Gluten-Free Vanilla Cake
A delightful and fluffy gluten-free vanilla cake perfect for birthdays and celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, using an electric mixer, cream the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting and serving.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients to ensure a smooth batter and even baking. Always check your cake for doneness with a toothpick. Ingredient Substitutions: For a dairy-free version, use almond milk instead of buttermilk. How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Storage & Freshness: Keep the cake covered to maintain moisture and extend freshness. Make-Ahead Tips: This cake can be baked a day in advance and stored in the refrigerator until ready to frost and serve.