gluten-free vanilla cake

This delicious gluten-free vanilla cake recipe is perfectly moist, fluffy, and light. Topped with a simple vanilla buttercream, this cake is the ultimate crowd-pleaser. Whether you're a baking pro or a novice, this recipe is easy and perfect for your next occasion!

Let's make gluten-free vanilla cake together! Gather your ingredients.

Whisk gluten-free flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.

Add the granulated sugar and vegetable oil to a large bowl.

Mix for a few minutes, until combined.

Add the eggs, vanilla extract and apple cider vinegar.  Mix until smooth.

Add 1/3 of the dry ingredients to the wet ingredients. Mix until combined.

Combine the milk and sour cream in a small bowl or measuring glass.

Whisk until combined.

Add 1/2 of the sour cream mixture to the batter. Mix to combine.

Continue adding 1/3 of the dry ingredients, the last 1/2 of the sour cream, and then the last 1/3 of the dry ingredients, mixing in between each addition.

Mix until no more streaks of flour remain.

Divide the cake batter evenly between two 8-inch round baking pans that have been lined with parchment paper, greased, and dusted with gluten-free flour.

Bake for 35-40 minutes, until the cake is browned and a toothpick inserted into the center comes out clean. Do not overbake.

Turn the cakes out onto a wire rack to finish cooling.

Once cool, frost the cakes as desired starting with spreading frosting in between the two cakes.

Finish by piping frosting along the top and edges of the cake and decorate with sprinkles.

Slice and serve!

Grab the full recipe at the link below!