The Best Gluten Free White Cake

Why You’ll Love This Recipe

This cake has a soft crumb, light vanilla flavor, and a beautiful pale color that’s perfect for layering with frosting or fruit. It’s simple to make, holds together well for decorating, and tastes so good no one will guess it’s gluten free. It’s also versatile enough for cupcakes, sheet cakes, or elegant tiered cakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Gluten-free all-purpose flour blend (with xanthan gum)

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Egg whites

• Milk (dairy or non-dairy)

• Pure vanilla extract

• Optional: almond extract for a subtle nutty flavor

Directions

1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.

2. In a medium bowl, whisk together gluten-free flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy.

4. Add egg whites, one at a time, beating well after each addition.

5. Mix in vanilla (and almond extract if using).

6. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing just until combined.

7. Divide batter evenly between the prepared pans and smooth the tops.

8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Servings and timing

Serves 10–12 people.
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes

Variations

• Coconut White Cake: Add shredded coconut and coconut extract.

• Lemon White Cake: Add lemon zest and a splash of lemon juice.

• Funfetti: Fold in gluten-free sprinkles before baking.

• Berry Layer Cake: Spread fresh berries between frosted layers.

• Dairy-Free: Use dairy-free milk and vegan butter.

Storage/Reheating

Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap cooled cake layers tightly in plastic wrap and store for up to 2 months. Thaw at room temperature before frosting.

FAQs

Can I make this cake ahead of time?

Yes, bake the layers, wrap, and refrigerate or freeze until ready to frost.

Do I need xanthan gum?

Yes, unless your gluten-free flour blend already contains it.

Can I use whole eggs instead of egg whites?

It will change the color and texture, but it will still work.

Can I make cupcakes with this recipe?

Yes, bake for about 18–20 minutes.

What frosting pairs best?

Vanilla buttercream, cream cheese frosting, or whipped cream all work well.

Can I make it dairy-free?

Yes, use plant-based milk and vegan butter.

Why is my cake dense?

Overmixing or using too much flour can cause heaviness.

How do I keep it moist?

Don’t overbake and store it properly covered.

Can I bake it in one pan?

Yes, but increase bake time and monitor closely.

Is it good for stacking?

Yes, it holds its shape well for tiered cakes.

Conclusion

The Best Gluten Free White Cake delivers the classic taste and texture you love, without the gluten. Light, fluffy, and beautifully versatile, it’s a go-to recipe for celebrations big or small—and no one will believe it’s gluten free.

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