The Best Gluten-Free White Cake

This is The Best Gluten-Free White Cake! It has a great vanilla flavor and is perfect for your next birthday party or celebration.

I hope you all had a wonderful Christmas! I thought I’d squeeze in one last recipe for 2018. Ever since I published my Gluten-Free Chocolate Cake, I’ve had so many requests for a white version. I’m definitely not an expert on gluten-free baking, but over the past few months, I’ve been testing and retesting this recipe, and I’m pretty sure I’ve finally come up with the Best Gluten-Free White Cake recipe.

As some of you asked, I was hoping it was as easy as removing the cocoa powder and adding some extra flour or sugar, but it turns out white cake is much different from chocolate cake.

The Best Gluten-Free White Cake Recipe Ingredients

These days, I’m used to baking with healthier ingredients like coconut sugar and coconut oil, but this Gluten-Free White Cake is not one of my healthier creations. Maybe one of these days, I’ll come up with a healthier version, but I feel like sometimes it’s OK to indulge a bit, and birthdays and celebrations that call for cake are times like that!

• Flour – I used 3 cups gluten-free flour with xantham gum. I highly recommend using Bob Red Mill’s 1:1 Gluten Free Baking Flour.
• Baking powder – I like to use aluminum-free.
• Salt
• Sugar – This gluten-free white cake uses white sugar. You can probably substitute coconut sugar if you like, but it definitely wouldn’t be a proper white cake anymore. 🙂 I used granulated white sugar.
• Softened butter
• Pure vanilla extract – You can use imitation clear vanilla extract if you want the cake to be super white.
• Milk
• Non-fat Greek yogurt
• Egg whites – My Gluten-Free Chocolate Cake can easily be adapted to vegan, but this white cake is a little more tricky. It does contain six whipped egg whites, and I have it on my list to test it out using aquafaba, but I was completely caked-out by the time I perfected this recipe. I hope to test out a vegan and gluten-free white cake in the near future, though!  I’ll keep you updated. 🙂
• Frosting – I like to use white frosting with white cake, but you can use any frosting you like. If you like strawberry frosting, I made this recipe from Sally’s Baking Addiction last year for my friend’s daughter’s birthday, and it was totally amazing!

How To Make This GF White Cake

This Best Gluten-Free White Cake is perfect for your next celebration! It can easily be made into a sheet cake using a large rectangular pan or cupcakes.

1. Preheat oven to 350 degrees F. Grease two 8-inch cake pans and set aside.
2. In a medium-sized bowl, add the flour, salt, and baking powder and mix until combined.
3. In a large bowl, beat together the butter and sugar with an electric mixer for 4-5 minutes; this will make the mixture light and fluffy. Next, add the vanilla extract and milk and mix again. It will look a little curdled, but that is OK!
4. Next, add in half the flour mixture and mix until combined, followed by half of the yogurt and mix again. Repeat with the remaining flour mixture and yogurt.
5. Add the egg whites to a large bowl and beat until stiff peaks have formed, 3-4 minutes. Gently fold the egg whites into the cake batter until completely combined.
6. Pour equal amounts of cake batter into each cake pan and bake until the sides are starting to brown and an inserted toothpick comes out clean, 30-35 minutes. Let the cakes cool in the pans for about 5-10 minutes, then transfer them to a wire rack and cool the rest of the way.
7. Once the cakes are completely cooled, you can frost them!

The Best Gluten-Free White Cake Recipe Tips

• As with most baking recipes, I suggest all ingredients be at room temperature.
• I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour. I tested this recipe with another GF flour blend, and it was really grainy. If you have another trusty gluten-free flour blend that you always use, it will probably work just fine. Make sure it contains xantham gum, though.
• It’s important to whip the sugar and butter together for 4-5 minutes until it’s light and fluffy. This helps create a light and fluffy cake.
• It’s also important to whip the eggs until they form stiff peaks; this helps create a light and fluffy cake.
• Some people use clear imitation vanilla extract to get a truly white cake. I used regular vanilla extract and didn’t find that it made the cake any less white.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP. 

If you’re looking for a delicious gluten-free chocolate Cake, make sure to check out this recipe!