The Best Gluten Free Vanilla Cake Recipe
Introduction
Let’s be honest – gluten-free vanilla cakes have a reputation problem. Too often, they turn out dry, dense, and disappointingly crumbly, leaving you with something that screams “this is gluten-free” in all the wrong ways.
But it doesn’t have to be this way. After testing this gluten-free vanilla cake recipe more than 20 times (yes, my family has eaten a LOT of cake), I’ve perfected a formula that produces a moist, fluffy vanilla cake that rivals any traditional version.
As someone who’s been developing gluten-free recipes professionally for over a decade, I understand the science behind successful gluten-free baking. This isn’t just another gluten-free vanilla cake – it’s a meticulously engineered recipe that uses precise ratios of moisture, structure, and flavor to create something truly exceptional.
What makes this version different? It uses a strategic blend of flours, the perfect balance of fats and liquids, and a few surprising techniques that ensure consistent results every single time. No more sunken centers or gritty textures!
Jump to Recipe
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Ingredients You’ll Need
For the Cake:
- 2 cups (280g) high-quality gluten-free flour blend
- 1 tsp xanthan gum (omit if your blend contains it)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- ¼ cup (60ml) vegetable oil
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- ¾ cup (180ml) buttermilk, room temperature
Notes on Key Ingredients:
Gluten-Free Flour: Not all blends are created equal! For best results, I recommend using Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure. These blends contain a balanced mix of rice flours, starches, and xanthan gum that provide the structure this cake needs.
Butter AND Oil: This dual-fat approach is crucial! Butter provides that irreplaceable flavor, while oil ensures the cake stays moist even after refrigeration.
Buttermilk: The acidity in buttermilk activates the baking soda, creating a better rise and tender crumb. The extra moisture also helps combat the dryness common in gluten-free baking.
Vanilla Extract: Don’t skimp here! Use pure vanilla extract rather than imitation for the best flavor in your gluten-free vanilla cake.
Substitution Tips:
| Ingredient | Dairy-Free Option | Egg-Free Option | Notes |
|---|---|---|---|
| Butter | Plant-based butter (not margarine) | N/A | Choose a high-quality brand like Miyoko’s or Earth Balance |
| Buttermilk | 3/4 cup non-dairy milk + 2 tsp lemon juice | N/A | Let sit for 5 minutes before using |
| Eggs | N/A | 3 tbsp flaxseed meal + 9 tbsp water (let sit 15 min) | Texture will be slightly denser |
How to Make the Perfect Gluten-Free Vanilla Cake
- Prepare your pans: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.
- Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming incorporates air that helps your cake rise!
- Add oil and eggs: Pour in the vegetable oil and mix until incorporated. Add eggs one at a time, beating well after each addition.
- Add flavorings: Mix in the vanilla extract until evenly distributed.
- Alternate dry ingredients and buttermilk: Add 1/3 of the flour mixture to the wet ingredients, mix on low until just combined. Add half the buttermilk, mix again. Repeat with another 1/3 flour, remaining buttermilk, and end with the last 1/3 flour. Mix just until combined – do not overmix!
- Rest the batter: Let the batter rest for 10 minutes. This allows the gluten-free flours to fully hydrate and gives you a better texture.
- Bake: Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Allow cakes to cool in pans for 15 minutes before transferring to a wire rack to cool completely before frosting.
Why This Recipe Works (Science + Testing Notes)
The success of this gluten-free vanilla cake comes down to precise food science:
Flour Choice
Most gluten-free flours alone can’t replicate the structure that gluten provides. The recommended flour blends contain the right ratio of rice flour (structure), starches (tenderness), and gums (binding) to create a cohesive, well-structured cake.
Binding Ingredients
Xanthan gum is crucial for holding everything together in the absence of gluten. The eggs provide additional structure, protein, and fat that further enhance the cake’s stability and moisture.
Moisture Balance
The combination of buttermilk, oil, and butter creates the perfect moisture trifecta:
- Buttermilk: Adds tenderness and activates leavening
- Oil: Ensures long-lasting moisture
- Butter: Provides essential flavor
Oven Temperature and Pan Choice
350°F is the sweet spot – hot enough to activate leavening but not so hot that the outside bakes before the inside is done. Eight-inch round pans provide the ideal depth-to-width ratio for even baking.
Tips for Success
Measuring Flour Correctly
The #1 mistake in gluten-free baking? Incorrect measuring! Use the spoon-and-level method: stir the flour, spoon it into your measuring cup, and level with a knife. Better yet, use a kitchen scale for precise measurement.
Room Temperature Ingredients
Cold eggs and buttermilk will cause the batter to separate and bake unevenly. Set them out 30 minutes before baking.
Don’t Overmix
Mix just until ingredients are combined. Overmixing can incorporate too much air, causing the cake to rise dramatically and then collapse.
Resting GF Batter
Unlike regular cake batter, gluten-free batters benefit from a 10-minute rest before baking. This allows the flours to hydrate properly and reduces grittiness.
Common Problems + Fixes
| Problem | Likely Cause | Solution |
|---|---|---|
| Cake too dry | Too much flour or overbaking | Measure flour correctly; check cake 5 minutes before suggested bake time |
| Cake sank in middle | Opening oven door too early or underbaking | Wait until at least 20 minutes before opening oven; bake until toothpick has a few moist crumbs |
| Gummy texture | Too much xanthan gum or underbaking | Make sure you’re not doubling up on xanthan gum; bake until internal temp reaches 210°F |
| Didn’t rise | Old leavening agents or overmixing | Replace baking powder/soda every 6 months; mix just until combined |
| Too dense | Improper creaming or cold ingredients | Beat butter/sugar until truly fluffy; ensure room temp ingredients |
Customizations & Variations
Cupcakes
Pour batter into lined muffin tins, filling each about 2/3 full. Bake at 350°F for 18-22 minutes. Makes about 24 cupcakes.
Layer Cake Variations
- Two-Layer Cake: Recipe as written makes two 8-inch rounds
- Three-Layer Cake: Increase ingredients by 50% and divide between three 8-inch pans
- Sheet Cake: Pour into a 9×13 pan and bake for 30-35 minutes
Flavor Variations
- Lemon: Add 1 tablespoon lemon zest and replace 2 tablespoons buttermilk with lemon juice
- Almond: Replace 1/2 teaspoon vanilla with 1/4 teaspoon almond extract
- Confetti: Fold in 1/3 cup gluten-free sprinkles just before baking
Frosting Suggestions
- Classic Vanilla Buttercream
- Cream Cheese Frosting
- Chocolate Ganache
- Whipped Cream Frosting (lighter option)
Storage & Make-Ahead Tips
| Storage Method | Unfrosted Cake | Frosted Cake |
|---|---|---|
| Room Temperature | Up to 2 days in airtight container | Up to 1 day in cake keeper |
| Refrigerator | Up to 5 days, wrapped tightly | Up to 5 days, covered |
| Freezer | Up to 3 months, double-wrapped | Up to 2 months |
Pro Tip: Freeze unfrosted cake layers wrapped individually in plastic wrap, then in foil. Thaw overnight in the refrigerator before frosting for a make-ahead option that tastes freshly baked.
FAQs
Can I use almond flour instead of a gluten-free blend?
No, this recipe was specifically formulated for a rice-based gluten-free flour blend. Almond flour has completely different properties and would require significant recipe adjustments.
How do I know when the cake is fully baked?
Insert a toothpick in the center – it should come out clean or with a few moist crumbs. An instant-read thermometer should register around 210°F.
What’s the best gluten-free flour blend for this recipe?
Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure both work excellently. Cup4Cup is also good but tends to produce a slightly softer crumb.
Can I double this recipe?
Yes! Double all ingredients precisely and divide between four 8-inch pans. You may need to bake in batches if your oven isn’t large enough.
Can I make this cake vegan?
Yes, though the texture will be slightly different. Use the substitutions in the ingredient section above, replacing butter with plant-based butter and eggs with flax eggs.
Printable Recipe Card {#recipe-card}
Perfect Gluten-Free Vanilla Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (plus cooling)
Servings: 12 slices
Ingredients
- 2 cups (280g) gluten-free flour blend
- 1 tsp xanthan gum (if needed)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- ¼ cup (60ml) vegetable oil
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- ¾ cup (180ml) buttermilk, room temperature
Instructions
[See detailed instructions in the How to Make section above]
Nutrition Information (per slice):
- Calories: 285
- Fat: 14g
- Carbohydrates: 37g
- Protein: 3g
- Fiber: 1g
- Sugar: 19g
Share Your Creation!
Did you make this easy gluten-free vanilla cake? I’d love to see it! Tag me on Instagram @[yourhandle] or leave a comment and rating below.
Have questions about gluten-free baking? Join my free email community for weekly tips, troubleshooting advice, and exclusive recipes by signing up for my “Gluten-Free Baking Simplified” newsletter.
“This cake changed my mind about gluten-free baking! No one could tell it was gluten-free, and it stayed moist for days.” — Sarah J.
Related Posts
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- How to Create Your Own DIY Gluten-Free Flour Blends
- Complete Guide to Gluten-Free Baking Troubleshooting
- Perfect Gluten-Free Vanilla Cupcakes
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