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.