Erin’s Recipe Rundown
Texture: Soft and fluffy with a pillowy crumb (not at all dense or gummy like other gluten-free cakes!)
Taste: Just the right amount of sweetness and vanilla
Ease: Very easy to make!
Top Tips: Skip the butter and use a combination of oil/sour cream! Oil has a lower melting point than butter and is a liquid at room temperature, so it more evenly coats the dry ingredients. This give the cake that wedding cake consistency! The sour cream gives the cake richness and flavor.
Recommended GF Flour: I have tested this recipe MANY times with different flour blends and it always turns out best using Bob’s Red Mill 1:1 Baking Flour. For best results use this flour.
Would I make these again? Definitely! This is my go-to gluten-free cake recipe.It’s a great base recipe to use with many frostings/toppings. (Try turning it into strawberry shortcake with whipped cream and strawberries!)
Since publishing this gluten-free vanilla cake back in 2021, it’s received rave reviews. Some of you have even used it for wedding cakes which is such an honor!
June 2024: I’ve updated the method for mixing together the cake batter. I’ve found it turns out more reliably delicious using this new method! Also be sure your eggs and milk are at room temperature.
I also highly recommend using Bob’s Red Mill Gluten-Free 1:1 Baking Flour, 2% milk and vegetable oil for best results.
Featured Comment
From Elizabeth: “I have been gluten free for years, and have made many many delicious gluten free baked goods. I made this cake for my birthday and I honestly just kept saying, I think this is the best cake I’ve ever made. Thank you for sharing this amazing recipe!!”
Table of Contents
Ingredients You’ll Need
Here are a few notes on the key ingredients to make this gluten-free vanilla cake. You can find the full measurements in the recipe card below.
- Gluten-Free 1:1 Baking Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour for this cake. I use King Arthur Flour for many of my recipes, but I really like the consistency I get from the Bob’s flour for this cake! You can also use it in these gluten-free vanilla cupcakes.
- Sour Cream: Skip the butter and use a combination of oil/sour cream! Oil has a lower melting point than butter and is a liquid at room temperature, so it more evenly coats the dry ingredients. This lends to the perfect crumb! The sour cream gives the cake richness and flavor. I also use this trick with my gluten-free blueberry muffins.
- Oil: I have tried making this cake with several neutral oils like grapeseed oil and avocdao oil, but think it turns out best made with vegetable oil. I recommend vegetable oil for best results!
- Milk: I recommend making this cake with 2% milk.
- Vanilla Extract: Use pure vanilla extract for the best results and that real vanilla flavor.
You also might like this full collection of gluten-free cake recipes.
How to Make Gluten-Free Vanilla Cake
Here’s an overview of how to make this cake. You can jump to the recipe for the full instructions!
- Dry ingredients: Whisk them all together.
- Beat the sugar/eggs/oil/vanilla: You can mix these ingredients together using a hand or stand mixer. Then mix in the sour cream. Note that you’ll add the milk later with the dry ingredients!
- Add dry ingredients: You’ll do this alternately with the milk, mixing inbetween to give the gluten-free flour time to hydrate. I usually like to scrape down the bottom and sides of the bowl to ensure I’ve gotten everything mixed in.
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. Bake and then turn out onto a cooling rack.
Gluten-Free Cake + Vanilla Buttercream Frosting
Once the gluten-free cake layers are cooled on a wire rack, you can make the frosting. I’ve included my favorite recipe for vanilla buttercream frosting in the recipe card.
The combination of the soft, tender crumb of the gluten-free vanilla cake and the 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 of the powdered sugar. I add a pinch of salt to any frosting I make now!
You might also like serving this cake with 7-minute frosting.
Storing/Freezing Instructions
- To Store: 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!
- To Freeze: To freeze two cake rounds, wrap each round tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped rounds in a resealable freezer bag, label with the date, and store them flat in the freezer for up to three months.
How do you make a gluten-free cake more moist?
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.
Can I make this gluten-free cake dairy-free?
You can make this cake dairy-free by using dairy-free sour cream and dairy-free milk. Opt for a dairy-free milk that has fewer ingredients like Elmhurst Cashew Milk for best results. Added gums and stabilizers in dairy-free milks will effect the texture of the cake.
Which gluten-free flour is best for cakes?
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. My personal favorite flour blend for gluten-free cakes is Bob’s Red Mill.
More Gluten-Free Cake Recipes
Gluten Free Vanilla Cake Recipe
Video
Ingredients
Dry Ingredients
- 2½ cups (375g) gluten-free measure-for-measure flour (I recommend Bob's Red Mill Gluten-Free 1:1 Baking Flour)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Other
- 2 cups (400g) granulated sugar
- 3 large eggs at room temperature
- ½ cup (120ml) vegetable oil
- 1 tablespoon vanilla extract
- ½ cup (120g) sour cream at room temperature
- 1¼ cups (300ml) 2% milk at room temperature
Vanilla Buttercream Frosting
- 1 cup (226g) salted butter at room temperature
- 4-5 cups (480-600g) powdered sugar
- ¼ cup (60ml) heavy cream or milk of choice
- 2 teaspoons vanilla extract
- pinch of kosher salt
Instructions
- June 2024: I've updated the method for mixing together the cake batter. I've found it turns out more reliably delicious using this new method! Also be sure your eggs and milk are at room temperature.I also highly recommend using Bob's Red Mill Gluten-Free 1:1 Baking Flour, 2% milk and vegetable oil for best results.
For the Cake:
- Preheat the oven to 350°F. Spray two 8-inch round pans with cooking spray, line with parchment paper rounds, then spray the parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
- In the bowl of a stand mixer, or using a hand mixer, beat together the sugar, eggs, vegetable oil and vanilla extract until fully combined, scraping down the bottom and sides of the bowl as needed.
- Add the sour cream and beat until well-combined.
- With the mixer running on low, add ½ of the dry ingredients, followed by ½ of the milk. Mix to combine. Add the remaining ½ dry ingredients and ½ milk, then mix until just combined.
- 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.
- Remove the cakes from the oven and let cool in their pans for 15 minutes. Remove each cake from its pan and transfer them to a wire rack to cool completely.
For the Frosting:
- In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add 4 cups powdered sugar along with the cream/milk, vanilla and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
- If the frosting is too thick, add a little more cream/milk. If the frosting is too thin, add more powdered sugar to get a spreadable consistency. Frost the cake as desired.
Notes
- To Store: 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!
- To Freeze: To freeze two cake rounds, wrap each round tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped rounds in a resealable freezer bag, label with the date, and store them flat in the freezer for up to three months.
Hi there, I’m hoping to make this recipe but had a question about flour. I can’t get that particular brand of flour in my country so will sub with one I can get but can you please confirm if the one used in your recipe is plain or self-raising? I’ve had a Google but can’t seem to find a straight answer. Thank you!
Hi Taylor, thank you for your question! Bob’s Red Mill 1:1 Baking flour is not self-rising. A full ingredient list can be found here to help you find a comparable flour in your area. Happy baking!
Just made this. Fantastic. Super moist yet nice and light. Had a piece soon after it came out of the oven, even without icing. So good. Will be a go to for me again. Baked it in a 13 x 9 pan, just needed an extra minute or two
Yay! We’re so glad you loved the recipe, Pat! Thank you for sharing your positive experience with us!
Can’t wait to try this recipe! I’ve loved everything I’ve made of yours so far! I was wondering if you think it would taste okay to add sprinkles to make it a funfetti cake? If so, how many would you include? Thank you!
Hi Kayla, that should work! We’d recommend using jimmies and starting with just ½ cup so they don’t overpower the batter. We’d love to hear how it goes!
How long would I bake this in a 9 x 13?
Hi Jennifer, you can definitely make this recipe in a 9×13! Bake on the same temperature and then monitor doneness with a toothpick. Since a 9×13 has a slightly smaller volume than two 8x8s, the cake may need a little longer in the oven (typically 5-15 minutes extra). We hope you enjoy the cake!
Thank you. This was amazing! I made it for my MIL’s birthday, and everyone asked where I got the cake. LOL. In my oven, the 9 x 13 dish took about 38 minutes (maybe it could have gone for another 2 minutes?). This is definitely a keeper. Everyone loved it.
Hi Erin
I made your cupcake recipe and it was delicious, but unfortunately I made this recipe 3 times and each time it keeps collapse after rising and I don’t know why. I use flour that I make at home and it’s the same one I used in the cupcakes and it worked. Do you have any ideas as to why this is because I want to try again and I’m making a smaller quantity than the written one. I divided the ingredients into 4 and used one egg with them. The mixture I used is similar to the ingredients of Cup Four Cup flour
Hi Aya, we’re so glad you loved the cupcake recipe! We’re sorry you’ve had this experience with the cake now. Using a different flour blend can cause the wet/dry balance to be off which would be more noticeable with a cake, than cupcakes, since cakes are larger and need more structure/sturdiness. The egg may also be throwing off the batter since you’re wanting to divide the recipe by 4. For 1/4 recipe, only about 3/4 of an egg is needed and using a whole egg could mess with the moisture balance/structure. Beyond that, baking a smaller sized cake could require a lower baking temperature to achieve an even bake, inside and out. We hope these ideas help!
Hi Erin! Im wanting to make this as a birthday cake for my sister but she is allergic to egg. Do you think using applesauce instead would work or do you have another substitute recommendation? TYIA!!
Hi Jayden, we don’t typically bake with egg replacers. We haven’t tested any with this recipe, but would lean towards a substitute like Bob’s Red Mill Egg Replacer for the best chance. If you decide to give it a try, we’d love to hear how it goes!
Have you ever tried making this recipe into cupcakes?
Hi Stephanie, thank you for your question! For cupcakes, you can keep everything the same and just change the baking time to 18-20 minutes. Just keep an eye on them due to the varied baking time. For ease, we also have a gluten-free vanilla cupcake recipe that may interest you. Happy baking!
Hi my daughter is dairy free. What alternative do you recommend for the sour cream?
Hi Shannae, we recommend dairy-free sour cream in place of the regular sour cream. We hope you both enjoy the recipe!
The recipe says the cake calls for milk however I don’t see where you would add it- help!
Hi Ally, the milk gets added in step 5. You’ll alternate between adding the dry mix and the milk with the mixer on low. We hope this helps!
Absolutely love this recipe! Would never say it’s gluten free, everyone loved it. Also easy to make for not very experienced baker
I’m making it again today and I’m wondering if I could add lemon zest and lemon juice to it and make it lemon cake?
We’re so happy to hear you love the recipe, Tina! Thanks for the positive feedback! We haven’t tried turning this one into a lemon cake to say for sure, but we do have an awesome lemon cake recipe that might be of interest! Happy baking!
How can I adjust for 2 9″ rounds?
Hi Allison, you can make this cake recipe in two 9″ rounds and just decrease the baking time since the layers will be thinner. We recommend using a toothpick to check for doneness since it will need less time in the oven than what the recipe calls for. We hope you love the cake!
Hi!
This cake tasted absolute amazing for a gluten free cake!
The only thing is that I felt the batter was really wet and it came out very dense. I thought I followed the recipe as explained. Do you have any idea why it could have become so dense?
Thank you!
Anna
Hi Anna, we’re so glad you enjoyed the flavor! Did you use Bob’s Red Mill 1:1 Flour? Different flour blends can impact the texture quite a bit. Other than that, several things can cause it to turn out dense, such as overmixing, too cold dairy/eggs (they need to be room temperature), inaccuracies with the oven temperature, etc. We hope these ideas help!
Hello! I’m planning on making this cake for Friday and I was wondering if you recommend a certain milk fat percentage for the sour cream? Thanks so much!
Hi Lauren, any full-fat sour cream (roughly 18% milk fat) will work. Dairy-free alternatives (usually 10-15%) will also work. We hope you enjoy the cake!
Made this for my husband and dad. Was so good. Best recipe ever. Will make again. 5 stars
Yay! We’re so glad the cake was loved by all! Thank you for taking the time to share your feedback with us.
Hello! I tried this recipe a second time, following all the steps! I can say, it turned out much differently in two round cake pans vs. a larger rectangular cake. The larger cake was doughy-maybe it needed a lot longer than 45/50 mins bake time? The round cake pans cooked better, the cake was more fluffy with a nicer texture. Thank you!!
Hi Dionne, we’re so glad your second attempt went so much better! Thank you for sharing your experience with us!
Could I just add cocoa powder to make it chocolate? If so, how much should I add and do I need to make other changes to the recipe for a chocolate cake?
Thank you – Tammy Leach
Hi Tammy, since cocoa powder would add another dry ingredient to the batter, you would typically have to adjust the flour and/or liquids to make it work. We have a gluten-free chocolate cake recipe that’s easy and delicious, if you are interested. Happy baking!
Hi, this is a really good recipe and it tastes absolutely great and normalI want to make it in a 26 cm round pan…..can I make this recipe x 1.5 time to fit or what do You think? Could this be good and for how long time in the oven do You think? Thanks so much// Ulrika
Hi Urika, if you increase the recipe 1.5x that should be enough batter for that size pan. The baking time may differ a bit, so we would recommend checking it 5-10 minutes early to avoid overbaking. Use a toothpick to see if it’s done. We hope you enjoy the cake!
How long is bake time for Bundt cake pan?
Hi Janis, we haven’t tried this cake in a bundt pan to say for sure. We would recommend starting to check it for doneness around the 30-minute mark. Bundt pans usually take longer to bake since they’re thicker, but since we haven’t tested it for an exact bake time, it’s best to closely monitor the cake for the perfect bake in that pan. Happy baking!