Rich, buttery, and incredibly tender, this Gluten-Free Butter Cake is a timeless dessert that delivers classic bakery-style flavor without any gluten. Made with simple pantry ingredients, this moist gluten-free cake has a delicate crumb, a rich buttery taste, and a soft texture that rivals any traditional cake. Whether you serve it as a simple everyday dessert, dress it up with fresh fruit and whipped cream, or transform it into a holiday centerpiece, this versatile gluten-free butter cake recipe is one you will make again and again.
The combination of white rice flour and oat flour creates a balanced texture that is light yet sturdy enough for layer cakes, Bundt cakes, and special occasion desserts. Yogurt adds moisture and richness while helping create a beautifully tender crumb. This recipe also includes two delicious variations: a bright Orange Butter Cake and a festive Holiday Pound Cake with Bourbon Glaze.
Perfect for birthdays, holidays, afternoon tea, or family gatherings, this easy gluten-free cake recipe proves that gluten-free baking can be every bit as delicious as traditional baking.
If you are looking for a classic gluten-free butter cake that is every bit as soft, moist, and flavorful as the traditional version, this recipe delivers outstanding results. Made with a carefully balanced blend of gluten-free flours, creamy yogurt, and real butter, this cake has a delicate crumb and rich buttery flavor that everyone will love. Whether you bake it as a beautiful layer cake, an elegant Bundt cake, or simple cupcakes, this versatile recipe is perfect for birthdays, holidays, afternoon tea, or any special celebration. It is easy to prepare, freezes well, and serves as a delicious base for countless frostings, glazes, and fillings.
Prep Time
20 minutes
Cook Time
25 to 30 minutes for layer cakes
45 to 50 minutes for a Bundt or tube cake
Cooling Time
1 hour
Total Time
Approximately 2 hours
Servings
12 to 16 servings
2⅔ cups white rice flour
½ cup oat flour
1¾ cups granulated sugar
1 cup unsalted butter, softened
¾ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
1 cup plain full-fat yogurt
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Equipment
Two 9-inch round cake pans
Or one 10-inch tube pan with a removable bottom
Or one 10 to 12-cup Bundt pan
Stand mixer fitted with a paddle attachment
Step 1: Prepare the Oven and Cake Pans
Preheat the oven to 350°F. Position the oven rack in the lower third of the oven.
Grease the cake pan or pans generously with butter or baking spray. If using round cake pans, line the bottoms with parchment paper for easy removal.
Step 2: Mix the Butter and Flour Base
In the bowl of a stand mixer fitted with the paddle attachment, combine the white rice flour, oat flour, sugar, softened butter, and salt.
Mix on medium speed for about 1 minute until the mixture resembles coarse brown sugar.
Step 3: Finish the Batter
Add the baking powder, baking soda, xanthan gum, yogurt, eggs, and vanilla extract.
Beat on medium-high speed for 2 to 3 minutes until the batter becomes smooth, creamy, and fluffy.
Step 4: Bake the Cake
Pour the batter evenly into the prepared pan or pans.
Bake layer cakes for 25 to 30 minutes.
Bake a Bundt or tube cake for 45 to 50 minutes.
The cake is done when a toothpick inserted into the center comes out clean or with only a few dry crumbs attached.
Step 5: Cool and Remove the Cake
Allow the cake to cool completely in the pan on a wire rack.
For layer cakes, run a thin knife around the edges before carefully inverting each cake onto the cooling rack. Remove the parchment paper and turn the cakes right side up.
For a Bundt or tube cake, gently tap the pan on the counter to loosen the cake before carefully inverting it onto a cooling rack.
Orange Butter Cake Variation
Replace the vanilla extract with 1 tablespoon plus 1 teaspoon finely grated orange zest and ¼ cup freshly squeezed orange juice.
Bake in two 9-inch round cake pans.
Once the cakes have cooled completely, spread apricot jam between the layers and top with lightly sweetened whipped cream before serving.
Holiday Butter Cake with Bourbon Glaze
Add 2 teaspoons freshly grated nutmeg to the batter before baking.
Bake the cake in a Bundt or tube pan.
Once completely cooled, whisk together:
1 cup powdered sugar
¼ cup bourbon
Pour the glaze evenly over the cake and allow it to set before slicing.
Gluten-Free Butter Cake Cupcakes
Line a standard muffin pan with 12 cupcake liners. Place 2 additional liners into ramekins or custard cups since this recipe makes enough batter for 14 cupcakes.
Fill each liner about two-thirds full.
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 buttercream, cream cheese frosting, whipped cream frosting, or your favorite glaze.
Use room-temperature butter, eggs, and yogurt for the smoothest batter and best texture.
Full-fat plain yogurt creates the richest flavor and helps keep the cake exceptionally moist.
Avoid overbaking to maintain a soft, tender crumb.
This gluten-free butter cake freezes beautifully. Wrap cooled cake layers tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
The orange variation pairs wonderfully with fresh berries and whipped cream, while the bourbon glaze makes the holiday version perfect for Thanksgiving, Christmas, and other festive occasions.
This cake also serves as an excellent base for buttercream frosting, cream cheese frosting, fruit fillings, or chocolate ganache.
