Updated November 17, 2017
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.
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.
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.
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:
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.
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.
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.
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.
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.
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.
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