Gluten Free White Cake Recipe [Now redirects to Wedding Cake Recipe]

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• 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.

  • I'm so sorry to hear this.

    I can only assume that you did not use my flour blend recipe.

• Hi, Carla. I am wondering how long to bake this cake if I use a 9x13 dish? Wanting to make a larger cake for my daughter's birthday!

  • 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!

    Carla

• 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.

  • Thanks. I hate wasting time with trial and error on these recipes. It really is a challenge to cook gluten free.

  • Sarah,

    I am so sorry you had a bad experience. This recipe calls for my gluten-free all-purpose flour blend, which calls for "superfine" rice flour. You cannot substitute that flour recipe for a gluten-free flour mix. Superfine rice flour has the consistency of gluten flour as it is a very fine ground flour. You can find the recipe for the flour linked in the ingredients list or at http://glutenfreerecipebox.com/gluten-free-all-purpose-flour-blend/. The brand of superfine rice flour that I use is made by Authentic Foods and is available in my online Amazon store at http://glutenfreerecipebox.com/store/.

    Carla

• Hello,
  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!

  • Deidra,

    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.

    Carla

• 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?

  • Hi Darla,

    My first question is did you use my recipe for the Gluten Free All Purpose Flour Blend at http://glutenfreereccipebox.com/gluten-free-all-purpose-flour-blend/? It calls for superfine white rice flour made by Authentic Foods. This flour performs close to wheat all-purpose flour due to its fine texture. Once I hear back from you with your answer, I will be able to better assist you.

    Thanks,
    Carla

• 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.
  Arlene

• 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.
  Thanks.

  • Hi Melanie,

    Please see the substitution page at http://glutenfreerecipebox.com/gluten-free-substitutes/.

    Thanks,
    Carla

• 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.

• 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!
  Abigail

  • 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!
    Carla

    I hope it turns out well.

    Another great recipe for a wedding cake is the Gluten Free Angel Food Cake baked: http://glutenfreerecipebox.com/

• 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?

  • Rachel,

    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.

    Carla