Gluten-Free Vanilla Cake
Updated
When I’m craving something classic, this gluten-free vanilla cake is always the answer. It’s soft, fluffy, and full of sweet vanilla flavor, making it just right for birthdays, holidays, or an easy weekend dessert. I love that it’s simple to make but still feels special, and it holds up beautifully to any frosting or topping you want to add.
I made this gluten free cake last night and used a 13×9 rectangular pan. The recipe is moist and delicious. For reference, I have a gas stove/oven, and it took 30 minutes to bake. I also made 1/2 a batch of the gluten free frosting. Everyone enjoyed it! This is my go to site for gluten free baking recipes.
– Jennifer B
Gluten-Free Vanilla Cake Recipe
What I love most is that this gluten-free vanilla cake tastes just like a traditional vanilla cake, and no one ever guesses it’s gluten-free. The secret is using eggs, oil, buttermilk, and butter to keep it extra moist, since gluten-free cakes need a little more help with texture and baking time. You can dress it up with my gluten-free vanilla buttercream frosting, decorate it for a celebration, or keep things simple with just a dusting of powdered sugar. However you serve it, I’d love to hear in the comments how it turned out for you.
Gluten-Free Vanilla Cake Recipe
Ingredients
- 2¼ cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury or Cup4Cup
- ¼ cup cornstarch
- 2 tsp gluten-free baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 large eggs, for egg-free, egg replacer (such as Bob’s Red Mill)
- 2 cups granulated sugar
- ½ cup vegetable oil
- ½ cup unsalted butter, melted
- 1 cup buttermilk, dairy or non-dairy for dairy-free option
- 2 tsp pure vanilla extract
- gluten-free vanilla frosting, click for recipe
Instructions
- Preheat your oven to 350°F. Adjust racks to be in the middle position for the most even results. Line two 8-inch round cake pans with parchment paper and set aside.
- In a large mixing bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, granulated sugar, vegetable oil, melted unsalted butter, buttermilk, and vanilla extract, until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well combined. Avoid overmixing to prevent the cake from becoming tough.
- Pour the batter into the prepared cake pans (about 671g per pan) and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cake is cooled, you can frost the cake with your favorite frosting and decorate as desired. Serve and enjoy!
Notes
- To make buttermilk add 1 tbsp of white vinegar or lemon juice to 1 cup of milk. Let it rest for 5 minutes.
- To make cupcakes, divide batter into a lined muffin tin and bake 18–20 minutes.
- If your cake turns out too dry, add an extra tablespoon of milk next time or try a flour blend with more starch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Vanilla Cake Step by Step
Gather all the ingredients together.
Prep the oven and pans: Preheat your oven to 350°F. Adjust racks to be in the middle rack for the most even results. Line two 8-inch round cake pans with parchment paper and set aside.
Mix the dry ingredients: In a large mixing bowl, whisk together 2¼ cups gluten-free flour blend, ¼ cup cornstarch, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
Mix the wet ingredients: In another bowl, mix 4 large eggs, 2 cups granulated sugar, ½ cup vegetable oil, ½ cup melted unsalted butter, 1 cup buttermilk, and 2 tsp vanilla extract, until well combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well combined. Avoid overmixing to prevent the cake from becoming tough.
Fill the pans: Pour the batter into the prepared cake pans (about 671g per pan).
Bake the cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for about 10 minutes.
Cool the cakes: Then, transfer them to a wire rack to cool completely.
Frost and serve: Once the cake is cooled, you can frost the cake with your favorite frosting and decorate as desired. Serve and enjoy!
Gluten-Free Baking Tips
- Measure flour correctly. Use the “spoon and level” method to avoid adding too much flour, which can make the cake dense or dry.
- Wait to check for doneness. Gluten-free cakes can sink if you open the oven door too early, underbake, or use expired baking powder/soda. Only check doneness toward the end of baking, and make sure your leavening agents are fresh.
- Test with a toothpick. Over-baked cakes turn dry, while underbaked cakes can be gummy or rubbery. Test with a toothpick in the center; it should come out clean. Cakes will also start pulling away from the sides of the pan when done.
- Let cakes cool. Let cool in the pan on a wire rack for about 10 minutes, then remove. Always cool completely before frosting so the buttercream doesn’t melt.
Serving Suggestions
This gluten-free vanilla cake is so versatile when it comes to serving. You can go all out and make it the star of a birthday celebration with a layer of buttercream or rich chocolate frosting, or keep it simple by dusting the top with powdered sugar for an easy snack cake. In the summer, I love pairing it with fresh berries and a dollop of whipped cream, but it also makes a great base for a layered trifle or even a gluten-free ice cream cake.
Storage Instructions
I prefer to store this cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, you can freeze your gluten-free vanilla cake (frosted or unfrosted) for up to 3 months.
For best results, I like to place the frosted cake in the freezer uncovered for two hours to harden the frosting. Once the frosting is firm, I’ll wrap the entire cake in plastic wrap, followed by a layer of aluminum foil, or place it in a cake box, then in a freezer-safe bag if it fits. This method helps maintain the decoration and prevents the frosting from getting smudged.
Can I make this as cupcakes??
Sure! We recommend starting with a bake time of 15-17 minutes.
My grandkids can’t have eggs. Can you use 1-2 eggs and the flax eggs for the other two?
Hi Debe, unfortunately, we have not tried this recipe with flax eggs, but we suspect that they will make the cake much more dense. We would recommend trying an egg replacer (such as Bob’s Red Mill) for better texture!
how to measure this for 3 6 inch pans
Hi Rhonda, it would be about 447g per pan!
I made this gluten free cake last night and used a 13×9 rectangular pan. The recipe is moist and delicious. For reference, I have a gas stove/oven, and it took 30 minutes to bake. I also made 1/2 a batch of the gluten free frosting. Everyone enjoyed it! This is my go to site for gluten free baking recipes.