The Best Gluten Free Vanilla Cake
A moist and tender gluten-free vanilla cake with a balanced structure and delicate crumb. Perfect for satisfying cake lovers on a gluten-free diet, using simple mix-ins like sour cream and vegetable oil to achieve the texture of a traditional cake.
Ingredients
- 2½ cups (375g) Gluten-Free 1:1 Baking Flour
- 1 tablespoon Baking Powder (non-aluminum preferred)
- 1 teaspoon Kosher Salt
- 2 cups (400g) Granulated Sugar
- 3 Large Eggs (room temperature)
- 1 cup (240ml) Vegetable Oil
- 1 cup (240ml) Sour Cream
- 2 ½ cups (600ml) Milk
- 2 teaspoons Vanilla Extract (pure)
- 1 stick (113g) Salted Butter, room temperature (for buttercream)
- 1 ½ cups (360ml) Whipping Cream (for buttercream)
- ¼ teaspoon Salt (for buttercream)
Instructions
- Preheat oven to 350°F (175°C)
- Coat two 8-inch round pans with non-stick spray, line with parchment paper, then respray for extra protection
- In a medium bowl, whisk together gluten-free flour, baking powder, and salt
- In a mixing bowl, beat sugar, eggs, vegetable oil, and vanilla extract until well combined and homogeneous
- Add sour cream to the wet ingredients and mix on low speed for 2 minutes
- Alternately add dry ingredients and milk to the batter in two stages, mixing until just combined after each addition
- Scrape down bowl sides to ensure even mixing
- Divide the batter evenly between prepared pans and smooth the tops
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean
- Let the cake layers cool in the pans for 15 minutes before transferring to a wire rack to cool completely
- Once cooled, prepare the buttercream by beating room-temperature salted butter with cream and salt until fluffy and silken
- Frost the cooled cake layers and stack with buttercream between, then top with additional frosting as desired for serving
Notes
Ensure your gluten-free flour is labeled as 'measure-for-measure' for accurate results.
Room temperature eggs and sour cream are essential for smooth mixing and even texture.
For a richer flavor, consider using light brown sugar in place of granulated sugar.
For the buttercream, ensure the butter is fully softened for smooth, silken consistency.
If needed to store, place the baked cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Room temperature eggs and sour cream are essential for smooth mixing and even texture.
For a richer flavor, consider using light brown sugar in place of granulated sugar.
For the buttercream, ensure the butter is fully softened for smooth, silken consistency.
If needed to store, place the baked cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.