This gluten free cake is SO moist, SO soft, and SO spongy that you can’t even tell it’s gluten free! These fluffy layers of gluten free vanilla cake taste just like box cake mix (in a good way) and are completely smothered in smooth vanilla buttercream. Perfect for birthdays, celebrations, or a Tuesday afternoon.
What makes this gluten free cake recipe so good?
So my husband isn’t a very reliable taste tester because he rarely ever shows strong emotions toward food.
That being said, he tried a bite of this cake (even without the buttercream) and he said, and I quote, “Sh*t that’s good!”.
Nick’s review aside, this cake is in fact incredibly good and these are just a few reasons why:
- Texture – Gluten free flour tends to be pretty heavy, but adding cornstarch into this cake mix lightens everything up. It creates a soft and spongy consistency that feels SO similar to box cake mix.
- Moist – This cake is so so moist because it’s made with a combination of both butter and oil. Butter is there to add delicious flavor while the oil creates a very moist crumb. The right combination of the two always leads to a delicious cake!
- Flavor – A tablespoon of vanilla is mixed in to the batter to give this cake extra flavor. It’s a very vanilla cake which makes it very very good.
Not only do we have a delicious gluten free cake, but it’s paired with the smoothest vanilla buttercream. Using a really fun and easy trick, you will be left with the silkiest American buttercream you have ever had!
Tips for baking gluten free vanilla cake
To ensure your gluten free cake turns out pillowy soft, here’s everything you need to know:
- Butter & Sugar – When mixing the two together, give it a good 3 minutes. It’s important that the mixture is light and fluffy in order to create air bubbles. Baking powder feeds off of those bubbles to bake a more lifted cake (and gluten free cake needs all the help it can get).
- Eggs – Since a pretty decent quantity of eggs is going into this batter, it’s important that they are at room temperature. Otherwise, they can bring down the entire temperature of the batter which can lead to an uneven bake. In a pinch, let the eggs sit in a bowl of warm water for 15 minutes before use.
- Gluten Free Flour – Make sure to use a gluten free flour that is 1, intended for baking and 2, includes xanthan gum in the mix. I also highly recommend weighing the flour instead of measuring. If you don’t have a food scale, spoon the flour into the measuring cup and level it off because on the flip side, packed in cups of flour lead to dry cakes.
- Baking – To evenly distribute the batter between the two pans, it’s best to use a large scoop (like an ice cream scoop) and alternate scooping between the two pans. Then spread the batter as even as possible before baking.
- Cooling – Ensure the cakes are COMPLETELY cooled before frosting, otherwise the buttercream will melt.
How to make smooth vanilla buttercream
If you struggle with your buttercream turning out with tiny little air bubbles all throughout, this simple tip will easily fix that!
First, add all of the ingredients to a mixing bowl fitted with the paddle attachment. This includes butter, milk, vanilla, salt, and powdered sugar. This goes against typical buttercream protocol but just trust the process.
Then mix on low speed just to combine everything. Be careful not to crank up the speed otherwise your entire kitchen will be covered in powdered sugar.
Once smooth crank up the speed to a notch below the highest setting and let it go for 10 minutes, scraping down the bowl halfway through.
This high and constant speed knocks out all of the air bubbles to leave you with an incredibly smooth vanilla buttercream.
The amount is just enough to frost the cake in a thick layer of buttercream. Alternatively, frost in a thinner layer and use the rest to pipe decorations on top of the cake.
Gluten Free Vanilla Cake FAQs
Any cup for cup baking flour will work as long as xanthan gum is in the mix. I personally use Bob’s Red Mill 1 for 1 gluten free baking flour.
Unfortunately the two aren’t a one for one swap, especially in baking. For the best results, stick with cornstarch.
If you prefer a 3 layer cake, the batter can be spread across 3 8″ pans. Just make sure to reduce the bake time by about 5 minutes as the layers will be thinner. Alternatively, it should be enough batter to spread across 3 6″ pans. The bake time should be similar to this recipe.
I haven’t tested it, but try subbing the eggs with an additional 1/2 cup of milk and 1/2 cup of unsweetened applesauce.
I have a gluten free vanilla cupcake recipe that’s just as delicious!
If you prefer chocolate frosting, try my sour cream chocolate frosting used on my gluten free chocolate cake or my fudgy chocolate frosting used on my vegan chocolate cake.
Once the cake is decorated keep it in the refrigerator, preferably in a cake container. It should keep soft and moist in the refrigerator for up to 4 days.
For more gluten free cake recipes, check out my:
- Gluten Free Chocolate Cake
- Gluten Free Vanilla Cupcakes
- Gluten Free Chocolate Cupcakes
- Gluten Free Lemon Poppy Seed Bread
- Gluten Free Banana Bread
- Gluten Free Cinnamon Rolls
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this gluten free cake recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this gluten free vanilla cake:
Moist Gluten Free Vanilla Cake
- Total Time: 2 hours
- Yield: 10-12 slices
- Diet: Gluten Free
Description
This is the BEST gluten free vanilla cake! It’s so incredibly soft, moist and plush with so much vanilla flavor. So much so that it tastes JUST like regular box cake mix. To take it over the top, it’s smothered in incredibly silky smooth vanilla buttercream.
Ingredients
Gluten Free Vanilla Cake
- 1/2 cup (110g) unsalted butter, room temp (reg or plant-based)
- 1/3 cup (75g) vegetable oil
- 1 3/4 cup (350g) granulated sugar, divided
- 4 large eggs, room temp
- 1 tbsp vanilla extract
- 2 1/4 cups (300g) cup for cup gluten free baking flour*
- 1/4 cup (30g) cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (240g) milk, room temp (reg or plant-based)
- 1 tbsp apple cider vinegar
Vanilla Buttercream
- 1 1/2 cups (340g) unsalted butter, room temp (reg or plant-based**)
- 2 tbsp milk, room temp (reg or plant-based)
- 1 tsp vanilla extract
- Pinch of kosher salt
- 5 cups (550g) powdered sugar, spooned and leveled***
Instructions
Gluten Free Vanilla Cake
- Preheat the oven to 350F and grease two 8″ round cake pans. Line the bottom of each with parchment paper and set aside.
- In a measuring glass, combine the milk and vinegar. Set aside.
- In a medium bowl, whisk together the gluten free flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl using a hand or stand mixer with the paddle attachment, whip together the butter with 3/4 cup of granulated sugar.
- Mix on medium high speed until light and fluffy.
- Add in the remaining 1 cup of sugar and oil and mix until smooth.
- Now mix in the eggs, two at a time, followed by the vanilla. Mix well to fully combine.
- Pour in half of the dry ingredients and mix.
- Right before it’s fully combined, mix in the milk and vinegar mixture.
- Again, right before it’s fully combined, mix in the remaining dry ingredients to create a smooth batter. It should be pretty thin and pudding-like.
- Evenly divide the batter between the two cake pans and spread even.
- Bake for 35-40 minutes or until a toothpick in the center comes out clean. They should be golden around the edges and right in the center.
- Allow the cakes to cool for about 10 minutes in the pan. Then run a knife along the sides, turn out onto a cooling rack, and peel back the parchment paper.
- Completely cool the cakes either at room temp or in the refrigerator before frosting. *Make-ahead: Allow the cakes to cool completely and then wrap each one in plastic wrap. The layers can be stored in the refrigerator for up to 2 days or frozen for a couple months.
Vanilla Buttercream
- In a stand mixer with the paddle attachment, add all of the ingredients.
- Run on low speed just to combine.
- Once everything is smoothed together, crank up the speed to a notch below the highest setting and let it go for 5 minutes.
- After 5 minutes, stop and scrape down the bowl. Then crank the speed back up and run for another 5 minutes.
- This 10 minutes of mixing knocks out the air bubbles to leave you with an incredibly smooth vanilla buttercream.
- To assemble, spread a layer of buttercream between the two cake layers.
- Cover the entire cake in a thin layer of frosting (crumb coat) and chill for 20 minutes. This locks in the cake crumbs so they don’t get caught in the final layer of frosting.
- Once chilled, coat the cake in the remaining frosting. It should be enough to do one thick layer or a thinner layer with enough left to pipe decorations on top.
- Finish with some sprinkles and enjoy!
Equipment
Notes
GLUTEN FREE FLOUR – Make sure to use a gluten free baking flour that includes xanthan gum. If it doesn’t, add 1/2 tsp to the recipe. I personally used Bob’s Red Mill 1 for 1 gluten free baking flour for this recipe.
PLANT-BASED BUTTERCREAM – Plant-based butter tends to be much softer than regular butter, so I recommend making the buttercream right after the cakes bake and then both the cakes and the frosting can chill alongside each other. Chilling the frosting will help thicken the consistency.
SPOONED AND LEVELED – Make sure to spoon the sugar into a measuring cup and level it off with a flat edge. We want light and fluffy cups of powdered sugar, otherwise the buttercream will be way too sweet.
- Prep Time: 25 minutes
- Cooling Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
I’ve made A LOT of gluten free vanilla cakes and this recipe is the BEST! No one could tell it was gluten free!
Any baking time recommendation for turning this into cupcakes?
I have a recipe for gluten free vanilla cupcakes 🙂
Hi – The recipe mentions using gluten free baking flour, is this plain or self raising?
Thanks!
It’s a gluten free baking flour that’s meant to be a one for one substitute for all purpose flour. It should say on the bag! I like king aruthur flour or bob’s red mill (in the blue bag)
This is an amazing cake!!! It’s not gritty like some cake boxes are. I would use this any day!!!
Would I just multiple by 1.5 if I want to do a third layer of the cake? Do you recommend this? I’m having about 15 people at my son’s birthday party and want to make sure there will be enough!
I guess I could also find larger cake pans instead?
Made this one dairy free and it was awesome. Great recipe, will definitely use again. Thanks a million!
This is truly the best GF cake I’ve eaten. Measurements are just right. It tastes delicious, moist but not too dense. I tinkered a bit with the frosting, used half & half instead of milk, 2 t. vanilla, and only whipped for 3 minutes. Came out perfectly!! I made it for my DIL’s birthday and decorated it exactly like the picture with the sprinkles, she loved it!! Both my DILs have gluten sensitivity and I’m always trying to make things for them that are not only GF but taste good!
I made this cake for my mom’s birthday. IT WAS INCREDIBLE!!! This is definitely going into my recipe binder!
I made this recipe as I had been unhappy with the last recipe I tried. I was tired of
boxed cake. This cake was light and fluffy, absolutely delicious! I even substituted
a sugar substitute for the sugar. You could not tell the difference! I will tell
everyone about this recipe.
I made this for a party where a few folks were dairy/gluten-free, and everyone loved it. This recipe might be witchcraft, it’s so similar to a normal cake. The main difference I noticed – unlike a normal cake, this one somehow doesn’t dry out in the fridge, which is astounding. Thank you so much for sharing this recipe, I’ll definitely be making it again in the future!
I love to bake! Even more I love to bake things I can eat. I made this cake about a week ago. Normally when I find a recipe I go a stray. With this recipe, the only thing I did different was I used a little bit more butter. Because I used more butter I used a little less oil. My cake came out light and fluffy. My family didn’t know the difference that it was gluten free. I will be making this again for Memorial Day. It’s so hard to find gluten free items that not dense. Thanks for sharing your recipe!