How Make Gluten Free Cake

Celebrate birthdays, special occasions, and everyday moments with this light and airy gluten free vanilla cake recipe. No one will guess this is a gluten free cake!

The impossibly light, moist and tender crumb of this cake makes it (yes, really) the very best gluten free vanilla cake you've ever had.

This cake is so light and airy, it proves, once and for all, that gluten free baked goods can be just as good, if not better, than conventional gluten cakes.

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It may be bold, but this cake isn't just the best gluten free vanilla cake. It's the cake that you serve to people who can eat as much gluten as they want, and they ask if they can make it at home with their conventional flour.

I tell them that they can have the recipe, since it's right here on the blog. But they can't make this cake without 

Use one of my recommended all purpose gluten free flour blends for this recipe to work. Please click through for complete information on brands (usually, Better Batter or Cup4Cup), my “mock” recipes to make those blends yourself at home, and information on why they work and why others don't.

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The secret to the very best vanilla cake recipe, gluten free, is in the balance of ingredients at the proper temperature—and in the method. Read the recipe through carefully first, follow it closely, and you'll know you can make a vanilla cake, gluten free, with an open crumb and tons of delicate flavor any time.

The most important parts of the method are using one of my recommended gf flour blends, sifting it well, and beating the butter and sugar together until they're light and fluffy. And your ingredients must be at room temperature before you begin, or they won't combine properly no matter what you do.

(For more general tips before you begin to assemble your ingredients for this amazing, tender gluten free cake, try reading our beginner's guide to gluten free baking.)

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You may notice some negative reviews sprinkled in among the positive ones commenting on this recipe. They were left by people who used the wrong gf flour blend, didn't measure by weight, didn't sift, didn't combine the dry and wet ingredients separately first, beat the butter and sugar for long enough, etc.

In other words, they didn't follow the recipe as written! I wish it were as simple to make a perfect gluten free vanilla cake as it is to make, say, a one-bowl gf banana bread.

I can only tell it like it is—and happily I can guide you through each step toward complete recipe success. It's all worth it!

The Best Gluten Free Vanilla Cake Recipe

This cake doesn't call for super specialized ingredients; instead you'll only need classic gluten free pantry ingredients. It's made with basic vanilla cake ingredients like butter, sugar, eggs, vanilla, and buttermilk.

Unlike our one bowl gluten free chocolate cake, to get the best vanilla cake you’re going to have sift the dry ingredients. Yes, you really do have to if you want that super tender, non-grainy crumb.

Then, beat the heck out of the butter and sugar before you even think about adding anything else. A stand mixer is great, but a handheld mixer works just as well provided you’re willing to stand there, beating and beating for at least 3 minutes.

The Best Vegan Vanilla Cake + Gluten Free Option

I like to bake these cakes in 2 aluminum 8-inch round cake pans. They bake evenly in about 30 minutes at 350°F, and never dome even if my oven has some hot spots (which all ovens do).

If you'd rather bake the cake in 9-inch cake pans, just reduce the baking time accordingly. You'll have to watch it carefully after the initial 20 minutes.

Don't bake in a dark colored pan or in a glass pan. They attract and conduct too much heat, so your cake may burn on the bottom or the edges before it's baked all the way through to the center.

Gluten Free Carrot Cake (dairy Free)

If you'd like, you can also use 8-inch square pans. The baking time should be the same as with 8-inch round cake pans.

I'm partial to Better Batter gluten free flour's original blend for nearly all of my gluten free recipes. If you can't buy it online, you can always use my mock Better Batter blend recipe to make your own.

If you are using a higher starch all purpose gluten free flour blend like Cup4Cup (or my mock Cup4Cup), replace the cornstarch in this recipe with an additional 54 grams of your flour blend.

Gluten Free Cake With Sugar Free Strawberry Frosting + Video

Do not try to make this recipe using one of the lower-quality flour blends that use gritty, poor quality rice flour. Bob's Red Mill is a particularly bad one, and your cake ingredients won't combine properly—and your cake will taste gritty.

I can't stress this enough. I want you to be successful! This cake may be a bit of a diva, but she's 100% worth it!

I usually frost this cake with a stiff vanilla buttercream frosting. It holds its shape really well and protects the cake from drying out like a softer frosting but without wilting. If you'd really like to dive in, please see our full discussion of gluten free frosting recipes, tips, and FAQs.

Best Gluten Free Cake Recipes

The simplest way to a lovely, basic gf frosting is to just beat 10 to 12 tablespoons (140 to 168 grams) unsalted butter, at room temperature, until light and fluffy. Add vanilla extract and/or the seeds from the inside of a vanilla bean, and begin with 2 cups (230 grams) confectioners' sugar.

Test the consistency by running your finger through it, but only after beating the frosting really well. If it's stiff enough, it won't stick to your fingers very much.

I like the look of a “naked cake, ” which just means that it's frosted fully in between the layers and on top. The sides have a very thin crumb coat, and that's enough to keep in the moisture.

Easy Gluten Free Carrot Cake Recipe

If you'd like to serve a few slices of this perfect vanilla cake and then store it at room temperature for a few hours, just after taking a slice, use leftover frosting to cover the missing area, extending the cake's life in the fridge.

Tips for making the best gluten free vanilla cake Beat the room temp butter and sugar well for an airy crumb in your gf cake

The buttermilk in this recipe tenderizes the crumb so it has a tender mouthfeel. But the airy, open tenderness you can see clearly in the photos and the video comes from air being incorporated into the batter at the start.

Gluten Free Cake Recipes

When you first remove them from the oven, let the cakes cool in the pan for 15 minutes. This allows them to firm up enough that they won't fall apart when you move them.

After 15 minutes, turn the cakes over onto a wire rack to cool 100% before you handle or frost them at all. If your cake has any residual heat at all, your frosting will melt.

If your cake baked and appeared done, but sunk as it cooled, it wasn't baked properly all the way in the center. That is usually due to a too-hot oven that bakes the outside of the cake until well done before the inside is done.

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I don't recommend using this cake recipe to make cupcakes, since it's easier to make cupcake batter than it is cake batter. Use my recipe for the perfect gluten free vanilla cupcakes, which don't require any sifting, instead!

No, I don't recommend using this recipe to make a vanilla sheet cake. A sheet cake is a larger, rectangular cake that tends to burn on the bottom center.

Use our recipe for gluten free vanilla sheet cake instead. It's easy to make, easy to frost, and always makes for a great celebration!

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Yes, you must use xanthan gum or an all purpose gluten free flour blend that contains xanthan gum, to make this cake. Without any xanthan gum, the cake won't hold together properly, and it will go stale much more quickly, too.

Yes! To freeze the cake whole, wrap it very tightly and defrost at room temperature before slicing and serving. To freeze slices, wrap them tightly and freeze individually, then defrost at room temperature.

I’ve tried this cake every which way, and this is truly the best. If you need to modify the ingredients, of course the cake will be different.

Jürgen's Gluten Free Triple Chocolate Cake

For dairy-free, I recommend vegan butter like Miyoko's Kitchen or Melt brands in place of butter. Try 1:1 by weight. You can also try Spectrum brand nonhydrogenated butter-flavored vegetable shortening.

You'll need a buttermilk substitute. Try half unsweetened almond milk by volume and half nondairy plain yogurt in place of the buttermilk.

I really don't like a simple milk + acid like lemon juice or vinegar as a buttermilk replacement. That only replaces the acid, but not the thickness of buttermilk. The half milk half yogurt swap is the best.

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Maybe you'd like to make a white cake, instead of this yellow cake. My recipe for gluten free white cake is perfect for adding food coloring for a special occasion. If you're looking for a super light white cake, you might prefer our gluten free angel