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!
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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
- Perfect for any special occasion!
VIDEO: How to Make Gluten-Free Vanilla 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. This give the cake that wedding cake consistency!
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!
You also might like this full collection of gluten-free cake recipes.
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 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.
- Vanilla Extract: Use pure vanilla extract for the best results and that real vanilla flavor.
NOTE: I use and recommend Bob’s Red Mill gluten-free 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 recipe! You can also use it in these gluten-free vanilla cupcakes.
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 or using a hand mixer and a large mixing bowl, 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 extract and lemon juice.
- With the mixer on low, add 1/3 of the dry ingredients. Mix until incorporated.
- Add the sour cream to the wet ingredients and mix to combine. Add another 1/3 of the dry ingredients and continue to mix.
- Add 1/2 of the milk followed by the last 1/3 of the dry ingredients.
- Add the remaining milk and stir until totally combined on medium speed.
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. 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!
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!
Gluten Free Vanilla Cake Recipe
Video
Ingredients
Dry Ingredients:
- 2 1/4 cups gluten-free 1:1 baking flour 335 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 3/4 cups sugar 350 grams
- 3 eggs
- 1/2 cup vegetable oil 100 grams
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup 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
- 1/4 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 1/3 of the dry ingredients. Mix until incorporated. Add the sour cream and mix to combine. Add another 1/3 of the dry ingredients and continue to mix. Add 1/2 of the milk followed by the last 1/3 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 1/2 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 1/8 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!
Can you just use egg whites? Will it make a difference? Thank you
This actually turns out great with all egg whites! I make it that way with my gluten-free pineapple upside down cake: https://meaningfuleats.com/gluten-free-pineapple-upside-down-cake/
Wow! Just made last night for strawberry shortcake! Dang. Beautiful cake. It’s a keeper!
I’m so glad you enjoyed the cake as strawberry shortcake! Thanks for the comment!
How far in advanced can I make this cake without it drying out? Can’t wait to try it for my friend who is newly diagnosed with Celiac’s disease!
For best results, I wouldn’t make this more than 24 hours in advance. I hope this helps!
Can I add sprinkles to the cake batter? Will it change the consistency of the cake?
I made this using 2 9″ pans and set cook time for 30 minutes, I split the layers and used buttercream frosting and raspberry filling. It was excellent and everyone was completely suprised that is was gluten free. I use the King Arthur brand 1:1 gf flour.
Raspberry filling sounds so delicious! I’m glad the cake turned out for you. Thanks for the helpful comment!
Hi. Can I double this recipe. Thanks.
Yes you can definitely double the recipe! However, you’ll want to use 2 additional round pans to bake the batter into 4 cakes.
Could I use this cake recipe in a Wilton kitty cake pan?
I think that should work great! Just be sure to grease the pan really well first.
Will this work with artificial sweeteners? I have to keep the carbs down as well.
Unfortunately sugar is important for the proper texture – so I don’t think so!
Fantastic crumb, not gummy and not crumbly! It was a little too sweet for my personal taste but I’m curious if I reduce the sugar is likely to throw off a delicate balance and leave me with a crumbly / gummy result instead?
Hi Sali! That’s a great question. The sugar is indeed important for the structure/crumb of the cake. I wouldn’t reduce it for best results!
I have just made this cake. And is the best vanilla cake recipe ! It came out so fluffy and light! I absolutely loved it.
The only thing I did different was to reduce the sugar to 300grams .
Great to know it worked well with reduced sugar. I’m so glad you enjoyed it!
I️ thought I️ had said goodbye to really good cake when I️ was found out I’m gluten intolerant!
I️ made this cake in 2 8×8 round pans and wow! I️ couldn’t be more pleased with the outcome. Fluffy, light… not coarse at all and wonderful flavor!
Thank you so much for taking the time to come up with this wonderful recipe! I️ am delighted!
I’m so glad you were able to have a delicious cake again! Happy it turned out for you 🙂
This cake is everything it promises to be. I baked it for my husbands birthday and put sprinkles on top, he loved it. You wouldn’t know it’s gluten free. So delicious & easy to make. Will be saving the recipe. Thankyou!
I’m so glad you and your husband enjoyed it! 🙂
I can’t wait to make this recipe for my daughters birthday party! Do you have any suggestions for the vegetable oil for a replacement? I was thinking of trying avocado oil, melted coconut oil or melted butter. Do you have any thoughts?
I would use melted coconut oil or avocado oil! Don’t use melted butter as it has different properties. I hope you enjoy it!
Thank you Erin!!
Hi Erin! I just wanted to confirm that the baking time is the same for the one 9×13 pan and the 2 round pans. That’s the way the instructions read to me, but I wanted to be sure before I bake! Thanks!
Yes the baking time will be the same! I hope it turns out well for you.
just love this receipe and i use a coconut sour cream base and oat milk for the cake i was told it tasted great, will this cake stay moist the next day?
That’s so great to know it works well with those dairy-free ingredients. Helpful for others to know so thanks for sharing! The cake is definitely best the day it’s made – but it should stay moist for another 1-2 days.
Would using lactose free sour cream and coconut milk work?
Yes that should work great! I would use boxed, refrigerated coconut milk instead of the canned kind though. Canned coconut milk is too thick for this recipe. I hope this helps!
I rarely leave reviews but my family and I were so impressed with this recipe. The texture and taste is so perfect that I wouldn’t even guess it’s gluten free. I followed each step carefully but used a hand mixer and still had amazing results.
I’m so glad to hear that! Glad it turned out for you 🙂 Thanks for the comment!
How many cupcakes do you get from this recipe? Is this a good recipe for cupcakes?
This recipe will make about 18 cupcakes!
I ended up getting 24 cupcakes. Thank you for this recipe!! I tried two others before this one and had to throw them both out because they were super greasy and gummy. The texture of this recipe is SO much better. I have used it for a layer cake and for cupcakes and they both turned out great. This will be my go-to recipe now for GF vanilla cake!
This is great to know the cake turned out well as cupcakes! Thanks for the helpful comment!
Beautiful cake, even better on day 2.
Thrilled with the result and advice re why oil instead of butter etc. Thank you.
I’m so glad it turned out for you! Thanks for the comment 🙂
Can you replace the sour cream with vegan butter for this recipe
Unfortunately that won’t work! Sorry!
I am going to make this cake for Valentine’s day. I do have an odd allergy and that is vanilla. So far when baking cookies I just leave it out all together, however this will be my first cake. Just curious if you have ever replaced vanilla with another alternative. Tia
Hi! Wondering if sour cream can be replaced with 0% plain Greek yogurt? Its all I have on hand, can’t wait to try this cake!
I haven’t tried this myself so I can’t say for sure! The fat from the sour cream makes the cake really delicious. Let me know if you try it!