Gluten free vanilla cake

There’s nothing quite like the smell of a classic vanilla cake baking in the oven. For years, as a mom of three, I thought those moments of pure, buttery vanilla bliss were mostly off-limits in our home after we discovered some sensitivities. Baking has always been my love language, my way of showing my family how much I care, so finding a way to make those cherished treats accessible to everyone became a mission.

I tried countless recipes, ended up with crumbly disasters, dense bricks, or dry sponges that just missed the mark. But through trial and error, I perfected it – a truly light, fluffy, and incredibly delicious gluten free vanilla cake that rivals any traditional version. This isn’t just a cake; it’s a celebration, a memory-maker, and proof that nourishing food can be utterly delightful.

Every time I pull this golden-brown beauty from the oven, the kids gather around, and that first slice, moist and fragrant, reminds us all that food, especially a homemade gluten free vanilla cake, is indeed love on a plate. It’s simple, it’s nourishing, and it brings so much joy.

Why You’ll Love This Gluten-Free Vanilla Cake Recipe

You absolutely must try this gluten free vanilla cake recipe. First, it tastes phenomenal. Seriously, even skeptics won’t guess it’s gluten-free.

This isn’t one of those “good for gluten-free” recipes; it’s just plain good cake. We achieve a tender crumb and a moist texture that stays perfect for days, unlike some dry gluten-free attempts. Second, it’s surprisingly simple to make.

As a busy mom, I appreciate recipes that deliver maximum deliciousness with minimal fuss. You won’t need any fancy equipment or obscure ingredients. Third, it’s incredibly versatile.

This classic vanilla gluten-free cake serves as the perfect canvas for any occasion, from birthdays to simple weeknight desserts. Finally, and most importantly for me, it brings everyone to the table. No one feels left out. This truly is the best gluten free vanilla cake for sharing moments and spreading happiness.

Ingredients You’ll Need

Gathering your ingredients for this delightful gluten free vanilla cake is the first step to baking bliss. Make sure everything is at room temperature for the best results; it really makes a difference in the texture of your finished cake.

Substitutions & Variations

This fantastic gluten free vanilla cake recipe is wonderfully adaptable! Feel free to customize it based on your dietary needs or flavor preferences. For the gluten-free flour, I recommend a good quality all-purpose GF blend that already contains xanthan gum.

If your blend doesn’t, add ½ teaspoon of xanthan gum per cup of flour. You can easily make this a dairy-free gluten free vanilla cake by substituting plant-based butter sticks (like Miyoko’s or Earth Balance) for butter, and unsweetened almond milk or oat milk for the whole milk. For the sour cream, use a dairy-free plain yogurt or a plant-based sour cream alternative.

Want to play with flavors? Add a touch of almond extract alongside the vanilla for a richer, more complex taste. Lemon zest folded into the batter brightens the entire cake beautifully.

For a fun twist, especially for birthdays, gently fold in ½ cup of rainbow sprinkles into the batter just before pouring into the pans; suddenly, you have a gorgeous gluten-free funfetti cake! You can also vary the frosting. A cream cheese frosting pairs wonderfully with this moist gluten free vanilla cake, or you could add cocoa powder to your buttercream for a chocolate vanilla swirl.

While adapting this vanilla cake to your dietary needs is simple, exploring other gluten-free comfort foods can also expand your recipe repertoire. For another delicious and satisfying meal that accommodates gluten sensitivities, consider trying this hearty Gluten Free Shepherds Pie.

Step-by-Step Instructions

Making this amazing gluten free vanilla cake is simpler than you think! Follow these steps closely, and you’ll achieve a perfect cake every time.

1. Prepare your pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans with gluten-free flour.

Line the bottoms with parchment paper, then grease and flour the parchment too. This prevents sticking and ensures easy release of your lovely vanilla gluten-free cake.
2.

Whisk dry ingredients: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt. Make sure everything combines well.
3.

Cream butter and sugar: In a separate large bowl, using an electric mixer, cream the softened butter until light and fluffy, about 2 minutes. Gradually add the granulated sugar, beating for another 3-5 minutes until the mixture is pale and airy. This step incorporates air, making your moist gluten-free vanilla cake light.

4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Stir in the pure vanilla extract.
5. Combine wet ingredients: In a medium bowl, whisk together the whole milk and sour cream (or Greek yogurt).

6. Alternate wet and dry: With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, mixing just until combined. Then, add half of the milk mixture, mixing until just incorporated.

Repeat with another third of the dry ingredients, then the remaining milk mixture, and finish with the last third of the dry ingredients. Mix until just combined; do not overmix. Overmixing develops toughness in gluten-free baking.

7. Divide and bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Bake for 28-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
8. Cool the cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes.

Then, carefully invert them onto the wire rack, remove the parchment paper, and let them cool completely before frosting. A fully cooled cake prevents frosting from melting.
9.

Make the frosting: While the cake cools, prepare the vanilla buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with tablespoons of milk or cream, and mix until smooth and fluffy.

Beat in the vanilla extract and a pinch of salt. Adjust consistency with more powdered sugar (for thicker) or milk (for thinner).
10.

Assemble and frost: Once the gluten free vanilla cake layers are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top, and frost the top and sides of the entire cake. Decorate as desired!

Pro Tips for Success

Achieving a perfect gluten free vanilla cake is all about attention to detail. First, ensure all your dairy ingredients and eggs are at room temperature. This creates a smooth, emulsified batter that bakes evenly and yields a truly moist texture.

Cold ingredients can cause the batter to curdle and result in a dense cake. Second, accurately measure your gluten-free flour. I highly recommend using a kitchen scale for precise measurement (300g for 2 ½ cups).

Gluten-free flours can vary significantly in weight depending on how they’re scooped. Third, do not overmix the batter once you add the flour. Mix just until combined.

Overmixing develops gluten (even in gluten-free flours, depending on starches) and can lead to a tougher cake. Fourth, always line your cake pans with parchment paper on the bottom. Gluten-free cakes can be more delicate, and this extra step guarantees they release cleanly from the pan.

Finally, allow your vanilla gluten-free cake layers to cool completely on a wire rack before frosting. Warm cakes will melt your beautiful buttercream, causing it to slide right off. These tips will help you bake the most wonderful gluten free vanilla cake every single time!

Just as precision is key to baking this perfect gluten-free cake, careful ingredient preparation also ensures success in other gluten-free dishes. If you’re looking for a quick and flavorful dinner that also adheres to gluten-free guidelines, give our Gluten Free Beef Stir Fry a try.

Storage & Reheating Tips

You’ll want to savor every last bite of this delicious gluten free vanilla cake! Store leftover cake, covered loosely with plastic wrap or in an airtight cake dome, at room temperature for up to 2 days. If your kitchen is warm, or if your frosting contains perishable ingredients like fresh fruit, refrigerate the cake.

Chilled cake lasts up to 5 days. For the best flavor and texture after refrigeration, let the cake come to room temperature for at least 30 minutes before serving.

You can also freeze this gluten free vanilla cake for longer storage. To freeze unfrosted cake layers, wrap each cooled layer tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months.

Thaw in the refrigerator overnight before frosting. To freeze a frosted cake, flash freeze the entire cake uncovered for about an hour until the frosting is firm. Then, wrap it tightly in plastic wrap and then in foil.

Thaw in the refrigerator overnight. This method helps protect your beautiful frosting. Enjoying a slice of homemade moist gluten-free vanilla cake whenever you fancy is a real treat!

What to Serve With This Recipe

This incredible gluten free vanilla cake stands perfectly on its own, a true star! However, pairing it with a few simple accompaniments can elevate the experience even further. For a fresh and vibrant counterpoint, serve slices with a medley of fresh berries – raspberries, blueberries, and sliced strawberries add a beautiful splash of color and a burst of natural sweetness.

A dollop of homemade whipped cream or a scoop of your favorite vanilla bean ice cream also makes a delightful addition, creating a lovely contrast in temperature and texture. For a more sophisticated pairing, consider a cup of freshly brewed coffee or a delicate herbal tea.

This vanilla gluten-free cake also makes an excellent dessert for a casual brunch, perhaps alongside a fruit salad and some mimosa. Whether it’s a birthday celebration or an afternoon treat, this gluten free vanilla cake is sure to be a crowd-pleaser!

While this cake is a delightful stand-alone treat, pairing it with complementary sides enhances the experience, much like a well-rounded meal. For another dish that perfectly balances flavor and texture, especially if you enjoy fresh and vibrant meals, consider making our incredible Gluten Free Fish Tacos.

FAQs

Is gluten-free vanilla cake difficult to make?

Not at all! This recipe for gluten free vanilla cake is designed to be straightforward and accessible for bakers of all skill levels. With clear instructions and a few pro tips, you’ll find it just as easy, if not easier, than traditional baking.

Can I make this gluten-free vanilla cake dairy-free?

Absolutely! We covered this in the “Substitutions & Variations” section. You can easily swap out dairy butter for plant-based butter sticks and use unsweetened almond or oat milk and dairy-free sour cream or yogurt. The resulting gluten free vanilla cake remains wonderfully moist and delicious.

What’s the best gluten-free flour blend for this recipe?

I recommend using a good quality gluten-free all-purpose flour blend that already contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour work exceptionally well for this vanilla gluten-free cake, providing a consistent texture.

How do I know when my gluten-free vanilla cake is done baking?

Your gluten free vanilla cake is done when a wooden skewer or toothpick inserted into the center of the cake comes out clean. The edges should also be lightly golden brown and pulling slightly away from the sides of the pan. Avoid opening the oven too frequently during baking to prevent the cake from sinking.

Many people adopt a gluten-free lifestyle for various health reasons, often due to celiac disease or gluten sensitivity. This dietary choice necessitates avoiding ingredients derived from wheat, barley, and rye, which can make enjoying classic desserts like vanilla cake a challenge without specialized recipes. Learning more about the gluten-free diet can provide valuable insights into its benefits and challenges.

Nutrition Information (per serving)

Please note that these values are approximate and can vary based on specific ingredient brands and exact measurements. This information is provided as a general guideline for one slice of this delicious gluten free vanilla cake (assuming 12 servings per cake).

gluten free vanilla cake

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This recipe delivers a truly light, fluffy, and incredibly delicious gluten-free vanilla cake that rivals any traditional version. It boasts a tender crumb and moist texture that stays perfect for days, designed to be simple to make with no fancy equipment or obscure ingredients. This versatile classic vanilla cake is a perfect canvas for any occasion, ensuring everyone can enjoy a delightful slice.

• Total Time: 85 mins
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

2 ½ cups Gluten-free all-purpose flour blend (with xanthan gum)
1 ¾ cups Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
¾ cup Unsalted butter, softened
3 Large eggs, room temperature
2 teaspoons Pure vanilla extract
1 cup Whole milk, room temperature
½ cup Sour cream or plain Greek yogurt, room temperature
1 cup Unsalted butter, softened (for frosting)
4–5 cups Powdered sugar, sifted
2 teaspoons Pure vanilla extract (for frosting)
2–4 tablespoons Whole milk or heavy cream
Pinch of salt (for frosting)

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Instructions

1. Prepare your pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans with gluten-free flour. Line the bottoms with parchment paper, then grease and flour the parchment too
2. Whisk dry ingredients: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt. Make sure everything combines well
3. Cream butter and sugar: In a separate large bowl, using an electric mixer, cream the softened butter until light and fluffy, about 2 minutes. Gradually add the granulated sugar, beating for another 3-5 minutes until the mixture is pale and airy
4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the pure vanilla extract
5. Combine wet ingredients: In a medium bowl, whisk together the whole milk and sour cream (or Greek yogurt)
6. Alternate wet and dry: With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, mixing just until combined. Then, add half of the milk mixture, mixing until just incorporated. Repeat with another third of the dry ingredients, then the remaining milk mixture, and finish with the last third of the dry ingredients. Mix until just combined; do not overmix
7. Divide and bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clea
8. Cool the cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack, remove the parchment paper, and let them cool completely before frosting
9. Make the frosting: While the cake cools, prepare the vanilla buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with tablespoons of milk or cream, and mix until smooth and fluffy. Beat in the vanilla extract and a pinch of salt. Adjust consistency with more powdered sugar (for thicker) or milk (for thinner)
10. Assemble and frost: Once the gluten free vanilla cake layers are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top, and frost the top and sides of the entire cake. Decorate as desired!

Notes

Ensure all dairy ingredients and eggs are at room temperature to create a smooth, emulsified batter and moist texture.

Accurately measure your gluten-free flour, ideally using a kitchen scale (300g for 2 ½ cups) for best results.

Do not overmix the batter once the flour is added; mix just until combined to prevent a tougher cake.

Always line your cake pans with parchment paper on the bottom to guarantee clean release.

Allow cake layers to cool completely on a wire rack before frosting to prevent the buttercream from melting.

For a dairy-free gluten-free cake, substitute plant-based butter sticks for butter, unsweetened almond or oat milk for whole milk, and a dairy-free plain yogurt or sour cream alternative.

Customize flavors by adding almond extract, lemon zest, or rainbow sprinkles (for funfetti). You can also vary the frosting with cream cheese frosting or chocolate buttercream.

Store leftover cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days. For best flavor, let chilled cake come to room temperature before serving.

To freeze unfrosted cake layers, wrap cooled layers tightly in plastic wrap then foil for up to 2 months. To freeze a frosted cake, flash freeze uncovered until firm, then wrap tightly.

• Author: Julia Smith
• Prep Time: 50 mins
• Cook Time: 35 mins
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 slice
• Calories: 450 kcal
• Sugar: 40g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 56g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg