Gluten-Free Vanilla Cake

Gluten-Free Vanilla Cake

A tender, fine-crumbed vanilla cake made with a gluten-free flour blend.

Total 1 hr 30 min Makes 8 slices Calories 480/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This layer cake relies on a measure-for-measure gluten-free flour blend and a touch of xanthan gum to mimic the soft, springy crumb of a classic vanilla cake. Creaming butter and sugar thoroughly builds structure without gluten, resulting in a moist layer cake suited for birthdays and other celebrations. Finished with a simple vanilla buttercream, it tastes like the traditional version.

Ingredients

  • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 teaspoon xanthan gum (omit if blend already contains it)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk, room temperature
  • 24 oz vanilla buttercream frosting

Method

  1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

  2. In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, and salt.

  3. In a large bowl, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix just until combined.

  6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

  7. Bake until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed, 28 to 32 minutes.

  8. Cool the cakes in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely.

  9. Once completely cool, place one cake layer on a serving plate and spread an even layer of vanilla buttercream frosting over the top.

  10. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining buttercream.

  11. Slice and serve, or refrigerate until ready to serve.

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    Gluten-Free Vanilla Cake

    This layer cake relies on a measure-for-measure gluten-free flour blend and a touch of xanthan gum to mimic the soft, springy crumb of a classic vanilla cake. Creaming butter and sugar thoroughly builds structure without gluten, resulting in a moist layer cake suited for birthdays and other celebrations. Finished with a simple vanilla buttercream, it tastes like the traditional version.

    1 hr 30 min 8 slices 480 cal

    Ingredients

    • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
    • 1/2 teaspoon xanthan gum (omit if blend already contains it)
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 3/4 cups granulated sugar
    • 4 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 1 cup whole milk, room temperature
    • 24 oz vanilla buttercream frosting

    Method

    1. 1

      Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

    2. 2

      In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, and salt.

    3. 3

      In a large bowl, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.

    4. 4

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

    5. 5

      With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix just until combined.

    6. 6

      Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

    7. 7

      Bake until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed, 28 to 32 minutes.

    8. 8

      Cool the cakes in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely.

    9. 9

      Once completely cool, place one cake layer on a serving plate and spread an even layer of vanilla buttercream frosting over the top.

    10. 10

      Place the second cake layer on top and frost the top and sides of the entire cake with the remaining buttercream.

    11. 11

      Slice and serve, or refrigerate until ready to serve.