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White Cake Recipe--Key to Heavenly Gluten-free Confections

Luscious!  With this White Cake recipe you can make stunning gluten-free homemade cakes.  Try all the better-than-bakery variations. | White Cake Recipe--Key to Heavenly Gluten-free Confections

Updated July 5, 2018

If you are looking for a classic white cake recipe, then you will love this gluten-free version.

All the Secrets to Making Great Gluten Free Cake Recipes are built into the recipe.

Make super delicious show-stopping cakes, lavish creations that will have your family and friends raving.


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This White Cake recipe is appropriate for any occasion and a go-to choice for beautifully decorated gluten-free wedding cakes.

Imagine moist tender morsels of white cake and lavish melt-in-your-mouth frosting.

Mm-mm!





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White Cake Recipe--Key to Heavenly Gluten-free Confections


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White Cake Recipe--Key to Heavenly Gluten-free Confections


Luscious! With this White Cake recipe you can make stunning gluten-free homemade cakes. Try all the better-than-bakery variations.

Prep Time: 35 minutes
Cook Time: 30 minutes
Yield: 12 servings

Ingredients:
- White Gluten Free Flour Blend
- 2 1/4 cups White Gluten Free Flour Blend
- 3 teaspoons Homemade Gluten-free Baking Powder
- 1 teaspoon salt
- 1 cup sour milk (1 tablespoon vinegar plus milk to equal 1 cup) (or milk substitute)
- 1 1/2 teaspoon gluten-free almond extract
- 6 whites from large eggs, room temperature
- 1/4 cup butter, room temperature (or shortening)
- 1/4 cup vegetable oil
- 1 1/2 cup granulated white sugar, divided into 1/2 cup and 1 cup

Instructions:
1. Preheat oven to 350°F.
2. Grease two 8 inch round cake pans or one 13 x 9 x 2 inch rectangular baking dish and dust with White Gluten Free Flour Blend, or line two standard 12-cup cupcake pans with paper baking cups.
3. In a medium mixing bowl, sift together flour, baking powder and salt, and then set aside.
4. In a medium mixing bowl, create the meringue by beating the egg whites until foamy; add 1/2 cup granulated white sugar and beat until soft peaks form, and then set aside.
5. In a large mixing bowl, cream together butter, vegetable oil and 1 cup granulated white sugar.
6. Add flour mixture, sour milk and almond extract, and blend just until batter is fluffy; DO NOT OVER BEAT.
7. Gently fold in meringue.
8. Evenly spread cake batter into prepared pans.
9. Bake round layers 30 minutes, rectangular layer 35 minutes, cupcakes 18, or until toothpick inserted in center comes out clean.
10. Remove from oven and cool completely in cake pans on wire racks.
11. Fill and frost cake layers as desired.

Tags:
Gluten-free, Corn-free, Dairy-free, Nut-free, Soy-free, Vegetarian




Variations

Almond White Cake Recipe

  1. Prepare, bake and cool cake layers as directed in key recipe.
  2. Fill layers with Almond Crème Filling and frost top and sides with Burnt Sugar Buttercream.
  3. Garnish top and sides with toasted sliced almonds.


Almond Crème Filling

  1. Prepare as directed in Crème Filling recipe.
  2. Omit Homemade Vanilla Extract.
  3. Whisk in 1 1/2 teaspoons gluten-free almond extract.
  4. Stir in 1/2 cup finely chopped toasted blanched almonds.


Ambrosia White Cake Recipe

  1. Prepare, bake and cool cake layers as directed in key recipe.
  2. Fill cake layers with Clear Orange Filling with 2 tablespoons shredded coconut stirred in.
  3. Frost top and sides with Buttercream.
  4. Garnish top with 1/2 cup toasted flaked or shredded coconut.


Butterscotch Crème Filling

  1. Omit granulated white sugar.
  2. Add 1/2 cup dark brown sugar.
  3. Prepare as directed in Crème Filling recipe variation.


Cherry Chocolate Chip White Cake Recipe

  1. Prepare batter as directed in key recipe recipe.
  2. Gently fold in 1 cup mini chocolate chips and 1 cup drained, pitted Maraschino Cherries, chopped.
  3. Bake and cool cake layers as directed in key recipe.
  4. Fill and frost cake layers with Cherry Buttercream.


Chocolate Chip White Cake Recipe

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup mini chocolate chips.
  3. Bake and cool cake layers as directed in key recipe.
  4. Fill cake layers with Chocolate Crème Filling.
  5. Frost top and sides with Buttercream; and then garnish top with mini chocolate chips.


Chocolate Crème Filling

Ingredients

  • 1/2 cup granulated white sugar
  • 1 tablespoon potato starch
  • 1/2 teaspoon salt
  • 1 cup cold evaporated milk or heavy whipping cream
  • 2 ounces unsweetened baking chocolate, chopped
  • 4 egg yolks from large eggs
  • 1 teaspoon Homemade Vanilla Extract

Instructions

  1. In a large saucepan, combine sugar, potato starch, salt, evaporated milk and chocolate.
  2. Bring to a boil, stirring constantly.
  3. Cook for 1 minute.
  4. Reduce heat to low whisk in egg yolks, until smooth and thickened, about 2 minutes.
  5. Remove from heat.
  6. Whisk in vanilla extract.
  7. Remove filling from hot saucepan.
  8. Chill until set before using.


Cocoa Crème Filling

  1. Omit unsweetened baking chocolate.
  2. Increase granulated white sugar to 3/4 cup.
  3. Add 3 tablespoons cocoa with potato starch.
  4. Prepare as directed in Chocolate Crème Filling recipe variation.


Coconut Crème White Cake Recipe

  1. Omit milk.
  2. Add 1 cup sour coconut milk (1 tablespoon vinegar plus coconut milk to equal 1 cup)
  3. Add 1/2 teaspoon gluten-free coconut extract.
  4. Prepare batter as directed in key recipe.
  5. Gently fold in 1 cup flaked coconut.
  6. Bake and cool cake layers as directed in key recipe.
  7. Fill cake layers with Crème Filling.
  8. Frost top and sides with Buttercream.
  9. Garnish top and sides with flaked coconut.


Coconut Crème Filling

  1. Prepare Crème Filling as directed in recipe variation.
  2. Fold in 1 cup flaked coconut.


Coconut Pecan Crème Cake

  1. Omit milk.
  2. Add 1 cup sour coconut milk (1 tablespoon vinegar plus coconut milk to equal 1 cup)
  3. Add 1/2 teaspoon gluten-free coconut extract.
  4. Prepare batter as directed in key recipe.
  5. Gently fold in 1 cup flaked coconut.
  6. Bake and cool cake layers as directed in key recipe.
  7. Fill cake layers with Coconut Crème Filling.
  8. Frost with Buttercream.
  9. Garnish top with toasted shredded coconut and toasted chopped pecans.


Crème Filling

Ingredients

  • 1/2 cup granulated white sugar
  • 3 tablespoons potato starch
  • 1/2 teaspoon salt
  • 1 cup cold evaporated milk or heavy whipping cream
  • 4 yolks from large eggs
  • 1 1/2 teaspoons Homemade Vanilla Extract

Instructions

  1. In a large saucepan, combine sugar, potato starch, salt and evaporated milk.
  2. Bring to a boil, stirring constantly.
  3. Cook for 1 minute.
  4. Reduce heat to low whisk in egg yolks, until smooth and thickened, about 2 minutes.
  5. Remove from heat.
  6. Whisk in vanilla extract.
  7. Remove filling from hot saucepan.
  8. Chill until set before using.


Custard Crème Filling

Ingredients

  • 1/2 cup granulated white sugar
  • 3 tablespoons potato starch
  • 1/2 teaspoon salt
  • 1 1/3 cup cold evaporated milk or heavy whipping cream
  • 1 large egg
  • 2 tablespoons butter, room temperature
  • 1 1/2 teaspoons Homemade Vanilla Extract

Instructions

  1. In a large saucepan, combine sugar, potato starch, salt and evaporated milk.
  2. Bring to a boil, stirring constantly.
  3. Cook for 1 minute.
  4. Remove from heat.
  5. Whisk in egg and butter until smooth and thickened, about 2 minutes.
  6. Whisk in vanilla extract.
  7. Remove filling from hot saucepan.
  8. Chill until set before using.


Date White Cake Recipe

  1. Prepare, bake and cool cake layers as directed in key recipe.
  2. Fill cake layers with Date Crème Filling.
  3. Frost top and sides with Date Buttercream.


Date Crème Filling

  1. Prepare as directed in Crème Filling recipe variation.
  2. Stir in 1/2 cup each chopped pitted dates and finely chopped nuts.


Easter Cake

  1. Grease three 8-inch round cake pans and dust with White Gluten Free Flour Blend.
  2. Prepare batter as directed in key recipe.
  3. Evenly divide batter into thirds.
  4. Leave 1/3 batter white, add 1 or 2 drops red food coloring to make 2nd layer pink and add 1 drop each red and blue food coloring to make 3rd layer lavender.
  5. Evenly spread cake batter into prepared pans.
  6. Bake and cook cake layers as directed in key recipe.
  7. Fill cake layers with Clear Orange Filling.
  8. Frost top and sides with Orange Buttercream.


Lady Baltimore Cake

  1. Prepare, bake and cool cake layers as directed in key recipe.
  2. Prepare Buttercream.
  3. For Lady Baltimore Cake Filling, combine 1 cup Buttercream (or Seven Minute Frosting), 1/2 cup finely chopped pecans, 1/3 cups chopped raisins and 1/3 cup chopped dried figs.
  4. Fill cake layers with Lady Baltimore Cake Filling.
  5. Frost top and sides with Buttercream (or Seven Minute Frosting).


Lemon-filled White Cake Recipe

  1. Prepare, bake and cool cake layers as directed in key recipe.
  2. Fill cake layers with Clear Lemon Filling.
  3. Frost top and sides with Buttercream.
  4. Garnish top and sides with flaked coconut.


Maple Hazelnut White Cake Recipe

  1. Prepare batter as directed in key recipe.
  2. Stir in 1 cup finely chopped hazelnuts (filberts).
  3. Bake and cook cake layers as directed in key recipe.
  4. Fill and frost cake layers Maple Buttercream.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • White Gluten Free Flour Blend
  • 560 ml White Gluten Free Flour Blend
  • 15 ml Homemade Gluten-free Baking Powder
  • 5 ml salt
  • 250 ml sour milk (15 ml vinegar plus milk to equal 250 ml) (or milk substitute)
  • 7.5 ml gluten-free almond extract
  • 6 whites from large eggs, room temperature
  • 60 ml butter, room temperature (or shortening)
  • 60 ml vegetable oil
  • 375 ml granulated white sugar, divided into 125 ml and 250 ml

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. Grease two 20 cm round cake pans or one 33 x 22 x 5 cm rectangular baking dish and dust with White Gluten Free Flour Blend, or line two standard 12-cup cupcake pans with paper baking cups.
  3. In a medium mixing bowl, sift together flour, baking powder and salt, and then set aside.
  4. In a medium mixing bowl, create the meringue by beating the egg whites until foamy; add 125 ml granulated white sugar and beat until soft peaks form, and then set aside.
  5. In a large mixing bowl, cream together butter and 250 ml granulated white sugar.
  6. Add flour mixture, sour milk and almond extract, and blend just until batter is fluffy; DO NOT OVER BEAT.
  7. Gently fold in meringue.
  8. Evenly spread cake batter into prepared pans.
  9. Bake round layers 30 minutes, rectangular layer 35 minutes, cupcakes 18, or until toothpick inserted in center comes out clean.
  10. Remove from oven and cool completely in cake pans on wire racks.
  11. Fill and frost cake layers as desired.


Nut White Cake Recipe

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup nuts, finely chopped.
  3. Bake and cool cake layers as directed in key recipe.
  4. Fill and frost cake layers with Fudge Buttercream.


Pink Almond Cake

  1. Increase gluten-free almond extract to 2 teaspoons.
  2. Add 6 drops gluten-free red food coloring.
  3. Prepare, bake and cool cake layers as directed in key recipe.
  4. Fill and frost cake layers with Almond Buttercream.
  5. Garnish top with gluten-free almond bark curls.


Poppy Seed White Cake Recipe

  1. Combine 1/4 cup poppy seeds with milk and let stand for 30 minutes before souring.
  2. Prepare, bake and cool cake layers as directed in key recipe.
  3. Fill and frost cake layers with Buttercream.


President Lincoln's Cake

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup blanched almonds, finely chopped.
  3. Bake and cool cake layers as directed in key recipe.
  4. Fill and frost cake layers with Tutti-Frutti Buttercream.


Pretty Pink Cake

  1. Prepare batter as directed in key recipe.
  2. Evenly divide batter into halves.
  3. Leave 1/2 batter white, add 1 or 2 drops gluten-free red food coloring to make 2nd layer pink.
  4. Evenly spread cake batter into prepared pans.
  5. Bake and cook cake layers as directed in key recipe.
  6. Fill and frost cake layers with Cherry Buttercream.


Slow Cookery

  1. Grease slow cooker crock and dust with White Gluten Free Flour Blend.
  2. Grease a baking pan that fits inside slow cooker and dust with White Gluten Free Flour Blend.
  3. Prepare cake batter as directed in key recipe.
  4. Evenly spread cake batter in side prepared pan and set inside slow cooker.
  5. Cover with lid and cook on High for 3 1/2 to 4 hours.
  6. Remove from slow cooker and cool completely in pan on wire rack.
  7. Frost and decorate cake as desired.


Sour Cream White Cake Recipe

  1. Omit milk.
  2. Add 1 cup dairy sour cream.
  3. Prepare, bake and cool cake layers as directed in key recipe.
  4. Fill and frost cake layers as desired.


Strawberry White Cake Recipe

  1. Prepare batter as directed in Coconut Crème Cake recipe variation.
  2. Fill and frost cake layers with Strawberry Buttercream.
  3. Garnish top with 3 medium whole strawberries with hulls on.


Vanilla White Cake Recipe

  1. Omit almond extract.
  2. Add 1 1/2 teaspoons Homemade Vanilla Extract.
  3. Prepare, bake and cool cake layers as directed in key recipe.
  4. Fill and frost cake layers as desired.






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