Fluffy, Moist Gluten Free White Cake (No Fail!)

Not all gluten free cake recipes are created equal! Fluffy and moist gluten-free white cake is the best, easy, from scratch, vanilla cake recipe perfect birthdays and celebrations! If you have been looking for a homemade white cake to end all future searches, join the hundreds of gluten-free bakers who have made this cake with swoon-worthy success!

Prep Time 5

Cook Time 23

Total Time 28

Servings

Author Melissa Erdelac

Ingredients

8 tablespoons (113) unsalted butter melted and cooled
⅔ cup (163 g) whole milk room temperature
4 (148 g) large egg whites room temperature
2 teaspoons vanilla extract
2 cups (292 g) gluten free all purpose flour I use and highly recommend Cup4Cup
1 ¼ cup (250 g) granulated sugar
1 TABLESPOON baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

Preheat oven to 350ºF and set rack in middle position. Spray two 8-inch or 9-inch cake pans with cooking spray. Line the bottoms with parchment paper and then grease parchment. Set aside.
Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.
8 tablespoons unsalted butter, ⅔ cup whole milk, 4 large egg whites, 2 teaspoons vanilla extract
In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but approximately ½ cup (just eyeball it) of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining liquid and beat for 1 minute longer.
2 cups gluten free all purpose flour, 1 ¼ cup granulated sugar, 1 TABLESPOON baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Divide the batter between prepared cake pans. Let it rest for 15 minutes for the liquids to full absorb so you have nice fluffy cake layers. Bake for 23-25 minutes, rotating halfway through baking. Cake is done when tops are golden and toothpick inserted in middle comes out clean.
Allow the cake layers to cool in pans for 10 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting with fluffy vanilla or chocolate buttercream.

Notes

Tips

For a pure white cake use clear vanilla extract.
Melt the butter before beginning the cake recipe so it has time to cool.
Egg whites separate easier when they are cold. After the eggs have been separated, set them out with the measured milk to come to room temperature.
The recipe calls for whole milk for best results. 2% may be substituted, but skim is not recommended. For the dairy free version, almond milk performed best.

Dairy-Free Adaptation

To make dairy-free, substitute Earth Balance Vegan Buttery Sticks and use unsweetened almond milk for the milk. Reduce the amount of salt to 1/4 teaspoon.

Sheet Cake

To make a sheet cake bake in a 9X13 inch pan. If you plan on removing the cake from the pan to decorate, line the bottom with parchment paper cut to size. Grease the top of the parchment with cooking spray.

Bake at the same temperature as the layer cake directions. The baking time may need 4-5 minutes longer, but start checking around 24 minutes.

Storing and Freezing

Gluten free cakes do not stay fresh as long as regular cakes. Therefore, if you don't plan on freezing the cake, make it no more than 24 hours ahead of time.

Frequently I bake the cake layers and freeze them until ready to assemble with a filling and frosting. Alternatively, the cake may be baked, frosted, and frozen whole.

Freezing Cake Layers: Wrap each completely cooled layer securely in plastic wrap. Transfer wrapped layer to a gallon freezer bag and freeze up to 3 months.

When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour.

Freezing Frosted Cake: Assemble the cake with filling and frosting. Transfer whole cake to the freezer so frosting solidifies. After the frosting is frozen, wrap the cake securely with plastic wrap. Cover plastic wrap with foil and freeze up to 3 months.

Thaw cake overnight in refrigerator. Carefully remove plastic wrap and foil. Continue to thaw at room temperature for 5-6 hours.

Recipe adapted from America's Test Kitchen

Nutrition