This simple recipe for easy gluten free white cake is moist and perfect for special occasions. I love this homemade fluffy cake for my birthday. This recipe makes the best vanilla cake from scratch.
You can use any filling you would like for this cake, but I used my gluten free lemon curd. It adds the perfect amount of tartness with the light fluffy cake and rich buttercream frosting. This cake is also lovely with strawberry jam, raspberry preserves or buttercream frosting as the filling between layers.
Do I need to use gluten free cake flour?
No, you don't need gluten free cake flour for this recipe. I use regular gluten free baking flour in my recipes. If you wanted gluten free cake flour you can substitute two tablespoons of the gluten free flour with arrowroot powder or tapioca flour. But, as I said you don't need to do that with this recipe.
Do gluten free cakes take longer to bake?
Yes, in my experience gluten free baking does take a bit longer to bake than regular gluten flour recipes. If I'm converting a recipe to gluten free I usually add 5 minutes and then watch the item closely in the last couple of minutes.
I test the cake with a toothpick or check the cookies for color and then add minutes if needed. For this recipe I've already set the appropriate baking time for gluten free. With that said, ovens may run a bit warmer or cooler so I like to turn on the oven light and take a look at the five minute mark.
If you like this recipe you may also enjoy:
Gluten Free Lemon Shortbread Bars
Gluten Free Apple Carrot Muffins
Lemon Lime Homemade Gatorade
Gluten Free Cinnamon Coffee Cake
Gluten Free Chocolate Cake with Cream Cheese Frosting
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
For the frosting I use my recipe for Easy Vanilla Buttercream Frosting.
For the filling I use my recipe for Gluten Free Lemon Curd.
Print
Easy Gluten Free White Cake
- Total Time: 40 minutes
- Yield: 2 - 9 inch cakes 1x
- Diet: Gluten Free
Description
This simple recipe for easy gluten free white cake is moist and perfect for special occasions. I love this homemade fluffy cake for my birthday. This recipe makes the best vanilla cake from scratch.
Ingredients
2 cups Gluten Free Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
½ cup Unsalted Butter, at room temperature
1 ½ cups Granulated Sugar
4 large Egg Whites, at room temperature
1 tsp. Vanilla Extract
⅔ cups Milk
⅔ cups Sour Cream
Instructions
Preheat your oven to 350 degrees.
Grease two - 9 inch cake pans.
In a bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of your stand mixer using the paddle attachment cream together the butter and sugar for about 3 minutes until creamy. Add the eggs whites and vanilla. Beat until you have a smooth batter.
Add the flour mixture, milk and sour cream and beat until combined.
Divide the batter evenly between your pans.
Bake at 350 degrees for 22-25 minutes. The cakes will be golden brown and spring back slightly when touched. You can test with a tooth pick to see if it comes out clean.
Let the cakes cool for 10 minutes in the pans and then flip onto a cooling rack. Let the cakes cool completely before frosting them.
For the frosting I use my recipe for Easy Vanilla Buttercream Frosting.
For the filling I use my recipe for Gluten Free Lemon Curd.
Notes
I like to bake my cakes the day before I want to assemble my cake with filling and frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Sarah says
Hi! Can I use rice flour with this recipe? Thanks!!
smallfarmbiglife says
Hi Sarah! You won't get the same results with just rice flour. For each cup of gluten free flour you could substitute 1/2 cup rice flour, 1/4 cup tapioca flour and 1/4 cup potato starch. You may also want to add 1 tsp. xanthum gum to get more rise in the cake from this mixture. I hope this helps! xo Elaine
Jg Marothy says
I made this for our son and daughter-in-law's wedding party. It was beautiful and delicious. I am curious about two things: the cakes did not rise very much at all, and your picture shows four layers while the recipe makes two 9" layers. To match your picture one needs to double the recipe or make two cakes. It's obvious after following the recipe, but would be a good comment to add for those who miss that detail.
I completed the first cake and found the layers too thin. Researched what might make my cakes fail to rise, made some adjustments (our oven door does not close well, leaving unstable temps), made two more pans. Those also did not rise much. So I ended up with a beautiful four-layer cake with lemon curd (fam fav) between layers and buttercream icing. It was quite lovely and a big hit.
smallfarmbiglife says
Thank you for sharing! I'm so glad you liked the cake recipes. The lemon curd is a family favorite at our house too. Congrats to your son and daughter in law. They are lucky to have someone that would bake a gluten free cake for them. ~Elaine