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Gluten-free white cake slice on plate.

Gluten Free White Cake

The Best Gluten-Free White Cake Recipe You've Ever Tried! This cake is perfect for birthdays and weddings and does not require a mix. 
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings

Ingredients

Gluten-Free White Cake Ingredients

  • 8 tablespoons butter, softened (4 ounces; 113 grams)
  • ½ cup vegetable shortening (3 ¼ ounces; 92 grams)
  • 1 ¾ cups granulated sugar (12 ¼ ounces; 347 grams)
  • 2 ¾ cups gluten-free flour blend (see note) (13 ¾; 389 grams)
  • 1 tablespoon baking powder (½ ounce; 14 grams)
  • ¾ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract, optional
  • 6 large egg whites (about 7 ounces; 198 grams)
  • ½ cup milk (4 ounces; 113 grams)
  • ⅓ cup sour cream (2 ⅔ ounces; 66 grams)

Fluffy Vanilla Frosting Ingredients

  • 1 ¼ cups butter, softened (2 ½ sticks; 10 ounces; 287g)
  • 5 cups powdered sugar, sifted (20 ounces; 580g)
  • ⅓ cup heavy or whipping cream (2 ⅔ ounces; 66 grams)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt

Instructions

Prepare the Cake

  1. Preheat oven to 325℉ Grease three 8-inch round cake pans.

  2. Whisk together the gluten-free flour, baking powder, and salt in a small bowl.
  3. In the bowl of a stand mixer, cream together butter, shortening, and sugar until very light and fluffy, about 5 minutes. Add the egg whites, one at a time. Allow each egg white to incorporate before adding the next. After adding the last egg white, add the vanilla and almond extract. Mix the batter for 45 seconds. It should appear very light and fluffy--almost like frosting.

  4. Reduce speed to low. Add about ⅓ of the flour, followed by the sour cream. Then, alternate between the remaining flour and milk, allowing each to almost incorporate before adding the next. After the last addition of milk, mix batter until smooth, about 45 seconds.

  5. Use a flexible rubber spatula to scrape the bottom of the bowl. If any dry flour comes to the surface, gently mix it into the batter.

  6. Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.

  7. Bake until the cakes are set and a cake tester inserted into the middle comes out with only a few crumbs attached, about 25 minutes. The color will look very pale. Only the edge will turn a light golden brown.
  8. Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.

Prepare the Frosting

  1. In a large bowl, beat the butter until light an creamy, about 2 minutes on medium speed with a handheld or stand mixer. Stop the mixer. Add powdered sugar, heavy cream, vanilla extract, and salt. Turn mixer to low and allow the ingredients to incorporate. Increase speed to medium- high speed and mix until light and fluffy, about 2 minutes. If frosting seems too thin, add an additional two tablespoons powered sugar. If frosting seems too thick, add an additional tablespoon cream.

Assemble and Frost the Cake

  1. Place one cake layer on your cake stand. Spread a generous, about ¾ cup, frosting over top of first layer. Repeat with remaining two layers. Spread a layer of frosting evenly on top of the cake. Then, frost the sides. 

Recipe Notes

Gluten-Free Flour Blend

This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn't, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.