Classic Vanilla Gluten Free Cake
A soft, fluffy, and moist gluten free vanilla cake perfect for any occasion. Easy to make and full of rich flavor.
Equipment
- 2 Mixing bowls Medium and large
- 1 Hand mixer Or stand mixer
- 2 Cake pans 8-inch round
- 1 Spatula Silicone preferred
- 1 Cooling rack For even cooling
Ingredients
- 2 cups Gluten-free flour blend With xanthan gum
- 1 cup Sugar Granulated
- 2 tsp Baking powder
- ½ tsp Salt
- 3 large Eggs Room temperature
- ½ cup Butter Melted
- ¾ cup Milk Any type
- 2 tsp Vanilla extract Pure
Instructions
- Preheat oven to 350°F (175°C) and line cake pans with parchment paper.
- In a bowl, whisk together gluten-free flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and fluffy.
- Add melted butter, milk, and vanilla extract, then mix well.
- Gradually combine dry ingredients with wet mixture until smooth.
- Divide batter evenly into prepared pans.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a rack.
Video
Notes
- Always use room temperature ingredients for best results.
- Do not overmix to keep the cake light and airy.
- Add a simple buttercream or fresh fruits for extra flavor.
For an ultra-moist Gluten Free Cake, brush each cake layer lightly with simple syrup before frosting. This small step makes a noticeable difference in texture and flavor.
