Gluten Free Vanilla Cake

image of gluten free vanilla layer cake slice

4.90 from 182 ratings

Gluten Free Vanilla Cake

This gluten free vanilla cake recipe is insanely simple & equally delicious! It comes together in one bowl and is incredibly moist and fluffy.

Prep Time20

Cook Time36

Additional Time45

Total Time1 41

Course: Cakes

Cuisine: American

Servings: 16

Calories: 605kcal

Author: Chelsey White

Equipment

Ingredients

Gluten Free Vanilla Cake

2 2/3 cup gluten-free flour 320g
2 cups granulated sugar 400g
1 Tbsp baking powder 12g
1 tsp fine salt 6g
1 cup water 240g
1 cup full-fat sour cream, room temperature 255g
1/2 cup vegetable or canola oil 112g
2 large eggs, room temperature 112g
1 Tbsp vanilla extract or vanilla bean paste 12g

Vanilla Bean Buttercream Frosting

2 cups (4 sticks) unsalted butter, room temperature 452g or a 1 lb. box
2 tsp vanilla extract or vanilla bean paste 8g
1/2 tsp fine salt 3g
7 cups powdered sugar 904g or a 2 lb. bag
3 Tbsp heavy whipping cream, room temperature 45g

Instructions

Gluten Free Vanilla Cake

Begin by preheating the oven to 350°F/175°C and grease and line three 6-inch or 2 8-inch cake pans.
Add 2 and 2/3 cups gluten-free flour, 2 cups sugar, 1 Tbsp baking powder, and 1 tsp salt into a large bowl and gently combine with a whisk.
Make a well in the center of your dry ingredients and add 1 cup of water, 1 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, and 1 Tbsp vanilla bean paste or vanilla extract. Gently whisk the wet ingredients together until they start to combine. Then slowly begin to mix them into the dry ingredients.
Mix the batter for a couple of minutes to help give the batter structure. You don't have to worry about over-mixing because there's no gluten in this batter!
Cover and let the batter sit for about 30 minutes to give the gluten-free flour time to absorb more of the liquid in the batter. This helps prevent the cake from having a gritty texture.
Divide the batter evenly between the prepared cake pans and bake for 35-38 minutes, until a toothpick comes out with moist crumbs. I like to rotate my pans halfway through to help them bake more evenly.
Let the cake layers cool in their pans for 10 minutes before flipping them onto wire racks to finish cooling.

Gluten Free Vanilla Buttercream Frosting

While the cake layers bake and cool, make the buttercream frosting.
Beat 2 cups of butter on a medium speed for 30 seconds with a whisk or paddle attachment until smooth.
Mix in 2 tsp vanilla bean paste or vanilla extract and 1/2 tsp salt on a low speed.
Gradually mix in 7 cups of powdered sugar and 3 Tbsp of heavy cream on a low speed.
Beat on low until the ingredients are fully incorporated and smooth. If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
Stack and frost the cake layers, then decorate as desired.

Video

Notes

Making This Recipe into a Gluten-Free Vanilla Sheet Cake

One batch will make 1, 9 x 13-inch cake layer that is about 1 inch tall once it's baked.

Bake for 40-45 minutes at 350°F/175°C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven.

I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

Making This Gluten Free Vanilla Cake in Advance and Storage Tips

I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious.

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition