Moist & Fluffy Gluten Free Vanilla Cake

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I spent years avoiding gluten-free baking because my first attempt at a birthday cake was… well, let’s just say it was more “brick” than “cake.” It sat in the back of my mind as one of those things I’d never quite figure out.

But here’s the thing about gluten-free baking – it’s not as complicated as I thought. The secret isn’t in fancy techniques or hard-to-find ingredients. It’s about understanding how different flours work together and getting the basics right. This vanilla cake recipe is proof that gluten-free doesn’t mean giving up on the simple joy of a soft, moist slice of cake.

What Kind of Gluten-Free Flour Should I Use?

For gluten-free baking, using the right flour blend is key to getting that perfect cake texture. While this recipe specifically calls for Bob’s Red Mill 1:1 Baking Flour, other measure-for-measure gluten-free flour blends like King Arthur or Cup4Cup will also work well. These blends already contain xanthan gum, which helps give your cake the structure it needs to rise properly and stay tender. Just make sure to avoid single-ingredient gluten-free flours like almond or coconut flour on their own, as they won’t give you the same results. When measuring your flour, try using the spoon-and-level method rather than scooping directly from the bag to ensure you don’t end up with too much flour in your cake.

Options for Substitutions

Let’s talk about how you can adjust this cake recipe based on what you have in your kitchen:

• Gluten-free flour blend: While Bob’s Red Mill 1:1 is recommended, you can use other measure-for-measure gluten-free flour blends like King Arthur or Cup4Cup. Just make sure your blend contains xanthan gum – if it doesn’t, add 1 teaspoon to the recipe.
• Sour cream: You can swap sour cream with plain Greek yogurt or dairy-free yogurt for the same moisture and texture. Just make sure it’s at room temperature!
• 2% milk: Any milk works here – whole milk, almond milk, oat milk, or soy milk. For dairy-free options, just make sure to use unsweetened varieties.
• Vegetable oil: Feel free to use any neutral-flavored oil like canola, sunflower, or melted coconut oil. If using coconut oil, make sure all other ingredients are at room temp to prevent solidifying.
• Heavy cream (for frosting): For the frosting, you can use any milk or non-dairy alternative. The frosting might be slightly less rich, but it’ll still work great.
• Salted butter: You can use unsalted butter and add an extra ¼ teaspoon of salt. For dairy-free, use plant-based butter sticks (not spread) designed for baking.

Watch Out for These Mistakes While Baking

The temperature of your ingredients makes a huge difference in gluten-free baking – cold eggs, milk, or sour cream can cause your cake to be dense and uneven, so make sure all ingredients are truly at room temperature before starting (take them out at least 1 hour before).

Overmixing is particularly problematic with gluten-free cakes, as it can lead to a gummy texture – mix just until the ingredients are combined, and stop as soon as you no longer see dry flour.

When measuring your gluten-free flour, avoid scooping directly with the measuring cup as this compacts the flour and leads to using too much – instead, spoon the flour into the measuring cup and level it off with a knife.

For the best texture, don’t skip the xanthan gum (which is usually included in measure-for-measure flour blends), and remember to let your cake cool completely before frosting, as gluten-free cakes are more delicate when warm and can crumble easily.

What to Serve With Vanilla Cake?

This gluten-free vanilla cake pairs wonderfully with so many different toppings and sides! Fresh berries like strawberries, raspberries, or blueberries make a perfect natural companion, adding both color and a bit of tartness to balance the cake’s sweetness. A scoop of good vanilla ice cream or dairy-free alternative turns this into an extra special dessert. For coffee lovers, serving each slice with a hot cup of coffee or espresso helps cut through the sweetness while creating that perfect café experience at home. If you’re feeling fancy, you can also add a drizzle of chocolate sauce or caramel on the plate for an extra touch of indulgence.

Storage Instructions

Counter Storage: If you’re planning to enjoy your gluten-free vanilla cake within 2 days, you can keep it at room temperature. Just make sure it’s covered well with a cake dome or plastic wrap to keep it moist. The frosting will hold up nicely at room temp too!

Refrigerate: Want to keep your cake fresh a bit longer? Pop it in the fridge in an airtight container and it’ll stay good for up to 5 days. The butter-based frosting will firm up when chilled, which some folks actually prefer!

Freeze: This cake freezes really well! Wrap individual slices or the whole unfrosted cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge, then bring to room temperature before serving or frosting.

Make Ahead: You can bake the cake layers up to 2 days ahead and store them wrapped well in the fridge. The frosting can also be made 3-4 days in advance and kept refrigerated. Just let the frosting come to room temperature and give it a quick whip before using.

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6000-6500
• Protein: 50-60 g
• Fat: 400-420 g
• Carbohydrates: 720-800 g

Ingredients

For the cake layers:

• 2 1/2 cups gluten-free measure-for-measure flour (bob’s red mill gluten-free 1:1 baking flour recommended)
• 1 tbsp baking powder
• 1 tsp kosher salt
• 2 cups granulated sugar
• 3 large eggs, at room temp
• 1/2 cup vegetable oil
• 1 tbsp vanilla extract
• 1/2 cup sour cream, room temp
• 1 1/4 cups 2% milk, room temp

For the frosting:

• 1 cup (2 sticks) salted butter, softened
• 4 to 5 cups powdered sugar
• 1/4 cup heavy cream or any milk of choice
• 2 tsp vanilla extract
• Dash kosher salt

Step 1: Preheat and Prepare the Cake Pans

Preheat your oven to 350°F (175°C).

Spray two 8-inch round cake pans with nonstick cooking spray.

Line the bottoms with parchment paper rounds, then spray the parchment paper as well to prevent sticking.

This step helps ensure the cake comes out easily after baking.

Step 2: Mix the Dry Ingredients

• 2 1/2 cups gluten-free measure-for-measure flour (Bob’s Red Mill Gluten-Free 1:1 Baking Flour recommended)
• 1 tbsp baking powder
• 1 tsp kosher salt

In a medium bowl, whisk together the gluten-free measure-for-measure flour, baking powder, and kosher salt until well combined.

This helps distribute the leavening and salt evenly throughout the cake batter.

Step 3: Blend the Wet Ingredients

• 2 cups granulated sugar
• 3 large eggs, at room temp
• 1/2 cup vegetable oil
• 1 tbsp vanilla extract

In the bowl of a stand mixer (or using a hand mixer), beat together the granulated sugar, eggs at room temperature, vegetable oil, and vanilla extract until the mixture is fully combined and smooth.

Scrape down the sides and bottom of the bowl as needed to incorporate everything evenly.

Step 4: Incorporate Sour Cream and Build the Batter

• 1/2 cup sour cream, room temp
• dry ingredients from Step 2
• 1 1/4 cups 2% milk, room temp

Add the room temperature sour cream to the wet mixture and beat until everything is well-combined.

Then, with the mixer running on low speed, add half of the dry ingredients from Step 2, followed by half of the milk.

Mix just until incorporated, then add the remaining dry ingredients and milk.

Mix again on low until just combined—do not overmix, as it can affect the cake’s texture.

I like to pause and scrape down the bowl to make sure the batter is totally uniform.

Step 5: Bake the Cakes

• cake batter from Step 4

Divide the batter evenly between the two prepared pans from Step 1.

Place them in the preheated oven and bake for 35–40 minutes, or until the tops are golden and a toothpick inserted into the center of each cake comes out clean.

Remove from the oven and allow the cakes to cool in the pans for 15 minutes.

Then, carefully remove each cake from its pan and transfer to a wire rack to cool completely.

Letting the cakes cool fully ensures the best texture and makes frosting easier.