Super Moist Gluten-Free Cake with Vanilla Buttercream

Name: Super Moist Gluten-Free Cake with Vanilla Buttercream
Prep time: 45 min
Total time: 1 h 45 min
Yield: 12 - 16 serving(s)
Ingredients: 3 c. gluten-free baking flour, spooned and leveled, plus more for pans (such as King Arthur Baking Company gluten-free flour); 1 1/2 c. granulated sugar; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 3 large eggs, at room temperature; 1 tsp. pure vanilla extract; 1 tsp. pure almond extract; 3 tbsp. white vinegar; 3/4 c. canola oil; 3/4 c. water; 1 c. whole milk; 1 1/2 c. (3 sticks) unsalted butter, at room temperature; 1 tbsp. pure vanilla extract; 2 tbsp. (up to 4 tablespoons) heavy cream or milk; 4 c. confectioners’ sugar; Pinch kosher salt

Throwing a party? This gluten-free cake'll put a smile on everyone's faces.

By Beth BranchPublished: May 8, 2023

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gluten free cake with vanilla buttercream

Becky Luigart-Stayner

Yields:

12 - 16 serving(s)

Prep Time:

45 mins

Total Time:

1 hr 45 mins

If you have a gluten allergy or always find yourself looking for a gluten-free cake recipe for a friend or family member, this classic cake is for you!

The cake layers are soft, moist, and, most importantly, just as easy to whip up as any other cake out there. It's perfect for birthdays, family gatherings, and any celebratory occasion.

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Ingredients

For the cake:

3 cups gluten-free baking flour, spooned and leveled, plus more for pans (such as King Arthur Baking Company gluten-free flour)
1 1/2 cups granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 large eggs, at room temperature
1 tsp. pure vanilla extract
1 tsp. pure almond extract
3 Tbsp. white vinegar
3/4 cup canola oil
3/4 cup water
1 cup whole milk

For the buttercream:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 Tbsp. pure vanilla extract
2 Tbsp. (up to 4 tablespoons) heavy cream or milk
4 cups confectioners’ sugar
Pinch kosher salt

Directions

1. Step 1Make cake: Preheat oven to 350°F. Butter and flour (with gluten-free flour) three 8-inch cake pans. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. In second bowl, whisk together eggs, vanilla extract, almond extract, vinegar, oil, water, and milk. Add the wet ingredients to the dry ingredients, and whisk to combine.
2. Step 2Divide batter evenly among prepared pans. Bake, until cakes are golden brown and a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool in pans on a wire rack, 10 minutes, then turn out onto rack to cool completely.
3. Step 3Make buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in vanilla and cream, scraping sides of bowl as needed. Add half of the sugar, and beat until combined. Add remaining sugar and kosher salt; beat for 1 minute.
4. Step 4Assemble the cake: Remove domed cake tops with a serrated knife, if desired. Place one cake layer on a cake stand or plate, and top with 1/2 cup frosting. Repeat with remaining two layers. Frost sides of cake.