Gluten Free Classic Vanilla Layer Cake

This gluten free classic vanilla layer cake is everything a good cake should be. Soft, fluffy, and full of vanilla flavor.

I spent a lot of time getting this recipe just right because vanilla layer cake is one of those classics that everyone deserves to enjoy, whether you eat gluten or not. And honestly, no one will be able to tell the difference.

The recipe uses simple ingredients you probably already have at home, like butter, eggs, buttermilk, and vanilla extract. Nothing fancy or hard to find.

It comes together pretty easily too. You mix your dry ingredients, combine your wet ingredients, and bring it all together into a smooth batter that bakes up beautifully in two round cake pans.

If you’ve been looking for a reliable gluten free cake that works for birthdays, celebrations, or just a regular weekend treat, this is the one. Let me show you how to make it.

Why You’ll Love This Recipe

It Tastes Like the Real Thing – This gluten free vanilla layer cake tastes just like the classic version you grew up with. Nobody at the table will ever guess it’s gluten free, and that’s the best compliment a recipe can get.

Perfect for Celebrations – A vanilla layer cake is the go-to for birthdays, holidays, and special occasions. Now you can have that same showstopping centerpiece cake without worrying about gluten.

Simple Everyday Ingredients – You won’t need to hunt down weird or expensive specialty items for this one. Besides the gluten free flour, everything else is stuff like butter, eggs, sugar, and vanilla that you probably already have in your kitchen.

The Texture Is Incredibly Soft – The combo of butter and vegetable oil in this recipe is what makes the crumb so tender and moist. A lot of gluten free cakes turn out dry or crumbly, but this one stays soft and fluffy thanks to that little trick.

Ingredients

• 2 1/2 cups Gluten Free All-Purpose Flour
• 1 1/2 cups Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Softened Butter
• 1/4 cup Vegetable Oil
• 4 large Eggs
• 1 cup Buttermilk
• 1 tbsp Vanilla Extract

How to Make

Step 1

Preheat the oven to 350 degrees fahrenheit. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and fluffy, about 3 minutes.

Step 3

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 4

In a separate bowl, whisk the gluten free all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.

Step 5

Divide the batter evenly between the prepared pans and smooth the tops.

Step 6

Bake for 28 to 32 minutes until the edges pull away slightly and a toothpick comes out clean. Cool completely before frosting.

Helpful Tips

Use Room Temperature Ingredients

Your butter, eggs, and buttermilk all need to be at room temperature before you start. Cold ingredients don’t blend together smoothly, and you’ll end up with a lumpy batter that won’t bake evenly.

Take the butter out about 30-45 minutes before you start. For the eggs and buttermilk, setting them on the counter for about 20 minutes does the trick.

You’ll know the butter is ready when you can press your finger into it and it leaves a dent without feeling mushy or greasy. That’s the sweet spot for getting it light and fluffy when you beat it with the sugar and oil.

Measure the Flour the Right Way

Gluten free flour is easy to accidentally pack down into the measuring cup, and that can give you way more flour than the recipe actually needs. Too much flour will make this cake dry and dense instead of soft.

The best method is to use a spoon to scoop the flour into your measuring cup, then level it off with the back of a knife. Don’t dip the cup straight into the flour bag because that packs it in tight.

If you have a kitchen scale, even better. 2 1/2 cups of gluten free all purpose flour is roughly 350-375 grams depending on the brand, so check the label on yours for the exact weight per cup.

Cream the Butter, Oil, and Sugar Long Enough

When the recipe says to beat the butter, oil, and sugar until light and fluffy for about 3 minutes, that timing really matters. This step is what creates tiny air pockets in the batter that help the cake rise and stay tender.

Use a medium-high speed on your hand mixer or stand mixer. You’ll notice the mixture turns a pale, almost white color and gets noticeably fluffier in texture. If it still looks yellow and flat, keep going.

The vegetable oil in this recipe works alongside the butter to keep the cake extra moist, which is really helpful with gluten free flour since it can sometimes dry out faster than regular flour.

You Might Also Like

• Gluten Free Honey Almond Cake
• Gluten Free Lemon & Cream Cheese Pound Cake
• Gluten Free Strawberry Crunch Cake
• Gluten Free Tres Leches Cake

Frequently Asked Questions

What gluten free all-purpose flour works best for this cake?

A good gluten free all-purpose flour blend that contains xanthan gum works best here. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure are popular choices and give the cake a soft, tender crumb.

If your flour blend doesn’t already include xanthan gum, you’ll want to add about 1 teaspoon to the dry ingredients. Without it, the cake can end up crumbly and fall apart when you try to layer it.