Gluten Free White Cake Recipe

I was asked to make a gluten free cake for an order.  Being only 13 and no food allergies this was going to be new for me.  I sure had to read labels and research how gluten actually comes about (here is the science part of baking).

I first started to the store thinking I would try a box mix of gluten free cake just to see how it works.  But to my dismay there were was no white vanilla. I found chocolate and yellow. I have learned converting chocolate to gluten free is much simpler.  So next I went the route of gluten free flour.  I grabbed a bag of Bob’s Red Mill Gluten Flour, 22-Ounce Package.

*The white cake recipe I used is listed below.

I did notice the cake is a lot more dense and it didn’t rise very much.  The batter is also grainy in texture but I know that is because of the flour.  The batter did taste amazing just like a cake.

I put it in smaller pans based on the cake request and baked for 35-45 minutes at 350 degrees.


After it baked it was definitely a lot denser. Here is a picture after I took it out of the oven and then when I leveled it.









I did get to taste the “cake scraps” as we call them in my family.  Everyone loves cake scraps!

The order was for a calculator cake for an accountants birthday. I was still waiting to add her age when I took the final picture.



Gluten Free White Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: gluten free cake

Yield: 24

Serving Size: 4x6 square

Gluten Free White Cake


  • 3 cups Bob Red Mill Gluten Free flour
  • 1 3/4 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup of butter at room temperature
  • 1 cup of butter (2 sticks) at room temperature - you will want to cut them in squares.
  • 4 eggs
  • 1 cup milk
  • 2 tsp vanilla (gluten free)


  1. Mix flour, sugar, baking powder, baking soda and salt in bowl.
  2. Add in butter in squares while mixing it.  Once butter is all mixed in add in eggs one at a time.
  3. Once eggs are added in mix in milk and vanilla for final mixture.
  4. It will be a thick batter when you pour it in. It doesn't rise much so you would definitely need to double this for a 9x13 cake.  I will use this recipe again.


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