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This gluten-free vanilla cake is moist, light, and fluffy. Topped with my favorite vanilla buttercream frosting, no one will suspect it’s gluten-free!
Gluten-Free Vanilla Cake Recipe
Making a homemade gluten-free vanilla cake is much easier than you think! This moist and flavorful cake is only made with a few simple ingredients. I promise you won’t go back to boxed gluten-free cake mixes after you try my gluten-free vanilla cake recipe!
Ingredients
- Gluten-Free All-Purpose Flour with Xanthan Gum: Gives the cake structure.
- Cornstarch: Helps make the cake fluffy and airy.
- Leavening: Baking powder and baking soda work together to help the cake rise.
- Salt: Enhances the vanilla flavor of the cake.
- Eggs: Adds moisture and tenderness to the cake.
- Granulated Sugar: Sweetens the cake.
- Vegetable Oil: Adds moisture and fat to create a tender texture.
- Unsalted Butter: Adds tenderness and moisture to the batter. For a dairy-free version, use Smart Balance butter.
- Buttermilk: For a dairy-free option, use 1 cup of dairy-free milk mixed with 1 tablespoon of lemon juice or white vinegar.
- Pure Vanilla Extract: Gives this cake its classic vanilla flavor.
- Vanilla Frosting: Use my favorite gluten-free vanilla frosting recipe to ice this beautiful cake!
Step by Step Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), cornstarch, baking powder, baking soda, and salt. (pic 1)
- In another bowl, mix the eggs, granulated sugar, vegetable oil, melted butter, buttermilk, and vanilla extract, until well combined. (pic 2)
- Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well combined. (pic 3)
- Line two 8-inch round cake pans with parchment paper. (pic 4)
- Pour the batter into the prepared cake pans and bake in the preheated oven for 25-30 minutes. (pic 5)
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. (pics 6 & 7)
- Once the cake is cooled, you can frost the cake and decorate it as desired. Serve and enjoy! (pic 8)
Tips
- Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly! This helps the cake not stick to the bottom of the pan and makes removing the cakes from the pan super easy.
- Spray cake pans with gluten-free cooking spray. I use gluten-free coconut oil cooking spray. Parchment paper is not enough to keep your cakes from sticking to the pans.
- Make sure to take the time to soften the butter.
- It’s best to measure the gluten-free flour with the “spoon & level” method. This keeps you from getting too much flour in the recipe.
- Bake the cakes on the middle rack.
- Check the centers of the cakes with a toothpick to see if it’s done. It will come out clean when the cake is finished baking.
- Also, the cakes will pull away from the side of the pan when they are finished baking. It’s important not to over-bake a gluten-free cake. If you over-bake the cakes, they will be drier. If you underbake the cake, the centers will be gummy.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes before removing it. This helps the cake set and reduces the risk of it breaking apart. Always cool the cake completely before frosting to prevent the buttercream from melting.
How Do You Keep it Moist?
Gluten-free cakes need more moisture and a longer baking time than cakes made with wheat flour. I use eggs, oil, buttermilk, and butter to ensure this cake stays nice and moist.
Why Is My Cake Rubbery?
If your gluten-free cake was not cooked for long enough, it may end up robbery. It’s important to make sure the cake is fully baked through (check with a toothpick) before removing it from the oven.
Why Did My Cake Sink in the Middle?
Gluten-free cakes can sink for a few reasons, such as opening the oven door too early, underbaking, or using expired leavening agents. Ensure that you check the cake’s doneness only towards the end of the baking time and that your baking powder and soda are fresh.
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 the 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.
My easy recipe makes a moist and tender gluten-free vanilla cake. It’s the perfect gluten-free dessert to make for birthdays and parties. Making a homemade gluten-free vanilla cake does not get any easier than this!
More Gluten-Free Cake Recipes to Try!
- Gluten-Free Chocolate Cake
- Gluten-Free Carrot Cake
- Gluten-Free Lemon Cake
- Gluten-Free Strawberry Cake
Gluten-Free Vanilla Cake
Ingredients
- 2 1/4 cups gluten-free all-purpose flour with xanthan gum
- 1/4 cup cornstarch
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 1 cup buttermilk, dairy or non-dairy for dairy-free option
- 2 teaspoons pure vanilla extract
- Gluten-free vanilla frosting, click for recipe
Instructions
- Preheat your oven to 350°F. 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 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 before transferring it 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
- Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly!
- Spray cake pans with gluten-free cooking spray. I use gluten-free coconut oil cooking spray.
- Make sure to take the time to soften the butter.
- It’s best to measure the gluten-free flour with the “spoon & level” method. This keeps you from getting too much flour in the recipe.
- Bake the cakes on the middle rack.
- Check the centers of the cakes with a toothpick to see if it’s done. It will come out clean when the cake is finished baking.
- Cakes will pull away from the side of the pan when they are finished baking.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes before removing it. This helps the cake set and reduces the risk of it breaking apart.
- Always cool the cake completely before frosting to prevent the buttercream from melting.
- Nutritional information does not include the frosting. See frosting recipe for nutritional information.
- To store: Store gluten-free vanilla cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To freeze: Freeze the cake uncovered until the frosting is firm, then wrap in plastic wrap and aluminum foil for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.