Gluten-Free Classic Vanilla Layer Cake with Buttercream Frosting
Elevate your dessert game with this Gluten-Free Classic Vanilla Layer Cake with Buttercream Frosting—a show-stopping treat that’s perfect for birthdays, celebrations, or any occasion where indulgence is key. Featuring a moist and tender crumb made with gluten-free all-purpose flour and balanced hints of rich buttermilk and pure vanilla, this cake offers a timeless flavor everyone will love without compromising dietary needs. Topped with a luxuriously smooth vanilla buttercream frosting, it’s both elegant and irresistible. With straightforward instructions and a prep time of just 30 minutes, this recipe proves that gluten-free baking can be easy, delicious, and utterly satisfying. Perfect for serving 12 hungry guests, this layered masterpiece is guaranteed to impress.
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Recipe Information
Ingredients
- 2.5 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1.5 cups buttermilk, room temperature
- 0.5 teaspoon gluten-free baking powder
- 1 cup unsalted butter, softened (for frosting)
- 4 cups confectioners' sugar
- 2 teaspoons pure vanilla extract (for frosting)
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour. Line the bottom with parchment paper if desired.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter on high speed until creamy, about 1 minute.
Add the granulated sugar and beat on high speed until light and fluffy, approximately 3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Mix in the vanilla extract.
On low speed, add the dry ingredients in three additions, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined.
Divide the batter evenly between the prepared cake pans. Use a spatula to spread the batter into an even layer.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
For the frosting, in a large bowl, beat the softened butter on medium speed with a hand mixer or in a stand mixer until creamy, about 2 minutes.
Add the confectioners' sugar, vanilla extract, and milk. Beat on low until the sugar is incorporated, then increase to high speed and beat for 3 minutes until fluffy.
If the frosting seems too thick, mix in a little more milk, about 1 tablespoon at a time, until desired consistency is reached.
Once the cakes are completely cooled, place the first layer on a serving plate. Evenly cover it with frosting. Place the second layer on top and spread the frosting on the top and sides of the cake.
Decorate the cake as desired and serve. Enjoy your gluten-free vanilla cake!
Nutrition Facts
Calories |
8469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.7 g | 528% | |
| Saturated Fat | 251.9 g | 1260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1795 mg | 598% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 1194.7 g | 434% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 919.8 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 710 mg | 55% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 995 mg | 21% | |
*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.
