Gluten Free Butter Cake -

4 from 1 vote

Gluten Free Butter Cake

This easy and versatile gluten free butter cake is made from a handful of familiar ingredients to create a fork-tender, endlessly adaptable dessert.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 249kcal

Grease and line the bottom of an 8 or 9-inch round cake pan with a circle of parchment.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl and using an electric mixer on medium speed, cream the butter, scraping down the sides of the bowl as necessary, until the butter is lighter in color, about 45 seconds. Then add the sugar in a steady stream and mix on medium speed until the mixture is very light in color and texture, about 4 to 5 minutes.
Slowly pour in the eggs a little at a time, and beat very well for about 2 minutes.
Combine the vanilla and milk in a small bowl or measuring cup.
With the mixer on low, add the flour mixture in four doses, alternating with the milk in three doses. Scrape down the sides of the bowl in between additions.
Pour the batter into prepared cake pan. Preheat the oven to 350℉ and let the batter rest while it heats, up to 30 minutes. Place the cake in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and set on a rack to cool for 10 minutes then turn out onto rack to finish cooling completely.

Tips

Bring ingredients to room temperature - For most baking recipes other than pie or scones or some pasties, bringing the ingredients to room temperature helps them to incorporate better into the batter. This is especially helpful with butter!

Rest that batter - Always rest a gluten free batter. Up to 30 minutes is ideal, or use the time that the oven preheats to rest the cake batter. This helps to avoid any grittiness and lets the flour hydrate.

Make a double batch - For a layer cake, double the ingredients to make two cake layers. You can either use two layers for the cake or split each layer in half to make a stunning presentation.

Bake in an 8-inch or 9-inch pan - I prefer to bake cakes in an 8-inch cake pan because they bake up a bit thicker and I adore a thick slice of cake. However, you can also bake the batter in a 9-inch cake pan.

Do cupcakes - One batch of butter cake batter will yield 12 cupcakes. Use cupcake liners or well grease a cupcake tin, then fill each cup ⅔ of the way with batter and bake for about 20 minutes, until a tester comes out clean.

Use gluten free flour - Swap your favorite 1:1 gluten free flour for the DIY flour blend. Note that my blend doesn't contain xanthan gum so your cake may turn out a bit differently if you use a blend that contains gums.

To Serve

Frosting. Chocolate buttercream is such a dream of a frosting. See my recipe for homemade chocolate buttercream, make the amazing salted caramel buttercream from this post, or use your favorite flavor to top this cake. Any type of frosting would work - vanilla, cream cheese, lemon buttercream ...
Whipped cream. Split the cake in half and fill it with with whipped cream and strawberries for a simple strawberries and cream cake. Or, just make lightly sweetened whipped cream to cover the cake or dollop on top of individual slices.
Powdered sugar. Keep it ultra simple and dust the top of this cake with sifted powdered sugar for a little extra sweetness.
Fruit. Serve slices of cake with fruit like a mix of blueberries, raspberries, blackberries, and more.
Add sauce. Drizzle a generous serving of salted caramel sauce over this cake!