Gluten Free White Cake Easy

This gluten free white cake became my go-to recipe when a close friend was diagnosed with celiac disease. It delivers all the light texture and delightful flavor you love from a classic white cake so everyone at the table can celebrate together.

Ingredients

• Brown rice flour: provides structure and a gentle nutty foundation Try to find a finely ground variety for the smoothest texture
• Potato starch: helps the crumb stay light and fluffy Look for one that is pure white and soft to the touch
• Tapioca starch: brings chewiness and bounce Choose the one labeled as starch or flour for best results
• Kosher salt: sharpens flavors and balances sweetness Fine kosher salt dissolves well in cake batters
• Baking powder: ensures the cake rises beautifully Double check yours is fresh for best rise
• Xanthan gum: binds everything so the cake is not crumbly Important for gluten free baking so do not skip
• Eggs: bind and lift the cake Use large eggs at room temperature for easy mixing
• White sugar: makes the cake tender and sweet Use granulated sugar for consistency
• Buttermilk: creates moisture and a subtle tang Choose one with live cultures for extra softness
• Butter: brings richness and keeps the cake moist Use unsalted butter that is gently melted and cooled
• Vanilla extract: adds warmth and classic cake flavor Pure vanilla will shine here
• Almond extract: gives the signature bakery style hint Go for pure almond for the cleanest taste

Step-by-Step Instructions

Prepare the pans:

Grease two eight inch round cake pans generously with a little butter and line each base with a circle of parchment that is also greased This helps the cake release perfectly

Mix the dry ingredients:

In a large bowl stir together brown rice flour potato starch tapioca starch kosher salt baking powder and xanthan gum Mix well so everything is evenly distributed throughout the flour blend

Cream the eggs and sugar:

Crack the eggs into a mixing bowl and add white sugar Beat together until the mixture turns pale and creamy This helps trap air for a tender fluffy crumb

Add first half of dry blend:

Pour in about half the dry ingredients into the egg and sugar mixture Gently beat or stir just until blended This starts to build the cake structure without overmixing

Add liquids and flavorings:

Add the buttermilk melted butter vanilla extract and almond extract Beat until the mixture looks smooth and silky The buttermilk and extracts provide lots of cake flavor

Add remaining dry blend:

Add in the rest of the dry mixture Beat everything just until you no longer see streaks of flour Overmixing gluten free batter can affect rise and texture so stop once you have a smooth batter

Divide and bake:

Pour the batter evenly into the greased and lined cake pans Use a spatula to level the tops Place pans side by side in the center of a 350 degree Fahrenheit oven Bake for thirty five to forty minutes until the tops are light golden and a cake tester comes out clean

Cool and finish:

Let cakes rest in their pans for at least thirty minutes This allows them to set and release from the bakeware Invert each cake onto a wire rack peel off the parchment and let them cool completely before frosting

Pin

White sugar is my favorite ingredient here because it creates the perfect sweetness and caramelizes ever so slightly against the pan edges My youngest once decorated an entire layer just with sprinkles for her birthday and it was devoured instantly

Storage Tips

This cake keeps well at cool room temperature for up to three days if tightly covered For longer storage wrap layers in plastic wrap and freeze Freeze in portions for quick desserts or make ahead party planning The crumb stays moist even after thawing and tastes as fresh as day one

Ingredient Substitutions

If you are out of buttermilk add one tablespoon of lemon juice or vinegar to a cup of milk and let it sit for five minutes Use dairy free butter and plant based milk to make this cake fully dairy free Vanilla bean paste can replace extract for a more pronounced vanilla note

Serving Suggestions

Serve this cake as a simple layer with whipped cream and berries or fill and frost with your favorite buttercream Frost with chocolate if you want a classic combo Cupcakes made from this batter are a hit at kids parties and bake sales

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Cultural and Historical Context

White cake has been at the heart of American celebrations for generations The gluten free twist makes it possible for more loved ones to enjoy a slice together I always think of my grandmother who loved classic cakes but would have been amazed at how the gluten free version fools even the most discerning tasters

Recipe Questions & Answers

→ Which flour blend works best for this gluten free white cake?

A mix of brown rice flour, potato starch, and tapioca starch achieves a light, tender texture without grittiness.

→ How is the cake kept moist and soft?

Including buttermilk and melted butter adds moisture, with eggs helping create a soft, fluffy crumb.

→ Can this cake be made into cupcakes?

Yes, the batter makes about 40 cupcakes. Bake at 350°F for approximately 18 minutes or until a toothpick comes out clean.

→ Is xanthan gum necessary in this recipe?

Xanthan gum adds structure and elasticity, mimicking gluten’s texture in wheat-based cakes.

→ What flavor do almond and vanilla extracts bring?

Together, almond and vanilla extracts give the cake a lightly nutty, fragrant sweetness perfect for layering flavors.

→ What’s the best way to frost or serve this cake?

This cake pairs well with classic buttercream, cream cheese, or a light whipped frosting. Customize as desired for your occasion.