This gluten free vanilla cake is as stunning as it is scrumptious! Whether you are looking for a beautiful gluten free cake for your next birthday party, celebration, or wedding cake base, this will be just what you need.
No matter what, this gluten free cake is going to impress! I am happy to say this cake is also dairy-free! Just use a dairy-free frosting if you can't have dairy.
My daughter is very artistic and loves to freehand art. She creates gorgeous mandala designs and I am so excited she made a design for this cake. This cake was inspired by her desire to decorate it with a mandala.
I have to brag a little bit because she did an impeccable job! You can see more of her fabulous art on her Instagram account. She has donated a couple of pieces for charity fundraisers.
If you love cake as much as we do, you will want to check out all of my gluten free cake recipes on the blog :-).
Why this vanilla cake is great:
Imagine the perfect light and moist, white layered cake. I cover it in sweet cream cheese frosting and then baked it to perfection. Every bite has the most incredible ratio of cake to frosting. That cake is this cake!
This cake is just that good. It is perfect for a birthday and fancy enough to be a great wedding cake!
If you love this easy gluten free white cake, take a look at some of our favorite gluten free cake recipes:
- Gluten Free Chocolate Cake
- Mouthwatering Gluten Free French Apple Cake
- Gluten Free Devil’s Food Chocolate Cake
- Super Easy Gluten Free Lemon Cake
As I mentioned before, this cake is perfect for a party, a wedding (though you will need to triple the recipe or more depending on the number of guests!), or any occasion.
I used these cute little-layered baking pans so that all of my layers were the same size!
Don't you want to grab the fork and have a bite? A lot of people ask if it is hard to assemble a layer cake. I can promise it looks much harder than it is!
What you need to make this recipe:
- Gluten free flour blend - I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Light oil - I like to use either avocado or canola oil. I don't recommend strong flavored oils.
- Milk - I use non-dairy milk to keep my cake dairy-free, but any milk will work.
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend. (Also preheat your oven to 350º F!)
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend. Pour the wet ingredients into the dry ingredients and mix well.
Step 3: Your gluten free cake batter will be creamy like in this photo. Sometimes different gluten free flour blends behave differently depending on how much starch is in the mix. You may need to add a little extra liquid if your batter is too thick.
Step 4: Add the cake batter to your layer cake pans (or cupcakes or sheet cake!) and bake. For these little layer cake pans, I baked the cakes for 20 minutes. If you are using larger cake pans, you will need to bake the cake longer.
Step 5: To make the frosting, add softened cream cheese, butter, powdered sugar, and a bit of water to a bowl and mix well until thick and creamy.
Step 6: Decorate the cake any way you like! If you want to know what brands of sprinkles are gluten free and Celiac safe, check out my guide to gluten free sprinkles.
Ways to use this cake recipe:
- Make cupcakes with this recipe. Perfect for holidays and other gatherings.
- You can make a sheet cake for a birthday party or any other event.
- Whip this recipe into cake pops for a fun spin.
- Make it as a layered cake to add extra elegance to the cake.
Are you ready to see how easy this gluten free vanilla cake recipe is to make? (And don't worry, I will include the cream cheese frosting recipe too!
Expert tips and Recipe FAQ:
While there are many different gluten free flour options for sale, I have a few that I regularly use with great success like Bob's Red Mill 1 to 1 Gluten Free Blend, Authentic Foods Multiblend is very cool because they mill their gluten free extra fine so there isn’t any grit. This will allow a much smoother texture. I also like King Arthur's Measure for Measure Gluten Free Blend.
There are several ways to tell if a cake is done baking. You can try all the methods or just use the ones that work for you.
1. The toothpick test is the most common. Just stick a toothpick in the center of the cake and pull it back out. If it comes out clean and free of liquid, then your cake is done.
2. Another way to check is if the sides are pulling away from the pan then it is a good indicator the cake is done.
3. You can also use your finger to check the texture of the cake. If you press down on the cake and it doesn’t bounce right back up, then it probably needs to cool a little longer.
To assemble a layer cake, you must first add the base layer to your plate or cake stand. Next, add a layer of frosting on top of the base layer and spread it around.
Next, you add another layer of cake, then another layer of frosting. You keep adding layers until you have used all of them. After all your layers are together, then you can continue to frost and decorate the cake.
The easiest way to lift a layer cake onto a cake stand is by using a giant spatula. Simply place the spatula under the cake and raise it. You will want to make sure to hold the cake with your other hand to ensure you don’t lose balance.
These cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Looking for more dessert ideas?
- Gluten Free Carrot Cake Cupcakes With Cream Cheese Frosting
- Easy Gluten Free Vanilla Cupcakes With Chocolate Frosting
- Gluten Free Lemon Sour Cream Cakes
- Gluten Free Chocolate Raspberry Cake Recipe
Or check out my gluten free vanilla cake story!
Jennifer M. used lemon juice instead of vanilla and a few drops of yellow food coloring to make this a lemon flavored cake.
Trinity M made this into a large sheet cake to feed a crowd!
Julie S. used butter instead of oil and sour milk (buttermilk) And ¾ teaspoon baking soda and said it turned out great.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Vanilla Cake with Cream Cheese Frosting
- 2 cups gluten free flour blend * see note
- 1 cup sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 3 eggs
- ¾ cup light oil (*I used avocado oil)
- ¾ cup milk * see note
- 2 teaspoons pure vanilla extract
- 8 ounces cream cheese * see note
- ¼ cup butter softened
- 2 ¼ cups powdered sugar
- 1 teaspoon pur vanilla extract
- Preheat the oven to 350º F.
- In a large bowl, add the dry cake ingredients and use a whisk to blend.
- In a smaller bowl, add the wet ingredients and whisk to mix.
- Pour the wet ingredients into the dry ingredients and mix well. Note photo above of the batter consistency.
- Spoon batter into greased cake pans, or cupcake pan.
- Bake for 20-25 minutes (for the small layer cake pans) You will want to bake longer for larger pans. Use the toothpick method described below to know when your cakes are done.)
- Remove the cake layers from the oven and allow to cool on a cooling rack. If you are making a layer cake, inspect each layer for bumps (if one area of the cake rose more)
- Use a knife to level any bumps to make your cake layers flat.
- Place the bottom layer of cake on a cake stand. Add frosting to the top of the layer. Place the next cake layer on top of the frosting, and frost that layer. Repeat until all layers are frosted.
- Use a cake spatula to frost the top and sides of the cake. Decorate how you like.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- The cake is naturally dairy-free. To make this fully dairy-free you need to alter the frosting ingredients by substituting the butter for vegan butter and use vegan cream cheese.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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