Gluten-Free Vanilla Cake

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Gluten-Free Vanilla Cake Recipe

This Gluten-Free Vanilla Cake is a light and fluffy treat perfect for any occasion. Made with simple ingredients and easy steps, it's sure to become a favorite in your household. With tips for success, variations, and storage instructions, you'll have all the information you need to bake a perfect cake every time. Enjoy a delicious, gluten-free dessert that everyone will love!
Servings 12 Slices
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 2 8-inch round cake pans
  • Electric mixer
  • Mixing Bowls
  • Spatula
  • Whisk
  • Cooling rack
  • Toothpick


Dry Ingredients

  • 2 cups gluten-free all-purpose flour blend
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups granulated sugar

Wet Ingredients

  • ½ cup unsalted butter softened
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk at room temperature


Preheat and Prepare Pans

  • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients

  • In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

  • In a large bowl, using an electric mixer, beat the softened butter until creamy. Gradually add the granulated sugar, and continue to beat until the mixture is light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla

  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Wet and Dry Ingredients

  • With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined, being careful not to overmix.

Bake the Cake

  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool and Frost

  • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with your favorite gluten-free frosting.

Tips for Success

  • Use Room Temperature Ingredients: This helps ensure even mixing and a smooth batter.
  • Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
  • Don't Overmix: Overmixing the batter can result in a dense cake. Mix until the ingredients are just combined.


Storing and Serving

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This cake also freezes well; wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Share Your Creations!
Did you make this cake? Share your photos and tag me on social media! I love seeing your delicious creations.
Happy baking!
Calories: 280kcal
Cost: $ 15
Course: Dessert, Side Dish
Cuisine: American

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