30+ Delicious Gluten-Free Butter Cake Recipes You’ll Love

Are you someone who loves the richness of butter cakes but has to follow a gluten-free diet?

You’re in the right place! Butter cakes are renowned for their soft, moist texture and buttery richness.

Fortunately, being gluten-free doesn’t mean you have to miss out on this indulgent treat.

Whether you’re baking for a special occasion, a holiday gathering, or just for a sweet snack, we’ve curated a list of 30+ gluten-free butter cake recipes that will satisfy your cravings without compromising on taste or texture.

From classic flavors to innovative twists, these cakes are perfect for every occasion and palate.

So, preheat your oven and get ready to enjoy these delightful, gluten-free desserts!

30+ Delicious Gluten-Free Butter Cake Recipes You’ll Love

With these 30+ gluten-free butter cake recipes, you now have endless possibilities for creating delicious, indulgent cakes that are safe for those with gluten sensitivities.

Whether you’re in the mood for something fruity, chocolaty, or nutty, there’s a recipe here for every craving.

These cakes are perfect for birthdays, celebrations, or just a simple treat to enjoy with your loved ones.

Baking gluten-free has never been so easy or delicious, and with these recipes, you can ensure everyone enjoys the sweetness of life without worry.

Gluten-Free Butter Cake

A timeless favorite, this classic gluten-free butter cake is rich, moist, and perfectly tender.

Whether you’re celebrating a special occasion or just craving a delicious dessert, this cake will delight your taste buds.

Made with a blend of gluten-free flour and creamy butter, it has the perfect balance of fluffiness and density.

Enjoy it on its own or pair it with fresh berries and whipped cream for an extra touch of indulgence.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This classic gluten-free butter cake is wonderfully rich, with a soft crumb and a delightful buttery flavor.

It’s versatile enough to be served as a simple snack or dressed up with your favorite frosting.

Whether enjoyed warm or chilled, every bite is pure comfort.

Almond Flour Gluten-Free Butter Cake

For a naturally gluten-free twist, this almond flour butter cake delivers a nutty richness and an incredibly moist texture.

The almond flour not only enhances the flavor but also gives the cake a soft and slightly dense consistency.

This is a great choice for those looking for a gluten-free cake with a wholesome touch.

Ingredients:

• 2 cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp almond extract
• ½ cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, mix the almond flour, gluten-free flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, then add the almond extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
8. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack.

This almond flour butter cake is a delightful treat with a deep, nutty taste that pairs beautifully with coffee or tea.

The almond extract enhances the flavor, making each bite rich and aromatic.

Serve it with a dusting of powdered sugar or a dollop of whipped cream for an elegant touch.

Lemon-Infused Gluten-Free Butter Cake

Infused with bright citrus flavor, this lemon gluten-free butter cake is a refreshing take on the classic.

The zesty lemon balances the richness of butter, creating a light yet indulgent dessert.

Perfect for summer gatherings or a delightful tea-time treat, this cake will brighten any occasion.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix until just combined.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for 10 minutes before transferring to a wire rack.

This lemon-infused butter cake is a refreshing treat that balances sweet and tangy flavors beautifully.

The lemon zest enhances the buttery richness, while the soft texture makes it perfect for any dessert table.

Enjoy it as is, or glaze it with a simple lemon drizzle for an extra burst of flavor.

Vanilla Bean Gluten-Free Butter Cake

This vanilla bean gluten-free butter cake offers a rich, aromatic flavor with the delicate sweetness of real vanilla beans.

The use of high-quality vanilla elevates the taste, making this cake perfect for special occasions or an everyday indulgence.

Its fluffy texture and buttery richness make it a crowd-pleaser for anyone on a gluten-free diet.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 vanilla bean (or 1 tbsp vanilla extract)
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Split the vanilla bean in half lengthwise and scrape out the seeds.
3. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla seeds (or extract).
6. Gradually add the flour mixture and milk to the wet ingredients, alternating between the two. Mix until just combined.
7. Pour the batter into the prepared cake pan and spread evenly.
8. Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vanilla bean butter cake is a true delight, with the natural warmth and fragrance of vanilla shining through.

The soft and moist texture pairs perfectly with a simple glaze or a scoop of vanilla ice cream.

This cake is a versatile choice that can be served on any occasion, and its comforting flavor makes it suitable for any time of year.

Coconut Flour Gluten-Free Butter Cake

For a gluten-free cake with a tropical twist, this coconut flour butter cake is packed with rich flavor and a slightly dense yet soft texture.

The subtle coconut flavor complements the buttery richness, making it a unique and flavorful option.

This cake is perfect for coconut lovers or anyone looking for a new take on the traditional butter cake.

Ingredients:

• 1 ½ cups coconut flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 6 large eggs
• 1 tsp vanilla extract
• 1 cup coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the coconut flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until smooth.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 40-45 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

This coconut flour butter cake offers a delightful, tropical twist on the classic.

The coconut flour adds a subtle richness and natural sweetness that pairs beautifully with the butter.

Its dense yet moist texture makes it perfect for an afternoon snack or a special dessert with a tropical flair.

Top with toasted coconut or a drizzle of coconut cream for an added indulgence.

Chocolate Chip Gluten-Free Butter Cake

This chocolate chip gluten-free butter cake is an irresistible treat for chocolate lovers.

The rich butter flavor combined with melty chocolate chips creates the perfect balance of sweetness and texture.

This cake is wonderfully moist and slightly chewy, making it a great option for dessert or as a snack alongside coffee or tea.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips (semi-sweet or milk)
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and milk to the wet mixture, mixing until smooth.
6. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, with just a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

This chocolate chip butter cake is a decadent dessert that combines the rich buttery taste with the indulgent goodness of chocolate chips.

The cake’s moist texture and the pockets of melty chocolate in every bite make it an irresistible treat for any occasion. Whether served on its own or topped with whipped cream, this cake is a guaranteed crowd-pleaser.

Maple Pecan Gluten-Free Butter Cake

This maple pecan gluten-free butter cake is a warm, comforting dessert that brings together the rich flavors of maple syrup and crunchy pecans.

The addition of maple syrup infuses the cake with a subtle sweetness, while the pecans add a delightful crunch, making each bite a perfect balance of flavors.

Ideal for autumn celebrations or as a special dessert for any time of year, this cake will quickly become a favorite.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups maple syrup
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and maple syrup together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and buttermilk to the wet mixture, mixing until just combined.
6. Gently fold in the chopped pecans.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

This maple pecan butter cake is a delightful combination of rich, nutty flavors with the natural sweetness of maple syrup. The crunchy pecans provide a perfect contrast to the moist cake, making it a truly satisfying dessert.

Serve it with a dollop of whipped cream or vanilla ice cream to elevate its indulgence.

Peach and Ginger Gluten-Free Butter Cake

For a unique twist on a traditional butter cake, this peach and ginger version offers a wonderful combination of fruity sweetness and spicy warmth.

The juicy peaches and aromatic ginger complement the rich butteriness of the cake, creating a refreshing and flavorful treat that is perfect for summer or any time you crave a fruity dessert.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tbsp fresh grated ginger
• 1 ½ cups diced fresh peaches (or canned, drained)
• 1 tsp vanilla extract
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the grated ginger and vanilla extract.
5. Gradually add the dry ingredients and milk to the wet mixture, mixing until just combined.
6. Gently fold in the diced peaches.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

The combination of peaches and ginger in this butter cake creates a delightful flavor profile that is both refreshing and warming.

The juicy peaches keep the cake moist, while the ginger adds a pleasant zing.

This cake is perfect for summer gatherings or when you’re in the mood for a fruity and aromatic dessert.

Carrot and Walnut Gluten-Free Butter Cake

This carrot and walnut gluten-free butter cake is a delightful option for those who enjoy the warm, spiced flavors of carrot cake with the added richness of butter.

The walnuts give a satisfying crunch, while the natural sweetness of the carrots and the buttery texture of the cake make each bite a comforting experience.

It’s perfect for any occasion, whether it’s a cozy family gathering or a special holiday treat.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 ½ cups finely grated carrots
• 1 cup chopped walnuts
• 1 tsp vanilla extract
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and milk to the wet mixture, mixing until just combined.
6. Fold in the grated carrots and chopped walnuts.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

This carrot and walnut butter cake combines the classic flavors of carrot cake with a buttery, tender crumb.

The walnuts add a lovely crunch, making each bite a textural delight.

Serve it with a cream cheese frosting or enjoy it plain for a simple, satisfying treat.

This cake is perfect for those who love the comfort of a spiced dessert with a twist.

Raspberry Lemon Gluten-Free Butter Cake

This raspberry lemon gluten-free butter cake combines the bright, citrusy zing of lemon with the sweet-tart flavor of fresh raspberries.

The result is a moist, fragrant cake that’s perfect for spring or summer occasions.

The tangy raspberries complement the richness of the butter, making every bite a burst of flavor.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tbsp fresh lemon zest
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
5. Gradually add the dry ingredients and milk, mixing until just combined.
6. Gently fold in the raspberries, being careful not to crush them.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

This raspberry lemon butter cake is a refreshing and vibrant dessert that brings a fruity balance to the richness of the butter.

The tangy raspberries burst in every bite, while the lemon zest brightens the flavor.

It’s an excellent choice for a spring or summer gathering, and it can be served plain or topped with a light dusting of powdered sugar.

Cinnamon Swirl Gluten-Free Butter Cake

If you love the comforting flavors of cinnamon rolls but want a cake, this cinnamon swirl gluten-free butter cake is a perfect choice.

With a moist, buttery texture and a swirl of sweet cinnamon throughout, it’s like enjoying a cinnamon roll in cake form.

This cake makes a wonderful breakfast or dessert.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. In a small bowl, combine the ground cinnamon and a few tablespoons of sugar to create the cinnamon swirl mixture.
7. Pour half of the cake batter into the prepared pan, then sprinkle half of the cinnamon mixture over the top. Add the remaining batter and sprinkle the rest of the cinnamon mixture.
8. Using a knife or skewer, swirl the cinnamon mixture into the batter to create a marbled effect.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack.

This cinnamon swirl butter cake brings the warm, aromatic flavor of cinnamon rolls into a cake format.

The swirls of cinnamon sugar create an irresistible ribbon of flavor throughout the moist cake.

It’s perfect for brunch, dessert, or an afternoon treat with a cup of coffee or tea.

Strawberry Coconut Gluten-Free Butter Cake

This strawberry coconut gluten-free butter cake is a delightful, tropical-inspired dessert.

The sweet, juicy strawberries and fragrant coconut combine beautifully with the rich butter, creating a deliciously moist and flavorful cake.

It’s a refreshing treat that’s perfect for any occasion, especially during strawberry season.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups fresh strawberries, chopped
• ½ cup shredded coconut
• 1 cup coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and coconut milk, mixing until smooth.
6. Gently fold in the chopped strawberries and shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

This strawberry coconut butter cake is a refreshing and light dessert with a tropical flair.

The sweetness of the strawberries combined with the subtle coconut flavor gives it a lovely, summery vibe.

Serve it on its own, or top it with fresh whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Banana Walnut Gluten-Free Butter Cake

A deliciously moist and aromatic cake, the banana walnut gluten-free butter cake is perfect for using up ripe bananas.

The walnuts add a satisfying crunch, and the sweet, ripe bananas lend a rich, natural sweetness that pairs beautifully with the buttery texture.

This cake is great for breakfast, dessert, or a snack any time of day.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 ripe bananas, mashed
• 1 cup chopped walnuts
• 1 tsp vanilla extract
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas and mix well.
6. Gradually add the dry ingredients and milk, mixing until just combined.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack.

This banana walnut butter cake is a comforting dessert with a soft, tender crumb and a perfect balance of sweetness from the ripe bananas and the crunchiness of the walnuts.

It’s an easy-to-make, gluten-free cake that’s great for any occasion, and it pairs beautifully with a cup of coffee or tea.

Pumpkin Spice Gluten-Free Butter Cake

The pumpkin spice gluten-free butter cake is a perfect choice for fall and winter months, offering the warming flavors of cinnamon, nutmeg, and pumpkin.

It’s a moist, buttery cake with a gentle spice that pairs wonderfully with a cup of coffee or hot chocolate.

This cake is both comforting and festive, making it ideal for holiday gatherings.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 ½ cups canned pumpkin puree
• 1 tsp vanilla extract
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

This pumpkin spice butter cake is a rich and flavorful dessert that combines the warmth of pumpkin and spices with the buttery texture of the cake.

It’s perfect for cozy gatherings and pairs wonderfully with a dollop of whipped cream or a drizzle of caramel sauce.

This cake brings all the autumn flavors into one delicious treat.

Chocolate Mint Gluten-Free Butter Cake

For mint and chocolate lovers, this chocolate mint gluten-free butter cake is an irresistible dessert.

The cool, refreshing mint flavor blends perfectly with the rich, decadent chocolate in the cake, creating a dessert that’s both indulgent and refreshing.

This cake is perfect for any chocolate mint craving, especially during the holiday season.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 ½ tsp peppermint extract
• 1 cup unsweetened cocoa powder
• 1 cup whole milk
• ½ cup mini chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cocoa powder. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the peppermint extract.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Fold in the mini chocolate chips if using.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

This chocolate mint butter cake is a delightful dessert with layers of rich chocolate flavor and a refreshing minty kick.

The cake is moist, decadent, and perfect for anyone who loves the combination of chocolate and mint.

Serve it on its own, or frost it with a mint-infused buttercream for a truly indulgent treat.

Almond Joy Gluten-Free Butter Cake

For fans of chocolate and coconut, the Almond Joy gluten-free butter cake is a perfect dessert.

Combining the rich flavors of chocolate, coconut, and almonds, this cake captures all the deliciousness of the famous candy bar, but in a soft and moist cake form.

It’s a decadent treat that’s sure to satisfy your sweet tooth.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup shredded coconut
• 1 cup chopped almonds
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cocoa powder. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Fold in the shredded coconut and chopped almonds.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

This Almond Joy butter cake is a chocolate lover’s dream, with the creamy coconut and crunchy almond layers bringing incredible flavor and texture.

It’s perfect for those who love the classic combination of chocolate and coconut and is sure to be a crowd-pleaser at any gathering.

Mocha Hazelnut Gluten-Free Butter Cake

The mocha hazelnut gluten-free butter cake is a sophisticated dessert that combines the bold flavors of coffee with the richness of hazelnuts.

This cake is perfect for coffee lovers, offering a smooth mocha flavor complemented by the crunch of roasted hazelnuts.

It’s a great choice for a special occasion or just when you want to indulge in something special.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tbsp instant coffee granules
• 1 cup unsweetened cocoa powder
• 1 cup chopped hazelnuts
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cocoa powder. Set aside.
3. Dissolve the instant coffee granules in the whole milk.
4. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Stir in the coffee mixture.
6. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
7. Fold in the chopped hazelnuts.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

The mocha hazelnut butter cake is a perfect blend of rich chocolate, coffee, and toasted hazelnuts.

The earthy taste of coffee and the crunch of hazelnuts make this cake an elegant treat for any coffee or dessert lover.

It pairs wonderfully with a cup of coffee or a dollop of whipped cream.

Tropical Pineapple Coconut Gluten-Free Butter Cake

This tropical pineapple coconut gluten-free butter cake will transport you to a warm, sunny paradise.

The sweet, juicy pineapple and rich coconut combine with the buttery cake to create a delightful tropical flavor.

Perfect for summer parties or any occasion where you want to bring a touch of the tropics to your dessert table.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Gently fold in the crushed pineapple and shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

This tropical pineapple coconut butter cake is a light, refreshing dessert that brings together the flavors of the tropics in every bite.

The sweet pineapple and coconut give it a wonderful tropical flair, making it perfect for summer gatherings or any time you want a fun and flavorful cake.

Serve it with a dollop of whipped cream or ice cream for an extra indulgence.

Blueberry Lemon Gluten-Free Butter Cake

The blueberry lemon gluten-free butter cake is a delightful combination of fresh blueberries and bright lemon zest, perfect for a light and fruity dessert.

The buttery texture of the cake complements the juicy blueberries and the tangy lemon, making it an ideal dessert for any season.

It’s a refreshing treat that’s both sweet and tart, perfect for serving at gatherings or enjoying with a cup of tea.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tbsp fresh lemon zest
• 1 cup fresh blueberries
• 1 tsp vanilla extract
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

The blueberry lemon butter cake is a light, aromatic dessert that combines the sweetness of blueberries with the zing of lemon.

It’s a lovely dessert for any occasion and works well as a refreshing spring or summer treat.

You can also top it with a dusting of powdered sugar or a simple glaze for extra sweetness.

Peach Almond Gluten-Free Butter Cake

Peach and almond are a wonderful combination that brings together the richness of almonds with the sweet, juicy flavor of ripe peaches.

This peach almond gluten-free butter cake is a moist, flavorful cake that’s perfect for summer gatherings or a cozy dessert any time of year.

The almonds give it a slight crunch, while the peaches infuse the cake with a burst of sweetness.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp almond extract
• 1 ½ cups fresh peaches, diced
• 1 cup sliced almonds
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Gently fold in the diced peaches and sliced almonds.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

The peach almond butter cake is a moist, nutty dessert that highlights the sweetness of fresh peaches with the rich flavor of almonds.

The crunchy almonds provide a lovely texture contrast against the tender cake.

It’s a perfect dessert to enjoy in the warmer months and pairs wonderfully with a scoop of vanilla ice cream.

Carrot Pecan Gluten-Free Butter Cake

The carrot pecan gluten-free butter cake is a rich and hearty dessert, combining the sweetness of carrots with the crunch of pecans.

The buttery, moist cake is spiced with a touch of cinnamon and nutmeg, bringing a comforting warmth to every bite.

This cake is ideal for fall and winter, making it a great choice for holiday gatherings or cozy afternoons.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 cups finely grated carrots
• 1 cup chopped pecans
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Stir in the grated carrots and chopped pecans.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

This carrot pecan butter cake is a comforting and flavorful dessert that combines the sweetness of carrots with the crunch of pecans and warm spices.

It’s a great choice for anyone who loves carrot cake and is perfect for a holiday dessert or an everyday indulgence.

It can also be topped with a cream cheese frosting or enjoyed plain for a lighter treat.

Raspberry Coconut Gluten-Free Butter Cake

The raspberry coconut gluten-free butter cake offers a perfect balance between the tartness of raspberries and the sweet, rich flavor of coconut.

The combination creates a moist, light cake that’s full of flavor and texture.

With a tender crumb and burst of fruit, it’s a delightful dessert that’s both refreshing and indulgent.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups fresh raspberries
• 1 cup shredded coconut
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Gently fold in the raspberries and shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

The raspberry coconut butter cake is a deliciously fragrant treat that brings together two wonderful flavors: the sweet coconut and the tart raspberries.

It’s a light and flavorful dessert that can be enjoyed year-round, making it perfect for brunch or as a stand-alone treat with tea or coffee.

Tiramisu Gluten-Free Butter Cake

Tiramisu is a classic Italian dessert known for its layers of coffee-soaked cake, mascarpone cream, and cocoa.

This tiramisu gluten-free butter cake gives you the same delicious flavors in the form of a moist, buttery cake.

It’s a fun and creative twist on the traditional tiramisu, offering the same rich, decadent taste but with the convenience of a single-layer cake.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp instant coffee granules
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1 tbsp cocoa powder (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a small bowl, dissolve the coffee granules in 2 tbsp hot water. Stir into the wet ingredients.
6. Gradually add the dry ingredients and mix until smooth.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely.
9. Whip the mascarpone cheese and heavy cream together until light and fluffy.
10. Once the cake has cooled, spread the mascarpone mixture over the top of the cake.
11. Dust with cocoa powder and refrigerate for at least 2 hours before serving.

This tiramisu-inspired gluten-free butter cake is a deliciously creamy and coffee-infused dessert.

The smooth mascarpone topping and the slight bitterness of the coffee perfectly balance the sweetness of the cake.

This cake is an elegant choice for gatherings or a special treat when you’re craving tiramisu but want something simpler.

Cinnamon Apple Gluten-Free Butter Cake

The cinnamon apple gluten-free butter cake is a warm, comforting dessert with the perfect balance of sweet apples and aromatic cinnamon.

It’s a cozy, spice-filled cake with a slightly tangy apple flavor that pairs wonderfully with the rich, buttery texture.

This cake is perfect for the colder months, bringing all the flavors of fall into one delicious treat.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 large apples, peeled and diced
• 1 tsp vanilla extract
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and milk, mixing until smooth.
6. Fold in the diced apples.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

This cinnamon apple butter cake is the perfect fall dessert, with the sweet and tart apples complementing the warm cinnamon spices.

It’s a soft, moist cake that feels like a warm hug, perfect for serving with a cup of hot tea or coffee.

Top with a sprinkle of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.