This gluten free white velvet cake is a tangy vanilla cake with a buttermilk base. It is a Southern cake that is known for being soft, fluffy and moist. This gluten free cake is all about texture.
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Skill Level: Beginner
Flavor Remix: Add a fruity filling between the layers.
Allergy Watch: Nut-Free
Buttermilk and vinegar are paired, just like with a traditional red velvet cake, to give this cake its signature tang and a pillowy texture.
I did experiment with a gluten free version of the traditonal ermine frosting. Also called boiled milk frosting, it contains flour.
And to be honest, I didn't love the taste or texture when GF. So instead, I paired with a traditonal cream cheese frosting but added my own twist. Whipped cream!
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: Mixing cornstarch with GF flour is my trick to making a gluten free cake flour. You can substitute with additional flour, but it has to be by weight!
- Butter: Use unsalted butter or reduce the salt added to the cake.
- Buttermilk: While you can add more vinegar to regular milk, I don't recommend it. You won't get the same tang or lift.
- Egg Whites: Save the egg yolks for making ice cream or cream brûlée. Or use boxed egg whites, they work just as well.
- White Vinegar: White wine or champagne vinegar can be used, but don't use apple cider vinegar.
- Vegetable Oil: Adds additional moisture, while the butter offers better structure and flavor.
- Levener: This recipe uses both baking soda and powder to provide lift.
How to Make Gluten Free Buttermilk Cake
A step-by-step visual guide for making gluten-free white velvet cake. You can skip to the recipe for the full written instructions. You need two mixing bowls for this recipe.
Sift
Sifting breaks up lumps for a smoother batter.
Add Butter
This recipe uses the reverse creaming method, where the butter is mixed with dry ingredients to form a sandy texture.
Mix Liquid Ingredients
Be sure the egg whites are light and foamy BEFORE adding the remaining liquid ingredients.
Combine
Gently beat while adding the liquids to the batter.
Rest
Divide the cake batter equally between 2 pans and rest. Wrap damp cake bands to prevent over-browning.
Bake
Bake until the center reaches 205-210 F degrees or a toothpick comes out clean.
Frost
Completely cool the cake before attempting to frost.
Recipe Tips
- Bring all ingredients to room temperature before starting. Yes, even the buttermilk.
- Weigh your ingredients for the best result.
- Resting the batter will hydrate the flour before baking, resulting in a moister cake that will hold up to storage.
- Use an instant-read thermometer for accuracy, especially if you're baking large layers.
- Cool the cake in the pan for 15 to 20 minutes before turning out and fully cooling.
- Chill the cake before frosting. Add a crumb coat and then frost all over.
More Cake Recipes
Make Ahead and Storing
Make Ahead: You can bake the cake layers up to 2 days in advance. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature.
Storing: The frosted cake can be stored loosely covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Freezing: Unfrosted cake layers can be frozen for up to 2 months. Wrap each layer tightly in plastic wrap and then in foil or place in a freezer-safe bag. Thaw overnight in the refrigerator before frosting.
📖 Recipe
Gluten Free White Velvet Cake (Buttermilk Cake)
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Ingredients
- 350 grams (2.8 c) 1:1 gluten-free flour with xanthan gum
- 325 grams (1.6 c) granulated sugar
- 72 grams (9 Tablespoon) cornstarch
- 1 teaspoon kosher salt
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 170 grams (6 oz) unsalted butter softened to room temperature
- 140 grams (5 oz) egg whites room temperature
- 118 ml (.5 cup) vegetable oil
- 283 grams (10 oz) buttermilk room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper for best results.
- Sift together the dry ingredients (flour, sugar, cornstarch, baking powder, baking soda, and salt) in a large mixing bowl.350 grams 1:1 gluten-free flour with xanthan gum, 325 grams granulated sugar, 72 grams cornstarch, 1 teaspoon kosher salt, 1 Tablespoon baking powder, ½ teaspoon baking soda
- Using a stand mixer with the paddle attachment, or a hand mixer, mix the softened butter into the dry ingredients on low speed until the mixture resembles coarse sand.170 grams unsalted butter
- In a separate bowl, whisk the egg whites until foamy, then mix in the buttermilk, oil, vanilla, and vinegar.140 grams egg whites, 118 ml vegetable oil, 283 grams buttermilk, 2 teaspoons vanilla extract, 1 teaspoon white vinegar
- With the mixer running, slowly pour the liquid ingredients into the flour mixture, allowing each addition to incorporate before adding more. Scrape down the bowl as needed.
- Divide the batter evenly between the two pans and let it rest for 15 minutes.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan.
- Cool the cakes on a wire rack for 15 minutes. Use a small offset spatula to loosen the edges, then turn the cakes out onto the rack to cool completely.
Equipment
- 2 8-inch cake pan
- 2 mixing bowls
- Stand Mixer
Notes
- All ingredients MUST start at room temperature.
- Egg weight is out of the shell but I prefer to use egg whites from a carton in this recipe. you need between 4 and 5 eggs.
- Wrapping with damp cake bands will keep the edges from drying out and over-browning.
Nutrition
Recipe Questions
Yes, Line with paper liners and fill each ⅔ to ¾ full for a nice dome without overflowing. Reduce baking time to 16–22 minutes. It should make about 24 cupcakes.
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