The BEST gluten-free vanilla cake you’ll ever make! This cake is fluffy and has a pillowy-soft crumb. Topped with a creamy vanilla buttercream, it’s worthy of any celebration.
I tested this recipe dozens of times to get it just right! The secret to delicious gluten-free cake is skipping the butter and using a combination of sour cream and oil instead. Whipping the batter also makes a light and fluffy cake!
This post has all the details and tricks you need to make a delicious gluten-free vanilla cake every time.
I’ve had this gluten-free vanilla cake recipe in the works for a few years now and I’m excited to finally be sharing it!
Like this gluten-free chocolate cake and this gluten-free carrot cake, I tested dozens of variations to get this recipe just right. It truly has the most amazing crumb of any gluten-free cake I’ve ever made!
Why this Gluten-Free Cake Recipe is the BEST!
- Soft and pillowy crumb
- Made with easy-to-find gluten-free ingredients
- Bakes up in under an hour
- Makes a stable and reliable cake
- Can be made as a layer cake or a 9×13 sheet cake
Ingredients You’ll Need
The biggest trick to making a delicious gluten-free vanilla cake is to use a combination of sour cream and oil for richness instead of butter.
I also use this trick in these gluten-free blueberry muffins. Butterfat causes gluten-free flour to clump up and make a denser crumb. Sour cream is also the key ingredient in this gluten-free coffee cake!
Here are a few more notes on the key ingredients. If you have any additional questions feel free to leave me a comment below!
- Gluten-Free 1:1 Baking Flour: This gluten-free cake turns out best when you use a high-quality 1:1 gluten-free flour blend. Look for a gluten free all purpose flour blend that contains xanthan gum so the cake has the structure it needs. This is my favorite brand for this recipe.
- Sour Cream/Oil: Adds richness and tenderness to the cake without weighing down the crumb.
- Lemon Juice: Lemon juice helps to tenderize the the crumb. It’s the secret ingredient in my gluten-free pumpkin bread as well.
- Baking Powder: I use a good amount in this recipe for the perfect rise.
How to Make Gluten-Free Vanilla Cake
- In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
- In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy.
- With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don’t loose the air that you’ve mixed in. This will create a light gluten-free cake!)
- Mix in the vanilla and lemon juice.
- With the mixer on low, add ⅓ of the dry ingredients. Mix until incorporated.
- Add the sour cream and mix to combine. Add another ⅓ of the dry ingredients and continue to mix.
- Add ½ of the milk followed by the last ⅓ of the dry ingredients.
- Add the remaining milk and stir until totally combined.
Note: Adding the dry ingredients alternately with liquid ingredients ensures the flour absorbs into the batter. This prevents dry, grainy gluten-free vanilla cake.
Recommended Cake Pans
Once your batter is ready, pour it into your pan of choice and bake. I recommend making two 8-inch round cakes or one 9×13-inch cake with this gluten-free recipe.
These are my favorite 8-inch round cake pans. They are great quality for the price! For a 9×13-inch gluten-free cake I recommend this glass pan.
Gluten-Free Cake + Vanilla Buttercream Frosting
Once the gluten-free cake layers are cool, you can make the frosting. I’ve included my favorite recipe for vanilla buttercream frosting in the recipe card.
The combination of this soft, tender gluten-free vanilla cake and whipped vanilla buttercream frosting is simply dreamy!
The main tricks to amazing vanilla buttercream are to whip the frosting throughly and add a pinch of salt to even out the sweetness. I add a pinch of salt to any frosting I make now!
Gluten-Free Cake FAQ
The trick to making moist gluten-free cake is to use a combination of sour cream and oil for richness. Sour cream and oil work better than butter as butterfat causes gluten-free flour to clump up and make a denser crumb.
Gluten-free cake turns out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the cake has the structure it needs.
This gluten-free vanilla cake will stay moist and soft for up to 2 days. To store simply cover the cake tightly with plastic wrap and keep at room temperature. This cake keeps much longer than other gluten-free cakes, which is another reason I love this recipe!
More Gluten-Free Cake Recipes
I hope I’ve set you up for success to make the best gluten-free vanilla cake you’ve ever tried! If you try this recipe, be sure to leave me a comment/rating below. It helps me and others so much! Happy Baking!
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Gluten Free Vanilla Cake Recipe
Ingredients
Dry Ingredients:
- 2 ¼ cups gluten-free 1:1 baking flour, 350 grams (I like the brand Bob's Red Mill for this cake but King Arthur Flour will also work)
- 3 teaspoons baking powder
- 1 teaspoon salt
Other Ingredients:
- 1 ¾ cups sugar, 380 grams
- 3 eggs
- ½ cup vegetable oil, 100 grams
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- ½ cups sour cream, 120 grams (regular or light)
- 1 cup milk, 250 grams (I use 2%)
For the Vanilla Buttercream Frosting:
- 1 cup butter, (2 sticks), softened to room temperature
- 4-5 cups powdered sugar
- ¼ cup heavy cream or milk, more as needed to adjust frosting consistency
- 2 teaspoons vanilla extract
- pinch salt
Instructions
Make the Cake:
- Preheat the oven to 350F. Grease two 8-inch round pans or one 9×13 pan. I also like to line the bottom of the 8-inch round pans with a circle of parchment paper then grease again.
- In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
- In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy. With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don't loose the air that you've mixed in.) Mix in the vanilla and lemon juice.
- With the mixer on low, add ⅓ of the dry ingredients. Mix until incorporated. Add the sour cream and mix to combine. Add another ⅓ of the dry ingredients and continue to mix. Add ½ of the milk followed by the last ⅓ of the dry ingredients. Add the remaining milk and stir until totally combined. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)
- Pour the batter into the prepared pans. Bake for 35-40 minutes until golden and a toothpick inserted into the center of each cake comes out clean.
- If using 8-inch round pans, let the cakes cool in the pans for 15 minutes. Then turn out the cakes onto a wire rack to continue cooling. Cool completely before frosting.
Make the Frosting:
- In a stand mixer (or large bowl to use with a hand mixer), beat the butter on medium speed until creamy, about 2 minutes. Add 4 and ½ cups powdered sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. (I recommend adding ⅛ teaspoon.)
- If the frosting looks too thick add a little more cream/milk. If the frosting looks too thin add more powdered sugar to get a spreadable consistency.
- Frost the cake as desired. Enjoy!
Lalita says
Hi I am just wondering if it would be ok to use self raising gluten free flour? Or normal gluten free plain flour ? I can only get Sr or plain GF flour at the supermarket 🙂 Thank you
Erin Collins says
I would use plain gluten-free flour! Make sure it has xanthan gum – but if it doesn’t I would add 3/4 teaspoon.
Beth Campau says
This is the BEST cake I’ve ever eaten. The flavors and texture are top notch.
I made it on Christmas Eve & again on New Years Eve! So good!
Erin Collins says
I’m so glad to hear you like the cake! Thanks for the comment 🙂
Sharon Casanta says
I’m so excited to hear about your trick of replacing butter with sour cream and oil!! Is this just got cakes or other GF baked goods as well? Do you have a general rule of thumb for how much sour cream and oil you use for GF recipes that call for butter? Thanks for your wonderful website!! I’m on a quest to “master” GF baking and your ideas and recipes have been SOOO helpful!!!
Renata says
Could I add orange extract, orange zest and cranberries? I know it’s basically just turning the whole recipe around, but I need to find a good gluten free winter cake. Thanks!
-Renata
Erin Collins says
I think that might work! But I know for sure this recipe for Gluten-free Cranberry Orange Muffins would work as a coffee cake – https://meaningfuleats.com/gluten-free-healthy-oatmeal-cranberry-muffins-dairy-free/. You can spread the batter into a 9×9 baking dish then sprinkle with the topping. You can bake the cake for about 20 minutes. Just check the center with a toothpick to be sure it’s baked all the way through. I hope this helps!
Alexandra says
Hello! This recipe looks really great! I am wondering if there is a way to make this a white chocolate cake without loosing the integrity of the rise and crumb? I feel like often gluten-free cakes are dense because they don’t rise well – this one looks perfect though!
Erin Collins says
I need to experiment before I can say for sure! I suspect using 3 egg whites instead of the whole eggs would work great. Let me know if you try it!
Barbara Montague says
I used this recipe to make my daughter’s 3 tier wedding cake with great success! Thank you for the information on gluten free baking as well as the recipe. It was delicious and my first attempt at gluten free baking. Knowing the reasons for the difference in the method are just important to me in addition to a tried and true recipe!
Jasmin Espy says
Erin – You have the best GF recipes. I”m searching for a gluten-free red or blue velvet cake. Can I use the recipe as the base substituting buttermilk for the milk and adding in 2 Tablespoons of natural cocoa powder?
Erin Collins says
I think that would work great! Let me know how it turns out if you try it that way!
Angela says
Really is the very best gluten free vanilla cake. Perfect texture and flavour. Leftover slices also freezed really well, perfect for lunchboxes. Thank you!
Erin Collins says
I’m so glad it turned out for you! Great to know it freezes well too 🙂
Shannon says
This cake recipe is lovely I used Greek yoghurt instead of sour cream worked great and monkfruit instead of sugar so yummy! I found that the middle was dense compared to the fluffy outer ring of the cake could this be the yoghurt? Also I used Almond milk. All flavours combined beautifully.
Erin Collins says
I’m glad the cake worked out with those substitutes! Using monkfruit can cause the cake to sink in the middle since sugar provides some structure to the cake. Glad it turned out otherwise though!
Carol Marshall says
This is a great cake recipe! I used this one for my wedding cake. It was perfect texture and I received many compliments!
Erin Collins says
I’m so honored you used it for your wedding! Glad it turned out well and that you enjoyed it!
Jamie says
I would like to make this cake DF. Can I substitute almond milk for the dairy milk in the cake recipe?
Erin Collins says
Yes you can! You can also use Kite Hill dairy-free sour cream. I hope it turns out for you 🙂
sonita says
We do not have access to no dairy sour cream, for a dairy free option could I use oat Yogurt and almond milk?
Erin Collins says
You could try unsweetened almond milk yogurt. I haven’t tried it with this so I can’t say for sure! Let me know if you try it 🙂
Freyja says
Will this work for cupcakes? My son has celiac, so hoping to do cupcakes for his birthday rather than a full cake.