Gluten Free White Cake

A tender, cloud-white layer cake with a silky vanilla buttercream is the kind of showstopper that belongs at every celebration — and this one just happens to be completely wheat-free. The secret to its soft, bakery-worthy crumb is a combination of a reliable gluten free flour blend, xanthan gum for structure, and a milk-and-sour-cream mixture that keeps every bite moist and rich. Egg whites whipped into the butter and sugar add lift and that signature pale color, so the texture is genuinely light rather than dense or gummy the way some alternative-flour cakes can be. The buttercream is straightforward — softened butter, sifted powdered sugar, a splash of heavy cream, and vanilla — but the two-to-three minute final whip makes it fluffy enough to hold a soft peak and frost beautifully. A quick crumb coat and a chill in the fridge before the final layer means clean, smooth sides without any crumbs showing through. With 12 servings, this is the cake to bring to a birthday, a shower, or any gathering where you want everyone at the table to have a slice without a second thought.

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