Welcome! If you’ve been searching for the perfect gluten free vanilla cake, your journey ends here. So many gluten-free cakes end up dry or crumbly, but this recipe is a game-changer.
Table of Contents
We crafted this recipe to be unbelievably moist, soft, and full of rich vanilla flavor. It’s the kind of cake that will have everyone asking for a second slice, whether they eat gluten-free or not!
A Little Story About This Dish
I’ll never forget the pressure of baking a birthday cake for a family party. I needed a gluten free vanilla cake that wouldn’t just be “good for gluten-free,” but truly delicious for everyone.
After a few test runs, this recipe was born. When I served it, nobody could believe it was gluten-free. That’s when I knew I had a winner. Now, it’s my go-to for every single celebration, big or small. It’s a guaranteed crowd-pleaser. For more gluten-free meal ideas, you might want to consider these suggestions: Gluten Free Chicken Parmesan, Gluten Free Naan Bread.
Get Ready to Cook!
What to Expect
This stunning gluten free vanilla cake comes together in just a few simple stages. You’ll need about 20 minutes to mix the batter and around 40 minutes for baking. It’s an easy and reliable recipe that delivers bakery-quality results right from your home kitchen.
Before You Begin
For the best results, bring your eggs, sour cream, and milk to room temperature before you start. This simple step helps the batter mix together smoothly and bake evenly.
Also, be sure to prepare your cake pans properly. A quick spray, a parchment paper lining, and one more spray will guarantee your beautiful gluten free vanilla cake layers release perfectly every time.
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Gluten Free Vanilla Cake Recipe
- Total Time: 60
- Yield: 16 1x
Description
This is the most moist and fluffy gluten free vanilla cake you will ever bake. The recipe is simple, reliable, and results in a soft, tender crumb with a rich vanilla flavor that everyone will love. Perfect for birthdays and any celebration!
Ingredients
For the Gluten Free Vanilla Cake:
2 ½ cups (375g) gluten-free measure-for-measure flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups (400g) granulated sugar
3 large eggs, at room temperature
½ cup (120ml) vegetable oil
1 tablespoon vanilla extract
½ cup (120g) sour cream, at room temperature
1 ¼ cups (300ml) 2% milk, at room temperature
For the Vanilla Buttercream Frosting:
1 cup (226g) salted butter, at room temperature
4–5 cups (480-600g) powdered sugar
¼ cup (60ml) heavy cream or milk
2 teaspoons vanilla extract
pinch of kosher salt
Instructions
Step 1. Prepare Oven and Pans: Preheat oven to 350°F. Spray two 8-inch round pans with cooking spray, line with parchment paper, then spray the parchment.
Step 2. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
Step 3. Beat Wet Ingredients: In a large mixer bowl, beat the sugar, eggs, vegetable oil and vanilla extract until fully combined.
Step 4. Add Sour Cream: Add the sour cream and beat until well-combined.
Step 5. Alternate Flour and Milk: With the mixer on low, add ½ of the dry ingredients, then ½ of the milk. Mix. Add the remaining dry ingredients and milk, mixing until just combined. Do not overmix.
Step 6. Bake: Pour batter into the prepared pans. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Step 7. Cool Completely: Let cakes cool in their pans for 15 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 8. Make the Frosting: Beat the butter on medium-high speed until creamy, about 2 minutes. Add 4 cups powdered sugar, cream, vanilla and salt. Mix on low, then increase to medium-high and whip for 2 minutes until fluffy.
Step 9. Adjust and Frost: Adjust frosting consistency with more cream (if too thick) or more powdered sugar (if too thin). Frost the completely cooled cake as desired.
Notes
Room Temperature is Key: For the smoothest batter and best results, ensure your eggs, sour cream, and milk are at room temperature before you begin.
Recommended Flour: Using Bob’s Red Mill Gluten-Free 1:1 Baking Flour is highly recommended for the best texture and crumb.
Storage: This gluten free vanilla cake will stay moist and soft for up to 2 days. Cover it tightly with plastic wrap and store at room temperature.
Freezing Instructions: To freeze unfrosted cake rounds, wrap each tightly in plastic wrap, then a layer of aluminum foil. Store in a freezer bag for up to 3 months.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 65 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
The Heart of the Dish: Ingredients You’ll Need
For the Gluten Free Vanilla Cake
| Amount | Ingredient |
| 2 ½ cups (375g) | gluten-free measure-for-measure flour |
| 1 tablespoon | baking powder |
| 1 teaspoon | kosher salt |
| 2 cups (400g) | granulated sugar |
| 3 large | eggs, at room temperature |
| ½ cup (120ml) | vegetable oil |
| 1 tablespoon | vanilla extract |
| ½ cup (120g) | sour cream, at room temperature |
| 1 ¼ cups (300ml) | 2% milk, at room temperature |
For the Vanilla Buttercream Frosting
| Amount | Ingredient |
| 1 cup (226g) | salted butter, at room temperature |
| 4-5 cups (480-600g) | powdered sugar |
| ¼ cup (60ml) | heavy cream or milk |
| 2 teaspoons | vanilla extract |
| pinch | kosher salt |
Let’s Get Cooking! Step-by-Step Guide
Making the Cake
Step 1: Prepare Your Oven and Pans
First, set your oven to preheat to 350°F. Next, thoroughly prepare two 8-inch round cake pans. Spray them with cooking spray, place a round of parchment paper on the bottom of each, and then spray the parchment paper as well. This guarantees your cake layers will come out cleanly.
Step 2: Whisk the Dry Ingredients
In a medium-sized bowl, add the gluten-free flour, baking powder, and kosher salt. Use a whisk to combine them well, which ensures the cake rises evenly. Set this bowl aside for a moment.
Step 3: Beat the Base Ingredients
In a large bowl using a hand mixer, or in the bowl of your stand mixer, beat the granulated sugar, eggs, vegetable oil, and vanilla extract. Keep mixing until everything is fully blended. Remember to pause and scrape down the sides and bottom of the bowl to incorporate all ingredients.
Step 4: Add the Sour Cream
Add the room-temperature sour cream to the mixture. Beat again until it is smooth and well-combined.
Step 5: Alternate the Flour and Milk
Turn your mixer to low speed. Add half of your dry ingredient mixture and mix it in. Follow this with half of the milk, allowing it to combine. Repeat the process: add the remaining dry ingredients, then the rest of the milk. Stir just until you can no longer see any flour. Do not overmix.
Step 6: Bake the Cake Layers
Carefully divide the batter evenly between your two prepared pans. Place them in the preheated oven and bake for 35 to 40 minutes. Your gluten free vanilla cake is done when the tops are golden and a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes Completely
Remove the cakes from the oven. Let them cool inside their pans on a wire rack for 15 minutes. After 15 minutes, carefully turn the cakes out of their pans and let them cool completely on the wire rack before you even think about frosting.
Making the Frosting
Step 8: Whip the Butter
In a large mixing bowl, beat the softened butter on medium-high speed for about 2 minutes until it becomes light and creamy.
Step 9: Combine Frosting Ingredients
Add 4 cups of powdered sugar, the heavy cream, vanilla extract, and a pinch of salt to the whipped butter. Start mixing on the lowest speed for 30 seconds to avoid a sugar storm. Then, turn the speed up to medium-high and whip for a full 2 minutes until the frosting is light and fluffy.
Step 10: Adjust and Frost
Check the frosting’s consistency. If it seems too stiff, add a tiny bit more cream. If it’s too thin, add more powdered sugar until it’s perfect for spreading. Once your gluten free vanilla cake layers are completely cool, frost and enjoy
Mastering the Dish: Pointers for Perfection & How to Store
This gluten free vanilla cake stays beautifully moist and soft for up to 2 days. To store it, simply cover the cake tightly with plastic wrap and keep it at room temperature. Its ability to stay fresh longer than many other gluten-free cakes is one of the reasons I love this recipe so much!
If you need to freeze the unfrosted cake layers, wrap each round securely in plastic wrap, followed by a layer of aluminum foil. This double layer prevents freezer burn. Place the wrapped rounds in a large resealable bag, label it with the date, and store them flat in the freezer for up to three months. Here are some other ideas for gluten-free meals if you need more inspiration: Gluten Free Mug Cake, Gluten Free Zucchini Banana Bread.
Your Burning Questions Answered!
How do I make my gluten free cake moist and not dry?
The key to a moist gluten free vanilla cake lies in the ingredients. Using oil instead of butter provides a more consistent moisture that keeps the cake soft. Additionally, ingredients like sour cream and 2% milk add necessary fat and richness, preventing the crumb from becoming dry and crumbly. Finally, be very careful not to overbake the cake, as this is a common reason for dryness.
Which gluten-free flour is best for cake?
For this gluten free vanilla cake, a high-quality “measure-for-measure” or “1-to-1” gluten-free baking flour that contains xanthan gum is crucial. Bob’s Red Mill Gluten-Free 1:1 Baking Flour is highly recommended because it consistently produces a soft, tender crumb that’s very similar to a traditional cake. Using the right flour blend is the most important step for achieving the perfect texture.
Can I make this gluten-free vanilla cake dairy-free?
Yes, it’s possible to make a dairy-free version of this recipe. For the cake, you can substitute the sour cream with a dairy-free sour cream alternative and use a plant-based milk like almond or oat milk in place of the 2% milk. For the frosting, simply use a high-quality vegan butter substitute and a dairy-free milk or cream. The results will be just as delicious.
Dig In & Enjoy!
And there you have it—a stunning, incredibly moist, and completely irresistible gluten free vanilla cake that’s perfect for any occasion. Whether you’re celebrating a birthday, a holiday, or just a Tuesday, this cake is sure to bring a smile to everyone’s face. It’s a testament to the fact that gluten-free baking can be every bit as delicious as its traditional counterpart.
We’d love to see your beautiful creations and hear how much you enjoyed this gluten free vanilla cake! Feel free to leave a rating or a comment below. Your feedback is what makes our recipe community so wonderful. Now, go ahead and treat yourself to a well-deserved slice. For more gluten-free recipes, feel free to follow me on Facebook and Pinterest.