Classic White Cake

The perfect base to add any flavor, frosting or fruit to!


When adding the eggs, its important to beat each egg in fully before adding the next egg. Here’s why:

Eggs are like salad dressing. The yolk is the oil (80% fat to be exact), and the white is the vinegar (90% water). When trying to mix salad dressing, you need to vigorously shake/whip the two components together to force them to combine (emulsify), or they will just separate out again once they settle. A cake batter is no different.

So why not just add all the eggs you need at once, and mix until its smooth? Because it takes twice as long to incorporate all those eggs (fat & water) smoothly into the batter with all the other ingredients, than if you mixed them in one at a time. And all that extra mixing time causes the batter to be overworked, preventing it from fully rising, leading to a denser cake.

Bottom line, whenever you need to add more than 1 egg to batter, do it one at a time, allowing the mixture to thicken (and emulsify) before adding the next egg – about 15-20 seconds.


Alternate adding the dry ingredients and milk in the batter. Once everything has been added, beat for an additional minute to give the gluten free flours enough time to hydrate, then pour into prepared  pans and bake.

See also
Light Vanilla Cake



Classic White Cake

Marla Hingley
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 8


  • 2 3/4 cups GFC All Purpose Flour Blend for Baking
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 3/4 cup butter or margarine
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla
  • 3 eggs
  • 1 cup milk or milk alternative


  • Combine all dry ingredients
  • In another bowl, cream butter and sugar. Add eggs, beating well after each addition, then mix in vanilla.
  • Mix in dry ingredients in 3 batches, alternating with milk. Beat for another minute then pour into 2 greased/lined 9" round pans.
  • Bake at 350°F for 40-45 minutes.
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