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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What makes this the best gluten free vanilla cake recipe?
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 our gluten free all purpose flour. They have their recipes; leave us ours.
Please realize you must 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.
The secret to gluten free cake success
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. If you'd like to save on time, combine the dry ingredients in step 2 in the recipe below in a sealed container for a sort of dry cake mix to make later.
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. For a desserts overview, including a guide to the top 20 recipes on the blog, our gluten free desserts guide.
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 gluten free 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!
Simple pantry ingredients for a yummy gluten free cake
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.
Choosing cake pans for this easy gluten free vanilla cake
I like to bake these cakes in 2 aluminum 8-inch round cake pans to make a layer cake 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. And your layer cake will be wider, and a bit less tall.
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.
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.
Choosing the right gluten free flour blend for a perfect vanilla cake
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.
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!
Deciding on a frosting for your gluten free vanilla cake
I usually frost this cake with a stiff vanilla buttercream frosting, especially when I make it into a layer cake. 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.
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.
Beat until well-combined. Add more confectioners' sugar as necessary to make the frosting as stiff as you'd like it.
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.
Storing your gluten free vanilla cake
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.
If you'd like to serve a few slices of this perfect vanilla layer 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.
Make sure your gluten free vanilla cake is cool before frosting
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.
FAQs
Yes, pure vanilla extract is gluten free because distilled alcohol is gluten free. See: Gluten Free Living Magazine.
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.
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!
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. It's always best to freeze the cake before it's frosted, but if you're storing leftover and they're already frosted, defrost slices in the refrigerator overnight.
Ingredient substitutions
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.
Dairy free
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.
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 food cake, made without any egg yolks (only whites) and even without any butter.
If you'd like to turn this cake into a two-layer homemade Funfetti cake, we have a gluten free birthday cake recipe. That recipe also has recipes for chocolate sour cream frosting for the center of the cake, and chocolate icing for on top. *chefskiss*
Egg free
I have not tried this cake with an egg substitute. But I'm afraid I just can't see working out very well since this cake is very egg-dependent.
My typical egg replacement suggestion is a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). But this cake calls for mostly egg whites, and a chia egg is not an egg white substitute.
If you're feeling adventuresome, you can try replacing the whole egg with a chia egg and the egg whites with slightly whipped aquafaba. Aquafaba is simply the brine from a can of chickpeas.
I'm working on a true vegan gluten free vanilla cake recipe because I really prefer a cake that is designed to be made egg-free, rather than one with an egg replacer. But, in the meantime, here we are.
Corn free
In place of cornstarch, try arrowroot or even potato starch. Either should work fine. We're really using cornstarch to make our all purpose gluten free flour blend into more of a gluten free cake flour.
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 Recipe
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; you must use one of my recommended blends, measure by weight, and sift or the recipe won't work)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 6 tablespoons (54 g) cornstarch replace with 6 tablespoons additional Cup4Cup if Cup4Cup is your all purpose gluten free flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 4 (100 g) egg whites at room temperature
- 1 egg (50 g (weighed out of shell)) at room temperature
- 1 ⅓ cups (10 ⅔ fluid ounces) buttermilk at room temperature
- 2 teaspoons pure vanilla extract
- 10 tablespoons (140 g) unsalted butter at room temperature
- 1 ½ cups (300 g) granulated sugar
Instructions
- Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.
- Into a medium-size bowl, sift (yes, you have to sift!) the gluten free flour blend, xanthan gum, and cornstarch. Add the baking soda, baking powder, and salt, and whisk to combine well. Set the dry ingredients aside.
- In a large measuring cup or medium-size bowl, place the egg whites and egg, buttermilk, and vanilla. Whisk to combine very well. Set the wet ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl, or until very light and fluffy.
- To the large bowl with the butter and sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk and egg mixture in 3 parts, beginning and ending with the dry ingredients and mixing to combine in between additions.
- The batter will sometimes look a bit curdled. That's normal and not a problem at all.
- Once all the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand.
- The batter should be fluffy and relatively smooth, although a few lumps are fine. Do not overmix the batter in an attempt to make it perfectly smooth. It will be relatively thick.
- Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. Bang the bottoms of the pans flat on the counter a few times to break any large air bubbles.
- Place the baking pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan and do not jiggle in the center at all (about another 10 minutes). These tests for doneness are more useful than the toothpick test. Do not overbake.
- Remove the cakes from the oven and allow to cool in the pans for 15 minutes before turning out onto a wire rack (and removing the parchment paper liners) to cool completely before frosting and serving.
Notes
Nutrition
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Coreena says
Can you cook this cake in a 9X13 rectangular pan? If so, would the one recipe be enough for one pan?
Nicole Hunn says
I don’t generally recommend baking in a 9×13 inch pan because moist cakes have a tendency to burn in the center on the bottom before baking all the way to the sides. If you’d like to try, this recipe makes 2 8-inch cakes, which hold approximately 16 cups of batter. A 9×13 inch pan holds approximately 14 cups of batter. These are approximations and aren’t guaranteed, so you’ll have to experiment!
Lou says
Do you have any recommendations for a flour blend to use in Australia?
Nicole Hunn says
I would recommend that you make one of my “mock” flour blend mixes, Lou, which are detailed on the all purpose gluten free flour blends page. I created those years ago primarily for non-U.S. readers who couldn’t purchase any of my recommended blends.
Steacy says
Making this for a friend’s birthday. Have you tried baking this in 6” round cake pans? I would think 3 pans would be sufficient, but I’m not confident on baking times
Nicole Hunn says
Hi, Stacy, All I can tell you is that 1 8-inch round cake pan hold a maximum volume of 6 cups of batter, and this recipe makes 2 8-inch round cakes for a total of 12. A 6-inch round cake pan holds a maximum of 4 cups of batter, so 3 6-inch cake pans should be right. Since I haven’t tried that myself, I’d also be guessing I’m afraid about bake times, but I would try baking for 15 minutes, rotating and then gauging doneness and then deciding how much longer to bake, using the time in the recipe as a starting point. I just don’t know for sure. I hope that’s helpful.
Tiffany says
Hi Nicole,
What can I use for as a substitute for cornstarch in this recipe?
Thanks!
Nicole Hunn says
Hi, Tiffany, please see the “ingredient substitutions” section of the text of the post under the subheading “Corn free” for my advice. I hope it’s helpful!
Cat says
I need to be able to make my grandson a sugar free gluten free cake for Thanksgiving. Can I use a sugar free allulose or monkfruit blend instead of real sugar?
Nicole Hunn says
Hi, Cat, that’s a tough one, because sugar substitutes tend to be drying, so even if you try one, you’ll almost certainly have to add more moisture (here, buttermilk) to achieve the proper consistency. You might prefer to start with a keto blog, but if you do want to give this one a shot, I’d suggest trying Lankato brand monkfruit sugar alternative, since I’ve had the most success in general with that brand, and watch the how-to video carefully and look closely at the raw batter in the photos and try to match the consistency. I’m afraid I can’t promise success, though, since I haven’t tried this sub.
Madi Albert says
Hello,
Can I use this same recipe for cupcakes?
Nicole Hunn says
Hi, Madi, actually I recommend using my recipe for gluten free vanilla cupcakes. It’s a little less fussy, and make the most amazing cupcakes.
Kersten says
My ten year old son tasted this batter and said mom is this cake batter or is this frosting?! Enough said right there 🤣 It is so so so good. We could have ate the entire bowl before it made it to the oven. Turned out oh so incredible!! I’ve made a lot of gluten free cakes and this one is superior!
Nicole Hunn says
That’s so great to hear, Kersten! Thank you so much for sharing your experience and I love thinking about your 10 year old boy enjoying the cake batter that much. I hope that made you proud. You deserve to be!
Rose Marie Bireley says
We love the vanilla cake. My granddaughter makes them all the time even for folks not gluten free
Nicole Hunn says
Thank you so much for sharing that, Rose Marie! So glad you and your granddaughter love this cake.
Jennifer says
Hi Nicole, I am using Better Batter Flour for your Best Ever GF White Cake, should I still be using the 6 TBSP’s of Cornstarch?
Or No?
Thanks Jennifer
Nicole Hunn says
Hi, Jennifer, yes! Use every ingredient, including the cornstarch. The only time you don’t use cornstarch as a separate ingredient is if you’re using Cup4Cup, which is already very high in starch, so you’d replace the exact amount of cornstarch with more Cup4Cup, by weight. I hope that helps!
Jennifer says
Oh thank you very much! I usually don’t make homemade GF cakes because they tend to be more dense and thick
So I buy GF Box cakes and they come out very moist almost like a regular cake does
Kristal says
After years of searching, I found it! I have searched for years for a perfect gluten free cake recipe that has the texture and crumb of a beautiful bakery cake and doesn’t turn out super dry or too dense and hard. This is, hands down, the BEST gluten free cake I’ve ever had. I made this for my birthday cake and this will be the only recipe I ever use moving forward. I didn’t have 8-inch pans, but I had 9 inch. I increased the recipe by 1.5 times, to 12 servings, and it came out absolutely perfect! Thank you for this recipe. You nailed it!
Nicole Hunn says
That’s the best thing I could ever hear, Kristal! I love that you made your own birthday cake, because you want and deserve to have it done right and you know what they say! Thank you for sharing your experience. And happy birthday!
Laura says
I made this last night for a potluck today. There is no sign of my cake. Everyone loved it. I was nervous because I added lemon zest and blueberries because I didn’t care for any lemon cake recipes and this was perfect! This is now my go to recipe for any cake.
Nicole Hunn says
I’m really glad to hear it, Laura! Thanks for sharing your experience.
Liz says
Followed this recipe to each detail . Sadly the sponge texture didn’t stay intact and crumbled with handling (cold as recommended). The sponge tasted nice enough but was not fit to present. Hastily made brownies instead. Took double the time to prepare (than suggested). Disappointed but probably USA to UK interpretation contributed 😉
Nicole Hunn says
That’s a shame, Liz, but it does sound like you didn’t use one of my recommended gluten free flour blends. If you’re in the U.K. and you used Dove’s Freee, I’m afraid I really don’t care for that blend and don’t think it would produce good results, particularly in such a simple cake.
K clites says
Wow! Super impressed/happy with this recipe! I even made a few errors, and it still turned out great! I would definitely recommend this recipe
Nicole Hunn says
So glad to hear it, K! Thank you for sharing your experience.
Naomi Carrington says
Did you use Better Batter Cake Flour or The Original Better Batter Flour?
Thanks again!
Nicole Hunn says
Always their original blend. Their “cake flour” is something new, Naomi, and I’ve never tried it.
Naomi Carrington says
Hello! Do you know how many cups of batter one recipe makes? Using this recipe to make a wedding cake for my sister. Thank you!
Nicole Hunn says
I’m sorry, I don’t, Naomi. I only know that the total volume capacity of 1 8-inch pan is 4 cups. I would say that the batter fills up about 2/3 of each pan before it’s baked. But I can’t be more specific than that.
AngEnE says
I appreciate you so much I am IN 💕 LOVE.
Nicole Hunn says
A good vanilla cake can cause that reaction, AngEnE. 😍