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.
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)
- 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.
- Preheat oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, and salt; and set aside.
- In a separate bowl, whisk together eggs, milk and vanilla; set aside.
- 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.
- 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.
- 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.
- Bake for approximately 30 minutes or until skewer (toothpick is not long enough) clean or cake springs back once touched with finger.
- 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.
- Frost and layer as desired.
For a truly white cake, use clear vanilla extract (if you can one that is gluten free) or substitute the vanilla for additional almond extract. 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.
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In collaboration with MassGeneral Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.