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.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
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
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
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!
Belma says
Hello, so I did my best to follow the recipe and I did, I sifted and weighed and sang, and the cake came out just perfect but OMG it was WAY too sweet, especially the frosting! Maybe I am not used to high levels of sugar anymore, since I really consume it only through chocolate bars, but still – please please double down on sugar everyone! Otherwise, the cake is wonderful, so soft and airy, so full of loveliness. Thank you for the recipe. Much love <3
Nicole Hunn says
Belma, sugar is not only a sweetener it’s also a tenderizer, so you can’t simply reduce it, if that’s what you’re suggesting to others. There is no more sugar in this yellow cake than there is in any other cake of its kind. It sounds like you would prefer something other than a buttercream frosting, which is by nature quite sweet.
Arielle says
If I need to make this dairy free, would I use 2/3 cup almond milk and 2/3 cup dairy free yogurt? I want to make sure I get the measurements right!
Nicole Hunn says
That’s exactly right, Arielle! You’ve got it just right. Be sure both components are unsweetened and unflavored. :)
Heather P says
Lovely. I didn’t have the mix of flour so I did use my Bob’s Redmill flours. 1 bag of brown rice, 1 of white rice, 1 of sweet rice, 1 of tapioca flour, xanthum gum, baking powder, baking soda. Typically use this as a pancake base.
Then followed the directions weighing the ingredients. Baked in three 6” cake pans.
Excellent cake with excellent texture. proportions are important. I think weighing makes a big difference. I tweaked a few things for flavor. I always use Katie’s buttermilk. I whipped all the egg whites and added the yolk to the buttermilk then added the baking soda to the buttermilk and alternated with flour until well blended. Folded in egg whites as directed.
Colleen from Vancouver says
Made this for a celiac’s milestone birthday. She was left speechless it was that good! I felt quite chuffed thanks to you! and the birthday girl is over the moon to have a new recipe to surprise her mom with. Her mom is an 80 year old celiac and a very accomplished baker, she said your recipe will knock her socks off! Thank you so much for the very detailed instructions. Follow them and you will be rewarded!
Nicole Hunn says
I’m so glad, Colleen! That’s really lovely to hear. This cake has the power to make a believer out of anyone—and happy birthday to that special person. :)
Maree says
I am in Australia, and it seems as I would have to buy a large quantity of better Batter flour. Is there a substitute I can use please.
Thanks Maree
Nicole Hunn says
Please click the link in the recipe to read all about all purpose gluten free flour blends that are appropriate in my recipes and how to make them yourself using my flour blend recipes, Maree.
Janet says
Hi Nicole
I’d like to make this cake for my daughter’s birthday – it looks great. She is also diabetic. I don’t suppose you know what the carb gram count is for the cake? Thank you!
Nicole Hunn says
Hi, Janet, I went back in to the recipe and used the built-in calculator to arrive at approximate nutritional information. It’s very approximate, and I really don’t like providing it since I consider it to be unreliable. But you were so kind about your request, so I wanted to help as much as I could. :)
Shara says
Not impressed. I used your better than cup 4 cup blend, weighed my ingredients, replaced the cornstarch with more flour, sifted my dry ingredients, had everything at room temp, read the directions a million times before and after and can’t find anything that I didn’t do! Took my cakes out of the oven once they were lightly browned and not at all jiggly etc…. they fell. To half the height they were when i took them out. Very disappointed over here
Nicole Hunn says
Shara, when a cake rises and then falls as it cools, it’s not baked all the way through, which is not a function of the recipe. It is often a result of a too-hot oven which bakes the outside too quickly, which is why I always recommend using a standalone oven thermometer as most ovens run hot.
Shara says
Ok I think I’m gonna try it again today with my thermometer in my oven. I’m using your better than cup 4 cup blend. Do you recommend putting the cornstarch in or replacing it with more flour?
Nicole Hunn says
I would use the additional cornstarch in that case, Shara. But it won’t matter that much either way.
Lena says
Hi Nicole. Thanks for always being with us for so long. I feel I know your family well. Just made your zucchini choc cake again and it always turns out well. I put I tablespoon very strong coffee and zest of an orange. Everyone loves it. Thanks so much.
Nicole Hunn says
Hi, Lena, thank you so much for your long readership and the kind words! That sounds delicious. :)
Peg says
The only buttermilk in my area is fat free. (What’s the point?) Is there an alternative, eg. making my own with whole milk and vinegar? – Many thanks.
Nicole Hunn says
Hi, Peg, I agree that fat free buttermilk isn’t a great idea, but it’s actually still preferable to a bit of acid in milk, which doesn’t mimic the texture and function of actual buttermilk at all. But my favorite way to replace buttermilk is with half plain yogurt (by volume), half milk. You can also use sour cream for half, or even try replacing the buttermilk with plain kefir.
Madeline VanAmringe says
I used full fat Kefir to replace the buttermilk and it was incredible!!
Nicole Hunn says
Yes, that works really well, as long as the kefir you’re using is not extra thick. So glad you loved it, Madeline!
Mary jane says
I was looking for a recipe that wasn’t gritty like the boxed cakes and it came out perfect. Thanks for all your recipes you make celiac’s disease much easier to live with
Nicole Hunn says
I’m so happy to hear that, Mary Jane. Never settle for gritty gf flours!
Jamie says
I plan on using Cup 4 Cup. So, what is the weight equivalent I need to use for the extra 6 Tbs of Cup 4 Cup flour? Is it the same grams used for the cornstarch? Thanks
Nicole Hunn says
Yes, you replace the cornstarch gram for gram, Jamie. Don’t worry at all about the volume measurements. The weights are all that matters!
Janet Elliott says
Unfortunately my cakes once cooling in pans sank & shrinked to half their size very disappointed
Nicole Hunn says
That’s a shame, Janet, but as the post explains this is a very specific recipe that requires strict adherence to the ingredients and method. There are many troubleshooting tips right in the text, but generally a cake that rises in the oven and then shrinks as it cools is undercooked.
Deanna says
I’m trying to find a good yellow cake recipe that I can use Cup4Cup with and I think this recipe is the best ive found. Can I use more egg yolks to give it a more yellow look?
I’m going to make this cake regardless and can’t wait to try it.
Nicole Hunn says
No, Deanna, the recipe must be made precisely as written; you can’t ever add more ingredients or fewer. If you need a bright yellow cake, I guess you could try adding yellow gel food coloring (not liquid).
Angel Simpson says
Oh wow! I did substitute according to what I had on hand (oil for butter, milk and vinegar)… but it was SOO good that I will definitely be repeating ASAP with the correct ingredients.
Lynette says
Is there and icing recipe you would recommend to go with this cake?
Nicole Hunn says
Yes, please see the text of the post, particularly under the heading, “Deciding on a frosting for your gluten free vanilla cake,” Lynette.
Chelsea says
I want to make a white wedding cake with funfetti inside. However, your funfetti recipe does have a whole egg in it, and i’m afraid with the yolk it won’t have that wedding-white look to it. Is it ok to add GF funfetti to this recipe??
Nicole Hunn says
Hi, Chelsea, I actually have a “white cake” recipe that I suggest you use. And yes, I think you could add edible confetti to that cake. :)
Odile Herrera says
Cani this be made without the refined sugar?? With monk fruit, honey or maple for example?
Nicole Hunn says
No, that wouldn’t work the same, I’m afraid, Odile. Liquid sugars aren’t appropriate substitutes for granulated sugars, and honey and maple syrup are just sugar, not actually healthy. You may be able to use monkfruit granulated sugar alternative, but alternative granulated sugars tend to be drying so the cake moisture level would need to be rebalanced. I haven’t tried it, so I can’t promise results, and this is a very specific recipe so I don’t feel too optimistic. Sorry!