Gluten Free White Cake Recipe | Gluten Free Cake Recipes | Gluten Free Recipe Box

I thoroughly enjoyed creating this gluten free white cake recipe as it is so easy to handle when inverting. It is due its many egg whites, which also makes it moist, along with its butter and sugar. You can use your favorite fillings and frosting from fruit purees to sweetened whipped cream and chocolate ganache to fluffy white frosting, or chunks of fruit within the whipped cream. Make it easy on yourself and use canned fruit such as peaches. Get creative! What will you use for your gluten free white cake? Share your ideas in a comment below.


Gluten Free White Cake Recipe

Rating: 51

Yield: Serves 8.

Gluten Free White Cake Recipe

A moist, easy to handle, gluten free white cake ready for layering and frosting with your favorite fillings and frosting.


  • 14 tablespoons (1 stick plus 6 Tablespoons) unsalted butter, room temperature
  • 3 cups Carla's Gluten-Free All-Purpose Flour Blend recipe, plus more for dusting
  • 2 teaspoons gluten free baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup whole milk
  • 6 extra-large (or large) egg whites, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 cups sugar (or evaporated cane juice, for refined-sugar-free)


  1. Oil and dust with flour, two 9-inch round non-stick cake pans; or oil, line bottom with parchment paper, and oil top of parchment paper; set aside.
  2. Preheat oven to 350°F.
  3. In a large bowl, whisk together the flour, baking powder, and salt; and set aside.
  4. In a separate bowl, whisk together eggs, milk and vanilla; set aside.
  5. In the large bowl of your mixer, fitted with the paddle attachment (if you have one), beat the butter on high speed until creamy, about 30 - 60 seconds, scraping bowl as needed. Leave the mixer running and slowly pour in sugar. Beat until creamy, approximately 2 minutes in a KitchenAid mixer, scraping sides of bowl occasionally.
  6. Alternate sifting in half of flour mixture and adding half of milk mixture, beating between additions on low speed, just until blended, scraping sides as needed. Begin with flour mixture.
  7. Divide batter evenly between prepared pans; firmly tap on counter several times to remove any air pockets; using a rubber spatula, drop several drops of water on top; smooth out the tops.
  8. Bake for approximately 30 minutes or until skewer (toothpick is not long enough) clean or cake springs back once touched with finger.
  9. Remove pans from oven and transfer to a cooling rack for about 5 minutes. Invert cake onto your hand and reinvert onto a wire rack to cool completely, about 1 hour.
  10. Frost and layer as desired.


For a truly white cake, use clear vanilla extract (if you can find one that is gluten free) or substitute the vanilla for additional almond extract. Another option is add white, gluten free gel paste food coloring. You can also substitute the butter for shortening. If you do not mind artificial coloring, Americolor offers a gel paste food coloring in "bright white".

For a flat cake, slice off the dome section of each piece. Then place sliced off sections together when frosting, but layer it on thin at first, then a thicker layer to cover up any crumbs. Though this cake doesn't have many crumbs as it is moist.

When using whipped cream or soft frosting as a filling they tend to cause the layers of cake to slide around. Once you have the second or third layer on top, place a few long skewers into the cake while frosting sides and top until you're ready to serve. Then touch up any holes.

You may easily multiple the ingredients in this recipe by 1.5 to create a 3-layer cake, or divide them by 2 to make a half cake.

Visit Carla’s Gluten Free Online Store.


  1. Reply Shanae

    This recipe was absolutely terrible sorry to say. Mixture was strange after following exactly what the recipe said and then cake came out complete stodgy and I wouldnt even try it.

  2. Reply Jessica

    Hi, Carla. I am wondering how long to bake this cake if I use a 9×13 dish? Wanting to make a larger cake for my daughter’s birthday!

    • Reply Gluten Free Recipes

      Hi Jessica,

      I would start checking for doneness (toothpick clean) around 25 to 30 minutes. Check every 3 minutes or so, thereafter. Good luck and I hope you enjoy!


  3. Reply Sarah

    I just made this cake last night for my boyfriend’s 39th birthday. It took 45 mins. to prepare and it was terrible. Tasted a lot like Bisquick – with an odd after taste. Looked exactly like the picture though. Bummer. I used Bob’s Red Mill all purpose gluten free flour. The directions also never say when to use the almond extract, so i just dumped it into the egg with the vanilla. $40 at the grocery store and an hour of prep time, and I ended up running out for a box of funfetti.

  4. Reply Deidra

    I have a question, I just saw your website and would really love to try out this recipe but dont have the flour you used. Just wondering before I try to serve, and maybe even trick my in-laws (who refuse to eat anything gluten free) with this GF cake; what other type of flour would work second best? I was thinking about trying out white rice flour, but if theres a better type I would love to know!

    • Reply Gluten Free Recipes


      Regular white rice flour is gritty. Sorghum is usually the best replacement, however, it will make the cake a tan color. Superfine white rice flour is the only option here. Sorry.


  5. Reply darla

    I followed the directions but something strange happened. I baked it in two 9″ round pans. The bottom of both cakes were like rubber. The inside was moist but the outside was chewy and very very difficult to cut through. I ate the cake like as if I was eating the inside of a pie, scraping out the middle and leaving the crust. Does anyone know why this would happen?

  6. Reply Arlene Ahlgrim

    I think this is the best site ever. I also think it wonderful because I can pull up anything that I need, I have made several kinds but people asked me for white and I couldnt find any that I liked, I also use duck eggs for my cakes which makes them not so ferm.

  7. Reply Melanie

    Do you have a suggestion for altering to be dairy free? I would use canola oil instead of butter, but not sure of the best replacement for whole milk.

  8. Reply Sandy Clements

    Best white cake recipe I’ve ever made. My family loved it and no one even asked if it was gluten free. And… It was perfectly moist – perhaps I under baked it a hair.

  9. Reply Abigail

    Hi Carla,
    I tried it with alterations. It rose up perfect but came out a little dry. I think I´ll try it again with a little extra butter and see what happens. Thanks for your help!

    • Reply Gluten Free Recipes

      Hi Abigail,

      Additional butter will definitely help. If anything turns out a bit dry, I usually add 2 Tablespoons of fat. However, cooking it less may help, as well.

      Are you using superfine white rice flour? Not using it is usually the main cause of failures for my readers.

      Good luck!

      I hope it turns out well.

      Another great recipe for a wedding cake is the Gluten Free Angel Food Cake baked:

  10. Reply Rachel

    I just tried your angel food cake and struggled with the bake time. I baked it for about 55 minutes and it still wasn’t cooked through. Did you use a convection oven as I did or a standard heated-coil oven?

    • Reply Gluten Free Recipes


      I’m sorry to hear that you had problems with this recipe.

      I baked mine using an standard electric oven. Did you test it prior to removing it from the oven? If you used a toothpick to test it, try a long skewer next time as this cake rises so high you can’t reach the middle with a toothpick. I’ll remove the word toothpick from this recipe and leave the skewer.

      And the main problem most people have with my recipes calling for my gluten-free all-purpose flour, is that they don’t use it. They use a different flour. My all-purpose flour blend calls for “superfine” rice flours.

      I hope this helps! Let me know if doesn’t.


  11. Reply Debbie Brown

    I was wondering if this recipe could be used for a wedding cake. The wedding cake would include 2-13″ layers, 2-10″ layers, 3-8″ layers & 1-5×4″ layer. Now, cooking these layers with our standard cake mix wouldn’t be a problem, but with a gluten-free white cake we are, to say the least, a bit nervous. Any suggestions or tips you could give us would be great!

    • Reply Gluten Free Recipes


      Now that this cake has sat around for a bit, I find it to be a bit heavier than I would have liked. I suggest using my Gluten Free Angel Food Cake Recipe: It is very light. However, if you desire something easy to handle when transferring those large layers around, this would be perfect. Definitely make one 8 or 9-inch layer of both cakes and judge for yourself. Better yet, make a full recipe and use a 9 x 13-inch dish to discover how it works. The one good thing about the angel food cake is that once refrigerated, it is less fragile.

      Good luck to the lucky bride!


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