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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.
Gluten Free Cake Recipes
Several years ago, my best friend asked if I would make her a gluten-free white cake. In my relative newness to gluten-free baking, I assured her that I could do that. Ha.
It took me 6, maybe 7-8, different recipe attempts, (I stopping counting after I dumped the third mess into the trash.) The taste and/or texture was never quite right.
If you are familiar with gluten-free baking, then you likely already know that recipes for traditional chocolate desserts are fairly simple to convert to gluten-free most of the time.
This is evidenced by The Best Gluten Free Chocolate Cake, no one ever believes that one is gluten-free. Unfortunately, this is not true for all gluten free baking recipes.
Chocolate provides so much flavor that without it, the more “unique” flavors of the gluten free flour alternatives will often show through. This made it much harder to achieve a classic white cake flavor.
Gluten Free White Cake
I’ll be the first to admit that I’m rather picky about my gluten-free baking. (It has caused many an eye roll from my husband as I decide something just isn’t quite right, while he and my kids are happily devouring it. ha)
Because I am not restricted from eating the traditional versions myself, I often make both items side by side to taste the both versions and see if the gluten free recipe measures up. “Good enough for gluten free” isn’t something I ever want to share with you.
I’m thrilled to tell you that this is THE CAKE. This cake absolutely positively measures up. Over the past few years, I’ve made this cake with the exact recipe below countless times now and I’ve served it to over a dozen people.
It received rave reviews from every single person and they all questioned me more than once regarding whether or not it was really gluten free. (That, my friends, is a sign of gluten free recipe success!)
Gluten Free White Cake Recipe
- Preheat oven to 350 degrees. Grease (2) 8″ round cake pans with butter and line the bottom of each pan with a greased parchment circle.
- Stir together the dry ingredients and set aside.
- Beat the eggs and the sugar together until creamy.
- Add half of the dry ingredients and beat again.
- Add the buttermilk, butter, vanilla and almond extracts and beat to combine.
- Add the remaining dry ingredients and beat just until combined.
- Divide the batter between the greased cake pans.
- Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean.
- Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling.
- Frost as desired.
Once you’ve fallen in love with this cake the way that we have, you can use this recipe to make a Strawberry Poke Cake, a Pineapple Crush Jello Cake, or this Strawberry Mousse Cake.
The Gluten-Free White Cake recipe works great as cupcakes for a gluten-free birthday cake. My middle son loves this cake with Fluffy Chocolate Frosting. The possibilities with this cake recipe are endless.
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use this sheet pan, this cake pan, or this cupcake pan to make this recipe.
The Best Gluten Free White Cake
Ingredients
- 1½ cups brown rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca starch
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 2 cups white sugar
- 1 cup buttermilk
- 1 cup butter melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle.
- Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again.
- Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.
- Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean.
- Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/1/14 – recipe notes and photos updated 8/17/21}
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!!
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.
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
Hi there,
Have you ever doubled it? Does that work out okay?
Thanks!
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.
I baked this cake but unfortunately the flavor of almond over powers all else! Very disappointed😟
Hi can white rice flour be used? Same quantity? 😊
Yes, white rice flour will work.
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.
Any idea as to how this would hold up as a tiered cake with fondant? Thanks!
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!
Has anyone tried baking this in a 3″ deep pan?
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!
I am wanting to make cake donuts with this recipe. Do you have any recommendations as far as how long to cook?
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!
I am GF my boyfriend is not and since I’ve made this he has requested it about once a week! I use the 1:1 baking flour from the bulk goods store;) and its perfect. I cake gets choc icing, 1 cake gets cinn and brown sugar swirled thru for a cinn bun cake with cinn bun drizzle icing! Excited for the rest if the non GF family to try it
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!
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!
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!
Does this cake not rise? or did I mess it up??
The cake should have risen. Without being in your kitchen with you, I can’t guess what might have gone wrong.
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.
Can you substitute sugar for Stevia?
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!
Hello can i just use egg whites a lot of eggs which I can not have. Or use egg replacer maybe.