Rich and Buttery Gluten-Free Butter Cake Recipe

Ingredients

For the Butter Cake

2 2/3 cups white rice flour
1/2 cup gluten-free oat flour
1 3/4 cups granulated sugar
1 cup unsalted butter, softened
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1 cup plain full-fat yogurt, at room temperature
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
Butter or gluten-free baking spray, for greasing the pans

For the Orange Butter Cake Variation

Use the butter cake ingredients above, replacing the vanilla extract with the orange zest and juice below.

1 tablespoon plus 1 teaspoon finely grated orange zest
1/4 cup freshly squeezed orange juice
Apricot jam, as needed for filling
Lightly sweetened whipped cream, as needed for topping

For the Holiday Butter Cake with Bourbon Glaze

Use the butter cake ingredients above, including the vanilla extract, and add the following.

2 teaspoons freshly grated nutmeg
1 cup powdered sugar, for the glaze
1/4 cup bourbon, for the glaze

Directions

Step 1: Prepare the Oven and Pans

Preheat the oven to 350°F. Position an oven rack in the lower third of the oven.

Choose two 9-inch round cake pans, one 10-inch tube pan with a removable bottom, or one 10 to 12-cup Bundt pan. Grease the selected pan or pans generously with butter or gluten-free baking spray. If using round cake pans, line the bottoms with parchment paper.

Choose the classic cake or one of the flavor variations before preparing the batter. The orange and holiday variations are separate options.

Step 2: Mix the Butter and Flour Base

Place the white rice flour, oat flour, granulated sugar, softened butter, and salt in the bowl of a stand mixer fitted with the paddle attachment.

Mix on medium speed for approximately 1 minute, until the mixture resembles coarse brown sugar. The butter should be distributed throughout the dry ingredients.

Step 3: Finish the Batter

Add the baking powder, baking soda, xanthan gum, yogurt, eggs, and vanilla extract.

For the orange variation, omit the vanilla extract and add the orange zest and orange juice instead. For the holiday variation, keep the vanilla extract and add the freshly grated nutmeg.

Beat on medium-high speed for 2 to 3 minutes, until the batter is smooth, creamy, and fluffy.

Step 4: Fill the Pans

Transfer the batter to the prepared pan or divide it evenly between the two round pans. Smooth the surface so the batter is evenly distributed.

Use the two round cake pans for the orange variation. Use a Bundt or tube pan for the holiday variation.

Step 5: Bake the Cake

Bake the round cake layers for 25 to 30 minutes. Bake a Bundt or tube cake for 45 to 50 minutes.

Begin checking at the earlier end of the baking range. The cake is ready when a toothpick inserted into the center comes out clean or with a few dry crumbs attached.

Step 6: Cool and Remove from the Pan

Place the pan or pans on a wire rack and allow the cake to cool completely, approximately 1 hour or longer as needed.

For round layers, run a thin knife around the edges before carefully inverting the cakes onto the rack. Peel away the parchment paper and turn the layers right side up.

For a Bundt cake, gently tap the pan on the counter to help loosen the cake before carefully inverting it. For a tube pan with a removable bottom, release the sides and carefully separate the cooled cake from the base.

Step 7: Finish Your Chosen Cake

For the classic butter cake, serve plain or finish with your preferred frosting, fruit filling, or glaze.

For the orange butter cake, place one cooled layer on a serving plate. Spread apricot jam over the top, add the second layer, and finish with lightly sweetened whipped cream shortly before serving.

For the holiday butter cake, whisk the powdered sugar and bourbon together until smooth. Pour the glaze evenly over the completely cooled Bundt or tube cake and allow it to set before slicing.

Step 8: Make Cupcakes, If Preferred

For cupcakes, prepare the classic batter and line a standard muffin pan with cupcake liners. The original recipe estimates 14 cupcakes, using a 12-cup muffin pan plus 2 additional liners supported in oven-safe ramekins or custard cups.

Fill each liner approximately two-thirds full. If batter remains, use additional lined muffin cups rather than overfilling.

Bake at 350°F for 20 to 25 minutes, or until a toothpick inserted near the center comes out almost clean. Cool completely before decorating with your preferred frosting or glaze.

Notes

Use softened butter and room-temperature eggs and yogurt to help the batter mix evenly. Full-fat plain yogurt provides the richness and moisture intended in the original recipe.

Measure the white rice flour and oat flour carefully. This recipe uses those individual flours with a separate amount of xanthan gum; a prepared flour blend is not a tested substitute in the supplied recipe.

Avoid overbaking. Check the cake near the beginning of its baking range and use the toothpick test to judge doneness.

The cooling time is approximate. A deep Bundt or tube cake may need longer than the thinner round layers. Let the cake cool completely before adding whipped cream, frosting, or glaze.

For an optional finish, pair the classic cake with buttercream, cream cheese frosting, fruit fillings, or chocolate ganache. Fresh berries also complement the orange variation.

To freeze, wrap the completely cooled, unfrosted cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.

The cupcake yield in the original recipe is an estimate. Actual yield depends on the size of the liners and the amount of batter in each cup; keep the two-thirds-full guideline.

For gluten-free preparation, use oat flour labeled gluten-free and check packaged ingredients and baking spray for suitable labeling. Use clean equipment and preparation surfaces to prevent cross-contact.

The bourbon glaze is added after baking and contains alcohol. Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.