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white chocolate cake gluten free recipe​

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.