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gluten free vanilla 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.

Ingredients

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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)

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.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-vanilla-cake/