Delicious white chocolate cake gluten free recipe​

You know that moment when you’re standing in your kitchen, staring at a freshly frosted cake, and you can’t quite believe you made it? That’s exactly how I felt the first time I nailed this white chocolate cake gluten free recipe. And here’s the thing—it’s completely gluten-free, but you’d never, ever know it.

I’ll be honest, my journey with gluten-free baking started out of necessity when Jamie went gluten-free a few years back. At first, I was convinced everything would taste like cardboard. My early attempts? Let’s just say Cilantro wouldn’t even touch them. But this white chocolate cake gluten free recipe? This one changed everything.

Why This White Chocolate Cake Is Different

Listen, I’ve tried my share of gluten-free desserts that promised the moon and delivered… well, something dense and forgettable. But this white chocolate cake gluten free recipe has this magical way of adding moisture and richness that covers up any textural quirks gluten-free flour might bring to the party.

The secret is treating gluten-free baking with the same respect you’d give any other recipe. No shortcuts, no “eh, close enough” measurements. Just good ingredients and a little patience. Kind of like when I’m making my red velvet cupcakes—precision matters when you want that perfect, tender crumb.

What Makes This Cake So Special

White chocolate is having a moment, and honestly, it deserves it. When you fold melted white chocolate into the batter, it creates this incredibly tender crumb that stays moist for days. (Not that it’ll last that long in your house, trust me.)

The flavor is subtle but sophisticated—not too sweet, with these vanilla-forward notes that make it perfect for everything from birthday parties to fancy dinner gatherings. I’ve served this white chocolate cake gluten free recipe at brunches, brought it to potlucks, and even made it for Jamie’s work event where nobody believed it was gluten-free until I told them.

Ingredients You’ll Need

Here’s what’s going into your mixing bowl:

For the Cake:

• 2 cups gluten-free flour blend (look for one with xanthan gum included)
• 1 cup white chocolate chips (use quality chips with real cocoa butter)
• 3 large eggs, at room temperature
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup milk (whole milk or your favorite non-dairy option)
• 2 teaspoons vanilla extract
• Pinch of salt

A quick note on white chocolate: don’t skimp here. Choose white chocolate with at least 20% cocoa butter for the best texture and flavor. Those bargain-bin chips with vegetable oils instead of cocoa butter? They’ll give you a greasy, disappointing result. Trust me on this one.

Essential Kitchen Tools

Before you start, make sure you’ve got:

• Two 8- or 9-inch round cake pans
• Parchment paper or silicone baking mats
• Mixing bowls (I love my stainless steel ones)
• Hand mixer or stand mixer
• Measuring cups and spoons (accuracy matters!)
• Oven thermometer (gluten-free baking is temperature-sensitive)
• Toothpick or cake tester

Step-by-Step Instructions for This white chocolate cake gluten free recipe​

Step 1: Prep Your Setup Preheat your oven to 350°F (175°C). Seriously, wait for it to fully preheat—this white chocolate cake gluten free recipe is picky about temperature. Grease your cake pans generously with butter or non-stick spray, then line them with parchment paper. This double protection means your cakes will come out cleanly every time.

Step 2: Melt Your White Chocolate Break your white chocolate into small, even pieces. Melt it gently using a double boiler or microwave in 20-second bursts, stirring between each interval. White chocolate scorches easily, so keep a close eye on it. Let it cool for about 10 minutes once melted—you don’t want it to scramble your eggs later.

Step 3: Mix the Dry Ingredients In a large bowl, sift together your gluten-free flour blend, baking powder, baking soda, and salt. Sifting is important here—it breaks up any clumps and ensures everything’s evenly distributed. (I learned this after getting pockets of baking powder in a cake. Not cute.)

Step 4: Cream Butter and Sugar In a separate bowl, beat the softened butter and granulated sugar together until they’re light and fluffy—this should take about 3-4 minutes. Don’t rush this step! You’re incorporating air, which helps the cake rise.

Step 5: Add Eggs and White Chocolate Add your room-temperature eggs one at a time, beating well after each addition. Then fold in that cooled melted white chocolate and vanilla extract. Your kitchen will smell absolutely incredible at this point.

Step 6: Combine Everything Here’s where technique matters: gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix gently until just combined—don’t overmix! Gluten-free batters can get gummy if you’re too aggressive with the mixer.

Step 7: Bake Divide the batter evenly between your prepared pans. Pop them in the oven and bake for 25-30 minutes. Don’t open the oven door for at least the first 20 minutes—gluten-free cakes can be sensitive to temperature changes and might sink in the middle.

Step 8: Test for Doneness Insert a toothpick into the center of each cake. If it comes out clean or with just a few moist crumbs, you’re good. You can also gently press the top—it should spring back when done. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

My Top Tips for Perfecting This White Chocolate Cake Gluten Free Recipe

Room Temperature Is Key: I can’t stress this enough. Cold eggs and butter don’t emulsify properly, and you’ll end up with a grainy batter. Set everything out 30-60 minutes before baking.

Don’t Skip the Xanthan Gum: If your flour blend doesn’t include it, add about 1/2 teaspoon per cup of flour. It’s what gives this white chocolate cake gluten free recipe its structure and that tender, non-crumbly texture.

Watch Your Oven Temperature: Every oven runs differently. I always use an oven thermometer to make sure mine’s actually at 350°F. A too-hot oven will give you a domed, cracked top; too cool and your cake won’t rise properly.

Quality White Chocolate Matters: Look for brands that list cocoa butter as the primary fat, not vegetable oils. Ghirardelli and Lindt both make solid options that won’t break the bank.

Frosting and Decoration Ideas

For this white chocolate cake gluten free recipe, I usually go one of two ways:

White Chocolate Buttercream: Beat 1 cup softened butter until creamy, then add 8 oz melted and cooled white chocolate. Gradually mix in 3 cups powdered sugar and 2-3 tablespoons heavy cream until spreadable. It’s rich, indulgent, and makes the white chocolate flavor even more intense.

Cream Cheese Frosting: The tanginess cuts through the sweetness beautifully. Beat 8 oz cream cheese with 1/2 cup butter, then add 4 cups powdered sugar and a splash of vanilla. Simple and classic.

For decorations, I love topping this cake with white chocolate curls (use a vegetable peeler on a chocolate bar), fresh berries, or edible flowers. Sometimes I drizzle melted white chocolate over the top for that bakery-style look. And if you’re feeling fancy, try pairing slices with my iced matcha latte for an afternoon treat.

Storage and Make-Ahead Tips

Store your frosted cake covered at room temperature for up to 3 days, or in the fridge for up to a week. The frosting firms up when chilled, so let it sit at room temperature for 20-30 minutes before serving.

Want to get ahead? You can bake the cake layers, wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then frost and serve. Honestly, nobody will know the difference.

Why This Recipe Works Every Time

TThe combination of quality white chocolate, the right flour blend, and careful technique creates a cake that’s genuinely impressive. The texture is tender and moist, the flavor is sophisticated without being overly sweet, and most importantly—it doesn’t taste like a “gluten-free” compromise.

I’ve served this white chocolate cake gluten free recipe at so many gatherings where people had no idea it was gluten-free until I mentioned it. That’s the real test, right? When someone takes a second slice and asks for the recipe, you know you’ve nailed it.

And if you’re building out your gluten-free recipe collection, definitely check out my gluten-free chicken noodle soup and browse through the rest of my dessert recipes. There’s a whole world of delicious gluten-free cooking that doesn’t feel restrictive at all.

Perfect for Any Occasion

Whether you’re baking this white chocolate cake gluten free recipe for someone with celiac disease, gluten sensitivity, or just because you want a ridiculously good cake—this recipe delivers every single time. I’ve made it for birthdays, anniversaries, holiday gatherings, and random Tuesday nights when we just needed something sweet.

The best part? You can customize it endlessly. Add fresh raspberries between the layers, fold in some blueberries for extra bursts of flavor, or keep it simple and elegant with just the white chocolate buttercream.

So grab your ingredients, preheat that oven, and get ready to make a cake that’ll have everyone asking for seconds. This white chocolate cake gluten free recipe has become one of my go-to desserts, and I have a feeling it’s about to become one of yours too.

White Chocolate Cake Gluten Free Recipe

This incredibly moist white chocolate cake gluten free recipe delivers a tender, fluffy texture with rich white chocolate flavor. Perfect for celebrations or any time you’re craving a decadent dessert that everyone can enjoy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 Slices

Course: Dessert

Cuisine: American

Calories: 245

Ingredients Method Notes

Ingredients

  

For the Cake:

• 2 cups gluten-free flour blend with xanthan gum
• 1 cup white chocolate chips high quality, at least 20% cocoa butter
• 3 large eggs room temperature
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup whole milk or non-dairy alternative
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

For the White Chocolate Buttercream Frosting:

• 1 cup unsalted butter softened
• 8 oz white chocolate melted and cooled
• 3 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Optional Garnishes:

• White chocolate curls
• Fresh raspberries or blueberries
• Edible flowers

Method

 

Making the Cake:

1. Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal.
2. Break white chocolate chips into small pieces. Melt in a double boiler or microwave in 20-second intervals, stirring between each burst. Once melted, set aside to cool for 10 minutes.
3. In a large mixing bowl, sift together the gluten-free flour blend, baking powder, baking soda, and salt. Whisk to combine evenly and set aside.
4. In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed for 3-4 minutes, until light and fluffy.
5. Add eggs one at a time to the butter mixture, beating well after each addition. Pour in the cooled melted white chocolate and vanilla extract. Mix until fully incorporated.
6. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Start and end with the flour mixture. Mix only until just combined—don’t overmix!
7. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when gently pressed.
8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Remove parchment paper and allow to cool completely before frosting (about 1 hour).

Making the Frosting:

1. Beat the softened butter in a large bowl with a mixer on medium speed until creamy and smooth, about 2 minutes.
2. Pour in the melted and cooled white chocolate. Beat until fully combined.
3. Gradually add powdered sugar, one cup at a time, beating on low speed. Add heavy cream and vanilla extract. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Add more cream if needed for spreadable consistency.

Assembly:

1. Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting on top. Place the second layer on top. Frost the top and sides of the cake with remaining frosting, using an offset spatula for smooth application.
2. Add white chocolate curls, fresh berries, or other desired garnishes. Refrigerate for 30 minutes to set the frosting before serving.

Notes

Flour Blend: Make sure your gluten-free flour blend contains xanthan gum or add 1/2 teaspoon per cup of flour. I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour.

White Chocolate Quality: Use high-quality white chocolate with at least 20% cocoa butter. Avoid cheap chips with vegetable oils—they won’t melt smoothly and can make the cake greasy.

Room Temperature Ingredients: This is crucial! Let eggs, butter, and milk sit out for 30-60 minutes before baking. Cold ingredients don’t emulsify properly and will result in a dense cake.

Don’t Overmix: Gluten-free batters can become gummy if overmixed. Mix only until ingredients are just combined.

Oven Temperature: Use an oven thermometer to ensure accuracy. Gluten-free cakes are sensitive to temperature variations.

Testing Doneness: Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top should spring back when gently pressed.

Frosting Alternatives: Try cream cheese frosting for a tangy twist, or use whipped cream for a lighter option.

Storage Instructions

Room Temperature: Store covered cake at room temperature for up to 3 days.

Refrigerator: Keep refrigerated for up to 1 week in an airtight container. Let sit at room temperature for 20-30 minutes before serving for best texture.

Freezer: Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before frosting.

Frosting Storage: Leftover frosting can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.

Nutrition Information (Per Serving)

Serving Size: 1 slice (1/12 of cake)

Calories: 465

Total Fat: 24g

• Saturated Fat: 15g
• Trans Fat: 0g

Cholesterol: 95mg

Sodium: 245mg

Total Carbohydrates: 58g

• Dietary Fiber: 1g
• Sugars: 45g

Protein: 5g

Note: Nutrition information is approximate and will vary based on specific ingredients used.

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