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 ten years than anything else I’ve baked. The flavor combination is absolutely perfect with both almond and vanilla flavors.
Gluten Free Cake Recipes
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. Unfortunately, this is not true for all gluten free baking 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 White 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!)
Gluten Free White 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.
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 recipe works great as cupcakes for a gluten-free birthday cake. 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.
The Best Gluten Free White Cake
Ingredients
- 1½ cups brown rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca starch
- ½ 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 8/17/21}
Sharon M says
Hi mary,
I plan to make this cake at high altitude. Any tips?
I am really excited to have a gluten free white cake recipe to try. I tried one off of another website, and didn’t like it. Looking forward to trying yours. Thank you!
Mary says
I honestly haven’t made this one at a super high altitude. If I recall correctly, I baked it in Albuquerque without any issues (about 5500 ft). Sorry I can’t be of more help!
ANNETTe says
This is my go to recipe!
Mary says
I’m so happy you like the cake, Annette!
Pamela says
Can I use Bob’s RedMill 1-to-1 GF flour mix? Instead of a la carte?
Mary says
It’s certainly worth trying, but not having tested it myself, I can’t say for certain that it will work. If you do try it, let me know how it turns out for you, Pamela.
Ashley says
Do you think using a cup 4 cup gf flour would also work for this recipe? Appreciate the help!
Mary says
I have no idea how that will work. There are so many different GF flours on the market at this time. If you do try it with a blend that works well, please let us know!
Terri says
I make this cake at least once a week. My husbands favorite.
Mary says
I am thrilled that you enjoy it so much, Terri!
Suzanne says
Hi, have you mastered a Vegan white cake at all? I am looking for a recipe…if yes…email me. Happy Baking, Suzanne
Mary says
Hi Suzanne, if you read through the comments, there are several people who have commented that it worked well with their vegan variations. It’s worth a try.
Suzanne says
This looks fantastic! It’s perfect for a bridal shower I’m hosting in a few weeks.
becky says
Can you use a substitute for the buttermilk and use ghee for the butter
Mary says
I’ve never tried ghee, so I can’t speak to how it might work. I know that almond milk can be soured with vinegar as a buttermilk substitute though. If you try that combination, let us know how it works for you, Becky.
Ashley says
Have you tried Bob’s Red Mill 1 to 1 Gluten free baking flour? Someone asked me to make a gluten free birthday cake so I’m searching recipes. Thanks!!
Mary says
I haven’t tried that exact blend for this recipe. However, lots of people have shared their variations. It’s worth scrolling through the comments to see if that helps. Happy baking!
Maryum says
I’ve tried the cup for cup but I find the garbanzo bean taste a bit overpowering for my tastes. Texture is okay, a little denser than regular cake.
Nikki says
Any substitutions for xanthan gum? Thank you 🙂
Mary says
Many people have commented with different variations on this recipe, Nikki. It’s worth scrolling through some of the comments to see how it has worked for them.
Katy P says
I use a scant tablespoon of unflavored gelatin when I make this- it turns out great!
Mary Younkin says
That’s interesting, Katy. What does the gelatin do for the cake?
janice says
The only thing I would change about this recipe is to add one word to its name…The Best Gluten Free White Cake EVER!
Unfortunately, I never take the time to write reviews, but I had to because THIS IS IT white cake lovers!
For about a decade, I have tried every imaginable gluten free white cake recipe only to be disappointed again and again. I am not sure if it’s because of the addition of the potato starch or some other ingredient, but I actually don’t care because I have found it and my search is over!
THANK YOU — You are a genius!
Mary says
I am SO very happy that you enjoy it, Janice!
Shireen Whitmore says
Great recipe. Baked four layers for a stacked cake, all turned out consistently. Turned out moist and tender with a nice crumb. I made this for a person with celiac disease, however it is such a nice cake I think I will just make it for myself from time to time.
Mary says
I’m thrilled that you liked it so much, Shireen.
Robyn Fortier says
Making this cake for Easter. I have a nut allergy in the family though so what flavoring would you suggest I substitute for the almond extract?
Mary says
You can substitute vanilla for the almond amount, Robyn. Happy Easter!
P R says
My cake did not turn out white at all. I used the ingredients exactly, but when the four eggs went in, it was definitely a yellow cake. That being said, it WAS delicious and everyone loved it!
Angie says
Can I bake and crumb coat the cake, then refrigerate it overnight before frosting it the next day?
Mary says
That should work just fine, Angie.
Hope says
What is recipe for strawberry frosting you mentioned
Mary Younkin says
The frosting recipe is linked at the top of the post, but I’ll include it here too: https://barefeetinthekitchen.com/2014/03/fresh-strawberry-frosting-recipe.html I hope you love it, Hope!
Sheila says
Hello ,. I have a question about the white gluten free cake mix. I’ve never heard of brown rice flour or the potato and tapioca starch. Can these be bought at a helth food store or just any store? My daughter and granddaughter have problems with gluten, and we are always looking for gluten free things to bake . I’m wanting to bake this cake for Easter. Thanks for any help you can give.. Sheila
Mary Younkin says
I buy those ingredients at Wal-Mart, Kroger, Sprouts, Safeway, or pretty much any other grocery store at this point. Happy baking!
Janice says
I’m so glad that I found your recipe, am making birthday cake for my daughter.
Just wondering if I can use cornstarch and coconut flour instead of potato starch and tapioca starch. Just because I already have them kn my pantry.
Mary Younkin says
Unfortunately, coconut flour will not work in this recipe. I can only speak to how successful it is as written.
Barbara says
How do you keep the cake white as pictured? Can you substitute 8 egg whites for the 4 eggs?
Mary Younkin says
I don’t do anything to change the color. I make the cake exactly as written, Barbara.
Candy Scanlon says
Hi6, I was curious how your cake is so white using whole eggs. Did you mean to say egg whites ? Thank you
Mary Younkin says
Hi Candy! I used regular store-bought eggs to make and photograph this cake. These photos are very true to life color. I’ve been told that farm eggs and brown eggs will result in a more yellow cake, but haven’t tested that myself. To be honest, it isn’t so much about the color for me as the flavor. This is a very classic white wedding cake flavor that I love, versus having a strong vanilla or yellow cake flavor. Does that help?
Jen says
Hi Mary,
I was just wondering if you have tried freezing this cake (before icing, of course). Alternatively, how long will it stay fresh enough to ice and decorate?
Jen
Mary Younkin says
Hi Jen! I haven’t frozen this cake before, but I’ve heard from people who have done that without issue. I typically make it the same day I frost it. It might be worth going through some of the previous comments to see what other people have done.
Jen says
Thanks Mary😊