Description

This Gluten Free Vanilla Sheet Cake is a moist and tender white vanilla cake made in one bowl, perfect for those avoiding gluten. The cake features a simple mix of butter, oil, egg whites, Greek yogurt, and gluten free flour, resulting in a soft texture. It’s delicious topped with whipped mascarpone frosting and fresh berries, or a classic vanilla buttercream with sprinkles for a delightful celebration dessert.

Ingredients

Wet Ingredients

½ cup unsalted butter, melted then cooled slightly
¼ cup oil
1 ¾ cup white sugar
⅔ cup egg whites (about 6 egg whites), room temperature
½ cup full fat Greek yogurt, room temperature
1 cup milk, room temperature
1 tablespoon vanilla bean paste

Dry Ingredients

3 cups gluten free all purpose baking flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt

Frosting Options

1 batch vanilla buttercream
1 batch whipped mascarpone frosting (without the lemon)

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Instructions

Prepare the Pan and Oven: Line a 9×13 inch sheet cake pan with parchment paper and set aside. Preheat the oven to 350°F (175°C).
Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, oil, and sugar. Beat with an electric mixer for about 30 seconds until well combined and slightly fluffy.
Add Remaining Wet Ingredients: Add the egg whites, full fat Greek yogurt, milk, and vanilla bean paste to the mixture. Beat again until all ingredients are fully incorporated and smooth.
Incorporate Dry Ingredients: Spoon and level the gluten free flour, baking powder, baking soda, and salt into the wet mixture. Beat just until combined, being careful not to overmix to maintain a tender cake texture.
Bake the Cake: Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool completely in the pan. You may frost it directly in the pan or transfer to a wire rack or serving board if desired.
Add Frosting and Toppings: Top the cooled cake with your chosen frosting such as whipped mascarpone or vanilla buttercream. Garnish with fresh berries, sprinkles, or other preferred decorations and enjoy!

Notes

Ensure all wet ingredients are at room temperature to help create a smooth batter.
Spoon and level flour carefully instead of scooping directly to avoid dense cake texture.
Use an electric mixer for the best texture but avoid overmixing the batter once dry ingredients are added.
The cake can be frosted immediately after cooling or stored in an airtight container for up to 3 days before frosting.
For dairy-free options, substitute yogurt and butter with non-dairy alternatives but results may vary.
This cake pairs wonderfully with fresh berries or sprinkles for celebration events.