This Gluten Free Vanilla Buttermilk Poke Cake is everything you want in a dessert! It's soft, tender, and incredibly moist with rich vanilla flavor in every bite. Made as a homemade cake, this easy gluten free poke cake recipe starts with a fluffy gluten free vanilla cake that's baked until perfectly light, then poked to allow a sweet buttermilk cake glaze to soak deep into the crumb.
The result is a moist vanilla buttermilk cake that tastes indulgent, bakery worthy, and far from gluten free in the best way possible.
What makes this vanilla poke cake recipe truly special is how simple and versatile it is. It's an easy buttermilk dessert that works for birthdays, holidays, or anytime you want the best gluten free dessert that's homemade and delicious.
The combination of vanilla cake with buttermilk and a smooth glaze creates a melt in your mouth texture that stays moist for days, making it a standout gluten free dessert recipe you'll come back to again and again.
If you're looking for an easy gluten free dessert that delivers big flavor with minimal effort, this gluten free vanilla poke cake might just be the best cake recipe ever.
If you are looking for more sheet cake recipes try my Gluten Free Vanilla Pudding Poke Cake, my Gluten Free Carrot Sheet Cake with Cream Cheese Frosting, my Gluten Free Banana Cake or my Gluten Free Sweet Potato Cake with Cream Cheese Frosting.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with butter or coconut oil. Set aside.
In the bowl of your stand mixer blend together the gluten free flour, granulated sugar, baking powder, salt and baking soda. Add the room temperature cubed butter and mix on medium speed until the mixture is crumbly. This will take 2-3 minutes and a little more if your butter is cold.
Add the buttermilk, eggs and vanilla extract to your crumbly mixture. Blend until combined.
Pour the cake batter into your greased 9x13 baking dish and spread evenly.
Bake at 350 degrees for 40-45 minutes. The top of the cake should be browned slightly and a toothpick should come out clean when the cake is done.
When the cake has about 20 minutes left to bake make the glaze.
In a 2 quart saucepan over medium heat melt the butter. Add the brown sugar, buttermilk and vanilla. Whisk until the sugar is dissolved and don't let the mixture boil.
Take the saucepan off of heat and add the powdered sugar. Whisk until there are no lumps and you have a smooth glaze.
When the cake comes out of the oven let it cool slightly and then use a skewer, chopstick or something similar to poke holes in the cake. Poke the holes from the top all the way to the bottom.
Pour the glaze evenly over the cake.
Let the cake cool completely and then cut to serve.
Supplies
More Recipes You Might Enjoy
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Gluten Free Vanilla Buttermilk Poke Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Vanilla Buttermilk Poke Cake is everything you want in a dessert! It's soft, tender, and incredibly moist with rich vanilla flavor in every bite. Made as a homemade cake, this easy gluten free poke cake recipe starts with a fluffy gluten free vanilla cake that's baked until perfectly light, then poked to allow a sweet buttermilk cake glaze to soak deep into the crumb.
Ingredients
- 2 ¼ cups Gluten Free Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Baking Soda
- 1 cup Unsalted Butter, at room temperature cut into small cubes
- 1 ½ cups Buttermilk
- 3 large Eggs
- 1 Egg Yolk
- 2 tsp Vanilla Extract
Glaze:
- ½ cup Butter
- ¼ cup Brown Sugar
- ¼ cup Buttermilk
- 1 tsp Vanilla Extract
- 2 cups Powdered Sugar
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with butter or coconut oil. Set aside.
In the bowl of your stand mixer blend together the gluten free flour, granulated sugar, baking powder, salt and baking soda. Add the room temperature cubed butter and mix on medium speed until the mixture is crumbly. This will take 2-3 minutes and a little more if your butter is cold.
Add the buttermilk, eggs and vanilla extract to your crumbly mixture. Blend until combined.
Pour the cake batter into your greased 9x13 baking dish and spread evenly.
Bake at 350 degrees for 40-45 minutes. The top of the cake should be browned slightly and a toothpick should come out clean when the cake is done.
When the cake has about 20 minutes left to bake make the glaze.
In a 2 quart saucepan over medium heat melt the butter. Add the brown sugar, buttermilk and vanilla. Whisk until the sugar is dissolved and don't let the mixture boil.
Take the saucepan off of heat and add the powdered sugar. Whisk until there are no lumps and you have a smooth glaze.
When the cake comes out of the oven let it cool slightly and then use a skewer, chopstick or something similar to poke holes in the cake. Poke the holes from the top all the way to the bottom.
Pour the glaze evenly over the cake.
Let the cake cool completely and then cut to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: Gluten Free
Top Tip
If you don't have or can't get fresh buttermilk you can use buttermilk powder and water to make it! I love having this buttermilk blend in my fridge for when I need some buttermilk for a recipe.
Frequently Asked Questions
A poke cake is a baked cake that's poked with holes while still warm, allowing a glaze or sauce to soak into the cake for extra moisture and flavor.
Poke the cake while it's still warm so the glaze can fully absorb into the cake.
Yes! This cake actually gets better as it sits, making it a great make ahead dessert.
Yes, toppings like whipped cream, fresh fruit, or sprinkles pair beautifully with this vanilla poke cake. I however, like it plain. I think it tastes just like an old fashioned glazed donut!
Ellen K says
No mention of adding the wet ingredients to the cake
smallfarmbiglife says
So sorry Ellen. I added the missing paragraph that has you add the wet ingredients in. Thank you for pointing this out. I'm a team of one running this site. I hope you enjoy the cake. ~Elaine