Delicious White Chocolate in Gluten-Free Yellow Cake Recipe for Every Occasion

There’s something magical about the combination of white chocolate and the classic flavors of a yellow cake. When you make it gluten-free, it becomes a dessert that everyone can enjoy without compromising on taste or texture. This recipe brings a rich, buttery cake together with the creamy sweetness of white chocolate for a treat that feels indulgent yet approachable.

I love how this cake strikes the perfect balance—light and fluffy, yet decadent with every bite. Whether you’re baking for a special occasion or just craving something sweet, this gluten-free yellow cake with white chocolate is bound to impress. Plus, it’s surprisingly simple to make, so you can whip it up even on a busy day.

Ingredients

Here’s everything you’ll need to make this delightful gluten-free yellow cake with a luscious white chocolate filling. I recommend measuring each ingredient accurately for the best results.

For The Gluten-Free Yellow Cake

• 2 cups gluten-free all-purpose flour (ensure your blend contains xanthan gum)
• 1 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter (softened to room temperature)
• 3 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• ¾ cup buttermilk (at room temperature)
• ⅓ cup vegetable oil

For The White Chocolate Filling

• 1 cup white chocolate chips (high-quality or baking-grade recommended)
• ½ cup heavy cream
• 2 teaspoons unsalted butter

Optional Toppings

• ½ cup white chocolate shavings
• Fresh berries (I love using raspberries or sliced strawberries)
• A dusting of powdered sugar

Tools And Equipment

Creating this white chocolate gluten-free yellow cake requires a few essential tools to ensure the process goes smoothly and the cake turns out perfectly. Here’s what I use to make this recipe:

• Mixing Bowls: A set of medium and large mixing bowls to combine the dry and wet ingredients separately. Opt for a non-slip base for added stability.
• Measuring Cups and Spoons: Accurate measurements are crucial for gluten-free baking. Use standard measuring cups and spoons for both dry and liquid ingredients.
• Electric Mixer or Stand Mixer: I prefer a stand mixer for its convenience, but a handheld electric mixer works just as well for creaming the butter and sugar until fluffy.
• Rubber Spatula: A silicone spatula is perfect for scraping down the sides of the bowl and folding in the batter.
• 8-Inch Cake Pans: Two round, 8-inch pans with non-stick coating or lined with parchment paper ensure even baking and easy release.
• Cooling Racks: Wire racks allow the cakes to cool evenly without getting soggy bottoms.
• Double Boiler or Heatproof Bowl: For melting white chocolate, I use a double boiler or a heatproof bowl placed over simmering water to prevent burning.
• Offset Spatula: This tool makes spreading the luscious white chocolate filling smooth and seamless.
• Zester or Grater: If adding white chocolate shavings as a topping, a fine grater or zester works beautifully for delicate curls.
• Sifter (Optional): If you plan to dust the cake with powdered sugar, a sifter creates an even, delicate layer.

Directions

Prep

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 8-inch round cake pans with parchment paper. This ensures the cakes release easily after baking.
3. Gather all your ingredients and ensure the eggs and heavy cream are at room temperature for even mixing.

Prepare The Gluten-Free Yellow Cake Batter

1. In a medium bowl, whisk together 2 ½ cups of gluten-free all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
2. In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 ¾ cups granulated sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes).
3. Add 4 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula if needed.
4. Mix in 1 teaspoon pure vanilla extract.
5. On low speed, alternate adding the dry ingredients and 1 cup of whole milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; avoid overmixing to prevent a dense cake.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare The White Chocolate Filling

1. In a heatproof bowl, melt 1 cup of white chocolate chips using a double boiler or in the microwave in 20-second intervals, stirring until smooth.
2. Allow the melted chocolate to cool slightly.
3. In a chilled medium mixing bowl, whip 1 ½ cups of heavy cream with 2 tablespoons of powdered sugar using an electric mixer on high speed until soft peaks form.
4. Gradually fold the cooled melted white chocolate into the whipped cream until well combined. Refrigerate the filling for at least 10 minutes to stabilize it while the cakes finish cooling.

Assemble The Cake

1. Place one of the cooled cake layers on a serving plate or cake stand.
2. Spread an even layer of the chilled white chocolate filling over the top. Use an offset spatula for smooth application.
3. Gently place the second cake layer on top, pressing lightly to ensure it adheres.
4. Spread any remaining white chocolate filling over the top layer or leave it as is for a rustic look.
5. For optional decoration, garnish the cake with white chocolate shavings, a dusting of powdered sugar, or fresh berries.
6. Chill the assembled cake for 20 minutes to set the filling. Slice and serve!

Bake The Cake

Once the gluten-free yellow cake batter is ready and your pans are properly prepped, it is time to bake. Here’s how I ensure an evenly baked, golden-yellow cake with a moist and tender texture:

1. Divide the Batter: Pour the prepared batter evenly into the greased and parchment-lined 8-inch cake pans. Use a rubber spatula to smooth out the tops. Ensuring an even distribution will help the layers bake uniformly.
2. Tap Out Air Bubbles: Gently tap each pan on the countertop a few times. This simple step reduces any large air pockets trapped in the batter.
3. Place Pans in the Oven: Arrange the cake pans in the center of the preheated oven. If using two racks, place them in staggered positions, not directly on top of one another. This promotes even airflow.
4. Set a Timer: Bake at 350°F for 25-30 minutes. I recommend starting to check for doneness at the 25-minute mark, as oven temperatures can sometimes vary.
5. Check for Doneness: Insert a toothpick into the center of each cake. If it comes out clean or with a few moist crumbs, the cakes are done. If not, bake for another 2-3 minutes and retest.
6. Cool the Pans: Remove the cakes from the oven and let them cool in the pans for 10 minutes on a wire rack. This allows the structure to set slightly, making them easier to release.
7. Release the Cakes: Run a knife along the edges of the pans, then gently invert each cake onto the wire rack. Peel off the parchment paper and leave the cakes to cool completely on the rack. This step is crucial for avoiding soggy bottoms.

At this stage, the cakes should boast a golden hue, a slight bounce to the touch, and a delicate crumb perfect for layering with the white chocolate filling.

Make-Ahead Tips

When making this gluten-free yellow cake with white chocolate, planning ahead can save time and make the process stress-free. Here are my tried-and-true tips for preparing elements of this cake in advance:

• Bake the Cake Layers Early: You can prepare the cake layers up to two days ahead. Once baked, allow them to cool completely on wire racks. Wrap each layer tightly in plastic wrap, then store them in an airtight container on the counter or in the refrigerator. For longer storage, freeze the layers for up to one month. Just thaw at room temperature before assembling.
• Prepare the White Chocolate Filling Ahead: The white chocolate filling can be made a day in advance. After melting the white chocolate and cream together until smooth, let it cool slightly. Transfer the mixture to an airtight container and refrigerate it. When ready to use, let it sit at room temperature for about 30 minutes to soften, then whip it briefly to restore its creamy texture.
• Pre-cut Toppings: If you’re planning to add fresh berries, wash and prep them a few hours ahead and store them in the refrigerator. For white chocolate shavings, you can grate them in advance and store in an airtight container in a cool, dry place.
• Assemble Early, Serve Later: Assemble the entire cake up to 24 hours in advance. Once layered and decorated, cover the cake loosely with plastic wrap, ensuring it doesn’t touch the decorative elements. Store it in the refrigerator to keep the filling fresh and firm.

By following these make-ahead tips, you’ll streamline the process and ensure your white chocolate gluten-free yellow cake impresses without last-minute stress.

Storing And Serving Suggestions

To maintain the fresh, moist texture of the gluten-free yellow cake and the creamy white chocolate filling, proper storage is essential. Once the cake is assembled and decorated, here’s how I recommend storing and serving it:

Storing the Cake

• Refrigerator Storage: Cover the cake loosely with plastic wrap or place it in a cake container to prevent it from drying out. Store it in the refrigerator for up to 3 days. Ensure the white chocolate filling stays firm and delicious by keeping the cake at a consistent cool temperature.
• Freezing Individual Slices: For longer storage, slice the cake and wrap each piece tightly in plastic wrap, then aluminum foil, to avoid freezer burn. Use a freezer-safe container or bag for added protection. Label with the date and freeze for up to 1 month. Thaw slices in the refrigerator before serving.
• Storing Unassembled Components: If you’ve prepared the cake layers and filling separately but haven’t assembled the cake, wrap the cooled cake layers tightly in plastic wrap and store at room temperature for up to 2 days. Keep the white chocolate filling in an airtight container in the refrigerator for up to 3 days. Bring the filling to room temperature before assembling for easier spreading.

Serving Suggestions

• Presentation: Before serving, I like to garnish the cake with freshly grated white chocolate, a dusting of powdered sugar, or fresh berries for an elegant finish. The extra toppings not only enhance the flavor but also make the cake visually stunning.
• Chilled or Room Temperature: While the cake can be served straight from the fridge for a firm texture, I prefer letting it sit at room temperature for 20–30 minutes before serving. This gives the cake and filling a softer, more luscious consistency.
• Pairings: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert. For beverages, a hot cup of coffee or a chilled glass of almond milk complements the cake perfectly.

Conclusion

This gluten-free yellow cake with white chocolate brings together simplicity and indulgence in the best possible way. Its soft texture and rich flavors make it a dessert worth savoring, whether you’re celebrating a special moment or treating yourself on a quiet day.

With a little preparation and the right tools, creating this cake becomes a rewarding experience that anyone can enjoy. From its golden layers to the creamy white chocolate filling, it’s a dessert that’s sure to impress and delight every guest at the table.