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.

slice of gluten free vanilla cake on white plate
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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
  • 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.

overhead shot of ingredients to make the vanilla 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 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

step by step photos of how to mix together the gluten free cake batter
  • 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.
step by step photos of how to make add the dry ingredients to the cake batter
  • 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.

cake cooling on black cooling racks

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.

vanilla buttercream frosting in bowl after being whipped together

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!

frosted gluten free cake with vanilla icing on gray plate

Gluten-Free Cake FAQ

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.

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.

How long can I store gluten-free cake?

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!

slice of gluten free cake on white plate with fork taking bite

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!

slice of gluten free vanilla cake on white plate
4.99 from 149 votes

Gluten Free Vanilla Cake Recipe

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 people
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!

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
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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!

Notes

Gluten-Free 1:1 Baking Flour: This 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 is my favorite brand for this recipe.
Storage: This gluten-free 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!)
Recommended Baking Pans: These are my favorite 8-inch round cake pans. They are great quality for the price! For a 9×13-inch cake I recommend this glass pan.

Nutrition

Calories: 605kcal | Carbohydrates: 88g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 362mg | Potassium: 172mg | Fiber: 2g | Sugar: 70g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

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Comments

  1. Can I use buttermilk in place of the 2% milk that you used? Love your recipes! Excited to try this one out!

  2. 5 stars
    Your cake recipes never disappoint; this is probably the third cake recipe I’ve made (carrot cake I’ve made numerous times, and your gingerbread cake is OMG delicious). Anyway, I made this one to use as an orange poke cake. Absolutely delicious and so easy!

  3. 3 stars
    I made this cake today and the taste is great, but it did not rise. I followed the recipe as written and baked in a 9×13 pan for 40 minutes. Just wondering what might have gone wrong.

  4. 5 stars
    This was the BEST GF vanilla cupcake recipe! Thank you! I used vanilla bean paste and made a vanilla bean Swiss meringue buttercream for a bday request and everyone was so surprised to hear they were gluten free! Success! Thank you☺️

    1. I haven’t tried this myself! I do think the Bob’s Red Mill Replacer will work better than others. Let me know how it turns out if you try it!

      1. This will be my first GF cake attempt. 🙂 Can I use a tube pan for this recipe? I only have 9” rounds which are too large.

        1. I don’t think a tube pan will work as well for this recipe. The 9-inch pans would actually be a better option. Just reduce the baking time by 5 minutes or so since the cakes will be thinner.

  5. So excited to try this cake! Everything I’ve tried of yours is amazing! Can I make this cake into a rainbow confetti cake? If so, how much sprinkles would I add?

    1. Yes! Don’t use nonpareils, which are the little balls. I prefer rainbow sprinkles like rainbow jimmies. Note that naturally colored sprinkles may lose their color in cake batter.

    1. You can use coconut oil or avocado oil. I don’t recommend using butter as the cake won’t have the ideal texture.

  6. I like this recipe and would like to try it, but I don’t have the 1 to 1 flour. I do have Bob’s Red Mill gluten free flour. Will it turn out OK if I just add xanthan gum to the ingredients?

    1. Is your Bob’s Red Mill flour the kind that is made from chickpeas? If so I don’t recommend using that one!

  7. 5 stars
    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!!

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