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 Erin,
Love your recipes! For this vanilla cake recipe, can yogurt substitute for the sour crea m?
Thank you!
Best,
Hi just wondering how well this would freeze if I was ti make a couple of weeks out from when needed?
I think that should work! I would let the cake layers cool completely then wrap them tightly in plastic wrap. Let the cake thaw at room temperature (not in the fridge) when you’re ready to use it. I hope this helps!
Yum, this is delicious! I put caramel frosting on it. So great, thank you!
Caramel frosting sounds delicious! I’m so glad you enjoyed it 🙂
Can’t wait to try this recipe! Can the vegetable oil be swapped out for coconut oil?
Yes that will work great! I hope you enjoy it 🙂
Loved it!!! Question, May I store the finished cake in a plastic container and inside fridge? Will it loose it’s soft moist bread? I am afraid to leave it outside since the frosting has cream in it.
I usually leave it out at room temperature! I think it keeps better this way. I always refrigerate cakes with cream cheese frosting – but I find the cream in the frosting is fine at room temperature for a few days!
If I make it as a 9×13 sheet cake, how thick is it when baked? Will I be able to split the cake to put frosting in-between the two “layers” or do I need to make two 9×13 layers to stack? Also, you recommend a glass 9×13 pan. Can I use a dark metal one? Is baking time the same for the 9×13 as for the 8″ rounds?
Thanks!
I would recommend using a light metal pan instead of a dark metal pan. You should be able to split a 9×13 into layers to stack it! The bake time should be about the same but be sure to check the center with a toothpick to ensure it’s cooked through. I hope this helps!
Hi Erin,
I’m going to use this recipe to make a wedding cake. Can I double or triple the recipe?
Yes you can! It depends what size pans you’re wanting to use. You’ll just need to add time to the baking time for bigger pans and subtract for smaller pans. Let me know if you have any more specific questions!
After icing, does this cake need to be stored in the refrigerator or on the counter? And how long after iced is it good for? The cake taste so good!
Thank you!
Yay I’m so glad you like the cake! I usually leave it out at room temperature. The cake doesn’t stay as moist when it’s refrigerated. It will keep for up to 3 days!
I love this cake but I am curious on the sugar it says 1 3/4 cup or 380 g my understanding is 1 3/4 cups of sugar is 350 g??
This can vary based on the brand of sugar you use and how you measure it. If you’re making this recipe by weight use the 380 grams 🙂
I’d like to do just an 8 inch square cake for myself. Can you give us the ingredient changes?
For just 1 square 8-inch cake you cake half the recipe and keep everything else the same 🙂
Outstanding Gluten Free Cake! Everyone loves it. Can it be made into a 9 or 10 cake without effecting the cake quality?
Hi Erin. I had asked earlier on how I could make this a chocolate batter without changing the texture of the cake. This cake was spectacular!! My 70 year old uncle said it was the best cake he has ever had. My grandson is requesting chocolate cupcakes for his birthday and I would like to use this recipe. Thank you!
I’m so glad you liked the cake! Yes! You can easily use 1 3/4 cups flour and 1/2 cup cocoa powder and keep the rest of the recipe the same to make this a chocolate cake. I hope this helps! Enjoy 🙂
Thank you!!
Can this cake be made not gluten free? I am making a wedding cake for a gluten intolerant bride , but only the small top cake will be gluten free. The other 3 tiers have to be “regular” cakes. This recipe tastes delicious, so I was wondering if it will taste the same as the gf one.
I’m so glad you like the recipe! I’m not sure if this would turn out with regular flour. I haven’t baked with regular flour in years and it has different properties. Sorry about that!
Hi! Going to try this recipe this weekend:) Quick question, does the lemon juice make it taste like a lemon cake? I plan on using chocolate frosting and don’t think it will go well if there is any lemon flavor in the cake. TIA!
Great question! No the lemon juice doesn’t make the cake taste like lemon cake. You can’t even tell it’s in there!
Thank you! I made this for my birthday this past weekend and it was excellent! It surpassed the reviews on the regular, wheat-based cake I made alongside it–hurrah! Thanks so much. This will be one of our family’s new staple cakes!