Gluten-Free Classic Butter Cake
Experience timeless dessert perfection with this Gluten-Free Classic Butter Cake, a light and fluffy treat that delivers all the indulgence of a traditional butter cake without the gluten. Made with a blend of gluten-free all-purpose flour, creamy unsalted butter, and rich vanilla extract, this recipe is thoughtfully crafted to offer the perfect balance of sweetness and texture. Thanks to the addition of xanthan gum, you'll achieve a moist and tender crumb that holds together beautifully. Ideal for celebrations or simple afternoons, this cake bakes up golden and versatile—ready to be frosted, layered, or served plain with a sprinkling of powdered sugar. With just 20 minutes of prep time and a straightforward method, it’s the ultimate gluten-free dessert for every occasion.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
Gradually add the granulated sugar to the butter and continue to beat until light and fluffy, approximately 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined and smooth.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frost and decorate as desired, or serve plain with a light dusting of powdered sugar.
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 531.1 g | 193% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 310.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 412 mg | 32% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
