Description
This Gluten-Free White Cake is the epitome of elegance. It is light, fluffy, and snowy white, made with egg whites and a touch of almond extract for that classic ‘wedding cake’ flavor. Unlike many gluten-free cakes that can be dense, this recipe uses sour cream to ensure a moist, velvety crumb that stays soft for days.
Ingredients
— Dry Ingredients —
2 ½ cups gluten-free cake flour blend (or all-purpose GF flour with 2 tbsp cornstarch added)
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups granulated sugar
— Wet Ingredients —
¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
1 cup whole milk, room temperature
½ cup full-fat sour cream (or Greek yogurt), room temperature
1 tablespoon clear vanilla extract (regular vanilla works but will tint the cake slightly beige)
½ teaspoon almond extract (optional, for bakery flavor)
— The Egg Whites —
5 large egg whites, room temperature (save yolks for custard or curd)
Instructions
1. Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans generously and line the bottoms with parchment paper circles. (This is crucial for delicate gluten-free white cakes).
2. Sift the Dry Ingredients: In a medium bowl, sift together the gluten-free flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes. The mixture should be very pale and fluffy.
4. Add Flavorings: Scrape down the bowl. Add the clear vanilla extract and almond extract. Mix briefly to combine.
5. Add Egg Whites: With the mixer on medium-low speed, add the egg whites one at a time, beating well after each addition. The batter may look slightly curdled at this stage—that is okay.
6. Mix Wet & Dry: Add about one-third of the flour mixture to the batter and mix on low speed. Add half of the milk and mix. Repeat with another third of flour, the remaining milk, and the sour cream. Finish with the last of the flour.
7. Final Mix: Mix on low speed just until combined and smooth. Do not overmix. Give the batter a final stir by hand with a spatula to ensure no butter pockets remain at the bottom.
8. Bake: Divide the batter evenly between the prepared pans. Smooth the tops with an offset spatula.
9. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should remain pale on top (do not let them brown deeply).
10. Cool: Let the cakes cool in the pans for 10 minutes, then gently run a knife around the edges and invert them onto a wire rack to cool completely before frosting.
Notes
White Color Secret: To keep the cake perfectly white, use clear vanilla extract and ensure you use only the egg whites. Using regular vanilla will result in an ivory/cream colored cake (still delicious!).
Room Temperature is Key: Cold ingredients (milk, eggs, sour cream) will seize the butter and create a dense, lumpy cake. Ensure everything sits out for at least 30 minutes before baking.
Flour Blend: If your gluten-free flour blend doesn’t contain xanthan gum, add ¾ teaspoon to the dry ingredients.
Freezing: Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before frosting.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 35