Gluten-Free Classic Vanilla Layer Cake
Elevate any celebration with this Gluten-Free Classic Vanilla Layer Cake, a timeless dessert reimagined for gluten-free baking enthusiasts. Featuring tender, fluffy layers made with gluten-free all-purpose flour and buttermilk, this recipe marries the comforting flavors of vanilla with the indulgent creaminess of buttercream frosting. Perfectly balanced in sweetness and texture, it’s an ideal centerpiece for birthdays, weddings, or casual gatherings. The recipe is straightforward, with simple techniques like alternating dry and wet ingredients to achieve the perfect crumb. Plus, it’s ready in just under an hour, making it a convenient yet impressive treat for any occasion. Whether you have dietary restrictions or simply want a cake that everyone can enjoy, this gluten-free vanilla layer cake is sure to delight!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- Gluten-free flour for dusting
- 3 cups Buttercream frosting
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with gluten-free flour.
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Once the cakes are completely cool, level the tops if needed. Spread about 1 cup of buttercream frosting on top of one cake layer.
Place the second layer on top and spread the remaining buttercream frosting over the top and sides of the cake.
Serve the cake at room temperature and store any leftovers in an airtight container.
Nutrition Facts
Calories |
8057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.7 g | 479% | |
| Saturated Fat | 227.2 g | 1136% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1678 mg | 559% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 1136.3 g | 413% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 851.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 526 mg | 40% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 754 mg | 16% | |
*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.
