Gluten-Free Famous Butter Cake Recipe

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This Gluten-Free Famous Butter Cake is a golden, buttery delight with a tender crumb and a luscious, sweet glaze that soaks into every bite. Perfect for celebrations or with a cup of tea, this cake is made with simple pantry ingredients and gluten-free flour that ensures no one misses the gluten.

Ingredients:

For the Cake:

  • 1 cup (226g) unsalted butter, softened

  • 2 cups (400g) granulated sugar

  • 4 large eggs, room temperature

  • 1 tbsp vanilla extract

  • 3 cups (360g) gluten-free all-purpose flour (with xanthan gum)

  • 1 tbsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup (240ml) buttermilk, room temperature

For the Butter Glaze:

  • ¾ cup (150g) granulated sugar

  • ⅓ cup (75g) unsalted butter

  • 3 tbsp water

  • 1½ tsp vanilla extract

  • Instructions:

    1. Prep the Oven & Pan:

    • Preheat oven to 325°F (165°C).

    • Grease and flour a bundt pan or 9×13-inch cake pan with gluten-free flour or line with parchment.

    2. Cream Butter & Sugar:

    • In a large bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).

    3. Add Eggs & Vanilla:

    • Add eggs one at a time, beating well after each.

    • Mix in vanilla extract.

    4. Combine Dry Ingredients:

    • In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.

    5. Alternate Mixing:

    • Add dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour.

    • Mix just until smooth.

    6. Bake:

    • Pour batter into prepared pan.

    • Bake for 55–65 minutes, or until a toothpick inserted comes out clean.

    7. Make the Glaze:

    • While the cake bakes, combine sugar, butter, and water in a saucepan.

    • Heat until butter melts and sugar dissolves.

    • Remove from heat and stir in vanilla.

    8. Glaze the Cake:

    • While the cake is still warm in the pan, poke holes with a skewer or fork.

    • Pour the warm glaze slowly over the cake to soak in.

    9. Cool & Serve:

    • Let cake cool in the pan for 15–20 minutes, then invert onto a wire rack or platter.

    • Serve warm or at room temperature.

    • Tips:

      • For best texture, let the cake rest overnight before serving.

      • If your gluten-free flour doesn’t contain xanthan gum, add 1 tsp per cup of flour used.

      • Would you like a cream cheese version or a mini bundt adaptation of this recipe too?

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