Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Gluten Free Vanilla Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This Gluten Free Vanilla Cake is a moist and fluffy dessert that perfectly combines the rich flavors of vanilla with a tender crumb, ideal for those avoiding gluten. The recipe uses a blend of melted butter and oil for extra moisture and includes a classic buttercream frosting for a delicious finish. Perfect for celebrations or a sweet treat, this cake bakes quickly at 350°F and serves up to 14 slices.

  • Total Time: 40 minutes
  • Yield: 14 servings

Ingredients

Cake

  • 1/2 cup butter (melted then cooled slightly)
  • 1/3 cup oil (refined avocado, vegetable, etc.)
  • 1 1/2 cups + 2 tablespoons white sugar
  • 4 large eggs (room temperature)
  • 4 teaspoons vanilla extract
  • 1 1/4 cups room temperature milk (dairy or non-dairy)
  • 3 cups gluten free all purpose baking flour (spoon and level to measure)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Frosting

  • 1 batch buttercream frosting (ingredients not specified in recipe)

Instructions

  1. Preheat: Preheat the oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature before baking.
  2. Line pans: Spray and line two 8 or 9 inch round cake pans with parchment paper, using parchment rounds for ease and preventing sticking.
  3. Beat wet ingredients: In a large mixing bowl or stand mixer bowl, beat together the melted butter, oil, sugar, eggs, vanilla extract, and room temperature milk until thoroughly combined and smooth.
  4. Beat dry ingredients: Spoon and level the gluten free flour, baking powder, and salt before adding them to the wet mixture. Beat until a smooth batter forms, ensuring no lumps remain.
  5. Add batter to pans: Evenly divide the batter between the prepared pans, spreading it out to maintain an even thickness.
  6. Bake: For 9 inch pans, bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. For 8 inch pans, bake for 30-36 minutes checking similarly for doneness.
  7. Cool: Remove the cakes from the oven and let them cool in the pans for 15 minutes, then carefully flip them out onto a cooling rack to cool completely.
  8. Frost preparation: If you want to frost quickly, place the cooled cakes in the fridge for one hour. Otherwise, cool completely at room temperature. Cakes can also be wrapped and refrigerated overnight before frosting.
  9. Make frosting: Prepare the buttercream frosting if it hasn't been made already.
  10. Frost: Use about 1 cup of frosting between the cake layers and 2 cups to cover the outside. Optionally, use a cake leveler to flatten slightly domed tops for a neat appearance.
  11. Serve: Slice and serve the cake, enjoying its moist texture and classic vanilla flavor.

Notes

  • Use room temperature eggs and milk to help create a smooth batter.
  • Melt butter and allow it to cool slightly before mixing to avoid cooking the eggs.
  • Spoon and level gluten free flour carefully for accurate measurement.
  • Check baking times as oven temperatures may vary.
  • Allow cake to cool completely before frosting to prevent melting.
  • Cakes can be wrapped and refrigerated overnight to allow easier slicing and frosting the next day.
  • Using a cake leveler is optional but helps achieve a professional finish.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-vanilla-cake-recipe/