Gluten-Free Vanilla Cake with Buttercream Frosting
Indulge in the ultimate dessert experience with this Gluten-Free Vanilla Cake with Buttercream Frosting! Perfectly light and fluffy, this cake is made with gluten-free all-purpose flour for those who love sweet treats but need to avoid gluten. Flavored with pure vanilla extract and paired with a luscious buttercream frosting, this cake strikes the perfect balance between simplicity and decadence. Dairy-free almond milk is used, offering a flexible, dairy-free option for those with dietary preferences. Whether you're celebrating a special occasion or just treating yourself, this easy-to-make vanilla cake requires just 20 minutes of prep time and bakes to golden perfection in 30 minutes. Frost it to perfection with creamy buttercream, and you’ve got a gluten-free showstopper that’s sure to impress everyone at the table!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour (ensure it contains xanthan gum)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Plain unsweetened almond milk (or other dairy-free milk)
- 1 cup Unsalted butter (softened, for frosting)
- 4 cups Powdered sugar
- 2 teaspoons Pure vanilla extract (for frosting)
- 2 tablespoons Plain unsweetened almond milk (or other dairy-free milk, for frosting)
- 1 Pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans using gluten-free flour. Line the bottoms with parchment paper for easy release.
In a medium bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, mix in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and almond milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the buttercream frosting, beat the softened butter in a large bowl until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, alternating with small amounts of almond milk.
Mix in the vanilla extract and salt. Continue beating until the frosting is smooth and fluffy. Add a little more almond milk if needed to reach your desired consistency.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.
Slice and serve your gluten-free vanilla cake with buttercream frosting. Enjoy!
Nutrition Facts
Calories |
7166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.2 g | 458% | |
| Saturated Fat | 217.8 g | 1089% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1462 mg | 487% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 972.1 g | 353% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 770.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 707 mg | 54% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 612 mg | 13% | |
*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.
