Gluten-Free Vanilla Layer Cake

Hey there, fellow food lovers! Are you searching for a cake that’s both gluten-free and ridiculously delicious? Something that melts in your mouth and wows everyone at the table? Well, you’re in the right place! I’m so excited to share my go-to recipe for an Ultra-Moist Gluten-Free Vanilla Layer Cake. It’s the perfect centerpiece for birthdays, celebrations, or when you just want a little slice of heaven. Trust me, even your non-gluten-free friends will be begging for seconds.

Table of Contents

Table of Contents

Why You’ll Love This Ultra-Moist Gluten-Free Vanilla Layer Cake

• Quick & Easy: The recipe is designed to be straightforward, perfect for any skill level.
• Family-Friendly: A dessert everyone will love, from kids to adults!
• Absolutely Delicious: With a moist crumb and rich vanilla buttercream, it’s a guaranteed hit.
• Customizable: Easily adapt the flavors and decorations to fit any occasion. You can add fruit, sprinkles, or even customize the frosting colors.

Ingredients

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Here’s what you’ll need to create this amazing Ultra-Moist Gluten-Free Vanilla Layer Cake:

For the Cake:

• 104 g (¾ cup + 1 tablespoon) Bob’s Red Mill sorghum flour
• 110 g (½ cup + 3 tablespoons) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
• 84 g (¾ cup) Bob’s Red Mill tapioca flour
• 65 g (¼ cup + 3 tablespoons) Bob’s Red Mill millet flour
• 1 teaspoon xanthan gum
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ½ cup + 1 tablespoon unsalted butter, room temperature
• 1½ cup + 2 tablespoons (330 g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract, or more vanilla extract for nut-free version
• ¾ cup + 3 tablespoons (225 g) whole milk, room temperature
• ½ cup (120 g) sour cream, room temperature

For the Vanilla Buttercream (Layer Cake):

• 2½ cup (5 sticks) unsalted butter, softened slightly above room temperature
• 6¼ cups (750 g) powdered sugar, sifted
• Seeds of 1 vanilla bean, or 1 teaspoon vanilla bean paste or vanilla extract
• 1 tablespoon + 1 teaspoon pure vanilla extract
• ¾ teaspoon kosher salt
• 3-5 tablespoons heavy cream or whole milk
• Optional: a few drops gel food coloring, sprinkles

For the Vanilla Buttercream (Sheet Cake):

• 1½ cup (3 sticks) unsalted butter, softened slightly above room temperature
• 3¾ cups (450 g) powdered sugar, sifted
• Seeds of ½ vanilla bean, or ½ teaspoon vanilla bean paste or vanilla extract
• 1 tablespoon pure vanilla extract
• ½ teaspoon kosher salt
• 2-4 tablespoons heavy cream or whole milk
• Optional: a few drops gel food coloring, sprinkles

Step-by-Step Instructions

Ready to bake this fabulous Ultra-Moist Gluten-Free Vanilla Layer Cake? Here’s how to do it, step by step:

1. Prep the Oven and Pans: Preheat the oven to 350°F (175°C). Line the bottom of two 8-inch cake pans or the bottom and sides of a 9×13 baking pan with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, sift together the sorghum flour, sweet rice flour, tapioca starch, millet flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
4. Add Eggs: With the mixer on low speed, add the eggs one at a time, mixing and scraping down the sides after each one.
5. Add Extracts: Add the vanilla and almond extracts, mixing until just combined.
6. Combine Wet and Dry: Keeping the speed on low, slowly add the dry ingredients in three batches, alternating with the sour cream and milk in between, mixing until just combined.
7. Pour and Bake: Pour the batter into the prepared baking pan(s) and use an offset spatula to spread it into an even layer. Pick each cake pan up 1-2 inches and drop it on the counter a few times to release any large air bubbles.
8. Bake the Cake: Bake for 28-34 minutes until the cake springs back when gently pressed in the middle and a toothpick comes out dry or with a few moist crumbs. This cake will seem light and airy in texture when gently pressed, so take care not to overbake it.
9. Cool the Cake: Remove from the oven. Let cool in the pan for 10 minutes, then overturn the cake onto a wire rack to cool completely. To do this, I place a large wire rack or sheet pan over the baking pan and, holding it together, carefully flip the cake to release. Peel off the parchment paper, then place a wire rack over the top and carefully flip right side up. If you make a 9×13 cake, you can also opt to frost it right there in the pan.
10. Make the Buttercream: Once cool, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar to the butter, in 4 batches, beating until incorporated. Add the vanilla extract and salt and mix until smooth. Add the milk or cream, starting with just 2 tablespoons and adding additional milk or cream as needed, until frosting is smooth and spreadable. Fold in a few drops of gel food coloring, if desired.
11. Frost the Cake: For a layer cake, spread 1 cup of frosting over the first layer. Place the second cake layer upside down and spread a very thin layer of frosting on the top and side. This is the crumb coat to keep the crumbs off your final pretty frosting layer. Chill the cake for 15 minutes. Spread remaining frosting all over the cake, smoothing it using an offset spatula. If desired, pipe frosting swirls on the top edge using a ½-inch closed star tip. Top with sprinkles.

Equipment

• Stand mixer or hand mixer
• 8-inch cake pans (2) or 9×13 baking pan
• Parchment paper
• Mixing bowls
• Offset spatula
• Wire rack
• Measuring cups and spoons

Tips & Variations

• Make it Nut-Free: Simply omit the almond extract and add extra vanilla extract for a nut-free version.
• Buttercream Consistency: If your buttercream is too thick, add a little more heavy cream or whole milk. If it’s too thin, add more powdered sugar.
• Cake Flour Alternative: If you don’t have all these gluten-free flours on hand, you can substitute with a gluten-free all-purpose flour blend.
• Don’t Overbake! Keep a close eye on your cake as it bakes. Overbaking can lead to a dry cake.

Serving Suggestions

This Ultra-Moist Gluten-Free Vanilla Layer Cake is perfect on its own, but here are some ideas to make it extra special:

• Pair it with: Fresh berries, a scoop of vanilla ice cream for a summery treat, or a warm cup of coffee.
• Presentation: Decorate with sprinkles, fresh flowers, or simple frosting swirls. Consider adding a homemade berry compote for a pop of color and flavor.

Nutrition Facts

(Nutrition facts will vary based on specific ingredients and serving sizes. Use a nutrition calculator for an accurate estimate.)

Conclusion

There you have it—a delicious and easy Ultra-Moist Gluten-Free Vanilla Layer Cake that will delight everyone! Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed success. I hope you enjoy making this cake as much as I do. Don’t forget to save this recipe, print it, and share it with your friends and family. Happy baking and let the sweet moments begin!

FAQ

Here are some frequently asked questions about this recipe:

Can I freeze this recipe?

Yes, absolutely! The unfrosted cake layers can be wrapped tightly in plastic wrap and foil and frozen for up to 2 months. Thaw completely before frosting.

How can I make this cake ahead of time?

You can bake the cake layers a day in advance and store them, wrapped, at room temperature. Frost right before serving for the best results!

Can I use a different type of flour?

This recipe uses a blend of gluten-free flours for the best texture. You could try using a gluten-free all-purpose blend, but the texture might vary slightly.

What can I use to decorate the cake?

Get creative! Sprinkles, fresh berries, chocolate shavings, or even edible flowers make beautiful decorations. Consider adding a homemade berry compote along with fresh whipped cream.