A gluten free white cake does not traditionally contain egg yolks. However, when egg yolks and buttermilk are combined, they create moisture you will not find in a traditional white cake. Use this gluten free wedding cake recipe for a wedding or any special event. This is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
Note: When my cookbook recipe testers made this cake, it resulted in different shades of cake each time. The size of your eggs, the size of egg yolks, and using cornstarch versus tapioca flour in the flour blend all contribute to variations in color.
You’ll find this recipe and more in my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
Gluten Free Wedding Cake Recipe
Whether you wish to serve this cake at a wedding with traditional royal icing or with coconut frosting, or create a margarita or coconut cake, everyone will enjoy the flavor, texture, and moistness.
- 1/2 cup vegetable shortening
- 14 tablespoons (1-3/4 sticks) unsalted butter, softened (or Earth Balance vegan buttery sticks, for dairy-free)
- 2-1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 large egg white, at room temperature
- 2-1/4 cups Gluten Free All-Purpose Flour Blend Recipe, plus more for dusting
- 1-1/2 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 3/4 cup buttermilk*, at room temperature
- 1-1/2 teaspoons pure almond or vanilla extract**
- Oil or gluten-free baking oil spray, for pan
- Gluten-free frosting of choice
- Buttercream Frosting (optional)
- Gluten-Free Royal Icing, for decorations (optional)
- Preheat the oven to 350°F. Oil two 8-inch cake pans. Line the bottom with parchment paper. Oil the top of the parchment paper. Dust the sides with flour.
- In the bowl of your mixer, cream shortening. Add butter and beat until combined and smooth.
- Add sugar and beat until creamy, about 2 minutes.
- Add eggs and egg white one at a time, and beat after each addition.
- Sift together flour, baking powder, and salt; set aside.
- In a measuring cup, combine buttermilk and extract; set aside.
- Add one-third of dry mixture and half buttermilk mixture, starting and ending with flour. Beat on medium speed until it becomes satin-like in texture.
- Distribute the batter between the two pans. If you have a kitchen scale, weigh the batter in each pan to divide equally.
- Bake on the center rack of your oven for 30 - 35 minutes or until they no longer jiggle when lightly shaken.
- Transfer the pans to a wire rack to cool for 10 minutes. Then remove and discard parchment paper. Transfer cakes to the wire rack to cool right side up, 70 - 120 minutes.
- Once cakes cool, frost*** and decorate as desired. Slice leftovers and freeze on a sheet of parchment paper. Once frozen solid, wrap in plastic wrap and freeze in zipper storage bags. Defrost at room temperature.
*To make homemade buttermilk or dairy-free, see the substitutes page.
**Vanilla lends tan color to cakes. If you are not concerned with the color, feel free to use vanilla instead of almond extract. Clear, gluten-free vanilla is hard to find.
***You can achieve cleaner slices when the cake is chilled for about 2 hours. However, some frosting recipes recommend avoiding refrigeration due to a buildup of condensation. Never refrigerate a cake for days at a time unless it is a sponge cake with plenty of moist filling and frosting. They stale quickly in the refrigerator.
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