Gluten-Free French Butter Cake

This Gluten-Free French Butter Cake is a tender, buttery single-layer cake with a slightly crisp top and a soft, almost custardy interior. I’ve made this several times for family gatherings and love how reliably it delivers rich flavor without gluten. My experience testing it taught me small technique tweaks make a big difference in texture.

Why Make This Recipe

• Rich, buttery flavor that feels indulgent but is simple to make.
• Great for special occasions or an everyday dessert that pairs well with coffee or tea.
• Uses pantry-friendly gluten-free flour and common baking ingredients.
• Can be adapted to be dairy-free or chocolatey for variety.
• Personal insight: I love it because it hits that sweet spot between a cake and a gooey butter dessert — comforting and elegant.

Recipe Overview

• Prep time: 15 minutes (plus 30–60 minutes for ingredients to come to room temperature)
• Cook time: 30–35 minutes at 350°F (175°C)
• Total time: 45–60 minutes
• Servings: 8–10 slices
• Difficulty: Easy — basic mixing and standard baking techniques
• Method: Cream butter and sugar, add eggs and wet ingredients, fold in gluten-free flour blend, bake in a round or square pan until edges are set and center is slightly soft.

My Experience Making This Recipe

On my first test I had a slightly gummy center; adjusting bake time and using a reliable GF flour blend fixed that. I also found letting the batter rest 10–15 minutes before baking helps hydrate the flours and improves crumb. Using a kitchen scale reduced variability between batches.

How to Make Gluten-Free French Butter Cake

This cake starts by creaming room-temperature butter and sugar until light and fluffy, which traps air for lift. Add eggs one at a time, then fold in a well-mixed gluten-free flour blend with baking powder and a pinch of salt. Bake in a greased 8- or 9-inch round pan at 350°F (175°C) until the edges are golden and the center still has a slight jiggle (about 30–35 minutes). Let it cool slightly before slicing so the interior sets but remains tender.

Expert Tips for Success

• Use room-temperature butter and eggs (about 65–70°F / 18–21°C) so they emulsify properly and you won’t get a broken batter.
• Weigh your flour blend with a kitchen scale (about 160–175 g for a standard cup measurement) to avoid dense cake from too much flour.
• If your GF blend lacks xanthan gum, add 1/2 teaspoon to improve structure and moisture retention.
• Don’t overmix after adding flour — fold until just combined to keep the cake tender.
• Use an oven thermometer and bake at 350°F (175°C); if the top browns too fast cover lightly with foil.

How to Serve Gluten-Free French Butter Cake

• Dust with powdered sugar and serve warm with a scoop of vanilla ice cream for a classic presentation.
• Cut into squares and pair with fresh berries and a spoonful of crème fraîche for a light contrast.
• Turn day-old slices into indulgent French toast — it caramelizes beautifully and keeps its texture (see a related twist here: gluten-free banana bread French toast).
• Serve at brunch or as an easy dessert for dinner guests; it pairs well with coffee, tea, or dessert wine.

Storage and Reheating Guide

Store cooled cake in an airtight container at room temperature for up to 2 days; refrigerate up to 4 days to extend freshness. For longer storage, wrap tightly in plastic and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. To refresh slices, warm in a 325°F (160°C) oven for 8–10 minutes or microwave 12–20 seconds per slice; avoid overheating or it will dry out.

Recipe Variations

• Dairy-free: Substitute equal parts vegan butter and use full-fat coconut milk or unsweetened almond milk instead of dairy milk. Reduce coconut flavor by using refined coconut milk.
• Chocolate gooey version: Fold 1/3 cup (40 g) cocoa powder into the dry ingredients and stir in 3/4 cup (120 g) chopped semi-sweet chocolate for pockets of melted chocolate.
• Citrus almond: Add 1 tablespoon lemon or orange zest and replace 1/3 cup (40 g) of the flour blend with finely ground almond flour for a fragrant, moist crumb.
• Extra-tender: Replace 2 tablespoons of the flour blend with cornstarch to lighten the crumb; ensure cornstarch is gluten-free.

Nutritional Highlights

• This cake is rich in butter and eggs, providing good amounts of fat and protein but also calories — enjoy in moderation.
• Made with certified gluten-free ingredients, it’s suitable for people with celiac disease or gluten sensitivity.
• Allergen note: contains eggs and dairy by default; may contain nuts if you substitute almond flour. Adjust accordingly.

Troubleshooting Common Issues

• Dense or heavy cake: Likely too much flour or overmixing. Weigh flour and fold gently until just combined.
• Gumminess in the center: Underbaking is usually the cause. Bake until edges are set and the center registers about 200–205°F (93–96°C) on an instant-read thermometer for a firmer set.
• Dry crumb: Overbaking or too much flour. Reduce oven time by a few minutes, check with a toothpick, and ensure accurate measuring.

Frequently Asked Questions

Q: Can I use any gluten-free flour blend?
A: You can, but choose a blend that’s formulated for cakes and baked goods (often a mix of rice flour, tapioca, potato, and a binder like xanthan gum). If the blend lacks a binder, add 1/2 teaspoon xanthan gum for structure.

Q: Can I make this in a loaf pan or muffin tins?
A: Yes. For a loaf pan, reduce bake time slightly and check at 40–50 minutes. For muffins, bake at 350°F (175°C) for about 18–22 minutes. Use the same internal temperature guidelines for doneness.

Q: How do I get a crisp top without drying the inside?
A: Start at 350°F (175°C). If the top browns too quickly, tent loosely with foil after the first 15–20 minutes. A thin sugar sprinkle before baking can also create a delicate crisp crust.

Q: Can I make this ahead for a party?
A: Absolutely. Bake the day before, cool completely, wrap tightly, and store at room temperature for up to 2 days or refrigerate up to 4. Warm slices briefly before serving to revive the texture.

Conclusion

For more recipe inspiration and variations on gluten-free butter cake, check these helpful resources: Gluten-Free French Butter Cake | The Frugal Farm Wife, French Style Gluten Free Butter Cake | Bob’s Red Mill Natural Foods, Delicious Gluten-Free Chocolate Gooey Butter Cake | Frugal Farm …, The Best Ooey Gooey Butter Cake Recipe (Gluten-Free), and French Butter Cake.

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