I love making cake, eating cake, and this Gluten-Free Cake has my heart! It’s so delicious and I love sharing it with everyone who needs a gorgeous and luscious gluten-free dessert.
And if you’re like me, you need more gluten-free cake recipes! Give these tasty treats a try: the BEST gluten-free carrot cake, gluten-free lemon drizzle cake, gluten-free lemon poppy seed cake, gluten-free apple cake, gluten-free pineapple upside down cake
Many years ago, a friend of mine was also diagnosed with celiac. Cake was by far the thing she missed the most. Missing good foods that you used to be able to eat is one of the hardest parts of this life-changing auto-immune disease. So many of you know what I’m talking about, right? This is one reason I share new recipes with you! You can have your cake and eat it too!
Why I Love This Cake:
- Simple: Layered cakes are not as challenging as you might think. This gorgeous cake is so simple to make. Just stir/mix, bake, and frost and you have a gorgeous dessert to share with friends and family without the worry of pesky gluten.
- Frosting: Maybe it’s the kid in me, but I love frosting. Some days I might even say that the frosting on a layered cake is the best part because you get it between the layers and on the outside. And if you wanna mix it up and throw on some dairy-free chocolate frosting instead or peanut butter frosting, they both work great!
- Mix it up: As you know, I like to mix things up sometimes, and this simple recipe allows me to unleash my inner bake-off champion. I like to try some fun fillings between the layers like raspberries or strawberries with this strawberry glaze recipe. This recipe also works well in a trifle or with strawberry shortcake!
Ingredients you’ll need
- Sugar: Whit sugar will work just fine.
- Butter: Unsalted, softened butter is best.
- Oil: The combination of oil and butter keeps this cake extra moist.
- Eggs
- Milk: Any type of milk will work. You can make a dairy free version using a plant based milk.
- Vanilla: A baking basic, make sure to use gluten free vanilla.
- Gluten free flour: I love my gluten free flour blend but you can also use a 1:1 all purpose gluten free flour.
- Powdered sugar: For the light, fluffy icing.
How to Make Gluten-Free Cake:
Prepare: Preheat the oven to 350° F degrees and grease and flour two 7- or 8-inch cake pans. Set them aside to use when you’re ready.
Stir: Into a bowl add and whisk all the dry ingredients together (flour, salt and baking powder).
Cream: In another bowl cream together half of the butter and all of the sugar. Once the ingredients are well combined add in the eggs and oil, then mix again. Add in the dry ingredients and mix until the batter is smooth.
Combine: In a small bowl, combine the milk and rest of the butter and add it to the bowl with the rest of the ingredients. Add the vanilla extract and mix until just combined, don’t over mix your batter.
Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
Bake the cakes on 350° F for about 25 to 30 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
Cool: Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.
Frosting:
Mix: Beat butter in a stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
Add powdered sugar gradually beating slowly so it doesn’t spray everywhere, then once the sugar is mostly incorporated, beat on high for a full 3 minutes until fluffy.
Beat: Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed.
Assemble: To assemble, frost the top of one cake with buttercream, stack the other cake on top, and spread a layer of cream on the rest of the cake.
Top it off: Decorate with sprinkles!
Storing and Freezing Instructions:
Storing: If you have any of this tasty business left, then you can store it in the refrigerator for up to five days in an airtight container.
Freezing: If you need to freeze this cake for longer than five days, then you can keep it in an airtight container for up to two months in the freezer. Then simply let it thaw on the counter before you eat.
Recipe Variations:
- Strawberry/raspberry frosting – Toss some dehydrated raspberry or strawberry powder into the frosting. You may need to add a little extra milk just to make sure the consistency doesn’t get too dry, but it’s delicious to mix it up with some tangy fruits!
- Strawberry shortcake – Bake as cupcakes instead of layers. Cut them in half and layer with fresh strawberries and whipped cream to make strawberry shortcake instead of a layered cake.
- Trifle – Instead of frosting the cakes, you can cut them into cubes and put them into your favorite trifle recipe. It comes out utterly fantastic!
- Dairy free – This recipe works well with dairy-free substitutes. Just replace the butter and milk with your favorite dairy-free versions like Earth Balance sticks and coconut milk and it will be just as fantastic!
More Cakes!
- Bento cake (simple and delicious)
- Drip cake
- Dr. Pepper cake
- Chocolate orange cake with marshmallow frosting
- Ice cream cake pops
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Gluten-Free Cake
Ingredients
Cake
- 2 cups Gluten free all purpose flour
- 2 1/2 tsp Baking powder
- 1/4 tsp Salt
- 4 Eggs
- 1 1/3 cups Sugar
- 1/2 cup Butter
- 1/4 cup Oil
- 1/2 cup Milk
- 3 tsp Vanilla extract
Vanilla Buttercream
- 2 sticks Butter
- 1 lb Powdered sugar
- 3 tsp Vanilla extract
- 2-4 tbsp Milk
Instructions
Cake
- Preheat the oven to 350° F degrees and grease and flour two 7- or 8-inch cake pans. Set them aside to use when you’re ready.
- Into a bowl, add and whisk all the dry ingredients together (flour, salt and baking powder).
- In another bowl, cream together half of the butter and sugar. Once well combined, add in the eggs and oil, then mix again. Add in the dry ingredients and mix until the batter is smooth.
- In a small bowl, combine the milk and rest of the butter, then add it to the bowl with the rest of the ingredients. Add the vanilla extract and mix until just combined, don’t over mix your batter.
- Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
- Bake the cakes on 350° F for about 25 to 30 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
- Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.
Vanilla Buttercream
- Beat butter in a stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
- Add powdered sugar gradually beating slowly so it doesn’t spray everywhere, then once the sugar is mostly incorporated, beat on high for a full 3 minutes until fluffy.
- Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed.
- To assemble, frost the top of one cake with buttercream, stack the other cake on top, and spread a layer of cream on the rest of the cake.
- Decorate with sprinkles!
Chandice Probst says
Such a great texture and flavor!