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Incredibly Moist & Delicious Gluten-Free Vanilla Cake Recipe

Discover the ultimate gluten-free vanilla cake recipe! This moist, tender cake is easy to make and perfect for any occasion. Allergy-friendly baking made simple.
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Prep Time 20 minutes
Cook Time 2 days 2 hours 35 minutes
Total Time 3 days 12 hours 15 minutes
Servings: 12 -16 servings
Course: Desserts & Baking
Ingredients Method

Ingredients
  

  • 2 ½ cups gluten-free all-purpose flour blend with xanthan gum
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup sour cream room temperature
  • ½ cup milk dairy or non-dairy, room temperature

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour, or line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the sour cream and milk.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Be careful not to overmix.
  7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.