Gluten-free Vanilla Cake
Looking for an easy and delicious gluten-free cake to make for all your celebrations? Then you need to make this gluten-free vanilla cake.
Ingredients
- 2 ½ Cups 1:1 Gluten-free Flour 310 grams. I use King Arthur 1:1 blend.
- ¼ Cup Tapioca Starch
- 1 ¾ Cups Sugar
- 2 ¼ Teaspoons Baking Powder
- ¼ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 4 Large Eggs
- ½ Cup Butter At room temperature.
- ⅓ Cup Light Cooking Oil
- 1 ¼ Cups Milk
- 2 Teaspoons Vanilla Extract
Buttercream Frosting
- ½ Cup Butter Softened
- 3 ½ Cups Powdered Sugar Make sure your powdered sugar is gluten-free.
- 1-2 Tablespoons Milk
- ½ Teaspoon Vanilla
- ¼ Teaspoon Salt
Instructions
For the gluten-free vanilla cake,
- Preheat the oven to 350 °Fdegrees and prepare you baking pan or cupcake pan.
- In a large bowl whisk the dry ingredients together.2 ½ Cups 1:1 Gluten-free Flour, ¼ Cup Tapioca Starch, 1 ¾ Cups Sugar, 2 ¼ Teaspoons Baking Powder, ¼ Teaspoon Baking Soda, ½ Teaspoon Salt
- In a smaller bowl combine the oil, milk and vanilla.⅓ Cup Light Cooking Oil, 1 ¼ Cups Milk, 2 Teaspoons Vanilla Extract
- To the bowl of dry ingredients mix the softened butter until it starts to look like wet sand with no large clumps of butter remaining.½ Cup Butter
- Once the butter is combined, mix the bowl of wet ingredients into the cake.
- Then add the eggs and mix just until combined.4 Large Eggs
- Pour the batter into your baking pans.
- Bake until golden on top and a knife inserted comes out clean. An 8-9 inch pans should take 30-35 minutes. Cupcakes will take 20-25 minutes, and a sheet cake will take about 35-40 minutes. Start checking on the cake at the lower end as cooking times will vary depending on the pan used and the actual oven temperature.
For the gluten-free frosting.
- Using a hand mixer or a stand mixer, cream butter until soft and smooth.½ Cup Butter
- Add powdered sugar, milk, vanilla, and salt, and mix until light and fluffy.3 ½ Cups Powdered Sugar, 1-2 Tablespoons Milk, ½ Teaspoon Vanilla, ¼ Teaspoon Salt
Notes
Tips and tricks.
- If you can, always measure your gluten-free flour by weight. This will ensure that you get the most accurate results every time.
- Whisk the dry ingredients together well. Doing this makes sure that the ingredients are evenly distributed throughout the cake.
- Use room temperature butter, not warm and not cold. Using butter at the right temperature will help it incorporate with the other ingredients better.
- Make sand. - Because we are using a reverse creaming method for this gluten-free vanilla cake, it's important that the butter is mixed with the dry ingredients and that it looks like wet sand before you add the wet ingredients. You don't want a lot of large chunks of butter still visible.
- Fully preheat your oven. Making sure the oven is completely at room temperature is important. Use an internal oven thermometer if you are unsure if your oven temperature is getting an accurate reading.
- Lightly grease your pan before adding your parchment paper. This will help the parchment paper stick to the pan and keep the parchment paper from falling into your cake batter.
- Cool the cake completely before frosting.
Nutrition
Calories: 284kcal
Tried this recipe?Let us know how it was!