perfect Thank you soooo much!! :)
    Reply

  76. Have you tried this using nondairy ingredients? I can use eggs but no dairy, no gluten. Do you have any ideas for substitutions?
    Reply

    • I just made this recipe dairy free and turned out fabulous! I got 18 cupcakes and 1 9" cake out of the recipe. I substituted the buttermilk with 1 cup of rice milk + 1 TBSP of lemon juice and 1 cup of butter with a 1/2 cup Earth Balance vegan spread and 1/2 cup coconut oil melted and cooled. I will try sugar subs next as we try to just use natural sugars.
      Reply

  78. Hi. This recipe looks perfect for my daughter- who has major egg and dairy allergies. What are your thoughts on an egg substitute and replacing the buttermilk with full fat coconut milk?
    Reply

  80. I'm not sure where I went wrong here my cake turned out dense although moist I did cut the recipe in half with the cake was golden not white at all I was looking for a white cake recipe for my friends wedding. Mine did not turn out like the picture could it be because I cut the recipe in half .
    Reply

    • I had the same problem! It tasted good but was very dense and yellow. I'll probably try using egg whites only tomorrow.
      Reply

  81. I was so excited to make this cake tonight, but it was pretty dense and not nice and fluffy. I followed everything exactly as the recipe said. Maybe I didn't mix it enough? I know that I just mixed it for about 30 seconds once all the ingredients were in. I didn't want to overmix it, but I a wondering if I didn't mix it enough. How long should I mix it once I have encorporates all the ingredients.
    Reply

  82. Hello! You're a rock star at responding! I'm hoping to make my husband an ice cream cake for his birthday next week. I own the Betty Crocker Bake n Fill set. Would you mind looking at how that pan functions and letting me know if you think this recipe would work for it? Is this recipe the equivalent of a cake mix or is it more like two in volume?
    Reply

  83. As a celiac I have additional reactive ingredients that I cannot consume. Do you have a suggestion foe a replacement for potatoes starch?
    Reply

  84. I made your recipe, making it dairy free as well. I used almond milk with acv instead of buttermilk and shortening. We loved the flavor but it was a little dry. It also had little bubbles on top. I might of over baked it I'll try a little less next time. Any suggestions based on your experienced? I have a picture if needed. I will keep tweaking until I get it perfect since your recipe tasted the best so far.
    Reply

  87. This cake looks delicious as is! My daughter has nut allergies. What could I do in place of the almond extract? Replace it with more vanilla extract? Or leave it out completely? I don't want to add a different flavor to it.
    Reply

  88. Hi there, I am so excited to make this cake. I don't have potato startch, can I double up on the tapioca starch?
    Reply

    • Unfortunately, it won't be the same texture as described here. I tested this cake repeatedly until I was happy with the results. I'm guessing it will be significantly more dense with just the two flours/starches.
      Reply

      • okay, you saved me a lot of time and money then. Thank you for replying back so quick. Thanks again!
        Reply

    • If you add coconut extract and shredded coconut to the recipe, that should do it. I wouldn't add more than a cup of shredded coconut, or you might affect the structure of the cake. I hope that helps.
      Reply

      • I made this cake today. I added 2/3 cup of coconut and 1 teaspoon of coconut extract. I frosted it with coconut cream cheese frosting. It was delicious. Thank you so much.
        Reply

  91. I made this for my daughter's birthday she and my daughter-in-law are gluten-free. It was a smashing success! Even the 10 non-gluten-free people raved about, even my Hubby who is not a while cake person. I used homemade stabilized whipped cream for icing along with fresh strawberries. Thank you for sharing 😉
    Reply

  92. Hi I was wondering if you have tried substitutes for the dairy? I want to make this for my daughters birthday coming up but she can't have dairy either. Thanks
    Reply

    • If you scan through the comments, I'm fairly certain that people have made this cake with almond milk. However, I don't recall what was substituted for the butter.
      Reply

  95. I made this for Father's Day today and it was a big hit. You definitely could not tel that it was gluten free. Thank you for giving me another go to recipe that I can depend on.
    Reply

  96. I am wondering if the white cake in your photo is made from this recipe. I have never made a true white cake that used whole eggs. Cakes with them always come out looking like a yellow cake. Otherwise this recipe looks perfect. I really am seeking a cake that looks like your photo. Would it turn out if I used the same weight of whites instead of adding in the yolks? Guess it may be worth a try although I rarely mess/change anything in GF recipes. Would appreciate a reply.
    Reply

    • I took that photo and yes, it is made using exactly this recipe. I can't say how it would work with whites only, because I haven't tried that.
      Reply

    • There are far too many variations in the available GF flour blends for me to be able to say whether or not that will work. I've extensively tested this recipe as it is written above. If you do try it with a specific blend of flours, please let me know how it works for you.
      Reply

  98. Hello! I have just discovered your website and this cake looks amazing! I would love to try it but am hesitant without the flour/starch amounts in weight as I am in Australia and know our cup measurements differ. I noticed in the comments that you mentioned you would add the weights next time you cooked the cake, is this something you are still planning to do? I'd love to give this recipe a try. Thanks so much!
    Reply

  99. What are your thoughts if I were to make a "dry cake mix" version of this to sprinkle over for a lazy peach cobbler in a Dutch oven? I'm trying to cook a dessert for a group of people that have egg AND gluten allergies.
    Reply

    • I honestly have no idea how that might work. I would recommend making certain there aren't any pockets of dry mix in the finished cobbler though, simply because GF flours have a very different raw flavor than all-purpose flour. Maybe make the cake recipe minus the egg and pour that over the peaches? I'm honestly a bit leery of the dry starches and flours if they aren't completely cooked.
      Reply

  100. I am wondering if you have attempted to freeze the unfrosted cake? I am looking to make my own wedding cake using this recipe and will need to make it ahead and am concerned if it will become soggy when thawing. Thank you!
    Reply

    • I always freeze my cakes before assembling them. I feel like it locks moisture and makes the crumb easier to work with. Hope this helps.
      Reply

  101. Hi, I need to make s gluten and dairy free birthday cake. I was wondering if this could be made dairy free by substituting the butter with coconut oil and milk with almond milk? cheers
    Reply

  102. Hi Mary :I am bout to attempt this awesome looking cake. I see melted butter. Does this mean simply bring to room temp where the butter isn softened or (2) melted means melt butter with heat like on stove / microwave then cool?Thanks a bunch.
    Reply

  103. Hi Mary, I have read through the comments on here had have a couple of things I think may help others. I made this cake a couple of days ago. I made a cupcake at the same time I was baking a 8in square. The cupcake was amazing! Light, fluffy, tender crumb. But I noticed about half way through baking that my cake was getting really brown on top and still pretty loose in the middle. I reduced heat and put foil over it but final product was denser with very crisp edges. So yesterday I remade the cake, turned the oven down to 325 as soon as I slipped the cake in and tented over the top with foil. Half way through I pulled the foil and let it finish. It turned out perfect. I don't have an exact time I just kept an eye on it until it was done. Also think maybe some of the readers are not beating the yolks and sugar long enough. The longer you beat, the thicker and lighter the combo becomes as it is beating in air. In a good sponge cake recipe it will say " until light yellow and forms ribbons". Thanks for the recipe it will be my go to for a GF cake.
    Reply

    • I have a scraper mixer and found the sugar and eggs still grainy even after beating for 5 mins... Do you beat with a balloon whisk attachment or mixer attachment?
      Reply

  104. I have a nut allergy, so don't want to put the almond extract in. Should I replace it with something else or .?
    Reply

    • You can use an imitation almond extract (see reference here: https://www.foodallergy.org/allergens/tree-nut-allergy) or skip it and simply add vanilla extract. It's good both ways.
      Reply

  107. I followed this recipe to a "T" and got pretty good results. I am not gluten free so I want to try to make a cake as close as possible and it was NOT gritty like I have tasted in the past when I used bobs 1:1. However - I do think it's too much sugar. It's pretty sweet and my sugar carmalized slightly on the top. That could have been a mixing error on my part but I still found it on the sweet side. I'm going to try it again with half sour cream and reduce 1/2 cup of sugar. I like to bake with grams with Gg flours so I weighed my dry ingredients for anyone who wants to weigh it out. 225 brown rice 115 potato starch 42 tapioca Thanks for the recipe it's def a keeper!
    Reply

  108. Love this recipe so much. Thank you from me and my family too.. I love that I can make it GF for the ones who need it and everyone else gobbles it up too. I can't tell it is GF. And paired with your strawberry icing - amazing!!!
    Reply

  109. Looks delish! How far in advance could you make this and it still be nice and fluffy? I plan to 'naked' ice it, would you chill in fridge or freezer first to reduce crumbing? Oh and is the main pic with strawberry icing the strawberry mousse cake recipe?
    Reply

  110. Hi, I was so excited to try this recipe but was a little disappointed. I followed the recipe exactly but it looked nothing like your photos. It was most definitely yellow, not even close to white, and had that familiar grainy texture of most gluten free recipes. It looked more like cornbread or johnnycake. Would you be so kind as to share what brand of ingredients you used so I can try again?
    Reply

    • I use Bob's Red Mill almost exclusively for my baking ingredients. The color will vary slightly depending on how yellow/orange your eggs are. Plain store-bought eggs typically leave it slightly yellow / mostly white, farm eggs definitely make it yellow. The texture should not be grainy at all though. Did you beat the eggs and sugar together until it was completely smooth? Whisk the dry together before adding it slowly? I made this cake again this week and the I promise you that texture should not be grainy. Without being in your kitchen with you, it's hard to guess what went wrong. I know how frustrating that is!
      Reply

  112. All I can say is wow. I had completely given up on "fluffy" anything gluten free. I've been cooking 40 years and just plain struggle with gluten free recipes. I added a dash of baking soda and 1/4 cup of almond flour in place of the regular flour and was bowled over by the taste (I licked the spoon!) For my husband's birthday (he has celiac disease) I made these as cupcakes and he said he wouldn't know it was gluten free. Thank you for figuring out the recipe for us!
    Reply

  113. I couldn’t find the flour and starches in separate packages. I found a flour mixture of all three. How much should I put into the recipe?
    Reply

    • I have no way to answer that without testing the blend of starches personally. However, if you already have them and want to try it. I'd add up the amounts of flours and starches listed in the recipe and use that amount of the store-bought pre-blended ingredients.
      Reply

  115. I'm terribly late to the party, but I just tried this recipe using Cup 4 Cup, and it turned out moist and cakey and wonderful! My husband even said that it could "pass" for a gluten-full cake.I added a teaspoon of orange extract and a half cup of orange juice, and now I've got a nice vanilla orange cake. Going to use the same modification again to make vanilla orange cupcakes for my nieces birthday, with stabilized whipped cream on top and a strawberry in the middle.Thank you for this wonderful recipe! I used to love baking, but having to go gluten free killed a lot of the joy for me for a while. This cake was a blast to make. Thank you!!
    Reply

  116. I love all your recipe.I have diabetes and have to be stricken. Would you be ale to think how to make hot chochlate mix. I use to be very creative but I am 82 and don’t cook any more. Thank you so much.
    Reply

  117. I have made this recipe numerous times, with wonderful results! The only difference I make, is beating the egg whites until stiff, and folding them in last. No one can even tell it is gluten free! Thanks for sharing it
    Reply

  119. This cake tastes GREAT. Like many GF baked goods, it is very crumbly, and I found it difficult to frost even with a crumb coat. Also, if you’re at high altitude, I suggest using extra large eggs and decreasing the temperature to 325. I’m in Salt Lake City, and my cakes baked through in 25 minutes and the centers caved in.
    Reply

  122. I made this cake. I used the Walmart organic brown rice flour. My cake didn’t turn out as white as yours. Also, it was not as fine a texture as yours. I’m not sure why. It was light enough but definitely not as fine a texture...at least judging by your photo. I used two tsps of vanilla as my husband doesn’t like almond flavour. Perhaps that is why I found the cake itself didn’t have much flavour.
    Reply

  124. I made this recipe into cupcakes...Mine didn’t make quite as many, but this is a great recipe! Light and fluffy cake that holds together well without being dense!
    Reply

    • The depth of the pan shouldn't affect it at all assuming you're using still using an 8" round pan. If the pan is larger, it will bake faster. If it is smaller, it will bake more slowly. Enjoy!
      Reply

  126. I am wanting to make cake donuts with this recipe. Do you have any recommendations as far as how long to cook?
    Reply

    • I've never baked donuts, so I honestly can't even guess at how that would work. I'd suggest watching closely for the first batch. If you do try it, please let us know how it works for you!
      Reply

  127. I am GF my boyfriend is not and since I've made this he has requested it about once a week! I use the 1:1 baking flour from the bulk goods store;) and its perfect. I cake gets choc icing, 1 cake gets cinn and brown sugar swirled thru for a cinn bun cake with cinn bun drizzle icing! Excited for the rest if the non GF family to try it
    Reply

  128. Hi Mary, I am a seasoned baker but have never baked gluten-free before. My friend who is celiac has asked me to do her wedding cake. I would like to do three tiers. Would this cake stack and hold the weight? Thanks so much!
    Reply

    • I haven't made a three layer cake myself, but if you read through the comments here, you'll see where others have used this recipe for weddings. It is a fairly sturdy cake and I think it will likely work. I would definitely recommend baking a trial cake first, so you can judge it for yourself. Happy baking!
      Reply

  129. I am very, very excited to try this. Your ingredients look good, your picture absolutely delicious, and I really like the sound and looks of the strawberry frosting!
    Reply

  132. Has any tried to make a vegan version? I need 5o make a V GF bday cake and im excited at this recipe but thought id ask before i try myself. Any tips?!thank you!
    Reply

  134. I'm confused. Is this cake photo the actual recipe? I see it's the same pic for the frosting post from a year earlier. If this is a wheat cake that seems incredibly deceptive
    Reply

    • Jenn, there is a recipe on the site for the Fresh Strawberry Frosting and there is also a recipe for the gluten free white cake. I don't have a photo of the strawberry frosting on a different cake. Feel free to drop a link here, if you think you've seen it elsewhere. This cake photo is for the gluten free cake recipe listed here.
      Reply

  137. I've made this cake a few times as is and it is great, however, yesterday i made a marble version and it was wonderful! I made the following changes: I used the KAF measure for measure flour because I didn't have xanthan gum on hand, increased the vanilla to 2 teaspoons and used 1/2 tsp almond extract, used oil instead of butter and whipped the egg whites and folded them into the batter. Also, I split the batter between three 8" pans and reserved 1 cup of batter to which I added 1/4 cup cocoa powder and 1/4 cup hot coffee so I could make a chocolate batter for the marble cake. It turned out fantastic! Thank you for a very good basic recipe that is easily adaptable!
    Reply

  138. I have to say that this recipe nails it. A really wonderful taste and texture. The second time I made it I subbed 2/3 cup plain yogurt and 1/3 cup milk for 1 cup of buttermilk, and it came out just as good, if not better.
    Reply

    • You can increase the tapioca starch to cover the missing potato starch. That said, it will not be exactly the same. It should still work, although the texture will be different.
      Reply

  140. It did not work out for me at all. I think it is too much butter or something with the eggs, as the texture is separated looking. I am so disappointed...such a waste of eggs and butter.
    Reply

  141. I made this for my husband for a gender reveal cake. I made it as is but I messed up and added sugar to the dry ingredients. I also substituted 1 cup of sugar with xylitol. It was heavy probably because I made that mistake. I colored it pink for our girl and it turned out beautiful! Even with my mistake it still was the best GF cake I’ve had and very moist! I’m making it again for his bday tomorrow morning as he loves white cake! Thank you for this recipe! Rachel, Los Angeles
    Reply

  142. Can it be made with out the almond extract? I have several food allergies including all forms of gluten and all nuts.
    Reply

    • There are a number of starches that can be substituted for potato starch in most recipes. However, in this recipe, I don't have a tested alternative.
      Reply

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