It took me a long time to perfect this recipe. For days I was making batches of three cupcakes at a time, making small changes each time. The piles of half-eaten cupcakes multiplied across the landscape of my kitchen as I sat in the midst of them, writing notes and scratching my head and stuffing my face with cake for analysis.
Finally, the perfect cupcake rose above the rest and a quickly scribbled the recipe down and multiplied it into a big, fat, beautiful three layer cake.
As you know, I always try to keep the strange ingredients to a minimum in my recipes here. I did find that adding coconut flour really did add to the flavor of this cake though. Without it, it just tastes too much like rice. I only added a fourth of a cup though, since I know it's expensive.
My older sister, who is a true white cake connoisseur, declared that this cake is truly what every cake should aspire to be. It is moist, fluffy, and rich and has the flavor of a real white cake.
And if you're not already heading to the store to buy the ingredients, here's one more close up to make sure you're convinced...
- 1/4 cup Coconut Flour
- 2 3/4 cup all purpose gluten free flour (the recipe I use is at the end of the post in this link)
- 1 2/3 cup granulated sugar
- 1 tablespoon GF Baking Powder
- 3/4 teaspoon salt
- 3/4 cup (12 tablespoons) softened salted butter (let me know if you try any non-dairy substitutes. It should work fine)
- 1/2 cup vegetable oil
- 8 egg whites
- 1 1/4 cups milk (or non-dairy substitute)
- 2 teaspoons gluten free vanilla
- Preheat oven to 350ºF and grease and flour three 8 inch cake pans (I put a circle of parchment paper on the bottom of each pan to ensure easy removal). This would probably also make two 9 inch pans, one 9x13 inch pan or a couple dozen cupcakes.
- Mix the flours, sugar, baking powder, and salt on low speed for a minute to fluff them up. Add the butter and oil and continue mixing for another minute until incorporated.
- Add the egg whites one at a time, beating well after each addition.
- Add the milk and vanilla a little at a time and then beat on high speed for two minutes. The batter should be thick and fluffy.
- Pour the batter into the prepared pans. Bake for about 20 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Pink Buttercream
- (I doubled this recipe for the cake pictured. As you can see, I like a lot of frosting.)
- 4 cups powdered sugar
- 5 tablespoons milk (Half and half will give you the fluffiest frosting, but even a non-dairy milk will work. I used coconut milk.)
- 1 teaspoon vanilla
- 1/2 lb. (equal to 1 cup or 2 sticks) slightly softened butter (non-dairy substitutes should work fine, let me know in the comments what you try)
- Pink Food Coloring (optional)
- Combine the sugar, milk, and vanilla. Beat until smooth. Cut the butter into chunks and beat in a handful at a time. Continue beating at high speed for at least five minutes or until all the butter is incorporated and the frosting is fluffy. Add the food coloring until desired color is reached.
- The Best Gluten Free White Cake Ever