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Gluten Free Cake

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A light, moist, and fluffy gluten-free cake that is perfect for birthdays, celebrations, or everyday desserts. This versatile cake can be customized with different flavors, frostings, and fillings while maintaining a tender crumb and delicious taste.

Ingredients

  • 2 1/2 cups gluten-free all-purpose flour blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk or dairy-free milk
  • 1/4 cup sour cream or plain Greek yogurt
  • For the Frosting (Optional):
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 to 4 tablespoons milk

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line two 8-inch round cake pans with parchment paper.
  3. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat the butter and sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla extract.
  7. Gradually add the dry ingredients, alternating with the milk and sour cream, mixing until just combined.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  11. For the frosting, beat the butter until creamy, then gradually add the powdered sugar, vanilla extract, and milk until smooth and spreadable.
  12. Frost the cooled cake layers and decorate as desired before serving.

Notes

  • Add lemon zest and a little lemon juice for a bright citrus variation.
  • Use almond extract instead of vanilla for a different flavor profile.
  • Fold chocolate chips into the batter for added sweetness.
  • Layer the cake with fruit preserves or fresh berries.
  • For a dairy-free version, use plant-based butter, dairy-free milk, and dairy-free frosting alternatives.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days if frosted.
  • Freeze individual slices or unfrosted cake layers for up to 3 months.
  • Use a gluten-free flour blend containing xanthan gum for the best texture.
  • Measure flour carefully to avoid a dense or crumbly cake.
  • Do not overmix the batter to maintain a light, tender crumb.

Nutrition

Find it online: https://cookedbymaya.com/gluten-free-cake/