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.

Gluten Free Vanilla Cake: The Most Moist & Fluffy Recipe

Name: The #1 Best Gluten Free Vanilla Cake Recipe (So Moist!)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings
Cuisine: American
Ingredients: 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; 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

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

Scale

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

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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