Description
Unlock the secrets to a perfectly moist and flavorful gluten-free vanilla cake with this easy-to-follow recipe. Ideal for any celebration, this cake promises a tender crumb and rich vanilla taste that will impress everyone.
Ingredients
- 2 ¼ cups (300g) high-quality gluten-free all-purpose flour blend (with xanthan gum)
- 1 ½ cups (300g) granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice/vinegar)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour, or line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt until well combined and lump-free.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted and cooled butter, eggs, vanilla extract, and buttermilk until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or fold gently with a spatula until just combined. Be careful not to overmix; a few small lumps are fine.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely. Frost once completely cool.
- Prep Time: 20 mins
- Cook Time: 30-35 mins