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
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.
The Best Gluten Free White Cake
Print Pin RateIngredients
- 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}
Patty says
Make cupcakes with this recipe and they were AWESOME! Looking to use for my daughter’s bday party and wondering if I could double the recipe? Thanks for sharing, it’s an amazing GF cake!
Mary Younkin says
This recipe should double nicely, Patty. Enjoy!
Kyra Dubbs says
Hello! I am planning on making a tiramisu layer cake. How do you think soaking the cake in coffee or poking holes and pouring in the coffee will affect its texture? Will it become too mushy?
Mary Younkin says
I don’t think that this cake will work for that type of recipe, Kyra. Ladyfinger cookies are typically used for tiramisu. They can withstand soaking with coffee.
Sarah says
Hi! I just baked the GF cake and it looks and smells delicious. We’re not eating it until tomorrow. Do you suggest leaving out or store in fridge overnight?
Thanks in advance and for this awesome recipe!
Mary Younkin says
The cake itself will be fine at room temperature until tomorrow. If you’ve already frosted it, I’d pop it in the fridge just in case the frosting gets too warm.
Lise says
This recipe looks great! I have white rice flour on hand, do you think it would have same result as the brown rice flour?
Mary Younkin says
Yes, the white rice flour will work fine, Lise.
Maria says
When using a gluten free flour that has xanthan gum do i skip what it calls for in this recipe? Would you happen to know a good egg replacer?
Mary Younkin says
If you’re going to try a GF flour blend, yes, you’d skip the additional xanthan gum. I can’t help with the egg replacement though.
Kathy says
Can this recipe be used for a 9×12 cake pan? If so how long do you cook it, and is it 350?
Mary Younkin says
Yes, you’ll want to bake it at 350°F. Just watch the top of the cake for a golden brown color and then use a toothpick test for doneness. I don’t know how long it will take.
Kathy says
I have the brown rice flour & tapioca starch, but I don’t have potato starch. Can I use just brown rice & tapioca? If so what amounts of each? If brown rice & tapioca won’t work, I have a Glutino all purpose flour with white rice, potato starch, tapioca, pea fiber, acacia gum, rice protein, how much would I use if I used the all purpose flour? And would I leave out any other ingredients like the salt or bkg powder & xanthan gum if I used all purpose flour? My preference would be to use just brown rice & tapioca but I don’t know much about gluten free baking so I appreciate your help, this sounds like a really good cake recipe!
Ellie says
I have 6 inch tins, would I need to change the heat or cooking time?
Mary Younkin says
You will want to bake at the same temperature, but definitely for less time, Ellie. Watch the cakes and test for doneness as they turn golden brown.
Lori Jean Finnila says
Hello,
Can I use all purpose gluten free flour with xanthan gum in place of the tapioca, potato starch, and brown rice flour?
Mary Younkin says
I haven’t tested it myself, so I really can’t say, Lori. But if you’ve had good results with that blend in the past, it may work nicely for you.
Janelle says
Made this with buttercream frosting plus a layer of chocolate ganache and buttercream in between layers. Makes a dense cake. A friend said it tasted like marzipan. Used Red Mill GF flour but wouldn’t suggest it. Had an odd taste that takes away from what could have been an outstanding cake.
Mary Younkin says
Hi Janelle, I don’t recommend any other flour blends with this cake. It’s been tested repeatedly as the recipe is written and it delivers a light and fluffy result. If you do try it again, I highly recommend the flours and starches listed above.
simone todoroff says
I haven’t made it yet. My husband is on the hypotoxic diet so the flours are ok but no milk allowed, and white sugar is also a no no. Could it work with coconut or almond milk? Brown sugar? Coconut oil?
Mary Younkin says
Hi Simone, this cake probably isn’t the best bet for your husband’s diet. Technically, brown sugar is just white sugar with molasses added. I don’t have any idea how other sweeteners might work in this recipe. Yes, this can be made with almond milk. I don’t think you’d get anything near the same result using coconut oil in place of the butter.
Cindy says
Hi Mary, I’m just wondering how the cake can be considered ‘white’ when there are four egg yokes? These always turn mine yellow.
Thank u, Cindy
Mary Younkin says
This cake might not be quite as “bright white” as your typical one, but the flavor is there and it’s as white as the photo here. I do use grocery store eggs vs farm fresh for this though, as the yolks are a much deeper color with farm eggs. I hope that helps, Cindy.
Karen says
I want to make this for a birthday but have a granddaughter who’s allergic to tree nuts. Is there an alternative to almond extract, should I double the vanilla, or merely omit the almond extract?
Mary Younkin says
Yes, you can skip the almond extract. You don’t need to double the vanilla. Happy baking!