Vanilla cake is a timeless favorite for birthdays and celebrations. If you follow a gluten-free diet or have celiac disease, you don’t have to miss out — this is a reliably moist, tender, and fluffy gluten-free vanilla cake that highlights pure vanilla flavor. Paired with a simple American vanilla buttercream, it’s a crowd-pleasing dessert that’s easy enough for beginners yet satisfying for experienced bakers.
I grew up loving vanilla cake for its clean, classic taste. After my celiac diagnosis, I found many gluten-free cakes to be dry or dense. After extensive testing, this recipe delivers the texture and flavor you expect from a great vanilla cake while remaining gluten-free.
Why you’ll love this recipe:
- Classic flavor. Vanilla is versatile and perfect for birthdays, weddings, or casual gatherings.
- Customizable. This cake pairs well with numerous frostings and fillings so you can tailor it to any occasion.
- Gluten-free. The recipe uses a gluten-free all-purpose blend plus cornstarch to mimic cake flour and create a light crumb. Follow the notes for tips to ensure the best results.
Ingredients
Ingredient Notes
- Gluten-free flour blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (contains xanthan gum). If your blend lacks xanthan gum, add what your blend recommends. Other blends may behave differently, so results can vary.
- Cornstarch – Cornstarch lightens the texture and helps mimic cake flour. For consistency, weigh the cornstarch when possible.
- Baking powder & baking soda – These leavening agents provide lift. Gluten-free cakes often require a bit more leavening than wheat-based ones, so ensure your baking powder is fresh.
- Sugar – Granulated sugar contributes sweetness, moisture, structure, and browning. Reducing it can affect texture and flavor.
- Vegetable oil – Oil keeps the cake moist and lets the vanilla shine. It yields a more tender crumb than butter in this gluten-free recipe.
- Eggs – Use three large eggs (about 150 g total). If using medium eggs, weigh to reach the same total weight.
- Vanilla extract – Use pure vanilla extract for the best flavor. Vanilla bean or paste also work.
- Apple cider vinegar – A small amount of acid improves rise in gluten-free baking. It won’t affect the cake’s taste.
- Whole milk & sour cream – Whole milk adds fat for tenderness. Sour cream adds richness and reacts with baking soda to aid leavening.
Measure flour carefully. For best results, weigh your dry ingredients. If you don’t have a scale, spoon flour into the measuring cup and level with a knife — don’t scoop directly from the bag.
Step-by-Step instructions
This cake is straightforward to make — follow the steps below and see the recipe card for exact measurements, printable instructions, and additional notes.
For the ingredient list with measurements, full instructions, printable recipe, and extra tips, please see the recipe card below.
Recipe FAQs
This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. Other blends may perform differently.
Two 8-inch round pans (2–3 inches tall) are recommended. If your pans are shallower, divide the batter across three pans and reduce bake time.
A classic vanilla buttercream is excellent, but you can pair this cake with chocolate, strawberry, or cream cheese frostings to change the flavor profile.
A toothpick inserted in the center should come out clean. The cake should also feel springy and bounce back when gently pressed.
hints & tips
- Weigh ingredients when possible, especially the flour, for consistent results.
- Prepare pans carefully: butter, line with parchment, butter the parchment, then dust with gluten-free flour and tap out the excess.
- Ensure the cake is completely cool before frosting to prevent the buttercream from melting.
- To make cupcakes, divide batter into 24 muffin cups and bake 23–25 minutes.
Storage instructions
- Storage: A frosted vanilla cake keeps at room temperature in a sealed container for 3–4 days. If your frosting requires refrigeration, store the cake in the fridge.
- Freezer option: Cake freezes well. Wrap unfrosted cake rounds tightly in plastic and freeze up to 3 months. Alternatively, freeze individual frosted slices on a tray, then wrap each piece for convenient servings. Thaw at room temperature before serving.
More gluten-free cakes to try
-
Gluten-Free Blueberry Sour Cream Coffee Cake
-
Brown Butter Cream Cheese Frosting
-
Gluten-Free Chocolate Mug Cake
Did you make this recipe?
I’d love to know! Please rate and leave a comment below. You can also share photos and tag @adashofmegnut on Instagram.
Gluten-Free Vanilla Cake
Ingredients
For the gluten-free vanilla cake:
- 2 1/2 cups gluten-free all purpose flour (360 g) – tested with Bob’s Red Mill 1-to-1
- 1 tsp xanthan gum (omit if your blend contains it)
- 1/3 cup cornstarch (43 g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar (400 g)
- 3/4 cup vegetable oil (170 g)
- 3 large eggs (about 150 g total)
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 3/4 cup whole milk (180 g)
- 3/4 cup sour cream (180 g)
For the vanilla frosting:
- 1 cup unsalted butter, softened (226 g)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 4 cups powdered sugar (480 g)
- 2–4 tbsp whole milk, as needed
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Instructions
For the gluten-free vanilla cake:
- Preheat oven to 350°F (175°C). Grease two 8-inch round pans, line with parchment, butter the parchment, and dust with gluten-free flour. Set aside.
- Whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat granulated sugar and vegetable oil until combined.
- Add eggs, vanilla extract, and apple cider vinegar; mix until smooth.
- Add one-third of the dry ingredients to the wet mixture and mix until combined.
- Combine milk and sour cream; add half of this mixture to the batter and mix.
- Repeat: add another third of the dry ingredients, the remaining sour cream mixture, then the final third of dry ingredients, mixing between additions.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake at 350°F for 35–40 minutes, until a toothpick inserted into the center comes out clean.
- Let cakes cool 10 minutes in pans, then invert onto a wire rack to finish cooling. Cool completely before frosting.
For the frosting:
- Beat softened butter until smooth. Add vanilla and salt and mix.
- Gradually add powdered sugar, about 1/2 cup at a time, mixing and scraping the bowl as needed.
- Add 2 tablespoons of milk and mix until the buttercream is pipeable. Add more milk if needed to reach desired consistency.
- Frost the cooled cake as desired.
Notes
- We recommend using a food scale and the metric measurements for the most consistent results.
- If you require a gluten-free diet for medical reasons, always verify that every ingredient is certified gluten-free.
- Ensure the cake is fully cooled before applying frosting to prevent melting or sliding.
- Store leftovers in an airtight container at room temperature for 3–4 days, or freeze for longer storage.
Nutrition
| Carbohydrates: 97 g
| Protein: 5 g
| Fat: 34 g