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A slice of 2-layer gf vanilla cake with vanilla frosting and rainbow sprinkles on a dessert plate with another slice of cake and a bowl of rainbow sprinkles in the background.

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 to follow with step-by-step photos and instructions. Don't settle for store-bought gluten-free cake when you can make this easy version at home!
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 697kcal
Author: Megan

Ingredients

For the gluten-free vanilla cake:

  • 2 1/2 cups gluten-free all purpose flour (360g, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour Blend)
  • 1 tsp xanthan gum (omit if your blend already contains it)
  • 1/3 cup cornstarch (43g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar (400g)
  • 3/4 cup vegetable oil (170g)
  • 3 large eggs (150g)
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 3/4 cup whole milk (180g)
  • 3/4 cup sour cream (180g)

For the vanilla frosting:

  • 1 cup unsalted butter (softened (226g))
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar (480g)
  • 2-4 tablespoons whole milk

Instructions

For the gluten-free vanilla cake:

  • Preheat the oven to 350F. Line with parchment paper and grease two 8-inch round cake pans with butter and dust with gluten-free flour. Set aside.
  • In a medium bowl, add the gluten-free flour, cornstarch, baking powder, baking soda, and salt. Whisk until combined. Set aside.
  • In a large bowl, add the granulated sugar and vegetable oil. Beat with an electric mixer 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 cake batter. Mix until combined.
  • Combine the sour cream and milk in a measuring cup or bowl. Add 1/2 of this sour cream mixture to the cake batter. Mix until combined.
  • Repeat with 1/3 of the dry ingredients, the remaining 1/2 of the sour cream mixture, and finish with the last 1/3 of the dry ingredients, mixing in between each addition.
  • Pour the vanilla cake batter into the prepared cake pans.
  • Bake at 350F for 35-40 minutes, until a toothpick inserted into the center comes out clean.
  • Let the cake cool for 10 minutes before inverting from the pans onto a wire cooling rack to finish cooling.
  • Cool completely before frosting and serving.

For the frosting:

  • Add the softened butter to a large mixing bowl. Using an electric mixer, beat the butter until smooth.
  • Add the vanilla extract and salt and mix until combined.
  • Gradually add in the powdered sugar, about ½ cup at a time, mixing in between. Be sure to scrape down the sides and bottom of the bowl to ensure it is all mixed in.
  • Add two tablespoons of milk and mix until it is a pipeable consistency. You don’t want the buttercream frosting to be too stiff because it will be difficult to spread on the cake, but also not too loose that it will slide around on the cake. Add more milk if needed.
  • Frost the cake as desired.

Notes

  • For best results, use a food scale to weigh the dry ingredients in grams, including gluten-free flour and cornstarch. This is the most precise method of measuring ingredients and will prevent the cake from becoming too dense. I’ve included the metric measurements in the recipe card.
  • If you have celiac disease or require a gluten-free diet, always confirm that all ingredients are gluten-free. Ingredient formulations and manufacturing processes can change from time to time. 
  • Make sure the cake has completely cooled before decorating with frosting to prevent the frosting from melting on the warm cake. 
  • Store any leftover cake in an airtight container at room temperature for up to 3-4 days. Alternatively, you may freeze the vanilla cake for longer storage.

Nutrition

Calories: 697kcal | Carbohydrates: 97g | Protein: 5g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 372mg | Potassium: 137mg | Fiber: 3g | Sugar: 75g | Vitamin A: 650IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 1mg
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