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Secrets to Making Great Gluten Free Cake Recipes

Updated November 17, 2017

Secrets to Making Great Gluten Free Cake Recipes

Are you looking for gluten free cake recipes with old fashioned wonderfulness just like Grandma used to make? 

Explore this growing collection of delicious family favorites!

These are cakes you can proudly serve your family and friends, because they won't know the difference from the homemade wheat flour based cakes they remember.


Have No Fear of Cake Failure!

The techniques you need for cake success are built into these gluten free cake recipes.

Every cake recipe has been tested and taste-tested to ensure each can be reproduced in kitchens across the world with the same delicious results every time.

Below are the secrets to making great gluten free cake recipes.

Use them to create irresistible cake creations and confections to make any occasion, even ordinary family meals, special and memorable.



How to Choose the Best Cake Pans

Use cake pans with 1 1/2 to 2 inches (2.54 to 6.35 cm) straight, not sloping, sides.

Heavy aluminum cake pans hold heat better and more evenly distribute it, resulting in lighter cakes with more volume.

Consider using cake pans with a non-stick finish for flawless cake layer removal.

Choose light colored pans over dark colored pans for taller cakes with more control over raising, resulting in more level cakes (little or no doming in the middle) and reduced browning.

Where browning is desired, use dark pans with a non-stick finish, such as for upside down cakes or for other baked goods such as, deep dish pizza or cinnamon rolls.

Oven-safe glass baking dishes cause cakes to brown more readily; reduce oven temperature by 25°F (14°C).

Cakes are often baked in pans of varied sizes and shapes, including, standard round cake pans 8 or 9 inches (20 or 23 cm) in diameter, 9 inch (23 cm) square cake pans, 9 x 13 inch (23 cm x 33 cm) cake pans, muffin tins, 1 or 2 pound (454 or 907 grams) loaf pans, jelly roll pans, bakers sheets and specialty pans, such as tube pans and bundt pans. 

For best results, fill pans 1/2 full with batter, except where otherwise directed in gluten free cake recipes.


Tips for Making Gluten Free Cake Recipes

Perfect cake making is an exact chemical science, read and understand gluten free cake recipes before baking.

Assemble all cake ingredients; to produce moist, tender cakes with high volume, use ingredients that are at room temperature, including eggs, butter and milk.

To ensure tall and light cakes, always preheat the oven to the temperature indicated in the recipe and double-check for proper temperature using an oven thermometer placed at the oven rack level on which cakes will bake.

Cakes are extremely sensitive to oven temperature changes.

If the oven is too hot, the cake will peak in the middle.

If the oven is too cool the cake will sink in the middle.

Assemble all kitchen tools and equipment together, as directed in the recipe (see Kitchen Equipment and Tools).

Always use the cake pan size recommended in the recipe; larger cake pans will reduce volume, producing shrunken or flat cakes, while smaller cake pans or shallow cake pans will cause batter to overflow while baking and produce misshapen cakes.

Prepare the cake pans as directed in the recipe before mixing the batter.

Use the ingredients indicated in the recipe for perfect gluten-free cakes.

Because cake making is so precise, ingredients substitutions often result in failure; whenever possible follow the recipe exactly.

White Gluten Free Flour Blend is an essential ingredient for creating structure in the cake recipes at GlutenFreeHomemade.com; substituting with a different gluten-free flour blend will yield different cake product results and might result in product failure.

For best results, measure all ingredients using the correct tools, and measure accurately (see How to Measure Ingredients).

When mixing sifted dry ingredients into the batter, stir just until batter is smooth; over mixing will reduce cake volume.

Always bake a cake in the middle of the oven with pans arranged so they don't touch each other or the walls of the oven.

Under baking will cause a cake to sink in the middle.

Wait until the cake is done before opening the oven door.

Just before the baking time expires, check for doneness using three tests:

  1. A toothpick inserted in center comes out clean
  2. Cake edges have shrunk from the sides of the cake pan
  3. When lightly touched with a finger, the top of the cake springs back into shape or shows some elasticity.

For a moist, tender crumb and soft, velvety texture, never over-bake cakes; if a cake layer has a heavy brown crust and/or can be held in one hand without breaking, then the cake is over-done.

When removed from oven, let cakes stand in pans to cool on a wire rack away from drafts for 20 minutes before carefully loosening sides with a table knife or straight-edged spatula and removing layer from cake pan.

Place cake layers right side up on wire racks to cool completely in order to prevent sogginess.


How to Frost a Layer Cake

Using a pastry brush, brush loose crumbs from tops and sides of cooled cake layers.

To keep cake plate or cake stand clean, line the edges with strips of waxed paper.

Place a cake layer top side down on a cake plate.

Drop about 1/4 of frosting onto center of cake layer.

Using an offset spatula, evenly spread frosting over top of layer, letting it mound slightly beyond edge.

Carefully place remaining cake layer on top of frosted bottom layer, bottom side down.

Frost sides of cake letting it generously mound around top edge.

Spoon a generous portion of frosting in center of top cake layer.

Evenly spread frosting over top and adjust edge.

If desired, add decorative touches.

Carefully removed waxed paper strips from under cake.


Decorative Touches for Gluten Free Cake Recipes

Decorative Touches for Gluten Free Cake Recipes

Use the back of table spoon to create dips and swirls in frosting.

Use the back of an offset spatula to create standing or curly peaks in frosting.

To create a spiral top, insert tip of straight spatula into center of icing and draw spatula outward and toward you while carefully rotating cake plate until spiral reaches edge of cake.

To create a weave pattern, drawn tines of fork in vertical and horizontal rows across cake. 

With the back of an offset spatula, smooth cake top and sides, and then pipe on decorator's icing or apply other cake decorations.


How to Make Gluten Free Cupcakes


Turn most gluten free cake recipes into cupcakes.

Increase oven preheat temperature to 400°F (200°C, Gas Mark 6).

Choose medium colored muffin tins over light or dark colored pans for control over raising, doming and browning to achieve the best cupcake outcomes.

For best results when making cupcakes, use paper baking cups to line cups in a muffin tin and fill cups 2/3 full to optimize volume; cupcakes hold their shape best when paper baking cups are used.

Shorten baking time to 18 to 20 minutes.


Gluten Free Cake Recipes Storage Tips

To keep cake fresh and moist, store cooled cake layers and cakes frosted with buttercream, or other room temperature stable frosting, in an air-tight container, on a cake stand with a lid, or cover with a large bowl inverted over cake plate.

For cakes frosted with a special fluffy type frosting, cover loosely so air will circulate around cake to keep frosting stable.

Cakes with whipped cream frostings or cream fillings must be stored in the refrigerator.

Unfrosted cakes freeze well; place cooled layers on cardboard to stabilize the cake, wrap in waxed paper or plastic wrap, and then cover with foil or place in an air-tight container; will keep frozen for 4 to 5 months.

Cakes frosted with room temperature stable frosting, such as buttercream, freeze well; freeze cake uncovered until frozen through before wrapping cake in waxed paper or plastic wrap, and then cover with foil or place in an air-tight container; will keep frozen for 2 to 3 months.

Cakes frosted with fluffy type frosting or whipped cream freeze well, but frosting has a tendency to stick to wrapping; insert toothpicks around top and sides of cake, freeze cake uncovered until frozen through before wrapping cake in waxed paper or plastic wrap, and then cover with foil or place in an air-tight container; will keep frozen for 2 to 3 months.

Do not freeze cake batter, or cakes filled with fruit based or custard fillings.

To thaw unfrosted cake layers for use, let stand in wrapper at room temperature for 1 hour or cupcakes for 30 minutes.

To thaw cakes frosted with room temperature stable frosting, such as buttercream, remove wrapper and let stand at room temperature for 2 hours in an air-tight container, on a cake stand with a lid, or cover with a large bowl inverted over cake plate.

To thaw cakes frosted with fluffy type frosting or whipped cream, remove wrapping and toothpicks, and thaw in the refrigerator for 3 or 4 hours.


How to Cut Cakes for Serving

For Angel Food, Chiffon or Sponge cakes use a fine edged serrated knife.

Use a slim sharp knife to cut all other cakes.

Sometimes frosting will stick to a knife; dip the knife in hot water and wipe with a damp towel between cuts.


Gluten Free Cake Recipes


Black Magic Cake—How to Make a Perfect Gluten-free Chocolate Cake

Black Magic Cake—How to Make a Perfect Gluten-free Chocolate Cake! Black Magic Cake is the most raved about gluten-free chocolate cake ever!  It’s no wonder . . . talk about an explosion of rich chocolate flavor!

Chocolate Buttercream Frosting (Gluten-free, Corn-free)

Buttercream Frosting Recipe--Corn-free & Gluten-free  If you are searching for a delicious quick and easy buttercream frosting recipe that is both gluten-free and corn-free, then you have got to try this melt-in-your-mouth keeper!

Browned Butter Frosting

Burnt Sugar Buttercream

Cherry Buttercream

Chocolate Buttercream

Chocolate Cherry Buttercream

Chocolate Marshmallow Frosting

Chocolate Nut Buttercream

Chocolate Peanut Butter Frosting

Chocolate Spice Buttercream

Coconut Buttercream

Coffee Buttercream

Eggnog Buttercream

Fudge Buttercream

Irish Cream Frosting

Lemon Buttercream

Lime Buttercream

Maple Buttercream

Maple Buttercream with Pecan Praline Topping

Maple Nut Buttercream

Marshmallow Nut Buttercream

Mocha Buttercream

Nut Buttercream

Orange Buttercream

Peach Buttercream

Peanut Butter Frosting

Peppermint Buttercream

Raspberry Buttercream

Rum Buttercream

Tutti-Fruiti Buttercream

Vanilla Buttercream

Vanilla Sour Cream Topping

Vermont Maple Buttercream

Vermont Maple Nut Buttercream

Gluten Free Chocolate Cake

Chocolate Cake  Divine!  That's what taste testers say about this gluten free Chocolate Cake.  It's a prize-winning classic cake chocoholics will indulge in!

Brown Sugar Chocolate Cake

Chocolate Buttermilk Cake

Chocolate Cherry Cake

Chocolate Cream Cake

Chocolate Macaroon Cake

Chocolate Nut Cake

Chocolate Orange Cake

Chocolate Queen's Cake

Chocolate Spice Cake

Coconut Chocolate Cake

Double Chocolate Chip Cake

Mexican Chocolate Cake

Peppermint Chocolate Cake

Sour Cream Chocolate Cake

Gluten Free Chocolate Cake Recipe with Raspberries

Chocolate Cake Recipe with Raspberries  So, you want a scrumptious gluten free chocolate cake recipe? Think chocolaty, creamy, and moist . . .

Cream Cheese Frosting  Speaking of all-time favorites, there’s nothing like good old-fashioned Cream Cheese Frosting. We serve this yummy frosting over our favorite gluten free carrot cake on special occasions. It tastes like New York style cheesecake!

Old-Time Gluten Free Fruit Cake  Have you ever heard of gluten free fruit cake with attitude?  Old-Time Gluten Free Fruit Cake is a deliciously versatile recipe your family will love! 




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