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Gluten Free Vanilla Cake

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  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


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.



2 cups Gluten Free Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup Unsalted Butter, at room temperature
1 1/2 cups Granulated Sugar
4 Egg Whites, at room temperature
2 tsp Vanilla Extract
1/2 tsp Almond Extract
2/3 cup Milk
2/3 cup Sour Cream


Preheat your oven to 350 degrees. Grease two 9-inch or two 8-inch cake pans 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 cake 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

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free