Let’s take this all the way back. Back to my first post ever, and how scared I was to develop a good gluten-free cake recipe. Because hey, when Bob’s Red Mill makes an awesome mix on their own, you kind of rest on your laurels. But I am all about scratch ya’ll.
Ya’ll?
That got weird.
Yes, I love scratch. And gluten-free was a sore spot for me, but mainly because I thought it couldn’t be done. I have to say that gluten is kind of wonderful to all those people without intolerance to it.
Gluten is the wonderful thing that makes pasta stretchy, makes bread chewy, and is all the wonderful-tasty-carby stuff. So, when we take it out of cake, it can be dry and crumbly, and tastes kind of like rice. Over the course of this year, I’ve problem-solved and tested to make (in my opinion) the best gluten-free cake recipe.
And not a minute too soon, because last weekend I had to make two gluten-free wedding cakes! Thank the good Lord I had this recipe in my back pocket. Below, I’ve written down my very scientific, super-interesting, recipe development, problem-solving steps.
Texture – The gluten-free flour I love to use is Cup4Cup. It has a smooth, fine texture and helps so much when making a lighter cake. I’ve also used the Namaste brand from Costco and it’s a great second and super economical. If your okay with spending a little more cash to get it right, try the Cup4Cup.
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it’s not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
Taste – As I’ve said before, sometimes gluten-free has a different taste. Along with using plenty of high quality vanilla extract, I also add in some lemon zest. Lemon zest is the cure-all for me. It doesn’t make the cake super citrus-y, but it does balance out the flavor perfectly.
Voilà!
Dear gluten-free cake: I finally did it! I’m no longer scared of you. You are mine now, I own you.
Give it a try and please let me know how you like it. It doesn’t take much, no special technique, just a few tricks. Let me know what other things you have done to change up your gluten-free cake recipes! I’d love to hear!
More cake!
Browned Butter Cake with Bourbon Salted Caramel
Chocolate Covered Strawberry Cake
Champagne Cake with Italian Meringue Buttercream
Honey Cake with a Matcha Meringue Buttercream
PrintSuper Moist Gluten Free Cake
The best gluten-free cake recipe with the taste and texture of a wheat-flour cake. Find out what makes this cake super moist and tasty!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
1 cup butter melted
2 tablespoons vegetable oil
1 tablespoon vanilla
1 3/4 cup sugar
4 eggs, room temp
2 1/2 cups gluten free flour
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup buttermilk, room temp
Instructions
Preheat oven to 350 degrees.
Line three 8 inch cake pans with parchment and grease. Set aside.
In a standing mixer add the melted butter, vegetable oil, vanilla and sugar and whisk together. Add in eggs one at a time while scraping down the bowl in between. Don’t over beat the eggs.
Sift dry ingredients together in a separate bowl. Add in half of the dry ingredients and mix on low until combined. Add in half of the buttermilk and mix on low until combined. Repeat. Scrape down the bowl again and mix on low for 30 seconds.
Divide the batter between the cake pans and smooth until even.
Bake for 20 – 25 minutes. Start checking at about 17 minutes. Don’t over brown. Bake until it’s just about to turn golden. A toothpick should come out with some crumbs.
Keywords: baking, cake, gf, gluten free, moist cake
Your blog and recipes are wonderful! I am interested in attempting the super moist gluten free cake but the instructions seem to stop at preheat oven to 350 degrees. Would it be possible to update with the rest of the instructions? I would so appreciate it, thanks! 🙂
Appreciate that!!! Good catch . Wups !!!! Bake for 20-25 minutes. But keep a good eye on it. Some gluten free flours cook fast but 20-25 works well for me! It’s done when it’s set. Hope this helps! I’ll fix that recipe card asap
The recipe sounds great, but I cannot use sugar. Will 1 to 1 erythritol work?
I have the same questions as above. What are the rest of directions? Great blog by the way!!!
Got it!!! Thanks so much 🙂 I’ve updated the recipe card! I was sure I already had so I appreciate the heads up! Hope you enjoy!
The recipe sounds great, but I cannot use sugar. Will 1 to 1 erythritol work?
Is it really a tablespoon of baking powder? Mine can out dense with little rising and it tasted like bitter baking powder. It was awful. What did I do wrong?
Hi Janette! I’m so sorry that happened!
Typically, one tsp of BP is used per cup of flour. So technically I used an additional 1/2 teaspoon of baking powder to make up for the fact that GF flour has a really hard time leavening. It shouldn’t have caused a bitter taste. As far as what went wrong, I can only guess. Here are my thoughts.
1. The GF flour mix used might have too much arrow root in it. Whenever that happens to me, the cake turns out dense and chewy.
2. You might not have used all the sugar called for. Sugar not only helps with taste but it actually plays a vital roll in the softening of the batter. Which would be the reason for it being dense/bitter.
3. You may have done everything right! You just don’t like the recipe, and that’s okay! If what you are looking for is a fluffy gf cake, the only way to really get that is to separate the egg whites until the very end, whip them into soft peaks and fold them into the batter before baking.
Hope this helps!
I did read somewhere that you can get aluminium free baking powder which has a less bitter taste than standard baking powder x
I think the home baker accidentally used baking soda. This is the best GF cake base recipe I have ever found, and I am constantly baking for big family/community events with one relative who is GF. I refuse to compromise on taste. This recipe does not. The GF haters in my family didn’t even know they were eating GF. Thank you Karlee!
I did read somewhere that you can get aluminium free baking powder which has a less bitter taste than standard baking powder x
I followed the recipes exactly or I thought I was, I accidentally used Almond extract but it was still good. It’s soft, and moist, so far! I will definitely make again! It hasnt’ cooled yet… I used Pillsbury Best, GF flour mix and it baked in about 20 minutes, it looked like it was getting very browned around the edges. Be careful and keep an eye on it!!! Thanks so much for the recipe!!
Oh man, I LOVE me some almond extract! LOL I’m so glad to hear this! It’s such a great back-pocket recipe for my gluten free friends/family… appreciate it!!
I absolutely LOVE this recipe!! I was wondering what the recipe for the raspberry filling is shown in the picture. Also has anyone ever added cocoa to make a chocolate cake? If so, what measurements did you use. Thanks!
Hey Misti!! I’m not sure… Typically I mix a berry jam with ermine frosting for these types of fillings 🙂 Whenever I make a gluten-free chocolate cake I use this chocolate cake recipe below but I sub for a gluten free flour and it works like a CHARM. I’m so glad you love this recipe!!!
https://www.oliveandartisan.com/chocolate-sheet-cake-coconut-buttercream/
In addition to being gluten intolerant, I am also dairy intolerant. What would you suggest as a substitute for buttermilk? Some coconut vanilla yogurt?
Yes! That would be a perfect substitute. Or you could add 2 teaspoons of vinegar to a dairy-free milk.
Hi there! I would love to try this as a birthday cake for my sister-in-law. Do you have any suggestions on how I can add some coffee flavour to it? Also, can I use yoghurt instead of buttermilk? Thanks a ton 🙂
Hey Jessica! Absolutely you can sub yogurt for buttermilk, might make the dough a little thicker than usual so be sure to smooth it out. and as for the coffee, I would mix about a teaspoon of instant coffee in a tablespoon of hot water and add that to the batter!
Wanted to clarify if the butter is salted or unsalted?
Hey Shannon!
I typically use salted butter. I’ve found it doesn’t make too much of a difference but that’s what was used 🙂
Hi! About to try this recipe. In the notes you say lemon zest helps balance out the flavor, but it’s not listed in the ingredients or recipe. Just wondering how much you add? Thanks!
Hey Callie! Thanks for the catch 🙂 I’ve updated the recipe.
Hi! About to try this recipe. In the notes you say lemon zest helps balance out the flavor, but it’s not listed in the ingredients or recipe. Just wondering how much you add? Thanks!
I’d add a tablespoon!
Hi Karlee, do you have a go-to, gluten free flour brand that you use? Would like to try this recipe and wonder what is the best g.f. mix for this cake. Thank you!
Hey Mary! I use Cup 4 Cup 🙂
Absolutely the best Cake I’ve ever made. Not dry at all. Great crumb. Completely indistinguishable from standard cake flour.
Only change from the original recipe is that I used Pamela’s Artisan Blend Gluten Free flour. It is advertised as a 1 to 1 replacement for standard flour. In this recipe, it was fantastic. I will make this cake in the future.
★★★★★
Hello Karlee, just about to bake this cake but need a double dose. When I click on doubled in your recipe only amount of butter change to 2 cup but the rest of ingredients stay same. I guess it is just a mistake, right? 🙂
Hey Vendy, I’m having issues with my websites theme capability with the recipe card plug-in. I’m working with the developers to get this fixed but It might be a while♀️. Thanks for your patience!
I have been searching for a GF cake recipe that is actually what it claims to be, and this was it! The second time I was missing some ingredients and it turned out a little more dense, but still so good. I browned my butter before adding it and I whipped my egg whites. Thank you so much!
★★★★★
Yay! Oh I love to hear that! Means so much. I love that you made it your own too!
karlee
So I made this recipe last night for a co-worker who has a wheat intolerance and I have to say I am shocked! I have had gluten free cake before and it is always reminiscent of a hockey puck. This was amazing, so moist,crumbly and they rose so high! My husband was also in shock by how good these were. I did add my secret ingredient that I always add to all my cakes gluten free or not (mayo) yes I know it sounds gross but you don’t taste it and it doubles the moisture. I did add the lemon peel but we tasted it for sure.. I would leave it out next time and add more vanilla.. that is the only very small change I would make. I made this into Tiramasu cupcakes. Wish I could post a picture. Amazing job on this recipe! I will let you know what she thinks of them
Yay! thank you so much for making it, Jennifer and for taking pictures! This means so much to meeeeee! There is nothing better than hearing this.
How much mayo did you add? And was that in addition to all the other ingredients?
Hi Karlee,
Just checking before I make this regarding your issue with the recipe card plug-in. As it’s not working to adjust all qty’s, are the qty’s correct for ONE cake?
Thanks,
Helen
Hey Helen,
The quantities are correct for one cake. When I click on the 2x – the quantities double on the recipe card correctly. When I click on the 3x the quantities triple. I’m not seeing where it’s not adding up when the quantity adjusters are used.
Karlee
Thanks so much Karlee,
This was the BEST plain GF cake I have ever had! Even the fussy Non-GF people in my family LOVED it. I am actually making it again this weekend, can’t wait.
★★★★★
This makes me… SO HAPPY Helen! Thank you!
Hi Karlee,
Glad i found your website! I’ve not been successful with GF cakes but I’m determined to continue experimenting. I’m from S E Asia so I’m used to working with recipes in grammes. Re your recipe, I’ve a couple of questions. If I were to convert your recipes to grammes, what would these be – eg 1 cup melted butter = 227gms; GF flour 2.5 cups = 410gms? It seems like a lot of GF flour for this recipe so I figured I should best ask you before I attempt the cake. And eggs, are these large eggs at 65gm each with shell?
I’m sorry to trouble you with my questions and I appreciate your taking the time to reply. Thanks so much!
Hi, I’m excited to try this recipe! How would this work using 9″ inch pans? Should make 1 1/2 of the recipe or double? And how does almond extract work instead of vanilla or using both. Making for my sister in law who is gluten free and loves the taste of almond in her cakes.
Thanks!
Andrea
Hey Andrea!
I would double the recipe if you’re wanting to make 3 – 9 inch layers. Personally, I’d just do 2 – 9 inch layers and not worry about doubling.
It works great! I would only use about 1/2 teaspoon though. And keep the vanilla in 🙂
Karlee
Great! Thanks Karlee!
Can we use a buttercream filling on the outside I want to make it blue or is that too much butter?
Hi Karlee, beautiful website and anxious to try the recipe! I’m getting married beginning of August and need to bake my own GF cake,so I’m giving myself plenty of time for mistakes (which means extra treats for the dogs!). I’ve read through everything plus the great comments- my question is how to make this sugar free realizing that sugar helps with leavening and tenderness. I typically bake with a stevia/erythritol blend. Allulose is also a possibility. Also, what would happen if I added some shredded coconut to the batter? Any thoughts? Thank you much!
Hi. Do you use regular buttermilk from the store? I mostly see 1% lowfat at the grocery stores.
Thank you so much for this recipe! I made this for my sister who is celiac. I made the sponge into vanilla, strawberry and chocolate flavours to make a Neapolitan chess cake! She loved it!
You mention whipping egg whites in the comments to make it even more moist and fluffy. Can you explain how to do this? Would I still use the 4 eggs the recipe calls for? Just the egg whites of the 4 eggs whipped into the soft peaks and then added gently to the wet ingredients? Or do I add at the very end after I mix the dry ingredients into the wet ingredients? Thank you!
Hi there! Thanks for the recipe! You mention using ermine frosting but this is a flour based frosting. Did you use a gf flour blend to make it? Did you just sub out the regular flour for gf? Thanks so much for your help!!
Hi Karlee. The recipe calls for 2 tablespoons of baking powder, but in your response to Janette (7/31/2018) you said 1 tsp per cup of gf flour. Tsp is a teaspoon. Is it a tablespoon or teaspoon?
Hi there- I have been asked to bake my grand daughter’s gluten free wedding cake since I have been baking gluten free for 15 years! I am a bit afraid of the task- nightmares of toppling cakes etc. your pictures of the wedding cake are exactly what my girl wants and I am wondering if you would be willing to give me the proportions I will need to make your cake? Oh and the frosting too? It is SO perfect! They are poor as church mice and can not hire a real baker and I couldn’t say no! Thanks so much for any and all advice, Teresa
Is it possible to make this in two 8″ pans and then just cut each cake so I can end up w/ a total of four layers? Or should I bake each layer separately? Also, I’ve read on other recipes to let the batter sit out so it can absorb more of the moisture, is that something you would recommend for your recipe? And would over beating affect it? Thank you!
This recipe turned out perfectly! I used egg replacer instead of eggs because I’m allergic but the measurings for the rest of the cake were spot on to make it super moist and delicious
Oh my! I made this cake, as the base of an apple coffee cake, and it was amazing!! So moist! I browned the butter, used a vanilla oat milk, and added pumpkin pie spices to it, then made a crumble topping with ground almonds, shredded coconut, gf flour, and a bit of sugar. Best gluten free cake I’ve had!
★★★★★
My daughter made this cake for me for my birthday and it was the most amazing cake I’ve eaten in years! Even the non- celiac members of the family devoured it! Thank you for tweaking it to get it right@ it is now my go-to!
★★★★★
nice cake recipe.
Hi, is the gluten free flour self raising or plain flour?
I used an all purpose GF flour (Namaste) and it turned out perfectly.
This is now my “go-to” GF recipe for yellow cake. After years of searching for a great GF recipe, they were always either too dense or lacking in flavor. I was blown away by how flavorful and tender this recipe is. My partner (who can have gluten) even asked me, “You saved this recipe right? Like, you’re always going to use this one, right?” 😀
Thank you so much for sharing!
This cake was amazing!!! Thanks so much for sharing your amazing creations with us ❤️
★★★★★
For the gluten white free cake can I use plant based butter and
or oil can’t have butter.
well its marg again, i tried sunflower oil (3/4 sunflour oil instead of the butter and 1/4 grape seed oil) , almond milk with vinegar as unable to have dairy, wow this cake is terrific, i imagine that the buttermilk would make a little richer, but with the dairy free the cake was so moist, and delicious . thanks marg i am also going to try some coco powder in it next time.
Hi Karlee, Do you have any recommendations for turning this into Chocolate Cake? I have been asked to make a GF Chocolate Cake for a friends birthday and this looks amazing only missing the chocolate lol