Low Sugar Gluten Free White Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This layered white cake comes together with a light, tender crumb thanks to whipped egg whites folded into a creamy butter base, plus a splash of vanilla and a tangy hit of sour cream that keeps every bite soft and moist. The gluten free flour blend behaves just like a classic cake flour here, giving you that same tall, springy layer you'd expect from a bakery-style white cake. Alternating the dry mix with a milk-and-sour-cream blend keeps the batter silky and easy to pour, and baking low and slow gives you clean edges and an even, golden top. Once cooled, the layers get sandwiched and coated in a whipped, fluffy frosting that spreads like a dream and holds its shape right up to serving. It's a genuinely solid option if you're keeping added sugar off the table, without sacrificing that celebratory, from-scratch feel. Slice it up for a birthday, a weekend bake, or just because — it looks and tastes like the real thing.

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Ingredients

12 servings

For the cake

2 ¼ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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2 ½ tsp baking powder
½ tsp baking soda
½ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
5 large egg whites, room temperature
2 tsp vanilla extract
1 cup whole milk, room temperature
¼ cup sour cream, room temperature

For the buttercream

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp heavy cream
1 ½ tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt until evenly combined. Set aside.

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