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This tender White Cake can be topped with your choice of frosting and is easily made gluten free! Whether you go with classic vanilla or chocolate buttercream or dress it up with other fillings and frosting, this will be an essential recipe in your collection. Perfect for birthday celebrations or whenever you want a pretty cake to enjoy.
Why You’ll Love This White Cake Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
A solid gluten free white cake recipe is something every gluten free baker needs in their recipe binder. Over the years, I’ve had countless people tell me how much they love my Gluten Free Strawberries and Cream Cake. Well, it all starts with the basic white cake recipe that has become my go-to over the years.
So I figured it was time to give it the spotlight it deserves and show you how you can dress it up for any occasion. This beautifully flavored cake is just sweet enough and is wonderfully adaptable. Here’s why you’ll love this white cake recipe:
- Versatile. Bake this as a two-layer cake, cupcakes, a sheet cake – you can use the base cake recipe in all sorts of adaptations. See more suggestions lower down.
- Texture. The secret ingredient to creating a tender crumb in this gluten free white cake recipe is Greek yogurt. It adds moisture to the cake and helps it stay wonderfully light and fluffy.
- Gluten Free. I love making gluten-free versions of traditional cakes, and this easy white cake doesn’t disappoint. All you need is gluten-free baking flour to make this gorgeous cake. The rest of the familiar ingredients are already gluten-free.
White Cake vs Vanilla Cake
A white cake is distinguished from a vanilla cake (or yellow cake) in that it uses egg whites only rather than the whole egg. The egg whites help the cake to rise and give it structure. You’ll notice that cakes made with egg whites only, like an angel food cake, tend to be a bit taller than cakes made with whole eggs. Both white cakes and vanilla cakes are flavored with vanilla extract, but because the white cake calls for egg whites it bakes up lighter in color. To preserve its light hue, use clear vanilla extract if you can get it.
Recipe Ingredients
Here’s what you’ll need to make this gluten free white cake. Check the recipe card at the end of this post for the full ingredient amounts.
- Gluten Free Baking Flour: I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Flour Measure for Measure.
- Leavening agents: Baking powder and baking soda.
- Salt
- Butter: Use unsalted butter so that it doesn’t compete with the sweetness of the cake.
- Sugar
- Egg Whites: The egg whites should be from large eggs.
- Vanilla: Pure vanilla extract will give the best flavor. Use clear vanilla to keep the cake very white.
- Milk: I prefer whole milk for richness
- Greek Yogurt: You can use whole-fat or low-fat Greek yogurt, just make sure it is plain yogurt.
- Frosting: You can use vanilla buttercream, which is my favorite, or your choice of frosting.
How To Make Gluten Free White Cake
Follow along with my photos to guide you through making this easy gluten free white cake. Find the detailed instructions in the recipe card lower down.
- Prepare. Preheat the oven and grease and line two cake pans.
- Combine dry ingredients. Sift together the gluten free flour, baking powder, baking soda, and salt.
- Cream. Beat together the butter and sugar.
- Add egg whites. Beat in the whites and vanilla.
- Add remaining ingredients. Beat in the flour mixture, milk, and yogurt.
- Place in pans. Divide the batter evenly between the pans.
- Bake. Now bake the cake for 32-40 minutes.
- Cool. Turn the cake out onto a rack to cool.
- Frost. When the cake is completely cooled, frost with your favorite frosting.
Tips for Success
This cake is not complicated to make, but there are a few things to keep in mind that will help you out.
- Bring ingredients to room temperature. To create a more uniform final crumb and to encourage even baking, bring the cake ingredients to room temperature before incorporating them into the batter.
- Use parchment paper. I always use parchment paper to line my cake tins! This helps the cake to release easily from the pan after it has baked.
- Different size options. You can bake this in 9-inch round cake pans rather than 8-inch round pans. Bake the rounds for 22-28 minutes. Note that the cake won’t be as tall. You can also bake the cake as cupcakes for about 15-20 minutes.
- Make ahead. You can bake this cake in advance and freeze it for another time. When the cake layers have thoroughly cooled, wrap them in plastic wrap and store them in the freezer. You can also make a one-layer cake for now and freeze the second layer for another time.
- Use clear vanilla. Regular pure vanilla extract or clear vanilla will taste nearly the same, but if you wish to have a lighter-colored cake use artificial or clear vanilla extract so that it doesn’t affect the white cake’s color.
Customize and Decorate Your Cake
White cake is a literal blank slate. There are so many ways you can flavor and dress up your cake for any occasion, even if it’s just by adding sprinkles once you check if your sprinkles are gluten free!
Change the flavor: Replace the vanilla extract with almond extract, add some lemon zest, give it a hint of cinnamon, or evne stir in some chocolate chips.
Frosting options: Choose whatever type of frosting you wish for this beautiful cake! You can color vanilla frosting to match a party theme. Or try my Lemon Buttercream Frosting, Fluffy Cream Cheese Frosting, Vanilla Frosting, Gluten Free Oreo Frosting, or Chocolate Frosting recipes.
Add a filling: You can spread frosting between the layers or sandwich fresh berries or bananas, jam or cherry pie filling, a layer of vanilla pastry cream, or some citrus curd.
Proper Storage
Here’s how to store your white cake:
- Fridge – Place the cake in an airtight container or cover it tightly with foil and store it in the fridge for up to 3 days. Let the cake come to room temperature on the counter before serving it for the best texture.
- Freezer – To freeze the entire frosted cake or cake slices, place them on a plate and freeze them uncovered until firm. Then wrap the cake or slices in plastic wrap and store in the freezer for up to 2 months. Or, wrap unfrosted cake layers in plastic and store them in the freezer for up to 2 months. Make sure to thaw the cake in the fridge before serving or frosting it.
Gluten Free White Cake
Ingredients
- 2 cups 1:1 Gluten Free All Purpose Flour Blend (recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Flour Measure for Measure)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (one stick) unsalted butter, at room temperature
- 1 ¾ cups granulated sugar
- 4 egg whites, at room temperature
- 1 teaspoon vanilla extract (clear vanilla will give the most pure white color)
- ⅔ cup milk
- ⅔ cup plain Greek yogurt
- Vanilla Buttercream Frosting
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
- Add egg whites and vanilla and beat for about 30 seconds.
- Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
- Beat on high for an additional 2 minutes.
- Divide the batter evenly between the pans.
- Bake for 32-40 minutes, or until lightly golden and a toothpick comes out clean.
- Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely before frosting with vanilla buttercream or your favorite frosting.
Did you make this?
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