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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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!
Andrea Bell says
I am experimenting with cakes for my mother’s wedding cake. I read your directions for freezing before frosting. Do you have any tips on what to wrap it in to freeze it? Also, how do you suggest defrosting it? In the fridge overnight, on the counter for a few hours, etc? Do I defrost completely before icing it? Thank you!
Nicole Hunn says
As the text of the post states, Andrea, defrost at room temperature. I’m afraid I can’t predict how long it will take to defrost, as it depends on how long it’s been frozen, and what the temperature is like in your kitchen. For freezing, you always want to try to prevent any contact between the baked goods and air, as that’s what causes freezer burn. I like to use Glad brand Press n Seal freezer safe wrap, but if you want to go all the way, you could always use one of those vacuum seal food savers, I guess. You can ice it cold.
Cheyenne says
Easy enough cake to make but super dry even after drizzling with simple syrup.
Nicole Hunn says
If your cake was dry, my guess is that you used a poor quality, gritty flour blend that absorbs way too much moisture and doesn’t fully combine, and not one of my recommended gluten free flour blends, Cheyenne. I could help troubleshoot more, but since you didn’t offer any details, ingredient choice is always my assumption.
Kristin says
Hi Nicole, Thank you for this recipe. I know you said not to, but all I had when I needed to quickly make a cake, so I used Krusteaz gf flour. I also used 50/50 by volume greek yogurt/almond milk for the buttermilk. The texture is great- light, airy. My only wonder is why the cake tastes slightly like corn bread. Looking forward to making again!
Nicole Hunn says
The texture you’re describing is due to your flour blend, Kristin. I’m afraid there’s no way to avoid a poor texture when you use a poor quality flour blend that has gritty rice flour in it. The only way to get the proper texture is to use one of my recommended flour blends. If I could fix all the flour blends on the market, I would do it!
Taylor says
Can this cake be stored at room temp overnight or does it have to be refrigerated overnight due to the buttermilk? I don’t want it to dry out in the fridge but not sure how long it’s okay to leave it at room temp?
Nicole Hunn says
Hi, Taylor, please see the text of the post under the heading “Storing your gluten free vanilla cake”
Lydia Beshta says
I am gluten and dairy free and am really excited to try this recipe. What can I substitute the buttermilk with?
Nicole Hunn says
Please see the text of the post under the heading “How to make this a gluten free dairy free vanilla cake”
Rosemary Burrage says
I’ve just made this and can’t see any ingredients for the frosting. What ingredients do you use please?thanks
Nicole Hunn says
This cake does not include a frosting recipe, Rosemary, but there is a lot of discussion of possible frostings in the text of the post under the heading “Deciding on a frosting for your gluten free vanilla cake”
Ann Adam says
My first gluten free cake and it was perfect! The only change I did was add coconut extract with the vanilla extract. I used your recommended flour. Everyone at my dinner party loved the cake. Thank you.
Nicole Hunn says
Great to hear, Ann! You can definitely use whatever extract flavor you like and it makes a really nice, subtle change in the flavor. Great idea!
Judy says
Would it be helpful to use cake pan even baking strips?
Nicole Hunn says
Sure, Judy. I don’t find them to be necessary, but if your oven has hot spots especially, they can be useful.
Emmie says
Why did my cake sink :(
Nicole Hunn says
Generally when a cake rises and then falls as it cools, it’s underbaked inside and overbaked outside, due to an oven that runs hot. That’s always my first guess, but as you can imagine, I don’t know!
Frank C says
If you don’t have one, I highly recommend getting an oven thermometer– one that’s easy to read, like with a dial. I’ll preheat my oven and check right before baking, just to be sure.
Most ovens vary by about +/- 25F, but if you’re consistently getting higher or lower than that (like 75F), consider getting the oven fixed. It’s usually an adjustment unless a part is failing. This is how I discovered my oven was running consistently 75F hotter than its setting!
Nicole Hunn says
Amazing, right? Crazy how much ovens are often out of calibration. And they tend to drift, too, so they won’t stay consistently hot or consistently cold.
Lisa Seaberg says
If I wanted to make it a Yellow Cake, could I substitute the 4 egg whites for 2 eggs?
Nicole Hunn says
This is a yellow cake, Lisa. Here is the white version. You can’t change the eggs in this recipe, no.
Victoria says
Hi! I’m excited to try this recipe!! I’m making it for a diabetic though, so I’m subbing the sugar for stevia- I need to half the sugar to provide the same sweetness. If I half the sugar to 150 grams, what would you suggest to make the other 150 grams so that the consistency is still the same?
Thank you!!
Nicole Hunn says
You’ll have to experiment, Victoria. I don’t like baking with Stevia at all, and don’t know how to avoid changing the consistency when using it. I prefer Lankato brand monkfruit sugar alternatives, but they do tend to be drying so you always have to add more moisture, but you have to experiment to determine how much. Only a recipe written to be made with sugar alternatives will turn out precisely the same when made with them.
Kasti says
Hi, would I be able to double this recipe and make in two 10 inch round pans? (Or maybe 2 10 inch and some overflow in a smaller pan if need be)
Nicole Hunn says
The recipe makes two 8-inch cakes, but if you bake them in 10-inch pans, they’ll bake much faster and be thinner. Doubling the recipe would make 4 8-inch layers, which is way more than 2 10-inch cakes. You’d have to play with batter proportions. I’m afraid I don’t know.
Lil says
Hello Nicole,
I am from England and trying out GF sponges at the moment for my sister in laws wedding cake.
What GF flour is recommended for people in the UK who can’t purchase Better Batter flour?
Nicole Hunn says
Please click the link in the recipe attached to the “all purpose gluten free flour blend” ingredient for all the information I can provide.
Sandra McLeod says
Do I need to use “fresh” egg whites or can I use liquid egg whites that come in a container. (I buy COSTCO liquid egg whites in a 16 oz container.) Would frozen/thawed egg whites effect the out come of the cake?
Nicole Hunn says
You can use liquid egg whites, but I’m not comfortable saying that frozen and defrosted egg whites would work at all. Even if you do use liquid whites, you will still need a whole egg.
Rocio says
Can I bake this cake on a silicone mold? Do you think it would work?
Thanks!
Nicole Hunn says
I don’t really like baking in silicone since I find that it creates hot spots and burns in places.
Margaret says
Do you recommend full fat buttermilk or is the low fat 1% milk fat used in this recipe?
Nicole Hunn says
Lowfat is fine, just not nonfat.