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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 confused. Is this cake photo the actual recipe? I see it’s the same pic for the frosting post from a year earlier. If this is a wheat cake that seems incredibly deceptive
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.
What is the strawberry frosting recipe ?
Here’s the recipe, Heather: https://barefeetinthekitchen.com/fresh-strawberry-frosting-recipe/ Enjoy!
Can the almond extract be substituted because of almond allergies?
Certainly.
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!
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.
Any alternatives to potato starch? Want to try but have potato allergy. would arrowroot or corn starch work?
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.
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.
I made this for my husband for a gender reveal cake. I made it as is but I messed up and added sugar to the dry ingredients. I also substituted 1 cup of sugar with xylitol. It was heavy probably because I made that mistake. I colored it pink for our girl and it turned out beautiful! Even with my mistake it still was the best GF cake I’ve had and very moist! I’m making it again for his bday tomorrow morning as he loves white cake! Thank you for this recipe! Rachel, Los Angeles
Can it be made with out the almond extract? I have several food allergies including all forms of gluten and all nuts.
yes, it can
I accidentally bought Potato Flour instead of Potato Starch .. is that ok?
That should be the same exact thing. Some manufacturers label it differently.
according to the web, they are different.
Does it matter if us use salted vs unsalted butter?
I use salted butter, but if you prefer to use unsalted, just add a pinch of salt to the recipe. Happy baking!
This looks great. Do you know of a substitute for potato starch?
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.
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?
Xx
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.
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!!!
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?
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!
If using the strawberry icing should you refrigerate the cake?
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.
Have you made it using an all purpose gluten free flour blend? As opposed to mixing your own individual starches?
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.
What frosting do you use on the cake? Thanks!
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.
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.