A classic butter cake adapted from a 1936 cookbook that has been passed down in my family! This soft and moist gluten free cake is a professional bakery style layer cake topped with vanilla buttercream frosting (or any frosting you like).
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Skill Level: Advanced Beginner (i.e. a perfect layer cake for new bakers who have mastered a single-layer cake)
Flavor Remix: Substitute almond extract for vanilla. I love this for wedding cake!
Allergy Watch: Nut-Free
The original recipe was well tested over almost 100 years! And my version of this vanilla cake recipe was tested more times than I can count.
What makes a cake spectacular is the texture. It has to be moist but not so moist that it loses its structure when you create the layer cake. It has to have a lovely crumb without being crumbly.
Between my cake flour blend and the mix of butter and oil, this recipe fits the bill. Top with creamy vanilla frosting and you have layer on layer of goodness!
This recipe uses 2 8-inch round cake pans. And I recommend using damp cake bands to keep it from drying out the edges.
You can make this recipe with blueberry frosting, my basic buttercream recipe or try mywhipped cream frosting.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: Mixing cornstarch with GF flour is my trick to making a gluten free cake flour. You can substitute with additional flour, but it has to be by weight!
- Butter: Use unsalted butter or reduce the salt added to the cake.
- Oil: Adds additional moisture, while the butter offers better structure and flavor.
- Vegetable Oil: Adds additional moisture, while the butter offers better structure and flavor.
- Milk: Whole milk will give the best texture to the cake.
- Eggs: Weigh the eggs out of the shell.
- Levener: This recipe uses baking powder to provide lift.
- Vanilla: You can substitute vanilla paste, but don't skimp; this is the primary flavor.
How to Make Gluten Free Vanilla Cake
A step-by-step visual guide for making gluten-free cake. You can skip to the recipe for the full written instructions.
Sift
Sifting breaks up lumps for a smoother batter.
Cream Butter and Sugar
The mixture should be pale and fluffy before you add the eggs.
Combine
Add the flour slowly. Once thoroughly mixed, divide between the cake pans and rest.
Bake
Bake until the center reaches 205-210 F degrees (or until a toothpick comes our clean). Cool in the pan for 15 minutes before turning out onto a wire rack.
Trim
Trim off the tops of the cooked cakes to make an even flat surface.
Vanilla Buttercream
Soft buttercream is great for frosting. Use whipped cream cheese frosting for a less sweet version.
Frost
Completely cool the cake before attempting to frost.
Recipe Tips
- Bring all ingredients to room temperature before starting. Yes, even the buttermilk.
- Weigh your ingredients for the best result.
- Resting the cake batter will hydrate the flour before baking, resulting in a moister cake that will hold up to storage.
- Use an instant-read thermometer for accuracy, especially if you're baking large layers.
- Cool the cake in the pan for 15 to 20 minutes before turning out and fully cooling.
- Chill the cake before frosting. Add a crumb coat and then frost all over.
- Flipping the top layer upside down creates a smooth top surface that is easier to frost.
Make Ahead and Storing
Make Ahead: You can bake the cake layers up to 2 days in advance. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature. The buttercream can be made ahead as well. Store in an airtight container in the refrigerator.
Storing: The frosted cake can be stored loosely covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Freezing: Unfrosted cake layers can be frozen for up to 2 months. Wrap each layer tightly in plastic wrap and then in foil or place in a freezer-safe bag. Thaw overnight in the refrigerator before frosting.
📖 Recipe
Gluten Free Vanilla Cake
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Ingredients
Gluten Free Cake
- 2 ¾ cups (341 g) 1:1 gluten-free flour with xanthan gum
- ¼ cup (32 g) cornstarch
- 4 teaspoons (16 g) baking powder
- ¾ teaspoon kosher salt
- ½ cup (112 g) unsalted butter softened to room temperature
- ¼ cup (59 ml) vegetable oil
- 1 ½ cup (315 g) granulated sugar
- 3 (150 g) eggs room temperature
- 1 cup (236 ml) whole milk room temperature
- 3 teaspoons vanilla extract
Vanilla Buttercream
- 1 cup unsalted butter softened to room temperature
- 1 Tablespoon vegetable shortening optional but recommended for stiffness
- 4 cups powdered sugar
- ¼ cup heavy whipping cream room temperature
- 3 teaspoons vanilla extract
- 1 teaspoon kosher salt
- food coloring optional
Instructions
Gluten Free Cake
- Preheat the oven to 350°F. Grease two 8-inch cake pans. Lining the bottoms with parchment paper is recommended.
- In a small bowl, sift together the dry ingredients: flour, cornstarch, baking powder, and salt. Set aside.2 ¾ cups 1:1 gluten-free flour with xanthan gum, ¼ cup cornstarch, 4 teaspoons baking powder, ¾ teaspoon kosher salt
- Using either a hand mixer or a stand mixer with a paddle attachment, beat the butter and oil in a large mixing bowl. Add the sugar and beat until fluffy, at least 2 minutes, scraping down the bowl as you go.½ cup unsalted butter, ¼ cup vegetable oil, 1 ½ cup granulated sugar
- Beat in the eggs and vanilla.3 eggs, 3 teaspoons vanilla extract
- Mixing on low speed, begin adding the dry ingredients and milk a little at a time, alternating between the two.1 cup whole milk
- Divide the batter evenly between the two pans. Let rest for 15 minutes.
- Bake for 35 to 40 minutes. The top of the cakes should be a light golden color, and a toothpick inserted into the center should come out clean.
- Cool the cakes in the pans on a wire rack for 15 minutes. Then carefully turn them out and allow to cool completely before frosting.
Vanilla Buttercream
- Add the butter and shortening to your mixing bowl. Using a hand mixer or a stand mixer set to high speed, beat the butter for around 10 minutes. It should start to lighten in color.1 cup unsalted butter, 1 Tablespoon vegetable shortening
- Sift in the powdered sugar (to remove any lumps), one cup at a time, while mixing on low speed until smooth.4 cups powdered sugar
- Add the cream and vanilla. Start mixing on low speed, and once combined, increase to medium-high speed. Continue beating the buttercream for at least 5 minutes, or until it looks fluffy and smooth.¼ cup heavy whipping cream, 3 teaspoons vanilla extract
Equipment
- 2 8-inch cake pan
- mixing bowl
- electric mixer or stand mixer
Notes
- Egg weight is out of the shell.
- If the sugar is still gritty, the batter is UNDER mixed.
- Wrapping with damp cake bands will keep the edges from drying out and over browning.
- The butter adds most of the flavor to the frosting so use a butter you like the taste of.
- You must use room temp butter for the frosting or the buttercream will have lumps in it.
- If you want to pipe on the frosting, replace up to half the butter with shortening.
- Heavy crema makes the frosting fluffy, but you can also use regular milk.
- To whiten your buttercream, add a tiny amount of purple or violet food coloring gel. The purple will cancel out yellow tones.
Nutrition
Recipe Questions
Yes, Line with paper liners and fill each ⅔ to ¾ full for a nice dome without overflowing. Reduce baking time to 16-22 minutes. It should make about 24 cupcakes.
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