Gluten-Free Cake

5 from 1 vote

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.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: cake, dessert, sweet treats

Servings: slices

Calories: 645kcal

Author: Chandice Probst

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!

Notes

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.

Nutrition