The Best Gluten Free White Cake

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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.

best gluten free white cake recipe

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!)

best gluten free white cake recipe

Gluten Free White Cake Recipe

  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.
  2. Stir together the dry ingredients and set aside.
  3. Beat the eggs and the sugar together until creamy.
  4. Add half of the dry ingredients and beat again.
  5. Add the buttermilk, butter, vanilla and almond extracts and beat to combine.
  6. Add the remaining dry ingredients and beat just until combined.
  7. Divide the batter between the greased cake pans.
  8. 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.
  9. Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling.
  10. Frost as desired.
Gluten Free White Cake with Strawberry Frosting

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.

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The Best Gluten Free White Cake

4.64 from 90 votes
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.
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Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 16 servings


  • 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


  • 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!


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.


Calories: 312kcal · Carbohydrates: 45g · Protein: 3g · Fat: 13g · Saturated Fat: 8g · Cholesterol: 73mg · Sodium: 216mg · Potassium: 224mg · Fiber: 1g · Sugar: 26g · Vitamin A: 440IU · Vitamin C: 0.2mg · Calcium: 65mg · Iron: 0.7mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 4/1/14 – recipe notes and photos updated 8/17/21}

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

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Maria Zioga says

    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!

  2. Deborah says

    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!!!

  3. Debby Foodiewife says

    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.

  4. Anonymous says

    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?

  5. Erin Jenkins says

    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.

    • Mary says

      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.)


    • Carol Jensen says

      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!5 stars

    • Anonymous says

      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!

    • Mary says

      I'm thrilled that the cupcakes turned out so well! Thanks for taking the time to let me know, Debbie.

    • Erin Jenkins says

      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!

  6. Dana says

    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!


    • Mary says

      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!


    • Shara says

      Have you tried using foil. It will work like parcemt but can be shapped to fit.the pan.

    • Mary says

      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!


  7. Anonymous says

    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.

  8. Anonymous says

    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

  9. Anonymous says

    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..

    • Mary says

      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!

  10. Anonymous says

    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

  11. Anonymous says

    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?

    • Anonymous says

      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!!

  12. Anna Meng says

    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?

    • Mary says

      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!

    • Anonymous says

      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.

    • Ginger says

      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.

  13. Anonymous says

    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.

    • Mary says

      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.

    • Anonymous says

      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. 🙂

    • Anonymous says

      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.

  14. Anonymous says

    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!;)

    • Mary says

      I've substituted white rice flour for brown rice flour in many recipes in the past without any problems. I haven't tried it with this cake, but it should work. Happy baking!

  15. Michelle Walters says

    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 🙂

    • Mary says

      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!

  16. Anonymous says

    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!!:)

    • Mary says

      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!

  17. Anonymous says

    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!

  18. Stephanie says

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

  19. Anonymous says

    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.

  20. Lindsay says

    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 9×13 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!! 🙂

  21. lea simmons says

    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.

  22. Jenn says

    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?

    • Mary says

      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!

    • Jenn says

      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.)

    • Mary says

      One recipe should be plenty for a single 10" layer. I assumed you were doing three 10" layers. The cake sounds great!

    • Jenn says

      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.

  23. Anonymous says

    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?

    • Mary says

      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!

  24. Anonymous says

    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?

    • Mary says

      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!

    • Victoria Mecia says

      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!!

  25. Anonymous says

    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!!

    • Mary says

      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!

  26. KM says

    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!!

  27. Marcia Pope says

    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.

  28. Anonymous says

    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

    • Kim says

      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…

    • Mary says

      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.

  29. Anonymous says

    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!

  30. Anonymous says

    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?

    • Mary says

      I'd try it with almond milk and vinegar. I'm guessing it will work fine. If you try it, definitely let me know how it works!!

  31. Beyond The Barre says

    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!!

    • Mary says

      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 16×4 pan without any problems. It fills 2 round pans generously and will also fill a 9×13 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!

  32. Shiv says

    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!

    • Mary says

      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!

    • Ginger says

      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!

  33. icandoit says

    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!

    • Mary says

      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!

  34. Josephine says

    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.

    • Mary says

      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!

  35. Matea says

    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!

    • Mary says

      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!

  36. Anonymous says

    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.

    • Mary says

      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!

    • Anonymous says

      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!

    • Mary says

      I've made this cake in both a half size sheet pan (jelly roll pan) and in a 9×13 pan. I hope that helps. I've never measured the batter by cups.

  37. Sheryl says

    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.

    • Mary says

      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!

    • Sheryl says

      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.

    • Diana Rios says

      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!

  38. Lisa says

    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!

  39. Anonymous says

    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.

  40. Anonymous says

    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!

  41. Michelle Oakley says

    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.

  42. Anonymous says

    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!!

    • kate says

      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

  43. Nicole says

    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 🙂

  44. Maritza H says

    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

  45. Anonymous says

    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

    • Mary says

      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 9×13 pan and it worked great, so it's quite adaptable.

    • Peggy says

      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!

  46. Unknown says

    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 . . .)

  47. Anonymous says

    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!

  48. Mary W. says

    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!

  49. Anonymous says

    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!

  50. Anonymous says

    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

  51. Anonymous says

    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!

  52. Thelma Demers says

    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 !!!!!!!!!!!

  53. Anonymous says

    Hi! This cake looks great – I am looking to make it in a larger form by using two 9×13" pans and stacking them. Do you think doubling the recipe would be sufficient for the batter quantity?

    • Mary says

      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!

  54. Betty Taylor says

    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.

  55. Allison says

    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?

    • Mary says

      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!

  56. Vanessa says

    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.

  57. Cate says

    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.

  58. Kathy says

    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?

    • Mary says

      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!

  59. Jodie says

    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!

  60. Estella says

    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!! 🙂

    • Brandy says

      Hi Estella.. I too live in Colorado and have been searching through the comments for the best way to make this cake high altitude.. And if I should adjust anything.. I saw on man in Salt Lake say to use extra large eggs and reduce oven temp to 325.. And when you reduced the sugar.. Did the cake still rise good? One other question.. Have you tried this dairy free? Thank you!

  61. Deborah Gallo says

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

    • becky says

      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.

    • Brandy says

      Hi Becky!! I have been searching through these comments wondering about thebest way to making this dairy free!!! Any new insights or suggestions you have come accrossed? Thank you!!

    • Mary says

      This cake works well with almond milk. However, I have not tested it myself with vegan butter alternatives for baking. I’ve been told that it works though. Good luck trying it and keep us posted on how it works for you!

  62. Suzanne says

    This is great. Thank you! My gluten free husband loves white cake, but the box ones can be so dry. I’m anxious to give this a try. Thanks.

  63. Carey says

    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?

  64. Mat says

    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 .

    • Audra Lehew says

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

  65. MJ says

    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.

  66. Kaylee Manning says

    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?

  67. lori says

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

  68. Shelly Britton says

    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.

  69. Mary says

    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.

  70. Amanda says

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

    • Mary says

      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.

    • Amanda says

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

    • Mary says

      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.

    • Lisa Micheletti says

      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.

  71. Dorothy says

    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 😉

  72. Andrea says

    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

    • Mary says

      I have not, but I think if you read through the comments, you’ll see notes where others have done that.

    • Mary says

      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.

  73. Dee says

    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.

  74. Trudy Fennell says

    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.

    • Mary says

      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.

    • Mary says

      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.

  75. Suze says

    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!

  76. Madamoizillion says

    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.

    • Mary says

      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.

  77. April says

    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!

    • Jacqueline says

      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.

  78. Melinda says

    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

  79. Crystal says

    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.

  80. MarySue Moffet says

    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.

    • Michelle A says

      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?

  81. Andrea says

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

  82. Jacqueline says

    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!

  83. Holly says

    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!!!

  84. Michelle says

    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?

  85. Erica says

    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?

    • Mary says

      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!

  86. Cathy says

    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!5 stars

  87. Kathy says

    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?

    • Mary says

      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.

  88. Jean says

    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!!5 stars

  89. Lou Henri Baker says

    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.

  90. Carol Jensen says

    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 it5 stars

  91. Rusty says

    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.5 stars

  92. Joanne says

    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.3 stars

  93. Heather says

    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!5 stars

    • Mary says

      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!

  94. Elizabeth Smiley says

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

    • Mary says

      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!

  95. Heather says

    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 it4 stars

  96. Holly says

    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!

    • Mary says

      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!

  97. Jennie says

    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!

    • Miss B says

      Thank you. I think it is my baking powder and I mixed it longer than just “till it was mixed” as you said in the recipe.

  98. Natty says

    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!

  99. Jen says

    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 deceptive1 star

    • Mary says

      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.

  100. Staci Kramer says

    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!5 stars

  101. Sasha V says

    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.5 stars

    • Mary says

      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.

  102. Bonnie Teske says

    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.1 star

  103. Rachel says

    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 Angeles5 stars

  104. Valerie says

    Can it be made with out the almond extract? I have several food allergies including all forms of gluten and all nuts.5 stars

    • Mary says

      I use salted butter, but if you prefer to use unsalted, just add a pinch of salt to the recipe. Happy baking!

    • Mary says

      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.

  105. Lucy says

    Hi Mary
    I am struggling to find tapioca starch anywhere and don’t have time to order online is there anything I can substitute it for?

    • Mary says

      Unfortunately, I’ve tested this cake so many times with countless variations, this combination of flours and starches is the only one that resulted in the desired fluffy texture. I’m sorry to hear you’re having trouble finding the tapioca starch. It does work with additional potato starch to compensate for the tapioca, but it won’t be exactly the same cake.

  106. Jen says

    Hello! I have to say that this is my favorite gluten free cake, ever! I recently modified the recipe slightly for a family member who doesn’t like frosting. I added around a cup of chocolate chips and a few tablespoons semi-sweet chocolate shavings to the batter and baked in a 9×13 pan for about 42 minutes. I topped it with more chocolate chips, shavings, and powdered sugar when fresh out of the oven, then let cool. It’s a new family favorite! Thanks so much for this fantastic recipe!!!5 stars

  107. Rhea says

    Couldn’t find all ingredients at the store, but pillsbury makes a cake mix with rice flour, potatoe starch tapioca starch, pea fiber, and xanthan gum….how do I make it work measuring wise?

    • Mary says

      Honestly? I have no idea, but I’d probably just use the mix to make the cake that Pillsbury has already tested in their kitchens. Happy baking!

    • Mary says

      I do, because I live in a warm climate and the icing would otherwise be too soft. It doesn’t hurt to refrigerate it just in case though.

  108. Amy says

    Have you made it using an all purpose gluten free flour blend? As opposed to mixing your own individual starches?

    • Mary says

      The flavor and texture will be different. I’ve tested this cake recipe countless times and this is my favorite blend for the perfect texture that I love. That said, it will work with different mixes or blends, it will simply be a little different.

  109. Julie says

    Hi, this cake just looks wonderful. I want to try for my son’s upcoming birthday party. Any thoughts on how I could substitute ghee for the butter and coconut milk for the buttermilk? Thanks! We have trouble with milk.

  110. Jim says

    I have tried a number of different GF recipes and this is hands down the best I’ve ever made. Thank you for your time and testing.5 stars

  111. Julia says

    I made this cake today for mother’s day with your strawberry frosting recipe and it was hands down one of the best cakes I’ve ever made gluten free or otherwise. My family all agreed.

    Thank you for sharing this recipe! It will be a regular for my family.5 stars

    • Mary says

      I’ve used both. I think brown rice has a little more flavor, but I’ve used them interchangeably in most recipes.

  112. Rosaleen says

    I replaced 4 eggs with 6 egg whites and baked the recipe into 3 (6 in) pans for 30 minutes. A little too sweet; next time I will reduce the sugar to 1 3/4 cups.5 stars

  113. Donald Hilton says

    Made this gluten free cake yesterday and topped with Swiss butter cream and fresh strawberries. It was a grand end to a birthday dinner. I was amazed at how light the cake was and not overly sweet. I have all the starch and floors because I make my own mix for baking. This will be around for many years to come.
    Thanks for all the great reseach.5 stars

    • Mel says

      Did you use your own flour mix or follow the recipe as written? Getting ready to make for a birthday celebration also!

  114. Yamilex Melendez says

    I have a gluten free flour that I brought from trader Joe’s. It contains brown rice, tapioca starch, and corn starch.

    How many cups should I use of that flour?

    • Mary says

      I can’t guess how that would work, because I’ve never tested this recipe using that specific blend of ingredients. If you do decide to try it, you’ll want to add up all the listed flours and starches and sub in that one. Let us know how it works for you!

    • Rose says

      i made it with a cup for cup and used 2.5 cups and it worked great. the best recipe ever

  115. Charissa says

    I want to make this for my son’s birthday, but someone attending is allergic to almonds. Could I just substitute more vanilla for the almond extract? Or do I even need to substitute?

    • Charissa says

      Thanks! I was also wondering, do you always make this the day of the party/event? Have you ever made it the day before? I’m planning on making it as cupcakes (you said it makes 40 standard, right?) and I typically would make those a day ahead of time and pipe frosting the night before. Will that work with this recipe? The party is at 10:00am.

  116. Karen says

    A delicious tasty cake! Truly you’d never know it was gluten free!
    I also really like that it’s quite simple, from a flour perspective… no need to buy 82 different types of GF flour.
    My new favourite white cake recipe- hands down5 stars

  117. Sue Boisvert says

    The cake was good but if u care whether or not it’s white, just know that it’s actually a yellow cake.
    I checked mine at 20 min so I could keep an eye on doneness, and believe they were done somewhere between 25 and 30. I frosted them the next day with strawberry frosting. The first day the whole thing was dry, but second day had consistency of pound cake. It was fine,, but it wasn’t a delicate cake. I think next time I’ll go back to the GF King Arthur flour.3 stars

  118. Maureen says

    Made this cake for Father’s Day ( turns out yellow) used lemon flavoring – filled with whipped cream and lemon pudding dusted with confectionary sugar baked in square pan — Devine –best ?? White cake recipe. — no grit will be my forever go to for ?? White cake. Thanks. Maureen5 stars

    • Mary says

      Unfortunately, it doesn’t work that way. You need the oil in the recipe. You can certainly skip the salt if you’d like.

  119. katie says

    Hi there! I’m making this cake for my niece and she needs a cake with low sugar. I was wondering if you have tried subbing out the sugar for stevia. Thanks in advance!

    • Jillyn allred says

      how did it go using a sugar subsitute? I wanted to try making this with Pyure, which you use 1/2 the sugar amount with. (so if it calls for 2c sugar you would use 1c Pyure)

  120. Carol Whitney-Thompson says

    Need a quick response. Would the flavors of the almond and vanilla compliment coconut frosting?

  121. JesseAnn says

    Can I ask what the recipe is for your frosting? It looks like it was made with strawberries instead of food die. I would love to know how you made it. It looks delicious and perfectly pink!

  122. Jessica says

    I made these tonight with slight adjustments. I used the Costco gluten free all purpose flour instead of mixing my own. I also only put in 1/2 t of almond extract instead of the whole 1 t since I do find almond to be more assertive than vanilla and wanted more of a vanilla taste. This recipe is definitely a keeper. One note is that I did make cupcakes instead of a cake and although the recipe says it makes 40, I only was able to make 26 cupcakes. So if you’re going to make these for an event and are planning on doing cupcakes, I recommend leaving enough time to make a second batch if necessary.5 stars

  123. Hana says

    Hi i made this 3 times, i found that adding liquid ingredient at last stage vs adding half dry ingredient at last stage bring different batter consistency. Adding liquid ingredient at last stage result traditional batter lookalike, batter flows easily. Adding half dry ingredient at last stage result very thick batter with slightly gummy texture. Whats the best desired consistency for this recipe? Should it be super thick or quite runny? Sorry my English quite bad. Hope you get what I mean. Thanks

  124. Erika Brown says

    I tried to half this recipe for a small family of 3 with 2 dinner guest. The flavor is good but, remains dense and dry as to be expected of gluten free products.4 stars

  125. Jillyn allred says

    I made this for my daughter’s birthday. She is gluten free, sugar free and artificial color and flavor free.

    Instead of sugar i used 1C of erythritol and 1/2C of Pyure which is a erythritol and stevial blend (like Truvia).

    I mixed the eggs and “sugar” for a couple minutes based on other comments i read until they were very fluffy.
    I doubled the vanilla and cut the almond by half per comments.
    And i bake it at 325* rather than 350* per some comments
    I baked the cake the day before and wrapped it in plastic cling wrap and left it on the counter.

    next day I frosted the cake with this Sugar Free Swiss Meringue Buttercream

    Served it at her small family fuction and everyone said it was good. The general opinion was that it was not as “fluffy” as a regular cake. More of a pound cake consitancy. I don’t know if this is because i didn’t bake it the same day that i served it. But it was still good.

    I will be making it again in a few days for my oher’s daughter’s birthday with the same restrictions.4 stars

  126. Tony Morrow says

    I attempted this with Bob’s Red Mill GF flour, the kind where the primary ingredients are garbanzo bean flour, tapioca starch, and potato starch. That batch ended up greasy, gooey, unset in the middle, and kind of dark yellow. I then tried the recipe with Bob’s Red Mill 1-to-1 Flour, where brown and white rice flour are the primary ingredients along with tapioca/potato starch. There is also Xanthan gum pre-blended in the mix. The second batch was much fluffier, lighter, and non-greasy. I’d say the rice flour makes a huge difference in this recipe! Just in case anyone wants to try one of the pre-blended GF flours, choose one with a similar rice/tapioca/potato profile to this recipe!5 stars

    • Natalie Bartoo says

      if the recioe calls for:
      1 1/2 cups brown rice flour
      2/3 cup potato starch
      1/3 cup tapioca starch
      1 teaspoon xanthan gum

      How much of the Red Mill 1 to 1 did you use? And did you use it instead of the tapioca starch, potato starch and brown rice flour????? Or what? Thanks!!

    • Vanessa says

      Yes, I am curious about this too. I used to make my own GF flour mixing all the ingredients you suggest, but I find that the cup for cup versions have gotten much better and I generally just use those. Most of the ones I’ve tried are made up of exactly the flours you recommend (and xanthum too, as opposed to psyllium). I’d love to know the amount of GF flour you recommend if not mixing our own. Thank you!

    • Kim says

      2 and 1/2 cups of the flour mix has worked well for me. I have used “Better Batter” which is a mix of rice flours, potato starch and tapioca starch so I just added those amounts… (1 1/2 + 2/3+1/3= 2 1/2) It also includes xanthan gum so I don’t worry about the 1 tsp of that! The recipe has turned out great multiple times. I am currently making 60 cupcakes for my GF friend and her twins’ birthday party!5 stars

    • Mariana N says

      I’m about to try this recipe for my daughter’s birthday party this Saturday. I’m ordering the Better Batter mix today from Amazon. Did you follow the rest of the recipe and instructions or did you make any other changes? Also, would I be able to make it a day ahead and leave the cake in the fridge overnight?

  127. Melissa says

    Can you provide the ingredients (more so the flours) in weight…I find my baking turns out completely different when I use cups cc weight. Thanks. Plus I thought all baking should be done by weight.

    • Mary says

      Measurement by weight or cups is really personal preference when it comes to baking. For the most part, I don’t bake by weight, so my recipes aren’t written that way. There isn’t a “right” or “wrong” way to do it.

    • Krista Jordan says

      Yes, I use a nut milk with a little lemon juice instead of the buttermilk, and it turns out beautifully (although I have to drastically reduce the amount of liquid whether I use dairy or not, in order to have the right consistency).

    • Mary says

      I have no clue! I’ve never had that happen with this recipe. Was the cake fully cooked through? The three most common reasons might be old baking powder (if you just bought yours, double check the expiration date.), over mixing or whisking too much (you want plenty of air bubbles in the cake and over whisking will defeat that), and if the oven is too cold it might cause a cake not to rise. I’m so sorry for your frustration. I’ve been there myself plenty of times over the years. Definitely check that baking powder though, I’ve tossed cans before when things like this happen. That’s my best guess.

    • Sara says

      I find stuff to rise better with aluminum free baking powder (for gluten free baking)
      I bought it once because it was new at my store, not realizing that it was different and never went back!!5 stars

  128. Patty says

    I adapted this recipe using honey instead of sugar and added fresh peaches to the batter. It was incredibly moist and delicious. I would have never guessed it was gluten free.5 stars

  129. Tania says

    Hi, since you are in the US and your cup sizes are different to the rest of the world do you have this in actual weight measurements please?

    • Alene says

      Google can help with that. Just search for converting cups to grams. I’ve converted back and forth, and it’s pretty easy. Good luck!

  130. Esther says

    My husband has been gluten free for 10 years. I’ve tried A LOT of cake recipes over that time. NEVER has one been good enough to pass for a fantastic REGULAR cake…TIL NOW… Not only is this the best gluten free cake I’ve ever had, it may be the best cake I’ve ever had. Period. RAVE reviews from my husband and kids! My new go-to cake recipe!!!

    *Didn’t have the rice flour or starches so just substituted with Schar gluten free bread flour (still added the xanthum gum)…gorgeous and delicious!5 stars

  131. Lynn Put says

    I made this cake for my son’s 12 birthday party and it was the best cake I’ve ever had. He’s had celiac disease for years and I’ve tried so many different recipes for gluten free cake and most of them ended up tasting like dried sponge. So happy to have found your recipe. Thank you.5 stars

  132. Charlene says

    Hi there! Just baked this cake and it was awesome, loved the texture and the flavor was perfect. My question tho is how did your cake come out so white? I used Bob Red Mills brown rice flour, which was a tad darker than white flour. Would you mind sharing the brands of ingredients you used? Thanks for this recipe, looking forward to trying some of your others!5 stars

    • Mary says

      I use Bob’s Red Mill for all of my GF ingredients. I’ve noticed that sometimes the cake is more white and other times it is more yellow. My best guess is that the eggs affect it, but I honestly don’t know how to make it happen one way or the other.

    • Mary says

      Not having tested that with your flour blend, and knowing that all the flour mixes are different, I can’t speak to how that would work. If you do try it with a specific blend, let us know how it works out.

  133. Mom says

    My daughter-in-law is both gluten and dairy intolerant. The struggle is real! Do you have any recipe options excluding both gluten and dairy?

  134. Beth B says

    I have made your recipe several times and can testify that it is loved both by my friend that has celiacs as well as everyone else that has eaten it! It is an awesome recipe – thank you for taking the time to experiment and perfect it. I have shared your recipe with others!5 stars

  135. Kris Arrieta says

    This recipe is a winner!!! I gave it a test run & used whipped white chocolate ganche as frosting.. delish!! I will be attempting my first wedding cake for my niece’s wedding in June and I’ll have a few practice cakes with her shower. With a tight budget & bakers charging $1200 for a gf cake that serves 150, I decided to give it a try. Besides.. we love the naked wedding cake with fresh flowers look so no fancy icing work. I’m excite & nervous.5 stars

  136. Michelle says

    This is the BEST GF cake recipe! It is moist and yummy! I used Betty Crocker Gluten Free rice flour blend and just put in the total amount for the combined flours.
    Thank you so much !!5 stars

  137. Kathrine S says

    My daughter is gluten free and has a rice allergy. Is there another flour I can substitute for the brown rice flour?

  138. Ginger says

    I want to bake this for a friend’s baby shower. I need to modify it to be dairy free and vanilla free. Could I use just almond extract or something else? Also, how do I make buttermilk with almond milk & vinegar? So excited to try this!

  139. AngieV says

    This has been my long-standing favorite white cake recipe since going gluten-free! I recently began eating more whole foods and less sugar and found the recipe to be a bit sweet for my tastes the last time I made it, so I reduced the sugar to 1-1/2 cups this go-round and it still worked great! My youngest daughter and I also can do butter but not other milk products right now, so I substituted almond milk & vinegar for the buttermilkthis time. It was DELIGHTFUL! Somehow, you have created a perfectly-flavored, perfectly-textured cake that I can even make slight to moderate changes to and it still manages to impress me! I just wanted you to know how much I come back to this recipe, time and again, as I bake for friends and family with dietary restrictions. We don’t feel like we’ve given anything up when we have a slice of this cake! Thank you!5 stars

  140. Theresa says

    I am looking for a great white cake recipe. Since going gluten free over 4 years I can’t even find a white GF boxed cake. Have you ever substituted the flours and starch with gluten free blend? I’d like to attempt it, but I usually don’t have good luck with that. I see a few people have asked my same questions but I don’t see a response. Thanks in advance!

    • Mary says

      It’s certainly worth trying with a GF blend, but I have no idea how that will work, as I haven’t tried your exact blend myself. As I mentioned in this post, I tested white cake recipes endlessly until I was thrilled with this one. So, for me, it’s worth having the exact flours listed in order to achieve a perfect white cake that is GF and tastes like a traditional white cake.

  141. Yael says

    Hi Mary
    Can I use regular gf flour and how much
    I really want to try to make this cake
    Also what can u substitute buttermilk
    for since I have an issue with dairy
    Thank you and anxiously waiting for ur reply
    So I can try it very soon

    • Mary says

      If you read through the comments, you’ll see where others have substituted GF flour blends with success. I make it exactly as written when I make it. If you simply need a dairy free alternative, almond milk will work with a teaspoon of vinegar to make a buttermilk substitute.

  142. Tushna says

    Hi! I have been scouring the Internet for recipes that are gluten free but that have no potato starch in them. I am along with no gluten also not allowed any nightshades and potatoes are a night shade. If I want to switch out the potato starch in a recipe and still get good results can you recommend to me what I can do? I’m really new to this only recently having found out that I need to be gluten free. And help would be really appreciated as I LOVE to bake!

    • Mary says

      You can try substituting tapioca starch for the potato starch listed here. That said, it will change the final texture of the recipe. Good luck!

  143. Linda billingsley says

    I made this last week! It rose nicely cooled it and it was hard as a rock!! All the ingredients and to have the cake hard and dry’ linda2 stars

  144. Heather says

    Absolutely Best White Cake! I’ve been gf for 12 yrs and have been disappointed again and again, but I can honestly say my search is over! By far the best crumb, no weird flavor, and has the flavor you remember. I followed directions to a T. Can’t recommend it enough5 stars

    • Mary says

      It’s as white as the photo. That is the true color of the cake. Maybe not the brightest white ever, but it’s certainly white enough to work for me.

    • Mary says

      I’m sorry to hear that you didn’t love this cake, Kristy. So many people love this recipe, it’s a bummer that you didn’t.

  145. Sue says

    WOW!! That gluten free white cake is “the bomb”!!

    I served it to about 18 people at a group birthday party last night and everyone was raving about it…including me! I was asked beforehand whether it was gluten free so everyone knew, but there was no hesitation in the enthusiastic ooooos and aaahhhhhs along with a few “Oh My God”s thrown in for good measure as they devoured it. I made the creamy strawberry frosting which was superb! I used that frosting because the cake was heart shaped (I’m a Valentine’s baby) and pink was the perfect color.

    I baked this twice as my first attempt was not great. It was dense and a little in the flat side. I watched your video after I baked it (a little out of order) and learned I didn’t cream the sugar and eggs enough. They had not thickened up. The second attempt was great!

    Thanks for doing what you do. I don’t have the time, patience, or knowledge to create recipes so I truly appreciate your talent in creating, and your generosity in sharing.5 stars

  146. Leah says

    Hi! Was so excited to find this recipe. Followed the instructions exactly and my cakes didn’t rise and were very hard. Was Wondering if you could help me trouble shoot. Do you think creaming the butter could be better than melting? I’m confused how people are getting such great results. I’m gapping to give it another go with some tweaking.
    Thank you so much.

    • Mary says

      Oh, Leah. I know how frustrating it can be when recipes don’t work as expected. That said, without being in your kitchen with you, I honestly have no idea what could be going wrong with the cakes. Are you substituting any ingredients? Changing any of the methods?

    • Leah says

      Hello Mary,
      Thanks for getting back with me so quickly, really appreciate it.
      Well the good news is my little girls 6 and 7 Yrs old rarely get sugar and only a baked good on their bdays. So my 6 year old was thrilled about her bday cake tonight. I made a TON of Strawberry Swiss Meringue Buttercream to make up for the flat and dense cake. It was also pink so I received extra points for that too!
      The cake smelled amazing so I’d love to try it again.
      I made no subs and followed the recipe to a T.
      I did find the melted and cooled butter made the light and fluffy batter rather liquidy. That’s why I was curious if in your 6-8 attempts and throw out of the cake if you had creamed the butter sugar and eggs and what had happened.
      All my ingredients were fresh and bought at the store today and were all the suggested brands as well.
      I’m not ready to give up on the cake for your pic is the best looking gf cake I’ve seen. The crumb on it is beautiful and looks real, as in non gf!
      And for the people who the recipe turns out for the reviews are amazing.
      Any help or guidance would be greatly appreciated.
      Thanks so much 🙂

    • Mary says

      This cake really does taste like a “real” or traditional all-purpose flour cake. It sounds like you’re familiar with baking, so I don’t doubt that you followed the recipe as written. This cake is lightened by beating the eggs with the sugar until creamy in the first step. So, you would lose that by creaming the butter with the sugar. It’s a different kind of cake making process, but it simply works.

      I am assuming that you watched the video at the top of the post. However, if you didn’t, it might help to watch that to see if there is a step that didn’t stand out as written. In the video, you can see where the butter and other liquid ingredients are added, followed by the remaining dry ingredients. The batter should be pretty thick at that point and not liquid.

      To be honest, I’ve been making this cake as written for so many years now, that I don’t recall exactly what the different attempts were. I simply remember all the failures.

  147. Lily says

    What temperature and time do you use if baking as a sheet cake? I found the instructions for the cupcakes, but not the sheet cake.

    Thanks in advance!

    • Mary says

      I haven’t made this as a sheet cake in a while. I typically make it in two rounds. I recommend starting with 25 minutes and testing for doneness in 5-minute increments. The cake should be very lightly browned and a toothpick inserted in the center should come out clean.

  148. Leah says

    Hello Again Mary,
    Yes I had watched the video and followed exactly. I was using a kitchen aid mixer because I don’t have a hand held. However I followed exactly. When the wet ingredients were added, the second addition of the dry ingredients never thicken it back up. It stayed fluffy but it was a soupy fluffy. I’m going to try again with the left over ingredients and I’ll teport back…:::

    • Leah says

      Hello Mary,
      Ok I just took a second go around at the cake. Moving slowly, being present and triple checking my measurements. When it was time to add all the liquids I added all the butter and only 1/2 of the buttermilk due to being traumatized from a soupy batter the previous attempt.
      I added the remaining dry ingredients after mixing liquids in and thought the batter was thicker than the previous attempt but still wasn’t as thick as the video. At this point I added an extra 2 T of brown rice flour and 1 T of Potato starch to get the desired consistency. I never added the remaining 1/2 c of buttermilk.
      They are in the oven now, I’ll let you knock when they are out cooled and sampled.

      I just don’t understand these failed attempts on a tried and true recipe!
      So frustrating.

      Any thoughts are appreciated!

    • Gin says

      Hi leah, how did yours turn out? I’m in high altitude so I’m thinking I need to remove liquid as well, my cakes sink in the middle

  149. Heather says

    I am not a expert on cakes and this is my first gluten free cake that I made for my friends baby shower. The cake turned out so good! It was moist and dense which I needed it to be because I was making geode cake. The cake held together really well I accidentally cracked my first layer of cake and it was so easy to mold it together. To get a flat layer of cake and keep it from not having brown edges I suggest using
    a wet paper towel wrapped in aluminium foil and wrap it around the sides this technique saved me from cutting the cake in half there was no dome top cake. Everyone at the baby shower was raving about how moist and delicious it was. I’m so glad I found this recipe!

  150. 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!

    • 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.

    • 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!

  151. 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.

    • 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.

  152. 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.

  153. 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!5 stars

  154. 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.5 stars

  155. 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!

  156. 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

  157. 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.

  158. 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?

  159. 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?

    • 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.

  160. Linda Thurston says

    Your white gluten free cake looks amazing! My question is regarding the baking powder. Due to corn allergies, I make a baking soda sub with 1/2 tsp cream of tarter and 1/4tsp baking soda to make 1 tsp. Your recipe calls for a 1 tbsp baking powder, do you think, 1 tsp of my sub would work. I feel if I make a tbsp it may have a baking soda taste.

    • Mary Younkin says

      Hi Linda, if you typically use your substitution without any issues in different cake recipes, it should work fine. I can’t speak to it for sure though, as I’ve never tried that myself. Happy baking!

    • Jess says

      Hello Linda!

      My son was severely corn-intolerant until he was nearly 2 years old! I also had to make my own baking powder this way! I would mix up a fairly large amount of 1 part baking soda to 2 parts cream of tartar and then would use it interchangeably whenever a recipe called for baking powder. I never had any issues with it and for proper leavening you’re going to want to make sure you use the same amount as the recipe calls for! I know this comment is a bit late but I hope it helps you in the future!

  161. Heather says

    What sugar substirute would you recommend I try with this recipe? I have honey, maple syrup erythritol coconut palm sugar…….

    • Mary Younkin says

      Yes, it will keep nicely. If you know you won’t be serving it for a few days though, I recommend wrapping it tightly in saran wrap and freezing it until closer to the serving day.

  162. Brittany E Kreider says

    I’m really curious about the pink frosting you have on the cake. Is it the same Strawberry Mousse Cake you mention earlier in the article? It looks so delicious5 stars

  163. Jess says

    I’m not sure you’ll see this in time so for future reference or other people’s information, would I be able to substitute Bob’s Red Mill 1-to-1 in equal parts for the flours, starches, and xanthan gum? I myself am not gluten-free but I occasionally bake for a friend who is. It’s her birthday this weekend and I’m in charge of cake! The 1-to-1 is what I keep on hand as that’s what she uses and recommends and I’d prefer not to have to spend more money on these other ingredients simply because they’ll most likely go to waste once the cake is finished.
    Thanks for your time!

    • Mary Younkin says

      You can certainly try that, Jess, but I can not speak to how it will work for this particular recipe. If you do try it, let me know how it works out for you.

  164. Amanda says

    Hello! I’m not sure if this will reach you in time! I plan to make this cake this weekend for my sons 9th b-day. I can honestly shamefully say that I have always used boxed cakes. I’ve never been into baking (although I think if I had more time I would enjoy it more now). However, since both of my children were diagnosed with Celiac a few years ago, I’ve had to become cake decorator haha! I try! I have still used the boxes though. Well, we are doing a space theme this birthday and it just hit me that it would be fun to marble the cake. Which means I am in need of a white cake to add coloring to.. So, this is how I have made it here to this recipe. I know there are a couple of white boxes on the market but to be honest I’m not a fan of other products made by these same brands. I’d rather take my chances that I could pull this off then attempt one of the the others! With this all being said, I haven’t had as much time to be creative with decor this year so I ordered an edible cake topper….sheet. Anyhow, this was ordered prior to my thought of needing a true white cake. So the topper is for a 1/4 – 1/2 sheet cake. What would you recommend on the baking time for a 9×13 pan? On a side note, is there any reason I can’t stack a 9×13 right on top of a 9×13? I did a layered cake for my daughter a couple of years back and did the whole rod and board support thing but am thinking I could stick the 9×13’s right on top of each other. So there you have it! a lot of information you didn’t need to know, to ask you 2 questions! Hello, my name is Amanda. I suffer from being too wordy on a daily bases. Unfortunately you’ve had the pleasure of experiencing my overly processed, birthday party and present shopping, cake brain storming, and it’s 1:00 am on a week night (setting records here) self. I should probably say I’m sorry but I have a feeling this will bring laughter to some (embarrassment to myself) and simply can’t apologize if it brings even one person a smile! Thank you & thank you;)

    • Mary Younkin says

      I think that as a 9×13 it should stack fine. This is a fairly sturdy white cake that I’ve layered as rounds many times. I can’t speak to the baking time, but I would recommend testing for doneness around the 30-minute mark and then allowing more time as needed. Happy birthday to your son!

  165. Tremough says

    Is this cake truly a WHITE cake (as opposed to a yellow cake that is labelled “white” in the GF world? I am not a baker, but I crave a real, soft, traditional white cake! I don’t want to go to all this challenging work to end up with another not-white cake!


  166. Selina Solis says

    I am looking for a gluten-free white cake for a birthday party and your pictured cake looks awesome! Have you tried covering this cake with fondant? Do you think it’s firm/dense enough for it? Mine would be a double-layer, single-tiered cake. Thanks!!!

  167. Helen B says

    This was the best cake ever! We baked it for about 50 minutes in a Bundt pan and covered it with a caramel glaze and chopped pecans.

  168. Julie says

    The cake in video looks like a different texture than cake in the picture wanted to try this recipe as was looking for a good gluten free one but that through me off and not gonna try this recipe now

    • Mary Younkin says

      The texture is the same, Julie. I can’t control the photo results vs video results and I don’t edit to change it. As you can tell by the hundreds of thrilled comments, people LOVE this recipe.

  169. Connie Poth says

    I made this recipe as cupcakes the first time and took them to work and everyone raved and said that they would not have known they were gluten free if I had not told them! Then second time I made them as layers for a wedding cake and they did not rise as high as my regular cakes. I do wrap my cake pans with cold baking strips while baking. Still moist but took 6 layers to equal the standard three I was looking for. Also trying to figure out what consistency the butter is suppose to be liquid but room temperature cooled is what I used.5 stars

    • Mary Younkin says

      I have no idea why the layers wouldn’t have risen for you. That’s very odd. My butter is typically warm, but not hot. I don’t know if that would make a difference. I’m glad you’re liking the recipe, Connie.

  170. Cindy says

    This is a good tasting cake but it is not white. It’s yellow. If you add yolks its yellow cake not white cake. I ‘m so disappointed I haven’t found a gluten-free white cakerecipe yet.

  171. Cecily Muller says

    I’m going to make this for an event, but it will not be white or look like the picture with 4 whole eggs, this will certainly be yellow. I’ve yet to find a decent gf white cake recipe.

    • Mary Younkin says

      For what it’s worth, Cecily, this is an untouched photo of exactly what the cake looks like. Same for the video. Feel free to adapt it however you like.

    • Lise says

      Can you use a gluten free flour blend in this instead of the individual components? New to GF baking here!

    • Mary Younkin says

      I have no idea how that will work in this recipe, Lisa. The recipe was developed to work perfectly with the ingredients as listed here. It’s worth reading through the comments here though, as many people have tried alternated flour blends.

    • David says

      Can you tell me what brand of brown rice flour you use because every time I use brown rice flour, my baked goods come mushy and/or uncooked. Thank You and can’t wait to try this!

  172. Meika says

    Yum! I just tried the white cake recipe with a blueberry swiss meringue buttercream and I love it!!! Thanks for a beautiful, tender GF cake recipe. So tired of almond meal cakes.5 stars

  173. Melanie says

    This tastes delicious—and like white cake. But mine is not white. But that’s ok—it tastes great!4 stars

    • Mary Younkin says

      I’m not sure how that would work for this recipe, Kay. It’s probably worth reading through the comments to see how that has worked for some other readers.

  174. KMH says

    Can I use all tapioca starch for the starches? Hypothyroid people cannot have potatoes and gluten. Hoping this will work. Thanks for the recipe!

  175. Cherie says

    Im going to use egg whites only. Will it call for 4 eggs still? Will I need a mixer or can I do without?


    • Mary Younkin says

      I haven’t tested that size pan myself. Are you reducing the size of the recipe? This will make a good bit more than you need for (2) 4-inch pans. I’d keep an eye on the cakes and test for doneness as they turn golden brown. I can’t guess how long that will take.

  176. Sue says

    Could you substitute gluten free all purpose flour? If so, how much? 2 1/2 cups instead of the rice flour and starches and omit the xanthan gum?

    • Mary Younkin says

      I have no idea how that might work for you, Sue. I tested numerous combinations of flours for this recipe and I love this recipe exactly as written.

  177. Misty says

    I would just like to say…THANK YOU!!! This cake is amazing! Do to some serious health issues I had to cut gluten out 9 months ago. My sister got married last week and I was pretty bummed leading up to the day that I would not get to eat wedding cake. So I started experimenting with gluten free cakes to bake and bring to the wedding. I tried some and did not really like them. Then I found this recipe the day before the wedding. I figured why not, I need a cake and this is my last day. I am allergic to almond so I added a little more vanilla extract with just a few drops of coconut extract for a little additional flavoring and made a vanilla buttercream icing. I did not even taste test the cake, just took it to the wedding and hoped it would be OK. When it came time to cut the wedding cake, I served me up a little slice and asked my dad if he wanted to try some. He is a very picky eater and he is also very blunt. He LOVED it, he said it was better than the actual wedding cake and he did not even know it was gluten free until I told him! He ate another piece after the wedding, and another piece the next morning! Everyone that tried a bite said it was really good, and they all said it was better than the wedding cake! I was blown away by the taste. It is so moist and and not crumbly like all the other gluten free cakes I tried. This is the perfect gluten free cake recipe and I will definitely keep using it! Thank you so much for this!5 stars

  178. Mia says

    Hi! I was planning to make a jasmine tea flavored cake. I’ve found a recipe where you only have to prepare a milk tea and replace regular milk with that milk for making the batter. It was a recipe for a regular cake, not a gluten free one, but since I have celiac disease I have to make this one instead. The problem is that this recipe uses buttermilk instead of regular milk, and I was wondering if I could make buttermilk with the milk tea or it won’t work the same?

    • Mary Younkin says

      Hi Mia! I have absolutley no idea. I’ve never made a milk tea, so I can’t speak to how that might affect the cake. It’s certainly worth trying though. Let me know how it works out for you!

  179. Gillian says

    Hi! I live at about 5,500 ft above sea level – so high altitude. Do you have any ideas how I could alter this recipe to accommodate for that altitude? Thanks!

  180. Fiona says

    You have a link here that says it’s for classic buttercream, but it takes you to a page with rose cake on it and no ingredients or recipe for the buttercream.
    I followed the link from the rose cake page for the step by step instructions and that was about piping the decorations.

    Could you please link me to the classic buttercream recipe?

  181. Martha says

    I made this into cupcakes with the chocolate buttercream you recommended for a family dinner and OMG! They were absolutely fantastic! Didn’t even last 24 hours. Very moist and didn’t have a grainy or starchy texture, which I have a lot of problems with most gluten free recipes. Quick question, if you’re making this recipe a day in advance, will the cake develop a starchy texture over time?5 stars

    • Mary Younkin says

      Hi Martha! I’m thrilled that you’re enjoying the cake. Admittedly, it never lasts more than a few days in my house, but I’ve never noticed any change in texture or taste.

  182. Laura says

    Do you think you could add more orange zest/juice to infuse an orange flavor without changing the texture? Never baked gluten free before and am a little intimidated to experiment with ingredients.

    • Mary Younkin says

      You can absolutely add orange zest and a bit of orange extract to change up the flavor, Laura. I wouldn’t add juice though, as that will potentially add too much liquid to the cake.

  183. Lacey says

    I made this and it smelled and looked WONDERFUL right from the oven but shortly after it sunk. When we ate it the flavor was awesome but it was so dense and heavy! Not cake-like at all. I tested it with a toothpick and it was fine. I’m very new to the gluten free baking thing but bake a lot of glutinous things 😉 What do you think I did wrong?!

    • Mary Younkin says

      It sounds like it was a bit underbaked, Lacey. That’s typically the issue when things fall as described. Did you test the center of the cake? or possibly closer to the sides of the pan?

  184. Carol Ann Turner says

    I made this cake for my son’s 40th birthday and it was a huge hit. All the family at his party thought it was great!5 stars

  185. Bonnie says

    The best gluten free white cake I have tasted. So easy to make. I needed a cake for my mother’s birthday dinner & the bakery I went to had gluten free white cakes that did not have any flavor. My mother is a baker & it is hard to please her when it comes to cakes. She loved it. Thank you for sharing your recipe.

    • Bonnie says

      Have you ever tried making it dairy free. I need to switch at least the buttermilk, but not sure which non dairy milk to use.

    • Joe S says

      Cashew milk works best, assuming no nut allergy. If there is a nut allergy use pea- protein milk. I have Celiac’s (autoimmune disorder) so I can’t have gluten. Also lactose intolerant. 😉 Also you can always add a teaspoon or two of vinegar to the milk, it helps to give it that baked buttermilk flavor.

  186. Natalie Brooks says

    So…… I made just 1 change because I want my family to rest a little healthier😘😘 I doubled the recipe and subbed 1/3rd of rice flour out for almond flour. I made 12 regular cupcakes.
    24 mini cupcakes
    And oodles of mini donuts.

    THEY ARE AMAZING. Absolutely amazing. The are 4 celiacs in my family and I’m sure there will be tears of joy after school today.


    • Mary Younkin says

      Hi Jennifer, if you scroll through some of the comments, you’ll see where many people have made this cake for weddings and other special events. It holds up nicely.

  187. Jess says

    Hi Mary,
    Thanks so much for sharing this wonderful recipe!
    I need to make it nut free due to an allergy and am wondering if omitting the almond extract would drastically alter the taste? Could I sub an extra tsp of vanilla?

  188. Julia says

    I’m wondering …. can I use Gluten Free flower that has xanthum gum and all that instead of all those different flours and starches? Has anyone ever tried this? If so, how much flour instead of Rice flour,, tapioca, potato starches and xanthum gum would I use?

    • Mary Younkin says

      I think that it’s been done, (if you scan the comments, you might see where others have tried that) but I haven’t tried it myself. This particular recipe was a long time in development and the ingredients as listed above result in the perfect texture.

  189. Karen Rogers says

    This is simply amazing. I tested it out for my grand daughter who can’t have gluten and everything they have tried has been awful. This is perfect! I’m going to add some strawberries to make it a strawberry cake. I was a little afraid it would be grainy because prior to baking the batter did taste grainy but baking fixed it. The texture was spot on.5 stars

    • Mary Younkin says

      I’m thrilled that you love the cake, Karen! (And for what it’s worth, most GF flours taste a bit strange when they are raw, but thankfully baking transforms them most of the time.)

  190. Janet Tupa says

    I really would like my cake to be very white. Would just using egg whites be the key? But how many in this recipe or would it not work out.

    • Mary Younkin says

      I make this recipe exactly as written and it turns out as white as the photo. It isn’t PURE white, but it’s very close and the whole egg is required for the perfect texture. That said, many have played with the recipe and made it with just egg whites. If you scroll through some of the comments, you’ll probably see how they’ve adapted it. Happy baking!

  191. 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!

  192. 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.

  193. 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.

  194. 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?

  195. 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

      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.

  196. 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!

  197. Lori Jean Finnila says


    Can I use all purpose gluten free flour with xanthan gum in place of the tapioca, potato starch, and brown rice flour?

  198. 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.4 stars

    • 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.

  199. 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.

  200. 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.

  201. 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?

  202. Becky says

    This was really good for a gluten free cake! People raved. Thank you for this recipe.
    If I could ask you, do you have a recipe for a yellow gluten free cake? I’d really appreciate it. Thank you again! Becky5 stars

  203. Michelle B says

    Hello! This will be my first attempt at a gluten free cake. I’m making it for a friend for his 65th birthday party, so no pressure! LOL. My question is how far in advance can I make this cake? I’m looking at decorting/wrapping it with fondant, and I typically do my cake baking 2 days before the event, then decorate the day before the event. Will the cake hold up? and, do you recommend refrigerating it?

  204. Megan says

    It was amazing … just amazing! My daughter is also dairy free. We substituted almond milk with a tablespoon of lemon juice for the buttermilk and dairy free butter and it was just fabulous. Kudos to you and we will making this again.5 stars

  205. Maegan says

    I have been gluten-free my entire life, and this is the absolute best cake and frosting I’ve ever had! Served it to family, and they didn’t even know it was gluten-free! Thank you!5 stars

    • Mary Younkin says

      If you have a GF blend that you love and have found it works well in a 1:1 substitution, it’s worth trying, Rebecca. I tried many different combinations while testing this recipe and I can only speak to the results when using this exact ingredient list.

  206. Jodi says

    My husband is allergic to potatoes and gluten free☹️ Any thoughts on what I could substitute potato starch with? Thank you! JL

    • Jodi says

      Awesome! Given the current state of the world and my lack of tapioca starch could one use corn starch and tapioca mixed? 😬

  207. Avery Cooper says

    Followed the recipe to the dot and still turned out dense. Thought it was going to be different but I guess not.

  208. Laura says

    Light & perfect! I used this recipe for my own wedding cake I loved it so much. I subbed oil for the butter and only used egg whites to make it a whiter cake. Turned out perfectly!!5 stars

  209. Nack says

    I really want to try this recipe to make the first birthday cake for my kid. Could I use anything to substitute egg because my daughter is allergic to gluten, milk and also egg.

  210. April says

    This cake was amazing! You must expect a GF cake to be denser than regular cake; but the taste and texture were delicious. It lasted less than 24 hours at my house. I will be making it again for my son’s birthday this week and I will be serving it to non-GF guests with no apologies. Thanks for the great recipe!5 stars

  211. Vicki says

    I made this cake after making and paying big$ for 2 different GF mixes. It was truly fabulous in every way! Great crumb, density, flavor. I bake a ton of cakes and needed one for a special diet. This fit the bill and I will definitely make it agin! The only issue is that it is not white, it is yellow. Not a biggie, but was hoping for white. Thanks!5 stars

    • Mary Younkin says

      I’m so happy that you are enjoying the cake. Different eggs will affect the color of the cake in different ways. Farm eggs will always make for a more yellow color too.

    • Mary Younkin says

      The cake pans might overflow with that much batter in just two pans. I would fill them to halfway and then bake any remaining batter in a smaller pan by itself. You’ll just have a little bonus cake.

    • Amreeta Wadhwa says

      Thanks Mary but since I’m using 2, 9 inch instead of 2, 8 inch should the cake just not be a bit thinner not overflowing?

    • Mary Younkin says

      oh my goodness, YES. You are correct. Thanks for clarifying that. I was thinking the recipe called for (3) 8-inch pans. You’ll be perfect with (2) 9-inch ones. Happy baking!

  212. Graciela Molina says

    I love this cake, is the best gluten free cake I tried.
    The only thing I like to change, is that it is a little to sweet for me, can I use less sugar or any other substitute?
    If the center of the cake is a little gummy it means that needs more time in the oven?
    Thank you in advanced.


    • Mary Younkin says

      Yes, if the center of the cake isn’t as fluffy as the sides, it needs to be baked longer. I’ve never tried to reduce the sugar in this recipe, so I can’t speak to how that might work, Graciela.

  213. Cammie says

    Anyone have experience using arrowroot flour/starch instead of the potato and tapioca flour/starch? I have arrowroot in the house already and I’m wondering if I could sub it in place of the other 2. I’ll update after I try the recipe.

    • Lisa says

      Arrowroot tends to make baked goods very chewy and bendy. It is good in small quantities, mixed with other starches, to replace some of the elasticity of gluten, but I think you will be disappointed if you replace all the starch in the recipe with just arrowroot. I have successfully replaced a variety of starches with tapioca, but not arrowroot.

  214. Erika says

    Hi Mary, what are the approximate dimensions of the finished cake? I’m planning to do several layers but will adjust the recipe to ensure it isn’t too tall! Thank you.

  215. Natalia Ermakova says

    Hello.Can I substitute brown rice flour, potato starch and tapioca starch with the equal amount of 1-1 Bobs Mill Gluten free flour?.TIA

  216. Ashley M says

    I’m looking to make a 1/4” sheet cake rather than a round cake. Do you think this would make enough for one 9 x 13 pan?

  217. Rachel says

    I have been trying out different white cake recipes for years and I had nearly given up until I found this recipe. I tried it out earlier today for the first time and I’m so in love! I never thought I’d be able to have an actual enjoyable piece of white cake again so thank you!!! I followed the recipe to a tee and it turned out fabulously. I have had a go-to chocolate cake for a while and I’m so happy to say I now have my go-to white cake!5 stars

  218. 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.5 stars

    • 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.

  219. 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!5 stars

  220. 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.5 stars

    • 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.

    • 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.

  221. 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.

  222. 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!5 stars

  223. 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?

  224. 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

      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!

  225. Angela says

    I would love to make this cake, but as I an Australian, I use weights for all flours.
    Is it possible to tell me the weights of the 3 flours needed for this recipe?
    Regards from Australia,

    • Mary Younkin says

      Hi Angela, you can copy and paste the measurements into an online recipe conversion calculator. That isn’t a measurement I use, so I’m not comfortable providing those measurements.

  226. Cricket says

    The taste and texture were superior to probably any gluten free white cake I’ve made. And I agree it is not an easy one to tackle. However I need to handle my cakes because I’m a decorator and this one would have never held up to handling and decorating. But I would definitely serve it to people if decorating wasn’t a big factor. Really delicious4 stars

  227. Kiersten says

    This is delicious! How many days ahead of serving can I make this, and should I refrigerate the unfrosted cake it if I make it ahead of time?5 stars

  228. Emily says

    I want to make this cake for someone who cannot have gluten, dairy or almonds. Can I use normal lactose free milk to make the buttermilk, and I’m guessing I can probably get lactose free butter?
    And for the almond extract, can I skip it or replace it with something?
    Thank you very much for your help.

  229. Katrina Wildey says

    Made this gf white cake with double boiler frosting and coconut for my birthday. It was so light and fluffy, and delicious. It is the best white cake I have ever had!!!5 stars

  230. Angel says

    My GF friend can’t tolerate xanthan or other gums. Is there a substitute for xanthan or can I leave it out? Thanks!

    • Mary Younkin says

      Hi Angel, the xanthan is important for holding the cake holds together. However, this is a pretty sturdy cake and I’d try it without the gum before deciding it won’t work. It’s worth a shot.

  231. Amy says

    Last year, I used this recipe and marbled it with a chocolate one to make a marbled cake — it turned out pretty well. This year, I’m making cupcakes to deliver to my daughter’s friends … but the recipe didn’t come anywhere close to making 40 cupcakes, for me. I may have overfilled a couple of papers, but not enough to have made this sort of difference — it made about 24 cupcakes. I haven’t yet decided whether to make more or just limit it to 1 cupcake per person (I was planning on bringing extras to everyone). Anyway, in case anyone else is thinking of making cupcakes, I wanted to put this out there. I love the recipe, though! Thanks!5 stars

  232. Penny Vere says

    I’d love to try this and currently out of brown rice flour and only have white rice flour, I don’t have access to special ingredients very often. Do you think this will make a difference. I am not sure whether it is a texture thing or a nutritional thing between the white or brown. Thanks looking forward to trying this.

  233. Chloe Swick says

    I’m so excited to try this recipe! I do have a question though. Your recipe calls for 4 whole eggs, correct? Most recipes for white cake only call for egg whites. Does the cake remain white even with the egg yolks? Thanks!

  234. Natalie says

    Have you ever tried this dairy free? I don’t tolerate dairy OR gluten 🥺 (feeling bad for me is the correct response- it sucks lol).

  235. Barbara Borntrager says

    This has a soft, fine texture close to wheat flour cupcakes. I reduced the sugar to 1 cup and found it sweet enough, especially if you add frosting. I’ll be adding this to my recipe binder to make again. Also, it made 24 regular size cupcakes.4 stars

  236. Candice says

    This has been my go to white cake for years now! It’s so good I don’t even fee it’s gluten free. I made it for my 3 year old birthday yesterday and people loved the cake like kept coming back for more! I love that I have found a recipe that is perfect and I feel no need to keep searching! It’s no fail! Consistently turns out great!5 stars

  237. Jamie says

    Hi, this is my first time baking a gluten free cake. I followed the recipe to a T and my batter is very thick, almost like dough. Is that normal??

    • Mary Younkin says

      Yes, the batter is thicker than a traditional cake, Jamie. It isn’t typically scoopable like cookie dough though. How did you measure your dry ingredients?

  238. Dava says

    So, I need to make this dairy free and would like to add lemon flavoring. Do you have a recipe for that?


    • Mary Younkin says

      I’ve made it with Earth Balance butter and almond milk. I imagine it would be great with lemon extract added, but I haven’t made this as an actual lemon cake with zest and juice.

  239. Allie says

    I just have to say this recipe is absolutely delicious! I halved it and made cupcakes. I used King Arthur cup 4 cup gf flour, slightly less sugar and all vanilla extract. I don’t know if it’s as good as the original but they are wonderful! Light, fluffy and moist. I’ll be making these again!5 stars

  240. Beth Beaty says

    I have done this cake so many times now – no one can tell it’s GF. This last time I tried the fresh strawberry frosting and got rave reviews! I wondered if you could find time to perfect the recipe for a GF regular pound cake. I have tried some recipes but they just have not been as good as a regular pound cake. Since you did such an amazing job on this white cake, I am sure you could get the perfect GF pound cake :).5 stars

  241. Sandra M Henslee says

    I love your gluten free recipes. I was excited to see Texas sheet cake listed. When I looked at the recipe it only gives regular flour as an option. Is there a way to make it gluten free? Thanks, Sandra5 stars

  242. Beth Beaty says

    I love this recipe! I have made it multiple times and no one can tell it’s GF. Do you have a similar conversion to GF recipe for a regular (vanilla) pound cake? I have not found a recipe I like yet for that. My daughter-in-law has celiacs so I could love to see you create the perfect one 🙂5 stars

    • Mary Younkin says

      I’m so glad you love this cake, Beth! I actually do have a GF pound cake, but I haven’t published it here. I’ll try to get it on the site soon!

    • Mary Younkin says

      I make this cake exactly as written, Beverly. However, many have made it successfully with gluten free flour blends. It’s worth scrolling through the comments a bit to see what has worked for other readers.