Ready to start making the perfect gluten free white cake, completely from scratch? This gluten free cake recipe provides a fluffy, snow white gluten free cake that is soft & light, but sturdy enough to cover in decorations or stack in layers.
An easy to make from scratch white cake, that is delicious and perfect for everyone to enjoy. Even if you have never beaten egg whites before, this gluten free dessert recipe will make it worth learning how.
Gluten Free White Cake | Classic Birthday Cake Recipe
Ingredients
- 6 tablespoons unsalted butter softened
- 2 cups white sugar
- 1 tablespoon vanilla extract
- ⅔ cup vegetable oil
- 2 eggs large
- 2 ⅔ cups all-purpose gluten free flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 egg whites
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Grease and flour two 8×8 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.
How to Beat Egg Whites to Stiff Peaks for Gluten Free White Cake Recipe
Separate egg whites and yolks in a separate bowl first. Even the smallest amount of yolk can ruin egg whites and keep them from reaching stiff peaks. Place egg whites in a clean and grease free bowl.
Stiff peaks are formed when the egg whites have increased in volume. Reaching stiff peaks will take several minutes, keep beating and you will see them start to stiffen in shape! if you pull a beater straight out of the mixture, and a peak forms that does not recede back into itself — it holds its shape. You’ve made egg whites. Once you reach this point, stop beating, as it is possible to over-beat egg whites.
How can this GF White Cake be made into cupcakes?
Easily done! Fill each cupcake or muffin liner approximately ¾ full and bake on 350F for about 18 – 20 minutes.
This gluten free recipe will yield approximately 30 standard sized gluten free white cupcakes.
Popular All Purpose Gluten Free Flours for Recipe
-
Pillsbury Best Gluten Free All Purpose Flour Blend
Delicious gluten free baking from scratch is at your fingertips with Pillsbury Best Gluten Free All Purpose Flour Blend.
-
Namaste Foods Gluten Free Spice Cake Mix
The aroma of this moist, scrumptious cake will make your mouth water but just wait until you taste it!
16 Responses
I think this is a real great recipe. Thanks Again. So simple to make!
I am impressed with this recipe, I am a fan.
My daughter LOVED her beautiful cake for her birthday! This was her first one as a celiac, and the rest of the family couldn’t believe it was gluten free. Look forward to trying other recipes of yours.
Made this into cupcakes, wow so delicious! Great texture, not too crumbly, moist. Perfect cake batter recipe for cupcakes!
This recipe turned out perfect!! I I’ll definitely be making it again. The flavor and texture was what I was hoping for.
I love this cake recipe! Needed a simple recipe like this to make for my girls and it turned out delicious and so moist. I bake cakes all the time from scratch and this definitely did not come out dry. Making it for the 3rd time tonight!
This one’s a keeper and surely is the “best” I have tried. Perfect addition as my primary white cake recipe choice. Scratch cakes are ideal and do not require much more time than boxed mixes.
I have made this cake multiple times. It has worked as tiered birthday cakes with fondant and with buttercream. I’ve used a raspberry filling in it with great success. This is my go-to cake recipe.
This cake is delicious. It tastes similar to a wedding cake. It is sweet and light. It is a pretty cake also. I made this for a Birthday party. I will use this again.
Simply delicious!! Thank you for sharing this
Holy Yum this cake is SO GOOD! Look no further for the best, whitest, moistest white cake. I used a combination of clear vanilla and almond extract and it is perfect!
Such a good light cake! My go to for a summer dessert. I like doing whipping cream and berries on the top. Comparable to angel food cake
Lovely cake!
I love this cake!!! It comes out perfect every time! I’d like to try to use this recipe for cupcakes too.
Last Tuesday I tried this recipe for my birthday. It is truly a winner. At first I was hesitant to try it, but I decided to. It was so delicious my family and coworkers loved it as well.
What a great gluten free cake! Works as cupcakes too. Daughter was very happy with her birthday white cake 🙂