Gluten Free White Cake | Classic Birthday Cake Recipe
Enjoy this scrumptious gluten free white cake in as many layers as you’d like or turn it into the perfect simple cupcakes – your imagination is your only limitation!
Grease and flour two 8x8 inch pans or line a muffin pan with paper liners
In a stand mixer or using an electric mixer, beat 6 tablespoons unsalted butter on medium-low speed until creamy.
Add 2 eggs, 2 cups white sugar and 2/3 cup vegetable oil and beat until all ingredients are well-combined and creamy.
Scrape sides and bottom of the bowl and stir in 1 tablespoon vanilla extract.
In separate bowl, whisk together 2 2/3 cups all-purpose gluten free flour, 1 tablespoon baking powder, and 1 teaspoon salt
With mixer on medium speed, gradually alternate between adding the gluten free flour mixture and the milk to the butter mixture, starting and ending with the gluten free flour mixture.
Stir until each one is almost completely combined before adding the next.
In separate bowl combine 6 egg whites and using a hand-mixer on high-speed beat until stiff peaks form
Using a spatula, gently fold egg whites into batter
Scrape the sides and bottom of the bowl so that ingredients are well-combined, and avoid over-mixing
Evenly divide cake batter into prepared pans or muffin cups
Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs, cakes will be a light golden brown when done baking
Remove from oven and allow to cool in pans for 15 minutes, remove from pans and let cool completely before decorating.