Moist Gluten Free Vanilla Cake Recipe

Medium Brush Stroke

This is the BEST vanilla cake that doesn't have gluten! It's so soft, wet, and fluffy, and it tastes like vanilla. It tastes JUST like regular box cake mix, which is pretty amazing. It's topped with a layer of vanilla frosting that is so smooth it feels like silk.  

Gluten Free Vanilla Cake – 1/2 cup (110g) unsalted butter, room temp (reg or plant-based) – 1/3 cup (75g) vegetable oil – 1 3/4 cup (350g) granulated sugar, divided – 4 large eggs, room temp – 1 tbsp vanilla extract – 2 1/4 cups (300g) cup for cup gluten free baking flour* – 1/4 cup (30g) cornstarch – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp kosher salt – 1 cup (240g) milk, room temp (reg or plant-based) – 1 tbsp apple cider vinegar Vanilla Buttercream – 1 1/2 cups (340g) unsalted butter, room temp (reg or plant-based**) – 2 tbsp milk, room temp (reg or plant-based) – 1 tsp vanilla extract – Pinch of kosher salt – 5 cups (550g) powdered sugar, spooned and leveled

Ingredient

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Gluten-Free Vanilla Cake Pre-heat the oven to 350F and grease two 8" round cake pans. Put parchment paper on the bottoms and put aside.  

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Step 1

Instructions

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Add milk and vinegar to a measuring glass. Set aside. Mix gluten-free flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. Set aside. 

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Step 2

Whip butter and 3/4 cup granulated sugar in a large bowl with a hand or stand mixer using the paddle attachment. Blend on medium-high speed until fluffy. 

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Step 3

Mix in the remaining 1 cup sugar and oil until smooth. Now add two eggs at a time, followed by vanilla. Mix well to mix. Pour half the dry ingredients in and mix.  

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Step 4

Before fully combining, add milk and vinegar. Mix add the remaining dry ingredients before fully combining to get a homogeneous batter. It should be pudding-like and thin.  

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Step 5

Divide and spread batter evenly between two cake pans.   Bake 35–40 minutes until a toothpick inserted in the center comes out clean. The edges and center should be golden.  

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Step 6

Let the cakes cool in the pan for 10 minutes. Cut along the sides, place on a cooling rack, and remove the parchment paper. Before frosting, cool cakes at room temperature or in the fridge. 

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Step 7

Floral Separator

Also see

Natural Red Velvet Cake Recipe