Gluten-Free Classic Vanilla Birthday Cake
Celebrate every special occasion with this delightful Gluten-Free Classic Vanilla Birthday Cake, a showstopping dessert packed with timeless flavors and suitable for everyone at the table. Crafted with a gluten-free all-purpose flour blend and a touch of xanthan gum for perfect structure, this recipe delivers a light, moist crumb that rivals any conventional cake. Flavored with pure vanilla extract and enriched by creamy buttermilk, each bite is soft, sweet, and irresistibly nostalgic. The billowy homemade whipped cream frosting, sweetened with powdered sugar and infused with vanilla, ties everything together with a luscious finish. This cake is easy to bake in just 30 minutes and is perfect for birthdays, celebrations, or whenever you need a gluten-free treat to impress. Whether adorned with colorful sprinkles or kept elegantly simple, this gluten-free vanilla cake is the perfect dessert centerpiece for any occasion!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 whole Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Buttermilk
- 1 cup Heavy cream
- 3 cups Powdered sugar
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the heavy cream in a chilled medium bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
Place one cake layer on a serving platter and spread a layer of frosting over the top.
Place the second cake layer on top, and frost the top and sides of the cake with the remaining frosting.
Optionally, decorate the cake with sprinkles or birthday decorations before serving.
Nutrition Facts
Calories |
6202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.2 g | 327% | |
| Saturated Fat | 149.8 g | 749% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1398 mg | 466% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 947.1 g | 344% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 664.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 464 mg | 36% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
