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As a baker who has been gluten free since 2006, I’ve spent a ton of time tweaking and perfecting gluten free cake recipes. It can be a challenge to create the right texture in a cake without gluten, but I’ve mastered it and now I’m sharing my recipe with you!

a slice of two layer yellow gluten free cake with chocolate frosting being lifted away from the rest of the cake on a white cake stand, with a slice on a white plate, a fork and metal spatula, a yellow cloth, and a clear class jar of rainbow sprinkles beneath it
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Why we love this Gluten Free Birthday Cake

If you’ve ever tried to make your own gluten free cake and ended up with a cake that is too dense, too dry, too crumbly or didn’t rise, you are not alone! These are common issues with gluten-free cake recipes. But now, you’ve found me, your gluten-free baking expert!

I am going to walk you through my tried and true recipe and give you all my tips and tricks for making the best gluten free cake you’ve ever had. Here are just a few of the reasons you’ll love this recipe:

  • Simple layer cake that even beginner bakers can make
  • Perfect for a special occasion like a birthday
  • Moist and tender with the perfect texture
  • Yellow cake that perfectly with any icing (see below for ideas)
a slice of two layer yellow cake with chocolate frosting on a white plate, with a fork leaning on it that has one bite of cake on it, sitting on a light pink surface with more slices on plates in the background and sprinkles scattered around

Gluten Free Cake Recipe Ingredients

This cake uses gluten-free flour and other very simple ingredients to make a delicious cake perfect for a gluten-free diet. Keep reading for my best tips and tricks, and get the full recipe in the recipe card below. Here’s what you’ll need:

Cake

  • Gluten free measure for measure flour: I used King Arthur’s Gluten Free Measure for Measure Flour. 
  • Cornstarch
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter: room temperature
  • Granulated sugar
  • Vegetable oil
  • Eggs: room temperature
  • Sour cream
  • Milk: I used whole milk. 
  • Vanilla extract

Vanilla Frosting

  • Unsalted butter: room temperature 
  • Vanilla extract
  • Salt
  • Powdered sugar
  • Milk or heavy cream: if frosting becomes too thick
a two layer cake with chocolate frosting and rainbow sprinkles on top, on a white cake stand, with a yellow cloth, two plates with slices of cake, a fork and metal serving spatula, and a clear glass jar of rainbox sprinkles beneath it

How to Make Gluten Free Cake

This easy gluten free cake is made in just 8 simple steps, then frosted and assembled. Follow my step-by-step guide here, or get the full recipe in the recipe card below.

a round cake pan greased with butter sitting on a countertop
a round cake pan greased with butter with a round piece of parchment paper lining the bottom
  1. Prep oven and pans. Preheat the oven to 350º F. Grease two or three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside. 
  2. Mix dry ingredients. In a small mixing bowl combine the flour, cornstarch, baking powder, baking soda, and salt. 
  3. Mix some wet ingredients. In a large mixing bowl combine the butter, sugar, and vegetable oil, beat using an electric mixer, 1-2 minutes until fluffy.
  4. Mix in remaining wet ingredients. Add in the eggs, sour cream, milk, and vanilla extract. Beat with the electric mixer.
  5. Combine wet and dry ingredients. Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.
  6. Evenly divide the batter among the pans. If using 2 pans, that’s 3 cups of batter per pan, if using 3 pans, that’s 2 cups of batter per pan. If you have bake even cake strips, secure them around the outside of the pans. 
  7. Bake. Bake time varies depending on the number of layers you are making. Bake 2 pans for 40-50 minutes or 3 pans for 32-37 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool. Allow the cakes to cool for 20-30 minutes in the pans, then use a small spatula to loosen the cake from the edge of the pan. Remove the cake from the pans and allow them to cool completely on a cooling rack. 
cake batter in a round cake pan
two round cakes on a wire cooling rack

Frosting

  1. Begin mixing ingredients. In a mixing bowl, combine the butter, vanilla extract and salt, beat using an electric mixer until fluffy, 1-2 minutes.
  2. Add remaining ingredients. Gradually add the powdered sugar and 3 tbsp of heavy cream, mixing on low until combined. 
  3. Adjust as needed. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add 2-4 tablespoons of milk or heavy cream. 

Assemble the Cake

  1. Level cakes. If needed, level the cooled cakes using a cake levered or serrated knife.
  2. Assemble layers. Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting. Measure 3/4 to 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread another ¾ to 1 cup of frosting on top of that layer. Use the remaining frosting around the sides and top of the cake. 
close up of the side of a two layer gluten free cake on a cake stand that has a slice missing, explosing the layers inside of cake and chocolate frosting

Tips for the Best Gluten Free Cake

For best results, follow my tried and true gluten free cake tips:

  • Use the right gluten free flour blend: The flour you choose must contain xanthan gum and is intended for baking. I prefer King Arthur’s Gluten Free Measure for Measure Flour. Choosing the right flour is also important because it can change the flavor and texture of your cake. Some gluten-free flours, such as those made from rice or corn, can have a gritty texture. Others, particularly those made from beans or certain grains, can have strong flavor that doesn’t lend itself well to a cake recipe. King Arthur flour is my go-to for gluten free baking, but there are some other good ones!
  • Properly measure the flour. Use the spoon and level method to properly measure your flour.
  • Cornstarch: Don’t skip this! It’s an important ingredient because it helps to create a fluffier, more tender and delicate crumb.
  • Bake in the center of the oven: This helps the cake bake evenly.
  • Beat the butter, sugar and vegetable oil until fluffy. This is an important step. We want to get this light and fluffy to create air bubbles that create a more lifted cake (so you don’t have one of those gluten free cakes that don’t rise).
  • Use room temperature eggs: If the eggs are cold, especially because there are 4 eggs in this recipe, they can significantly change the temperature of the batter, which can lead to uneven baking.
  • Let the cake fully cool before frosting: I know it’s tempting, but your frosting will melt if the cake is not cooled completely.
over head view of three white plates with slices of gluten free cake on them, sitting on top of a yellow cloth with a jar of rainbow sprinkles and more sprinkles scattered around

Icing for this Gluten Free Birthday Cake

This cake recipe pairs perfectly with any icing. Here are some recommendations:

a slice of two layer gluten free birthday cake on a fork, from the side so you can see the layers, with a birthday candle in the top and rainbow sprinkles scattered around

How to Store Gluten Free Vanilla Cake

Store leftover cake in an airtight container in the refrigerator for up to a week. It should stay soft and moist and won’t dry out even when refrigerated.

a slice of two layer vanilla cake with chocolate frosting and rainbow sprinkles laying on its side on a small white plate with a fork, sitting on a light pink surface with more slices on plates and a jar of sprinkles in the background

Gluten Free Vanilla Cake Recipe FAQs

Does gluten free cake taste different than regular cake?

Some gluten free cakes do taste different than regular cake, however my goal was to create a gluten-free cake recipe that mirrors the taste and texture of a traditional cake, featuring a light and tender crumb. When you use a high quality gluten free flour, this gluten free cake doesn’t taste different than regular cake. 

How do you keep gluten-free cakes moist?

My gluten free cake uses moist ingredients including sour cream, vegetable oil, and milk to make it moist and tender.

How do you keep a gluten free cake from crumbling?

The trick to keeping a gluten-free cake from crumbling is all about the balance of ingredients. This means using enough fat and leaveners, using a high quality gluten free flour, plus adding cornstarch to create a fluffier, more tender, and delicate crumb. 

More Gluten-Free Recipes

a slice of two layer vanilla cake with chocolate frosting and rainbow sprinkles laying on its side on a small white plate with a fork, sitting on a light pink surface with more slices on plates in the background
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Gluten Free Vanilla Cake Recipe

By: Beth
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 16 slices
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As a baker who has been gluten free since 2006, I've spent a ton of time tweaking and perfecting gluten free cake recipes. It can be a challenge to create the right texture in a cake without gluten, but I've mastered it and now I'm sharing my recipe with you!

Ingredients

Cake

  • 2 ½ cups gluten free measure for measure flour, I used King Arthur’s Gluten Free Measure for Measure Flour, 300 grams
  • ¼ cup cornstarch, 28 grams
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ cup unsalted butter, room temperature
  • 1 ¾ cups granulated sugar, 347 grams
  • ½ cup vegetable oil, 118 ml
  • 4 large eggs, room temperature
  • 1 cup sour cream, 227 grams
  • ½ cup milk, I used whole milk, 118 ml
  • 1 Tbsp vanilla extract

Vanilla Frosting

  • 2 ½ cups unsalted butter, room temperature, 565 grams
  • 2 Tbsp vanilla extract
  • ⅛ tsp salt
  • 6-10 cups powdered sugar, 681-1135 grams
  • 3-6 tbsp milk or heavy cream, if frosting becomes too thick

Instructions 

  • Preheat the oven to 350º F. Grease two or three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
  • In a small mixing bowl combine the flour, cornstarch, baking powder, baking soda, and salt.
  • In a large mixing bowl combine the butter, sugar, and vegetable oil, beat using an electric mixer, 1-2 minutes until fluffy.
  • Add in the eggs, sour cream, milk, and vanilla extract. Beat with the electric mixer.
  • Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.
  • Evenly divide the batter among the pans. If using 2 pans, that’s 3 cups of batter per pan, if using 3 pans, that’s 2 cups of batter per pan. If you have bake even cake strips, secure them around the outside of the pans.
  • Bake 2 pans for 40-50 minutes or 3 pans for 32-37 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool for 20-30 minutes in the pans, then use a small spatula to loosen the cake from the edge of the pan. Remove the cake from the pans and allow them to cool completely on a cooling rack.

Frosting

  • In a mixing bowl, combine the butter, vanilla extract and salt, beat using an electric mixer until fluffy, 1-2 minutes.
  • Gradually add the powdered sugar and 3 tbsp of heavy cream, mixing on low until combined.
  • Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add 2-4 tablespoons of milk or heavy cream.

Assemble the Cake

  • If needed, level the cooled cakes using a cake levered or serrated knife.
  • Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting. Measure 3/4 to 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread another ¾ to 1 cup of frosting on top of that layer. Use the remaining frosting around the sides and top of the cake.

Notes

The gluten free flour must contain xanthan gum.
The cornstarch helps to create a fluffier, more tender, and delicate crumb.

Nutrition

Serving: 1slice | Calories: 725kcal | Carbohydrates: 70g | Protein: 3g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 283mg | Potassium: 66mg | Fiber: 0.02g | Sugar: 67g | Vitamin A: 1363IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 0.3mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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2 Comments

    1. The recipe as written will probably yield too much batter for a single 9×13, but you could bake the extra batter in another pan or in a cupcake pan. I would recommend checking the 9×13 inch cake around 22 minutes, but it really depends on how much batter you put in the pan.