Fluffy, Moist Gluten Free White Cake (No Fail!)

Name: Fluffy, Moist Gluten Free White Cake (No Fail!)
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: American
Ingredients: 8 tablespoons (113 g) unsalted butter (melted and cooled); ⅔ cup (163 g) whole milk (room temperature); 4 large egg whites (room temperature); 2 teaspoons vanilla extract; 2 cups (292 g) gluten free all purpose flour (I use and highly recommend Cup4Cup); 1 ¼ cup (250 g) granulated sugar; 1 TABLESPOON baking powder; ½ teaspoon baking soda; ½ teaspoon salt

4 steps

Prep:5minCook:23min

Not all gluten free cake recipes are created equal! Fluffy and moist gluten-free white cake is the best, easy, from scratch, vanilla cake recipe perfect birthdays and celebrations! If you have been looking for a homemade white cake to end all future searches, join the hundreds of gluten-free bakers who have made this cake with swoon-worthy success!

Updated at: Mon, 25 Nov 2024 11:07:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories250 kcal (13%)

Total Fat10.7 g (15%)

Carbs41.6 g (16%)

Sugars21.6 g (24%)

Protein2.6 g (5%)

Sodium277.1 mg (14%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

113gunsalted butter

large, room temperature

2 teaspoonsvanilla extract

292ggluten free all purpose flour

I use and highly recommend Cup4Cup

1 ¼ cupgranulated sugar

1 tablespoonbaking powder

½ teaspoonbaking soda

½ teaspoonsalt

Instructions

Step 1

Preheat oven to 350ºF and set rack in middle position. Spray two 9 inch cake pans with cooking spray. Line the bottoms with parchment paper and then grease parchment. Set aside.

Step 2

Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.

Step 3

In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but approximately ½ cup (just eyeball it) of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining liquid and beat for 1 minute longer.

Step 4

Divide the batter between prepared cake pans. Bake for 23-25 minutes, rotating halfway through baking. Cake is done when tops are golden and toothpick inserted in middle comes out clean. Allow the cake layers to cool in pans for 10 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting with fluffy vanilla or chocolate buttercream.

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