Gluten-Free Classic Vanilla Cake with Buttercream Icing
Indulge in the perfect crowd-pleaser with this Gluten-Free Classic Vanilla Cake with Buttercream Icing—a dessert that seamlessly combines timeless flavor with a dietary-friendly twist. Made with a fluffy gluten-free all-purpose flour blend, rich buttermilk, and aromatic vanilla extract, this cake delivers a moist and tender crumb that rivals traditional recipes. Topped with a velvety buttercream icing featuring just the right hint of sweetness and creaminess, it’s an irresistible treat for any occasion. Whether you're baking for a gluten-free diet or simply craving a classic vanilla confection, this cake is easy to prepare and sure to impress. Perfect for birthdays, celebrations, or as a weekend indulgence, it serves 12 and can be stored for up to 2 days—if it lasts that long!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour blend
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.25 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 pieces Large eggs
- 1 tablespoon Vanilla extract
- 1 cup Buttermilk
- 1 cup Unsalted butter, softened (for icing)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for icing)
- 2 tablespoons Heavy cream
- 0.125 teaspoons Salt (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans using a gluten-free flour blend.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the buttercream icing, beat the softened butter in a medium bowl until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well on medium speed and scraping the sides of the bowl after each addition.
Add vanilla extract, heavy cream, and salt. Beat at high speed for about 3 minutes until the icing is fluffy and smooth.
Once the cakes are completely cooled, place one layer on a serving plate and spread a portion of the buttercream icing over the top using an offset spatula.
Place the second cake layer on top and spread the remaining buttercream icing over the top and sides of the cake.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
8712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.1 g | 607% | |
| Saturated Fat | 290.0 g | 1450% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1963 mg | 654% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 1116.5 g | 406% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 833.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 542 mg | 42% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 784 mg | 17% | |
*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.
