🎂 The Best Gluten-Free Vanilla Cake (Moist, Fluffy, and Party-Approved)

If you’ve ever been disappointed by dry, crumbly gluten-free cake that tastes more like cardboard than celebration... you’re not alone. I’ve been there too.

This is the recipe I wish I had years ago (and the one I used for my best friend's wedding! YES it's that good!).

It’s soft, moist, and full of real vanilla flavor - and best of all, it doesn’t taste gluten-free. In fact, this is the vanilla cake my friends and family (who can eat gluten) actually request for birthdays and special occasions. That’s when you know it’s good.

💜 Why You’ll Love This Cake:

• It’s light, fluffy, and still holds together beautifully

• No strange aftertaste or dry texture

• Easy to make with common gluten-free ingredients

• Works well as a layer cake, cupcakes, or sheet cake

• Non-Gluten Free people won’t even notice - it’s that good!

🍰 Tips for Success:

• Make sure to use a good-quality gluten-free flour blend with xanthan gum included

• Don’t overbake - gluten-free cakes dry out fast, so check early

• Want extra richness? Swap half the milk for buttermilk

• This pairs perfectly with my whipped buttercream or cream cheese frosting

🛒 Ingredients

• 3 cups 1:1 Gluten-Free Flour (I use Bob's Red Mill)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 pinch salt

• 1 cup butter, softened to room temperature

• 2 cups sugar

• 4 large eggs, at room temperature

• 1 cup buttermilk, at room temperature

• 2 ½ teaspoons vanilla extract (I use Spice Islands)

• Chocolate Buttercream Frosting (homemade or your favorite gluten-free brand)

👩‍🍳 Instructions

1. Preheat oven to 350ºF. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring (using gluten-free flour).

2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

3. In a separate mixing bowl, cream the butter until fluffy, then add sugar. Continue creaming for about 8 minutes, until light and airy.

4. Add eggs one at a time, mixing just until each is incorporated.

5. Add the flour mixture and buttermilk alternately, beginning and ending with the flour. Mix each addition just until combined—do not overmix.

6. Stir in the vanilla extract.

7. Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean.

8. Allow cakes to cool in pans for about 10 minutes before turning out onto wire racks. Let cool completely before frosting.

9. Frost with Chocolate Buttercream or Vanilla ButterCream and decorate as desired. Enjoy!

🎂 My Tips for Perfect Gluten-Free Vanilla Cake

• Use a high-quality 1:1 gluten-free flour blend with xanthan gum already included

• Do not overbake—gluten-free cakes dry out faster than traditional ones

• Make sure your ingredients (especially eggs and buttermilk) are room temperature for best texture

• Pairs beautifully with my chocolate buttercream or vanilla bean frosting

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💬 Let’s Stay Connected

Did you try this cake? Tag me @TheGlutenFreeEngineer on Instagram or share it in our Facebook group—I love seeing your creations!

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