Description

This gluten-free vanilla layer cake is moist, tender, and full of classic bakery-style flavor. Paired with fluffy vanilla buttercream frosting, it’s the perfect celebration cake for birthdays, holidays, or any special occasion!

Ingredients

FOR THE CAKE:

2½ cups gluten-free 1:1 flour blend (with xanthan gum)

1½ cups granulated sugar

1 tbsp baking powder

½ tsp salt

1 cup unsalted butter, softened

4 large eggs, room temperature

1 cup milk (or almond milk)

2 tsp vanilla extract

FOR THE BUTTERCREAM FROSTING:

1 cup unsalted butter, softened

4 cups powdered sugar

2–4 tbsp milk or cream

1½ tsp vanilla extract

Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

2. In a bowl, whisk gluten-free flour, baking powder, sugar, and salt.

3. Add softened butter and mix until crumbly.

4. Add eggs, milk, and vanilla. Beat until batter is smooth — avoid overmixing.

5. Divide batter evenly between cake pans and smooth the tops.

6. Bake 26–32 minutes or until a toothpick comes out clean.

7. Cool cakes in pans 10 minutes, then transfer to a rack to cool completely.

9. MAKE THE BUTTERCREAM:

10. Beat softened butter until smooth and fluffy.

11. Gradually add powdered sugar, milk, vanilla, and salt until frosting is creamy and spreadable.

12. Frost the first cake layer, stack the second, and frost sides and top.

13. Chill 20–30 minutes before slicing for clean edges.

Notes

Use a gluten-free 1:1 flour blend with xanthan gum for perfect texture.

Brush layers with milk or simple syrup to lock in moisture.

Add almond extract for bakery-style flavor.

Cake freezes beautifully — frost after thawing.