Gluten-Free Vanilla Cake Recipe
This gluten-free vanilla cake recipe is a delightful treat for anyone avoiding gluten. With its fluffy texture and rich vanilla flavor, it's perfect for birthdays, celebrations, or just a sweet indulgence. Plus, it's easy to make and sure to please everyone!
Equipment
- Two 9-inch round cake pans or cupcake tin
- Mixing bowls (2)
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake Batter:
- 1 ½ cups gluten-free all-purpose flour blend use a 1:1 substitute like Bob’s Red Mill
- 1 cup fine granulated sugar
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon kosher salt
- 3 large eggs room temperature
- 1 cup milk use dairy or non-dairy like almond or oat milk
- 1 tablespoon pure vanilla extract
- ¼ cup neutral vegetable oil e.g., canola or sunflower
- ½ cup sour cream room temperature (use dairy or plant-based)
For the Vanilla Buttercream:
- 1 ½ cups salted butter softened (regular or dairy-free alternative)
- 5 cups powdered sugar measured by spooning and leveling
- ¼ cup heavy cream or dairy-free cream alternative
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Step 1:
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. Lightly dust with gluten-free flour and set aside.
Step 2:
- In a medium bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set this bowl aside.
Step 3:
- In a large mixing bowl, combine eggs, milk, sour cream, vanilla extract, and oil. Use a whisk or electric mixer to mix until smooth and well blended.
Step 4:
- Gradually add the dry mixture into the wet ingredients. Mix on medium speed until the batter is smooth with no lumps. Avoid over mixing.
Step 5:
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6:
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer them onto a wire rack to cool completely before frosting.
Step 7:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed. Add vanilla extract, heavy cream, and a pinch of salt. Beat on medium-high speed for 3–4 minutes until light and fluffy. Adjust consistency by adding more cream or sugar if needed.
Step 8:
- Once the cakes are completely cool, spread a layer of frosting over the first layer, add the second cake on top, and frost the entire cake. Use an offset spatula for smooth sides and top.
Notes
❖ Gluten-Free Flour: Make sure you’re using a high-quality gluten-free all-purpose flour blend with xanthan gum. If your blend doesn’t contain xanthan gum, you can add about 1 teaspoon of it to help with texture.
❖ Buttercream Variations: For a lighter buttercream, you can substitute half of the butter with cream cheese. This will give it a tangy flavor and lighter texture.
❖ Dairy-Free: To make the recipe dairy-free, substitute the butter with a plant-based butter and the milk with almond milk or coconut milk.