Creating a gluten-free dessert that tastes as divine as it looks can be a challenge, but this gluten-free yellow cake with white chocolate rises to the occasion. Whether you’re serving it at a party or indulging in a sweet craving, this moist and fluffy cake is guaranteed to impress. Let’s dive into this mouthwatering journey of making a gluten-free yellow cake that incorporates the creamy richness of white chocolate.
How to Make Gluten Free Yellow Cake with White Chocolate
Ingredients
For the Gluten-Free Yellow Cake:
Gluten-free all-purpose flour blend: 2 ½ cups (ensure it includes xanthan gum or guar gum).
Baking powder: 2 ½ teaspoons.
Salt: ½ teaspoon.
Unsalted butter: ½ cup, softened.
Granulated sugar: 1 ¾ cups.
Eggs: 4 large, at room temperature.
Vanilla extract: 1 ½ teaspoons.
Whole milk or dairy-free alternative: 1 cup.
For the White Chocolate Ganache:
White chocolate chips: 1 cup (check for gluten-free certification).
Heavy cream: ½ cup.
Vanilla extract: ½ teaspoon.
Instructions to Make Gluten-Free Yellow Cake with White Chocolate
Step 1: Prepare the Cake Batter
Preheat the oven: Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Incorporate eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients: Gradually alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, ensuring not to overmix.
Step 2: Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Prepare the White Chocolate Ganache
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour over the white chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth.
Stir in the vanilla extract. Allow the ganache to cool and thicken slightly before spreading.
Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of white chocolate ganache on top.
Add the second cake layer and spread the remaining ganache over the top and sides of the cake.
Garnish with white chocolate shavings or sprinkles, if desired.
Tips to make perfect Yellow Cake with White Chocolate
Room temperature ingredients: Using room-temperature eggs and butter ensures a smooth batter and even baking.
Avoid overmixing: Mix the batter until just combined to prevent a dense texture.
Check for doneness: Every oven varies, so keep an eye on the cake in the last few minutes of baking.
This rich and decadent gluten-free yellow cake with white chocolate is a versatile dessert that pairs wonderfully with a variety of accompaniments. Whether you’re serving it at a special occasion, a holiday gathering, or as an everyday treat, these suggestions will elevate your dessert experience.
1. Beverages:
Coffee or Espresso: A warm cup of coffee or a shot of espresso complements the sweetness of the white chocolate and the cake’s moist texture. For a slightly indulgent twist, try pairing it with a frothy cappuccino or latte.
Iced Tea: If you’re hosting a summer gathering, an ice-cold glass of sweetened or unsweetened iced tea is a perfect match. You could even serve a refreshing flavored tea, such as peach or lemon, to bring out the cake’s delicate flavors.
Milk: The classic pairing! A glass of cold milk, whether dairy or a plant-based alternative like almond or oat milk, balances the sweetness and creaminess of the white chocolate ganache. It’s also a great option for kids or those with a nostalgic preference for milk and cake.
Sparkling Water or Lemonade: For a non-caffeinated option, sparkling water with a squeeze of fresh lemon or a chilled glass of lemonade adds a refreshing contrast to the rich, creamy cake.
2. Fruits:
Fresh Berries: A mixture of raspberries, strawberries, or blueberries works beautifully with the sweet and rich flavors of the cake. The tartness of the berries balances the creaminess of the white chocolate ganache and adds a vibrant color contrast. You could also serve the cake with a side of berry compote for a more intense fruity flavor.
Citrus Fruits: A side of citrus slices, such as oranges or grapefruits, enhances the cake’s flavor profile with a zesty, tangy kick. The light acidity of citrus also helps cut through the richness of the white chocolate.
Sliced Apples or Pears: If you prefer a more autumn-inspired pairing, try serving the cake with thinly sliced apples or pears. You could even lightly caramelize them for an added layer of flavor.
3. Ice Cream and Whipped Cream:
Vanilla Ice Cream: A scoop of classic vanilla ice cream is always a winning choice with cake. The creaminess of the ice cream and the sweetness of the cake harmonize perfectly together. You could also try a flavored ice cream like coconut or almond for a fun twist.
Whipped Cream: If you want a lighter accompaniment, a dollop of freshly whipped cream on top of each slice of cake is a simple but delicious pairing. You can also add a touch of vanilla or almond extract to the whipped cream for extra flavor.
Fruit Sorbet: For a dairy-free or lighter option, serve the cake with a refreshing fruit sorbet, like raspberry or lemon. The sorbet’s cool, fruity flavor pairs well with the richness of the cake, providing a balance of textures and flavors.
4. Sauces and Toppings:
Chocolate Sauce or Ganache: For an extra indulgent treat, drizzle some extra chocolate sauce or more white chocolate ganache over the cake. This enhances the white chocolate flavor and gives an elegant finish.
Caramel Sauce: A smooth, buttery caramel sauce provides a sweet and slightly salty contrast to the cake’s sweetness. You could drizzle it on the cake or serve it on the side for guests to add as they wish.
Coconut Flakes: Toasted coconut flakes make a delightful garnish, adding texture and a hint of tropical flavor that pairs nicely with the white chocolate ganache.
5. Nuts and Snacks:
Toasted Almonds or Pistachios: The crunchy texture of toasted almonds or chopped pistachios brings an element of contrast to the soft cake. These nuts also add a slight savory flavor, balancing the sweetness of the cake.
Shortbread Cookies: Serve the cake with delicate, buttery shortbread cookies on the side. These cookies provide a crumbly, light contrast to the rich, moist cake and enhance the overall dessert experience.
Chocolate-Covered Pretzels: For a sweet and salty combination, try serving chocolate-covered pretzels alongside the cake. The salty crunch complements the sweetness of the white chocolate and provides a fun contrast in texture.
6. Special Occasions:
For Birthdays: This cake is a showstopper for birthday celebrations. Pair it with a celebratory drink like sparkling cider or champagne for an elegant touch.
For Holiday Gatherings: Whether it’s Christmas, Easter, or Thanksgiving, this cake makes a festive dessert. Serve it alongside a holiday cocktail like a spiced rum punch or a non-alcoholic apple cider.
Pair the cake with other delightful treats like Crisco Chocolate Chip Cookies for a dessert spread that everyone will enjoy.
Variations
Layered masterpiece: Add a layer of raspberry jam or lemon curd between the cake layers for a fruity twist.
Cupcake version: Transform the recipe into cupcakes for individual servings. Reduce the baking time to 18–20 minutes.
Dairy-free option: Use plant-based butter and milk substitutes like almond milk or coconut milk, and opt for dairy-free white chocolate.
FAQs while making Yellow Cake in white chocolate
Can I use almond flour instead of a gluten-free blend?
Almond flour is not a 1:1 substitute for gluten-free all-purpose flour in this recipe. It would require significant adjustments to the liquid and fat ratios.
How do I store the cake?
Cover the cake and store it at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
Can I freeze this cake?
Yes, freeze the cake layers (without ganache) for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before decorating.
Can I make this cake ahead of time?
Yes, you can make the cake in advance. Bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap or foil and store them at room temperature for up to 2 days. You can also freeze the cake layers for up to 3 months. Once you’re ready to serve, prepare the ganache and assemble the cake.
Is this cake suitable for a gluten-sensitive diet?
Yes, this cake is gluten-free when made with certified gluten-free ingredients. Ensure that your flour blend, chocolate, and any other ingredients are gluten-free to avoid cross-contamination.
Can I use a different type of chocolate instead of white chocolate?
Yes, you can substitute white chocolate with dark or milk chocolate, depending on your preference. Keep in mind that dark chocolate will result in a less sweet cake, while milk chocolate will provide a richer sweetness.
Can I make this cake in a single layer?
Absolutely! You can make this recipe in a single 9-inch round pan. Simply reduce the baking time by a few minutes and check for doneness with a toothpick. You can also cut the cake in half horizontally and layer it with ganache in between.
Substitutes
For eggs: Use a flaxseed or chia seed mixture (1 tablespoon ground flax/chia + 3 tablespoons water per egg).
For butter: Replace with coconut oil or a vegan butter substitute.
For white chocolate: Use gluten-free dark or milk chocolate if you prefer a different flavor profile.
Nutrition
Serving Size: 1 slice (based on 12 servings)
Calories: 320
Total Fat: 13g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 180mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 32g
Protein: 5g
Vitamin A: 6%
Vitamin C: 0%
Calcium: 4%
Iron: 6%
Conclusion
With this recipe, you’ll master how to make gluten-free yellow cake in white chocolate recipe that’s indulgent yet simple enough to make. Whether for a birthday celebration or a weeknight treat, this cake is a delightful option for all occasions.
Gluten Free Yellow Cake with White Chocolate | Easy Recipe
Gluten-free all-purpose flour blend: 2 ½ cups (ensure it includes xanthan gum or guar gum).
Baking powder: 2 ½ teaspoons.
Salt: ½ teaspoon.
Unsalted butter: ½ cup, softened.
Granulated sugar: 1 ¾ cups.
Eggs: 4 large, at room temperature.
Vanilla extract: 1 ½ teaspoons.
Whole milk or dairy-free alternative: 1 cup.
For the White Chocolate Ganache:
White chocolate chips: 1 cup (check for gluten-free certification).
Heavy cream: ½ cup.
Vanilla extract: ½ teaspoon.
Instructions
Instructions to Make Gluten-Free Yellow Cake with White Chocolate
Step 1: Prepare the Cake Batter
Preheat the oven: Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Incorporate eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients: Gradually alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, ensuring not to overmix.
Step 2: Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Prepare the White Chocolate Ganache
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour over the white chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth.
Stir in the vanilla extract. Allow the ganache to cool and thicken slightly before spreading.
Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of white chocolate ganache on top.
Add the second cake layer and spread the remaining ganache over the top and sides of the cake.
Garnish with white chocolate shavings or sprinkles, if desired.
Notes
Tips to make Yellow Cake with White Chocolate
Room temperature ingredients: Using room-temperature eggs and butter ensures a smooth batter and even baking.
Avoid overmixing: Mix the batter until just combined to prevent a dense texture.
Check for doneness: Every oven varies, so keep an eye on the cake in the last few minutes of baking.
Hi, I’m Sarah James! I love mixing classic recipes with fun, new ideas to create easy and tasty dishes. Whether you’re an experienced cook or just starting out, my recipes are made to be simple and delicious, so everyone can enjoy making great food at home.
