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.
I am making this cake for the first time exactly as written using Bob’s. My batter is lumpy is there something I’m doing wrong?
Hi Amy, we’re sorry your batter was lumpy. For this recipe, it’s important that the eggs and milk are at room temperature. That, along with the mixing method of slowly adding the dry ingredients and milk into the mix incrementally should produce the right consistency and avoid lumps. In a pinch, you can also use a whisk to break up the lumps as they form. We hope your next bake turns out amazing!
Thank you for the response! I was rushing so my ingredients were not quite room temperature especially the sour cream. I did whisk a bit and that seemed to help. I was still very pleased with the final result. Great taste!! Looking forward to trying more of your recipes
I am not gluten-free, but baked this cake for my son‘s birthday recently, as two family members who would be attending the party are gluten-free. Honestly, I was not looking forward to the cake, as I knew there was no way it would taste as good as a regular cake. (Gluten-free cakes I have had in the past were dry and crumbly.) The cake was not as good as a regular cake…It was better!!! I never leave reviews on recipes, but just felt like it was my duty, as this was seriously the best vanilla cake I have ever had! Everyone at the party raved about it. It was incredibly moist and this will be my go-to now, even though I am not gluten-free! Thank you so much for sharing this recipe.
Wow! Thank you for such a kind review, Sonya! We’re so happy the cake was such a hit at the party!
How should I rethaw the frozen cake? Put in fridge or straight out on the counter to thaw?
Hi Colleen, either one works. Some like to thaw it slower in the fridge to reduce the risk of moisture making the cake soggy. If thawing in the fridge, move it from freezer to fridge the night before. Thank you for your question!
Hi Christie! I’ve made this cake a few times now and have loved it! I am now wanting to try to make it in cupcake form (I know you have an alternative cupcake recipe but I already know the people I am baking for love this one…) any chance you know how long it would take to bake these as cupcakes and if it would be the same oven temperature?
Sincerely a newly diagnosed celiac who was missing cake until she found this recipe 🙂
Hi Amy! Totally get wanting to stick with a recipe everybody loves. For cupcakes, you can keep everything the same and change the bake time to 18-20 minutes. Just keep an eye on them due to the varied bake time. Happy baking!
Do you have a recipe for GF strawberry cake? I have made your white cake many times and we all love it. Can it be converted to strawberry by adding strawberry puree into the mix some how?
What do you suggest as a sugar substitute? I do not use granulated white sugar and 2 cups is a lot of sugar. I’m thinking maybe maple syrup, or honey, but less than 2 cups. Thoughts?
Hi Lynda, we don’t typically bake with sugar substitutes. Using a substitute could impact the cake’s texture and the final results. If you decide to give it a try, we’d love to hear how it goes!
My cake layers came out superrrr thin! I loved the flavor though. My recommendation is DO NOT use 9 inch rounds with this recipe. (Rookie mistake). I followed the recipe flawlessly besides the 9 inch rounds.
Use 8 inch rounds. And add a little baking soda to it because my layers only rose to be about an inch thick. Now I need to figure out if I half it to a 1/2 inch with dental floss and put frosting between, or us just have a super thin cake. 😀
Thanks for sharing this tip, Rachael! We’re sorry your cake turned out so thin using the 9″ rounds. We love your positive attitude – thank you for taking the time to comment!
Can I use buttermilk for the milk
Hi Wendy, we recommend using 2% milk with this vanilla cake, but if you decide to give buttermilk a try, we’d love to hear how it goes! Happy baking!
I noticed there is no baking soda. Any reason specifically you don’t use it in the recipe? I’m excited to try this recipe! It looks fantastic.
Hi Deborah, good question! This recipe relies on baking powder as the main raising/leavening agent. Fun fact: baking powder actually contains some baking soda (plus a few other things). We hope you enjoy the vanilla cake! We’d love to hear how it goes!
Is this cake too flaky to cut up decorate for a child’s birthday cake?
Hi Linda, this cake is fluffy with a soft crumb. Many have used it for wedding cakes and other events. It works well for layer cakes, but we haven’t tested it out with sculpting. If you decide to give it a try, we’d love to hear how it goes!
The recipe looks delicious, and I would like to make it for my son, but can you use olive oil? I noted you said not to use avocado oil. Seed oils extremely unhealthy for you and would prefer to avoid using them.
Hi Sandra, thank you for your question! Vegetable oil provides the best results and creates the outcome Erin intends with the recipe, but we understand not all like using vegetable oil. You can use olive oil or another neutral oil with some impact to texture and end results, but definitely an option. If you decide to give it a try, we’d love to hear how it goes!
Hello! I just made this for my son’s bday, but I mad3 it two days in advance…the frosting has dairy in it so I was going to put it (the whole cake iced) in the fridge till his bday. Should that be okay or will it dry it out, should I leave it out???
Hi Nicol, this cake can keep for 2 days at room temperature, just make sure to cover it tightly with plastic wrap. We hope your son has a great birthday!
I’m confused about something. I made your chocolate cake (which was delicious!), and you recommended using King Arthur’s 1 to 1 flour, and said you like it for all your baked goods. But for this vanilla cake, you recommend Bob’s Red Mill 1 to 1. Is there a big difference in which one I use?
Hi Jean, we use both of those gf flour blends. They are both great and can usually be used interchangeably, but every once in a while we find recipes do better with the King Arthur’s and we make sure to link to it in the ingredients list. That one tends to be our number one go-to for most recipes these days. We’re glad you enjoyed the chocolate cake and we hope you love this vanilla one too!
I made this for my sister for her birthday, she’s been gluten free for about 6 years now, and she said that this is by far the best gluten free cake she has ever had! I have never made any gf dessert with such great texture before. My sister said she wants me to make it for her wedding because it’s that good, and I agree, it doesn’t taste gf at all. Thank you for making a gf recipe that is not only delicious, but simple and easy to follow, with ingredients that aren’t hard to find!!
Wow! Thank you for such a kind review, Emelie! We’re so happy you and your sister loved the cake so much! We appreciate you taking the time to comment and share your experience with us. We’d love to hear how the wedding cake goes!
Love this cake and so did my granddaughter! This year she wants a strawberry birthday cake. Is it possible to do this with this recipe? I don’t even know what to add? Any suggestions would be appreciated.
We’re so glad you and your granddaughter loved the recipe, Dee! Thank you for your positive feedback! You’d need to reduce some of the liquid measurements to make room in the batter for pureed strawberries without throwing off the wet/dry ratio. Then there’s extra options like adding food dye to make it pink and/or using diced strawberries or strawberry extract to boost the flavor. Erin has a gluten-free strawberry cupcake recipe in her cookbook, Let’s Bake Gluten-Free Vol. 1 you may like!
Erin have you ever made this cake g/f and dairy free? My Grand-daughter prefers vanilla white cake to chocolate. I am trying to find a white cake recipe that tastes really good & is dairy free as well.
Hi Regina, 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. We hope this helps and your granddaughter enjoys the cake!
I’m making this as cupcakes- planning on 20-25 minutes in oven… does this recipe make for good cupcakes?
Hi Jodie, this recipe works great for cupcakes. For ease, we have a gluten-free vanilla cupcake recipe that may interest you. The cupcake recipe is delicious and definitely worth a try! Happy baking!
I needed a fail safe recipe for a summer class reunion in Michigan at the Lake, and this did not disappoint! I baked it in my ~ 9×13 white Corning Ware dish 43 minutes for ease. I used vanilla bean infused (I put in my own split vanilla bean and leave it there for weeks) California Olive Ranch mild EVOO. Some people wanted leftovers and complimented me on it. Appreciate all the explicit well thought out instructions for success. Thank you-great recipe!
Thank you for such kind feedback, Elizabeth! We’re so happy the cake was a success for your reunion! Thanks for sharing your tips.
I’d like to make this as a sheet pan cake – assume doable if I lessen time? To check for doneness, a cake tester combing out clean like a non GF cake?
Hi Cynthia, this recipe works well in a 9×13 pan (we recommend glass). You’ll want to add about 5-10 minutes to the bake time for that size, but if you use a larger sheet pan, then yes you would need to reduce the bake time as it will be thinner and possibly double the recipe if going much larger. We definitely recommend using a cake tester/toothpick to check for doneness, just like non-GF cakes. Happy baking!