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.
Just made this cake for my mom’s birthday and it was delicious! Everyone enjoyed this cake.
I’m so glad it turned out for your Mom’s birthday! Thanks for the comment 🙂
This was probably the best gluten free cake I’ve made to date. Does it freeze well?
I’m so glad you enjoyed it! Yes you can freeze the cake. I like to wrap it in a double layer of plastic wrap followed by a layer of foil – then freeze. I hope this helps!
Have you tried making these as cupcakes? What would be your suggested baking time if you made these as cupcakes?
Yes! I would bake the cupcakes for around 20 minutes!
Can I put sprinkles in the batter?
Yes that will work great! I wouldn’t add more than 3 tablespoons of sprinkles. I hope this helps!
Hi Erin,
Do you think plant-based (coconut) sour cream and plant-based milk would work for this recipe?
Yes! I have had good results with the brand Forager dairy-free sour cream and almond milk. I hope this helps!
The recipe turned out so well! Exactly what I have been searching for Amazing flavor and so moist!
I have an egg allergy and used Bob Red Mill’s Egg Replacer. Also, I used lactose-free dairy products. My family couldn’t believe it was gluten-free, egg-free & lactose free! Thank you so much!!!
That’s great to know the egg-replacer and the lactose-free products worked! So helpful for others to know that too. Glad it turned out for you! Thanks for the comment!
I assume I can use 2 loaf pans for this cake. Have you ever done this? How long would you suggest I bake them for.
I haven’t tried this recipe in a loaf pan. 2 round cakes would be better as the cake bakes up best at that thickness. I don’t know how a thicker loaf pan would work.
I just put mine in the oven, but the batter was not watery at all, in fact it was more solid. I’m not sure how it is going to turn out. I followed the correct instructions but after watching your video imm worried as the batter looks nothing like yours.
Hmm what brand of GF flour did you use? I really like Bob’s Red Mill 1:1 gluten-free baking flour best for this cake!
Can I use almond milk or coconut milk instead of 2%?
Yes you can use almond milk or boxed refrigerated coconut milk! I wouldn’t use canned coconut milk. I hope this helps!
I’ve been baking gluten-free for 20 years. Following this recipe resulted in the best white cake ever. This was fantastic. I used a 9×13” pan. Next time, I’ll use round pans. I’m confident it will work just fine. I did not use the frosting recipe; I made one of my own. Next time I’ll use the recommended frosting.
I’m so honored to hear that! Glad the cake turned out for you. Thanks for the comment!
I love this recipe – thank you so much for sharing! Do you think it would work if I halved it and made a slightly smaller cake?
Yes that will work great! Glad you like the recipe 🙂
Will lactose free milk and sour cream work for this recipe?
How long do I cook a 9 x 13 cake for ??
I would add about 5-10 minutes to the bake time for a 9×13!
This is delicious!! My girls are thrilled that they can have cake that tastes and feels like cake! Thanks for sharing this great recipe!
I’m so glad you enjoyed it!
Is it 1 cup of milk? My batter is very watery
Yes that’s correct! The batter will be watery but it works out!
I’ll never need another gluten free cake recipe! This turned out fantastic and far exceeded my expectations. I’m not a gluten free baker but need to occasionally bake that way for friends and family, and this was so easy and turned out so much better than anything else I’ve ever made. The crumb is perfect, tastes supurb.
Note: I used 3 6-inch pans, needed to bake for about 43 minutes since my pans are light colored. Came out perfectly baked, moist and tender.
Hooray! I’m so glad the cake turned out for you. Great to know the baking time with those pans. Thanks for the comment!
Will whole milk work okay in this?
Yes that will work!