Gluten Free Cake Recipe Vanilla

Not all gluten free cake recipes are created equal! Fluffy and Moist Gluten Free White Cake is the best, easy, from scratch, vanilla cake recipe perfect birthdays and celebrations!

close up of a slice of gluten free white cake about to be taken out

After many years experimenting with gluten free baking, I've had my fair share of successes and failures. Fortunately I now rely on perfected recipes for gluten free chocolate cakes, breads, and muffins.

Until now, though, I've continually struggled with the best gluten free white cake recipe. Most gluten free baking recipes can easily be adapted from traditional ones. However, all the versions of vanilla cake I tried were dry, dense, or gritty when swapped out with gluten free flour.

I turned to my favorite gluten free cookbook, America's Test Kitchen The How Can It Be Gluten Free Cookbook, because they have never failed me! Both volumes rely on extensive experimenting to replicate a recipe better than the traditional version.

This homemade, moist gluten free cake recipe was adapted their lemon layer cake, omitting the lemon flavor to make a vanilla cake.

Also, after a few experiments, I found the original recipe baking time too long. Two layer cakes in a 9 inch round cake pans only required 23-25 minutes for a fully baked, light, spongy cake.

Never again will you have to rely on a gluten free cake mix for an easy, quick cake! This tried and true gluten free cake recipe mixes together in only five minutes to make that special birthday cake!

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How to Make Gluten Free White Cake

Gluten free flours don't absorb fats as well as regular flour. For this reason, instead of creaming softened butter and sugar, this recipe uses melted butter to blend with the starches.

This way the fat and moisture stays coated on the starches, leaving a moist cake instead of dry and crumbly.

Other than using melted the butter, the cake is similar to any white cake recipe. Egg whites are used for a fluffy, light cake and room temperature milk and eggs helps the liquid ingredients incorporate better with the dry.

more images showing how to make gluten free cake

images showing how to make gluten free cake

To eliminate tough cake edges, line two 9 inch cake pans with parchment paper on the bottom. Spray the top and sides with cooking spray and set aside. Preheat oven to 350ºF.
Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together egg whites, milk, cooled butter, and vanilla.
In a large bowl mix together flour, sugar, baking powder, baking soda, and salt until well combined.
Add all but 1/2 cup of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes, until the batter becomes pale and fluffy.
Pour in the remaining 1/2 cup liquid and beat for 1 minute longer.
Divide the batter between the prepared cake pans and bake for 23-25 minutes, or until toothpick inserted in middle comes out clean.
Allow the cake to cool in pans for 10 minutes then turn onto a wire rack to cool completely before frosting or filling.

two layers of cake stacked on top each other, unfrosted

Dairy Free Adaptation

To make a dairy free gluten free cake, substitute Earth Balance Vegan Buttery Sticks and use unsweetened almond milk for the milk. Reduce the amount of salt to 1/2 teaspoon.

Best Flours for Easy Gluten Free Cake

Gluten free flour blends have come a long way in the last ten years. Gluten free baking used to mean buying, storing, and measuring several different flours to make your own flour mix.

Fortunately there are several commercial brands that perform way better than any homemade mixes I've ever experimented with. These are the brands I find work the most consistently and have the best taste.

Cup 4 Cup Gluten Free Flour – This is the brand I primarily use because any gluten free taste or difference in texture is undetectable. However, it is also the most expensive and contains milk powder, so it is not dairy free.
Bob's Red Mill Gluten Free 1-to-1 Baking Flour – This is the other brand I rely on because of the consistency in results and taste. It is widely available at grocery stores and slightly more affordable than Cup 4 Cup. However, I only recommend Bob's Red Mill for cakes. I don't find it gives good results with breads, biscuits, or cookies.
King Arthur Measure-for-Measure Gluten Free Flour – This version in newer on the market and has performed well in my baking tests. It's more affordable, but I do detect a slightly gritty flavor in baked goods.

Wondering how different gluten free flour brands compare? Four of the most popular gluten free blends were thoroughly tested. See the surprising results for the best gluten free flour!

Do I Need to Add Xanthan Gum?

No, not if the gluten free flour blend contains it. All three flours mentioned above do have xanthan gum in the mix.

Please note King Arthur has two variations of gluten free flour. King Arthur's all-purpose gluten free flour does not contain xanthan gum, so 3/4 teaspoon will have to added to the dry ingredients.

King Arthur Measure-for-Measure Gluten Free Flour does contain the xanthan gum already, so there's no need to add extra.

Difference Between Gluten Free White Cake and Yellow

When searching for a gluten free vanilla cake, you may be confused between the difference of white and yellow cake recipes.

Yellow cakes have a buttery flavor with a moist, slightly denser crumb due to the added egg yolks. White cakes are pure white and use only egg whites for a fluffier, lighter, more delicate texture.

A white or yellow cake, either homemade or cake mix, may be substituted for each other. It is just a matter of taste and preference.

overhead shot of white cake with sprinkles falling off

Why Did my Gluten Free Cake Sink?

Most likely the cake did not bake long enough. Gluten free flours do not absorb moisture as well as regular flour. Therefore, additional baking time is needed for the moisture to evaporate.

Where traditional cakes need to be pulled immediately, or risk overbaking, gluten free cake recipes bake a few minutes longer. For best results test with a toothpick inserted in the middle. Testing to see if top "springs back" usually isn't a reliable method.

Another reason cakes fall is due to inaccurate oven temperatures. If your oven isn't a true 350ºF, the baking powder could be activated too fast, which causes the cake to rise quickly.

The cake will dome high and possibly crack and fall. I use an inexpensive oven thermometer to verify settings and adjust accordingly.

Fillings and Frostings for the Best Gluten Free White Cake

Whether making this cake or chocolate cake, these are my favorite gluten free cake recipes with frostings and fillings that would also work great with this white cake recipe.

Cake Fillings:

Vanilla Custard, used in Blitz Torte
Banana Curd Filling
Ice Cream Cake, following directions in Baked Alaska Cake
Fresh Fruit Filling
Mousse filling (any flavor!)

Cake Frostings:

Fluffy Vanilla Buttercream Frosting
Chocolate Whipped Cream Frosting
Fluffy Chocolate Buttercream
Whipped Chocolate Ganache Frosting, recipe in Carmelita Cake
Fluffy Coconut Frosting recipe in Almond Joy Cake
Chocolate Ganache recipe in Ding Dong Cake
Whipped Lemon Cream Cheese frosting recipe in Lemon Blueberry Cake
Light Cream Cheese Frosting in Red Velvet Cake

Gluten Free Cupcakes

To make gluten free cupcakes instead of a layer cake, divide batter between 24 cupcake tins, lined with paper liners. The batter should be poured in 2/3rds full.

Bake on the middle rack in 350ºF for 16-18 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool in the tins for 10 minutes before turning onto a wire rack to cool completely.

Spread or pipe on a favorite frosting after the cake has cooled completely.

Gluten Free Sheet Cake

Gluten free white cake recipe may also be baked in a 9X13 inch pan to make a sheet cake.

If you plan on removing the cake from the pan to decorate, line the bottom with parchment paper cut to size. Grease the top of the parchment with cooking spray.

Bake at the same temperature as the layer cake directions. The baking time should be about the same as well. It may need a couple minutes longer, but start checking around 24 minutes.

Cool the cake completely before frosting with any sort of buttercream, whipped, or cream cheese frosting. If you are using a glaze, like in Chocolate Peanut Butter Cake recipe, the frosting may be poured on while the cake is still warm.

straight on shot of a slice of vanilla cake

Storing / Freezing Layer Cakes

Gluten free cakes do not stay fresh as long as regular cakes. Therefore, if you don't plan on freezing the cake, make it no more than 24 hours ahead of time.

Frequently I bake the cake layers and freeze them until ready to assemble with a filling and frosting. Alternatively, the cake may be baked, frosted, and frozen whole.

Freezing Cake Layers: Wrap each completely cooled layer securely in plastic wrap. Transfer wrapped layer to a gallon freezer bag and freeze up to 3 months.

When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour.

Freezing Frosted Cake: Assemble the cake with filling and frosting. Transfer whole cake to the freezer so frosting solidifies. After the frosting is frozen, wrap the cake securely with plastic wrap. Cover plastic wrap with foil and freeze up to 3 months.

Thaw cake overnight in refrigerator. Carefully remove plastic wrap and foil. Continue to thaw at room temperature for 5-6 hours.

Tips for Making the Best Gluten Free White Cake Recipe

For a pure white cake use clear vanilla extract.
Melt the butter before beginning the cake recipe so it has time to cool.
Egg whites separate easier when they are cold. After the eggs have been separated, set them out with the measured milk to come to room temperature.
The recipe calls for whole milk for best results. 2% may be substituted, but skim is not recommended. For the dairy free version, almond milk performed best.

overhead shot of gluten free cake with a slice about to be taken out

SAVE THIS recipe for GLUTEN FREE VANILLA CAKE TO YOUR PINTEREST BOARD!

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▢ 8 tablespoons unsalted butter, melted and cooled
▢ 1 cup whole milk, room temperature
▢ 5 large egg whites, room temperature
▢ 2 teaspoons vanilla extract
▢ 2 cups gluten free all purpose flour (see recipe notes for recommendations)
▢ 1 ¼ cup granulated sugar
▢ 1 TABLESPOON baking powder
▢ ½ teaspoon baking soda
▢ ½ teaspoon salt

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Preheat oven to 350ºF and set rack in middle position. Spray two 9 inch cake pans with cooking spray. Line the bottoms with parchment paper and then grease parchment. Set aside.
Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.
In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but 1/2 cup of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining 1/2 cup liquid and beat for 1 minute longer.
Divide the batter between prepared cake pans. Bake for 23-25 minutes, rotating halfway through baking. Cake is done when tops are golden and toothpick inserted in middle comes out clean. Allow the cake layers to cool in pans for 10 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting with fluffy vanilla or chocolate buttercream.

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Tips for Making the Best Gluten Cake

For a pure white cake use clear vanilla extract.
Melt the butter before beginning the cake recipe so it has time to cool.
Egg whites separate easier when they are cold. After the eggs have been separated, set them out with the measured milk to come to room temperature.
The recipe calls for whole milk for best results. 2% may be substituted, but skim is not recommended. For the dairy free version, almond milk performed best.
Frost with an equally fluffy buttercream frosting, like perfect vanilla buttercream.