Dairy Free Gluten Free White Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This tender, snow-white layer cake is built on a gluten free flour blend and gets its lift from whipped egg whites and a touch of vanilla for that classic bakery-style crumb. The batter comes together fast in a stand mixer, then bakes into two soft, golden-edged layers that cool into the perfect base for stacking. Once cooled, the cake gets a thick, cloud-like frosting swept over the top and sides in generous swoops, finished with a smooth crumb coat for a clean, bakery-worthy look. It slices beautifully, holds its shape at room temperature, and works just as well chilled ahead for a party as it does fresh the day it's made. This one is a great fit for a dairy free celebration cake, delivering all the nostalgic white-cake flavor without missing a beat.

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
5 large egg whites, room temperature
2 tsp vanilla extract
1 cup whole milk, room temperature
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup sour cream, room temperature

For the buttercream

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 ½ cups powdered sugar, sifted
3 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
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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