Gluten-Free Vanilla Cake with Vanilla Buttercream Frosting

After extensive testing, I'm thrilled to share my ultimate gluten-free vanilla cake recipe. I have made it for myself for my birthday the last two years because I love it so much.

This cake has a great crumb and a moistness that sets it apart, you can’t tell it’s gluten free. The buttercream frosting has several cups less sugar than most buttercream recipes so you can enjoy the flavor without being overwhelmed with sweetness.

As for the finishing touch, I enjoy adorning my cakes with an abundance of fresh florals. I often find my blooms at Kroger because my local store frequently has a good selection of clearance options. Hydrangeas, like the ones gracing my latest creation, are particularly easy to work with, alongside other petite flowers.

Arranging the floral embellishments is an intuitive process not a science. I trim and insert the stems into the cake one by one figuring out the arrangement as I go. If you choose to do fresh florals on your cake, remember to play and enjoy the process! Asymmetry and imperfection are part of the charm.

If you decide to give this recipe a try, I'd love to hear about your experience! May it bring you as much joy as it has brought me.

Yields: Two 8-inch round cakes

Ingredients:

• Dry:

  • 2 1/4 cups gluten-free 1:1 baking flour (335 grams)

  • 3 teaspoons baking powder

  • 1 teaspoon salt

• Wet:

  • 1 1/2 cups sugar (350 grams)

  • 3 eggs

  • 1/2 cup vegetable oil (100 grams)

  • 1 tablespoon vanilla extract

  • 1 teaspoon lemon juice

  • 1/2 cup sour cream (120 grams)

  • 1 cup milk (250 grams)

• Frosting:

  • 1 cup butter (2 sticks), softened

  • 2 - 3 cups powdered sugar

  • 1/4 cup heavy cream or milk

  • 2 teaspoons vanilla extract

  • Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and optionally line pans. Whisk dry ingredients together.

2. Beat eggs and sugar until light and fluffy. Gradually add oil, then vanilla and lemon juice.

3. Alternately add dry ingredients and wet ingredients in three batches, starting and ending with dry ingredients

4. Pour batter into pans and bake 35 minutes or until a toothpick inserted comes out clean. Cool completely.

5. To make frosting, cream butter, then gradually add powdered sugar, cream, and vanilla. Beat until smooth and spreadable. Add a pinch of salt to taste and adjust consistency as needed.

6. Frost cake and enjoy!

Tips:

• For best results, use room temperature ingredients.

• Line your pans for easier cake removal.

• If your frosting is too thick, add more cream or milk. If too thin, add more powdered sugar.