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The Best Gluten Free White Cake is tender and moist, while dense enough not to crumble at the touch of a fork, this is exactly what I want in a white cake.

Topped with creamy fresh strawberry frosting, or a classic buttercream, this cake has received more thumbs up over the past ten years than anything else I’ve baked. The flavor combination is absolutely perfect with both almond and vanilla flavors.

best gluten free white cake recipe

Gluten Free Cake Recipes

Several years ago, my best friend asked if I would make her a gluten-free white cake. In my relative newness to gluten-free baking, I assured her that I could do that. Ha.

It took me 6, maybe 7-8, different recipe attempts, (I stopping counting after I dumped the third mess into the trash.) The taste and/or texture was never quite right.

If you are familiar with gluten-free baking, then you likely already know that recipes for traditional chocolate desserts are fairly simple to convert to gluten-free most of the time.

This is evidenced by The Best Gluten Free Chocolate Cake, no one ever believes that one is gluten-free. Unfortunately, this is not true for all gluten free baking recipes.

Chocolate provides so much flavor that without it, the more “unique” flavors of the gluten free flour alternatives will often show through. This made it much harder to achieve a classic white cake flavor.

Gluten Free White Cake

I’ll be the first to admit that I’m rather picky about my gluten-free baking. (It has caused many an eye roll from my husband as I decide something just isn’t quite right, while he and my kids are happily devouring it. ha)

Because I am not restricted from eating the traditional versions myself, I often make both items side by side to taste the both versions and see if the gluten free recipe measures up. “Good enough for gluten free” isn’t something I ever want to share with you.

I’m thrilled to tell you that this is THE CAKE. This cake absolutely positively measures up. Over the past few years, I’ve made this cake with the exact recipe below countless times now and I’ve served it to over a dozen people.

It received rave reviews from every single person and they all questioned me more than once regarding whether or not it was really gluten free. (That, my friends, is a sign of gluten free recipe success!)

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best gluten free white cake recipe

Gluten Free White Cake Recipe

  1. Preheat oven to 350 degrees. Grease (2) 8″ round cake pans with butter and line the bottom of each pan with a greased parchment circle.
  2. Stir together the dry ingredients and set aside.
  3. Beat the eggs and the sugar together until creamy.
  4. Add half of the dry ingredients and beat again.
  5. Add the buttermilk, butter, vanilla and almond extracts and beat to combine.
  6. Add the remaining dry ingredients and beat just until combined.
  7. Divide the batter between the greased cake pans.
  8. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean.
  9. Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling.
  10. Frost as desired.
Gluten Free White Cake with Strawberry Frosting

Once you’ve fallen in love with this cake the way that we have, you can use this recipe to make a Strawberry Poke Cake, a Pineapple Crush Jello Cake, or this Strawberry Mousse Cake.

The Gluten-Free White Cake recipe works great as cupcakes for a gluten-free birthday cake. My middle son loves this cake with Fluffy Chocolate Frosting. The possibilities with this cake recipe are endless.

Check out all of the Gluten Free Dessert Recipes on this website!

Kitchen Tip: I use this sheet pan, this cake pan, or this cupcake pan to make this recipe.

4.64 from 108 votes

The Best Gluten Free White Cake

Avatar photoMary Younkin
The Best Gluten Free White Cake is tender and moist, while dense enough not to crumble at the touch of a fork, this is exactly what I want in a white cake.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 16 servings
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Ingredients 

  • cups brown rice flour
  • cup potato starch
  • cup tapioca starch
  • ½ teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 2 cups white sugar
  • 1 cup buttermilk
  • 1 cup butter melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions 

  • Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle.
  • Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again.
  • Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.
  • Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean.
  • Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!

Notes

This recipe makes (40) cupcakes. Bake cupcakes at 350°F for 18 minutes. If you are looking for a traditional white cake recipe, not a gluten free version, I recommend I Am Baker’s Perfect White Cake. The recipe has received amazing reviews from everyone who has made it.

Nutrition

Calories: 312 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 8 g | Cholesterol: 73 mg | Sodium: 216 mg | Potassium: 224 mg | Fiber: 1 g | Sugar: 26 g | Vitamin A: 440 IU | Vitamin C: 0.2 mg | Calcium: 65 mg | Iron: 0.7 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

{originally published 4/1/14 – recipe notes and photos updated 8/17/21}

The BEST Gluten Free White Cake doesn't taste "gluten free" at all! get the recipe at barefeetinthekitchen.com

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Rating




732 Comments

  1. Janie says:

    I’ve been using this recipe for over 10 years. I do substitute whole fat sour cream for the buttermilk as buttermilk is something I don’t keep on hand. This recipe is perfect. I also use it for muffins & cupcakes. It is absolutely the best gluten free yellow cake out there & Ive tried a lot from multiple gluten free websites. Honestly, I believe the success to this recipe is the starch ratio & the potato starch instead of cornstarch. Well done5 stars

    1. Mary Younkin says:

      I’m so very happy to hear this, Janie! I’m thrilled you love the cake.

  2. Sarah Klobe says:

    I’ve made this several times and it is the best white cake ever. We love all of your recipes but especially the gluten free ones. Thank you!5 stars

    1. Mary Younkin says:

      I’m thrilled you like the cake, Sarah!

  3. Jennifer says:

    can this be made with just gluten free flour instead of the potato starch ,tapioca starch, etc

    1. Mary Younkin says:

      If you have a 1:1 substitution that you typically have success with, it will likely work here. However, I haven’t tested that myself.

  4. Sheila says:

    Love this cake — do you think it would work with coffee flavouring please?5 stars

    1. Mary Younkin says:

      I haven’t tried that with this particular cake, but I’m guessing that you could add some instant espresso powder without any issues.

  5. Carol says:

    How is this truly a white cake with yolks in it? I’m looking for gf WHITE cake recipe.

    1. Mary Younkin says:

      This cake looks exactly as white as the photos. They aren’t color-corrected at all. It is not a yellow cake by any means. Unfortunately, if you don’t choose to include egg yolks, I can’t help you there. I didn’t have great results without them and the taste and texture was more important to me than a purest white cake. I think that the fact most gluten free flours don’t brown at all helps keep it whiter, but that’s just a guess. Good luck with your search!

  6. Marg says:

    This is my go to recipe, I mainly make cupcakes with it. Everyone loves them. I did a trial with a friend first who has 3 family members who are celiac, their only complaint was the cupcakes were too small. I have also made it dairy free using coconut cream and some vinegar to sour it. I throw sprinkles in them for my great niece so they can keep them in freezer to take to parties so she has cake to enjoy too.

    Thanks for a great recipe5 stars

    1. Mary Younkin says:

      I’m so glad you like it!

  7. Susan says:

    Do you use salted or unsalted?

    Thanks,
    Susan

    1. Mary Younkin says:

      I use salted butter in all of my recipes unless specifically noted otherwise.