Indulge in the heavenly delight of our Gluten Free White Chocolate Cake, where every bite is a celebration of flavor and texture! This scrumptious cake is not only a treat for those with gluten sensitivities but also a showstopper for any dessert table. With a perfect balance of sweetness and the creamy richness of white chocolate, it promises to leave your taste buds dancing. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. Ready to discover how to create this mouthwatering masterpiece? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are also lightly buttered to prevent sticking.
- In a medium bowl, sift together the gluten-free all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes. The mixture should become pale and increase in volume.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk. Mix gently to prevent overmixing, which can make the cake tough. Stir until just combined.
- Fold in the white chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 28-30 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then carefully transfer to a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or frost with a gluten-free white chocolate frosting before serving.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before you start. This helps create a smoother batter and a fluffier cake.
- Sift the Dry Ingredients: Sifting the gluten-free flour, baking powder, and salt not only removes lumps but also aerates the flour, resulting in a lighter cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture, which we want to avoid for a light and airy cake.
- Use Quality White Chocolate: For the best flavor, opt for high-quality white chocolate chips. This will enhance the overall taste of your cake.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let It Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart.
- Optional Frosting: For an extra touch of sweetness, consider frosting your cake with a gluten-free white chocolate frosting or simply dusting it with powdered sugar before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
