Description
Unlock the secret to a perfectly moist, fluffy, and flavorful gluten-free vanilla cake that tastes just like the classic. This easy-to-follow recipe guarantees a reliably delicious cake every time, perfect for any celebration or sweet craving.
Ingredients
- 2 ¼ cups (300g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 ½ cups (300g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- ¼ cup (60ml) milk, at room temperature (optional, for consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and gluten-free flour two 8-inch round cake pans or line with parchment.
- In a medium bowl, whisk together gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium-high speed for 3-5 minutes until light and fluffy.
- Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
- With mixer on low, alternate adding dry ingredients and buttermilk, starting and ending with dry (e.g., 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry). Mix until just combined. Stir in optional milk if batter is too thick.
- Divide batter evenly between prepared pans.
- Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely before frosting.
- Prep Time: 20 mins
- Cook Time: 30 mins