Gluten Free Vanilla Cake

Name: Gluten Free Vanilla Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Gluten Free
Ingredients: 2 cups Gluten Free Flour2 tsp Baking Powder1/2 tsp Baking Soda1/2 tsp Sea Salt1/2 cup Unsalted Butter, at room temperature1 1/2 cups Granulated Sugar4 Egg Whites, at room temperature2 tsp Vanilla Extract1/2 tsp Almond Extract2/3 cup Milk2/3 cup Sour Cream

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This easy recipe for gluten free vanilla cake is moist and fluffy! This simple dessert is made from scratch and is perfect for a gluten free birthday cake. I used my pink vanilla buttercream frosting on this cake for a lovely color.

For the cake you see in these photos I made three 8-inch cakes by using the recipe below for two of the cakes and then cutting the recipe in half for a third cake. For the filling I mixed strawberry jam with some of the pink vanilla buttercream frosting to give a nice strawberry flavor between each layer.

If you are looking for more gluten free layer cake recipes try my Gluten Free Pumpkin Cake with Cream Cheese Frosting, my Gluten Free Million Dollar Cake, my Gluten Free Pina Colada Cake or my Gluten Free Coconut Cake.

You can find all of my cake recipes here: Gluten Free Cake Recipes

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Ingredients
Instructions
Supplies
Frequently Asked Questions
More Recipes You Might Enjoy
Gluten Free Vanilla Cake

Ingredients

Instructions

Preheat your oven to 350 degrees. Grease two 9-inch with butter or coconut oil and set aside.

In a mixing bowl sift together the gluten free flour, baking powder, baking soda and salt. Set aside.

In the bowl of your stand mixer beat together the room temperature butter and granulated sugar until smooth. Add the egg whites, vanilla extract, almond extract, milk and sour cream. Blend the ingredients together. The mixture will be a bit lumpy.

Add the dry ingredients to the wet ingredients and beat together until mostly smooth. You may still have a few small butter lumps in the batter and that is fine.

Pour the cake batter into your greased pans evenly.

Bake at 350 degrees for 30-35 minutes. The cakes will be browned, pulled away from the edge of the cake pan and a toothpick inserted in the center will come out clean when they are done.

Let the cakes cool in the pan for 10 minutes and then flip them onto a cooling rack to finish cooling. Let the cakes cool completely before frosting. I like to let the cakes cool overnight.

Frost with my Pink Vanilla Buttercream Frosting, White Chocolate Buttercream Frosting, Gluten Free Chocolate Buttercream Frosting or Easy Vanilla Buttercream Frosting?

Supplies

Frequently Asked Questions

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free vanilla cake the sour cream makes it moist and delicious.

If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

Do gluten free cakes take longer to bake?

Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.

Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.

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