An easy gluten-free vanilla cake recipe that is tender and better than any bakery-style gluten-free cake. You guys have been asking for the best gluten-free vanilla cake recipe, and here it is! You are going to love this gluten-free vanilla cake.
Celebrate special occasions with a gluten-free birthday cake or enjoy the simplicity of gluten-free vanilla bean cupcakes and gluten-free sponge cake. Elevate your gluten-free experience with tried-and-trusted recipes that promise flavor without compromise. Short on time, then try one of the best gluten-free cake mix brands.
Embark on a flavorful gluten-free journey with engaging and comprehensive gluten-free courses on Udemy, providing valuable insights and skills for crafting delicious gluten-free dishes.
Gluten-Free Vanilla Cake
In case you were wondering, this gluten-free vanilla cake has the best texture. It's light, tender, and it isn't dry like many gluten-free vanilla cake recipes.
Everyone agrees that this is the best gluten-free vanilla cake. No need to ever buy a gluten-free vanilla cake mix at the store.
Several of my readers have been asking for an easy gluten-free vanilla cake recipe. I've had my gluten-free vanilla cupcakes up for a while now, and they get raving reviews.
This gluten-free dairy-free vanilla cake is a spin off my gluten-free vanilla cupcakes.
If you are more of a gluten-free chocolate person, you are going to want to check out my easy gluten-free chocolate cake.
Please read through this entire post. It's full of tips for making the best gluten-free vanilla cake.
Why You’re Going to Love These Gluten-Free Vanilla Cake
Exceptional Texture - This gluten-free vanilla cake offers a light and tender texture, dispelling the common notion that gluten-free cakes can be dry. It's a treat with a bakery-style quality.
Easy Preparation - With straightforward instructions, this recipe is accessible for both novice and experienced bakers. Follow the steps closely, and you'll achieve a perfect gluten-free vanilla cake.
Versatility in Ingredients - Whether you prefer dairy-free or don't mind using dairy, this recipe accommodates both choices. You can customize it to your liking, and the cake remains delicious with either dairy-free or regular butter and milk.
No Need for Store-Bought Mixes - Forget about store-bought gluten-free vanilla cake mixes. This recipe allows you to create a homemade, from-scratch cake that surpasses the flavor and texture of many commercial alternatives.
Ingredients in Gluten-Free Vanilla Cake
Vegetable Oil (or oil of choice) - Provides moisture to the cake, contributing to its tenderness and preventing it from being dry. Canola oil has great benefits especially for your heart.
Granulated Sugar - Sweetens the cake but also plays a crucial role in creating a light and airy texture by incorporating air during the beating process.
Large Eggs - Act as a binder, helping to hold the cake together and contribute to its structure.
All-Purpose Gluten-Free Flour Blend - The main dry ingredient, replacing traditional wheat flour for those with gluten sensitivity. It gives structure to the cake, and the choice of a good blend ensures the right texture.
Salt - Enhances the overall flavor by balancing sweetness and other flavors in the cake.
Baking Powder - A leavening agent that helps the cake rise by releasing carbon dioxide when exposed to heat.
Dairy-Free Milk (or milk of choice) - Adds liquid to the batter for moisture, and the choice of a dairy-free option caters to those with lactose intolerance or a vegan preference.
Gluten-Free Vanilla Extract - Infuses the cake with a sweet and aromatic vanilla flavor.
Dairy-Free Butter (or regular butter) for Frosting - Creates a smooth and creamy frosting consistency, adding richness and flavor.
Unsweetened Cocoa Powder for Frosting - Gives the frosting a rich chocolate flavor.
Powdered Sugar for Frosting - Sweetens and thickens the frosting, providing the right consistency.
Dairy-Free Milk (or regular milk) for Frosting - Adjusts the thickness of the frosting to achieve the desired spreadable texture.
Equipment Needed for This Gluten-Free Vanilla Cake
Mixing Bowls - Essential for combining and beating ingredients to achieve a smooth batter.
Electric or Stand Mixer - Aids in beating the oil, sugar, and eggs to incorporate air, contributing to the cake's light and tender texture.
Measuring Cups and Spoons - Precise measurements are crucial in baking, ensuring the right balance of ingredients.
Cake Pans (8" or 9") - Baking the cake layers is required. Grease them with oil to prevent sticking.
Cooling Rack - Allows the cakes to cool evenly and prevents them from becoming soggy on the bottom.
Spoon or Scoop - Useful for evenly distributing the batter into the cake pans.
Frosting Spatula or Knife - Essential for spreading the frosting evenly over the cooled cake layers.
If you have any questions about making Gluten-Free Vanilla Cake, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Vanilla Cake
- Make sure to preheat your oven before you begin.
- In a medium mixing bowl, combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the center springs back when touched and cakes are lightly browned.
- Let cool in the pan on a rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
- Let cakes cool completely before frosting.
For the detailed instructions and ingredients for this gluten-free vanilla cake recipe, please see the complete recipe below.
Tips for Making the Best Gluten-Free Vanilla Cake
There are a couple of tips and tricks to getting the right texture with this gluten-free vanilla cake recipe.
- Follow the Recipe - Stick to the specified ingredients and measurements to achieve the intended texture and flavor. Substituting may yield different results.
- Proper Mixing Time - Beat the oil, sugar, and eggs for the recommended time. Overmixing can lead to a stiff batter, affecting the cake's rise and texture.
- Careful Oven Placement - Ensure the cake is placed in the center of the oven. Placing it too high or having an excessively hot oven can cause cracking on the top.
- Consider Altitude - If baking at a high altitude, reduce the baking powder to prevent rapid rising and potential sinking.
- Room Temperature Eggs - Use eggs at room temperature for optimal results. Cold eggs can affect the texture of the cake.
- Mind Moisture Levels - In humid climates, excess moisture can cause the cake to sink. Be mindful of ingredient freshness and humidity levels.
- Choose the Right Flour Blend - Use the recommended gluten-free flour blend for the best texture. Substituting with untested blends may yield poor results.
- Preheat the Oven - Ensure the oven is fully preheated before placing the cake inside. Consistent temperature is crucial for even baking.
- Cooling Before Frosting - Let the cakes cool completely on a rack before applying frosting to prevent it from melting and creating a mess.
Tips For Frosting This GF Vanilla Cake:
- Butter Consistency - Ensure that your dairy-free or regular butter is at room temperature for smooth and creamy frosting. Softened butter incorporates better with other ingredients.
- Gradual Sugar Addition - When adding powdered sugar to the frosting, do it gradually, one cup at a time. This prevents lumps and allows for better control over the sweetness and consistency of the frosting.
- Cocoa Powder Incorporation - If making chocolate frosting, add the cocoa powder to the softened butter and vanilla before adding the powdered sugar. This helps to distribute the cocoa flavor evenly.
- Adjusting Consistency - If the frosting is too thick, gradually add more milk, a little at a time, until you reach the desired consistency. On the other hand, if it's too thin, add more powdered sugar.
- Beating Time - Beat the frosting until it is smooth and creamy. Overbeating can incorporate too much air, resulting in a lighter but less stable frosting.
Here's my favorite gluten-free frosting, and guess what? It is done in just 10 minutes!
Frequently Asked Questions
Is Vanilla Extract Gluten-Free?
Yes, pure vanilla extract is gluten-free. You'll want to always check labels, especially on imitation vanilla extracts, as additional ingredients may be added.
How Do I Store Gluten-Free Vanilla Cake?
Store the gluten-free vanilla cake in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it for up to a week. Ensure the container is tightly sealed to prevent the cake from drying out.
Can I Freeze Gluten-Free Vanilla Cake?
Yes, you can freeze gluten-free vanilla cake. Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil. Label with the date, and it can be stored in the freezer for up to three months. Thaw slices in the refrigerator before serving.
Can You Make This Gluten-Free Vanilla Cake Ahead of Time?
Absolutely! You can make the gluten-free vanilla cake ahead of time. Bake the cake layers, allow them to cool completely, and then store them in an airtight container. Prepare the frosting separately and refrigerate. Assemble and frost the cake when you're ready to serve for a freshly frosted taste.
What Substitutions / Replacements Can I Make in This Gluten-Free Vanilla Cake?
Egg- free - This gluten-free dairy-free vanilla cake recipe isn't vegan. It uses eggs. If you require a vegan cake, you may use the equivalent of a flaxegg, but your cake texture will vary.
Can I use dairy in this cake?
Yes, you can use regular dairy butter and dairy milk in this recipe. Just note that if you use butter instead of oil in the recipe, the cake will be a little heavier. This isn't a bad thing; it's just a smidge more dense.
What causes a gluten-free cake to crack on top?
You might see cracks if your temperature is too high, or your cake is placed in the oven too high. The heat of baking activates the baking powder and causes it to release carbon dioxide, which forms bubbles and raises the cake.
If your oven is too hot, that process is sped up. Make sure to place your cake in the center, and regularly check your oven’s temperature.
Another reason is if you are at a high altitude. If you are baking this gluten-free vanilla cake at a high altitude, consider cutting the baking powder in half.
Can I Use This GF Vanilla Cake Recipe To Make Cupcakes?
Yes, you can use this gluten-free vanilla cake recipe to make cupcakes. Remember that the baking time may vary, so it's a good idea to start checking for doneness around the 15-minute mark. Once baked, let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes as desired.
How Do I Choose the Right Gluten-Free Flour Blend for This Recipe?
When selecting a gluten-free flour blend for this recipe, it's crucial to stick to tested blends recommended for baking, such as the specified one in the recipe or trusted commercial options like Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Be cautious with all-purpose blends containing bean flours, as they may introduce a strong flavor that doesn't complement a vanilla cake.
Homemade blends are an option, incorporating a mix of flours and starches like rice flour, potato starch, tapioca starch, and xanthan gum for elasticity. Check for the inclusion of xanthan gum or guar gum, or add it separately if necessary.
Test the chosen blend in small batches before committing to a full cake, ensuring it behaves as expected. Watch out for distinct flavors in some gluten-free flours and prioritize blends that mimic the consistency of traditional all-purpose flour for the desired structure and crumb in your gluten-free vanilla cake.
What Cake Pan Should I Use?
The appropriate cake pan is crucial for achieving the best results with your gluten-free vanilla cake. Opt for either 8-inch or 9-inch cake pans, as specified in this recipe, and ensure they are well-greased with oil to prevent sticking.
Choosing an 8-inch or 9-inch pan can affect the thickness and baking time of the cake layers, so use the size recommended in any recipe for optimal results.
Additionally, consider using high-quality cake pans that distribute heat evenly to promote uniform baking. Investing in good pans contributes to a well-baked and evenly textured gluten-free vanilla cake.
Why did my gluten-free vanilla cake sink?
There are several reasons why gluten-free cakes sink. One is from over-beating the batter and adding too much air.
Also, cakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.
When this occurs, the center of the gluten-free vanilla cake rises rapidly and then falls during baking.
In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
All these tips are relevant to most cake recipes, not just this gluten-free vanilla cake recipe.
Serve this with gluten-free ice cream for an extra special treat.
Gluten-Free Vanilla Cake Mixes
We've tried several gluten-free vanilla cake mixes. Here are a few that we enjoyed if you want to keep one on hand.
You can also mix the dry ingredients for this gluten-free vanilla cake and store them in a jar, essentially making your own mix.
- Bob's Red Mill Gluten-Free Vanilla Cake Mix
- Extra White Gold Vanilla Cake Mix
- Simple Mills Almond Flour Vanilla Cupcake & Cake Mix
- Miss Jones Baking Organic Vanilla Yellow Cake and Cupcake Mix
Some of my favorite gluten-free cake recipes
- Gluten Free Pineapple Upside Down Cake
- Gluten-Free Chocolate Bundt Cake
- Grain-Free Hummingbird Cake
- Gluten-Free Lemon Cake
- Gluten-Free Strawberry Cake
- Gluten-Free Carrot Cake
- My Gluten Free Angel Food Cake is also perfect.
If you are looking for cupcake recipes, search cupcakes in the search bar on the right.
To view our step-by-step video for this recipe on YouTube, click here.
Easy Gluten-Free Vanilla Cake
An easy gluten-free vanilla cake recipe that is tender and better than any bakery style gluten-free cake. You are going to love this gluten-free vanilla cake.
Ingredients
For the cake:
- 1 cup (8 oz.) vegetable oil (or oil of choice)
- 1 ½ cups (300g.) granulated sugar
- 4 large eggs (200g.), room temperature
- 3 cups (420g.) all purpose gluten-free flour blend (I used my flour blend or Bob's Red Mill Gluten Free 1-to-1 Baking Flour, NOT the Bob's All Purpose GF Flour)
- ½ teaspoon (3 g.) salt
- 3 teaspoons (12g.) baking powder (cut in half if at high altitude)
- 1 cup (8 oz.) dairy-free milk (or milk of choice)
- 3 teaspoons (8g.) gluten-free vanilla extract
For the frosting:
- ½ cup (115g) dairy-free butter (or regular butter)
- 1 ½ teaspoons (4g) gluten-free vanilla extract
- ½ cup (50g) unsweetened cocoa powder
- 4 ½ cups (450g) powdered sugar
- ¼ cup (40-60g) dairy-free milk (or regular milk)
Instructions
- For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
- Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
- Let cakes cool completely before frosting.
- Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Notes
- This recipe works with my flour blend or Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. It DOES NOT work with the Bob's Red Mill all purose gluten free flour (which is different from their gluten free 1-to-1 baking flour).
- Using another flour blend other then what I've tested this recipe with may yeild different results. Readers have gotten poor results using the Namaste 1:1 Blend in this recipe.
- Room temperature eggs work best. To bring cold eggs to room temperature, run them under warm water for a couple of minutes.
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
- Dairy - you can use regular dairy milk and dairy butter in this gluten-free vanilla cake recipe.
- Let cakes cool completely before frosting.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
-
Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
-
Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece
-
Gorilla Grip Stainless Steel Multipurpose BPA-Free Spring Scoop, 4 TBSP, for Melon, Cookie Dough, Ice Cream Scoops, Perfect Portion Sizes, Easy Squeeze and Clean Release, Scooper Size 16, Aqua
-
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Removable bowl, Aqua Sky
-
Rodelle Organics Baker's Extract 16oz
-
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 64-ounce (Pack of 4)
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 49mgSodium: 30mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 3g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Natalie
This cake looks amazing! So perfect for birthdays and special occasions ♥
chrystal
Thanks for stopping by Natalie!
Shellee
This is my first time baking gluten-free. My gluten-free friends love this (my) cake.
I bake as a hobby and the baking tips are very helpful.
Questions: can I substitute vanilla for almond extract or use both? Can I use this recipe for cupcakes too?
chrystal
He Shellee,
I'm so happy to hear that everyone loves it! Yes, you can switch out the extracts, or use both. For cupcakes, its slightly different. You can search vanilla cupcakes in the search bar and get the recipe.
Best,
Chrystal
Shellee
Thanks Chrystal, I saw the cupcakes recipe but I prefer to use real butter and dairy which the cupcakes do not allow.
chrystal
Hi Shellee,
You can use real butter in the frosting and dairy milk in the cupcakes.
Best,
Chrystal
Shellee
Great!
Thank you
Rhonda
Could you please recommend a gf flour mix alternative? Unfortunately we are unable to try the Bob Red Mill's 1:1 as there's an ingredient which might not be suitable. I've tried making a couple of gf flour blends but nothing stood out as perfect so far. Thanks heaps
chrystal
Hi Rhonda,
Can you tell me what ingredient you are trying to stay away from and I will see what I can do to recommend a blend for you?
Best,
Chrystal
Becca Sofolo
I made the vanilla cake for our Easter dessert. My family loved it. It did not have the texture of other gluten free recipes I have made and have already passed the recipe on. Thank you for developing it.
chrystal
Hi Becca,
I am so glad your family loved it! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Terri
This recipe really is amazing. It comes together quickly and the cake is light and delicious. Instead of icing, I topped with whipped cream and strawberries. You’d never know this was gluten free. Thank you!
chrystal
Hi Terri,
I am so glad you liked this cake 🙂 Thank you for stopping by to let me know 🙂
Best,
Chrystal
Phyllis
Is it possible to bake this cake, as well as your gluten free chocolate cake, in a 9x13-inch pan? I don't want to guess or use a regular cake recipe as a guide if you have tried this and have suggestions. Thanks!
chrystal
Hi Phyllis,
I have beaked them both in a 9 X 13 pan. I would start with 25 minutes and watch the center for doneness from there.
I hope that helps,
Chrystal
Karen
I made the gf cake today. Made them into cupcakes. Very moist and tastes good! Made them for my father for a get together tomorrow. I hope he likes them. Thank you for the recipe!
chrystal
Hi Karen,
I am so glad you liked this recipe. Thanks for sharing!
Best,
Chrystal
Vanessa
Hi Chrystal,
Just curious if the cake batter is quite thick? I didn’t think it was such a thick batter with the cupcake recipe so I am wondering if I did something wrong?
chrystal
Hi Vanessa,
It's sounds like something was missed or possibly too much flour was added? The batter should not be thick.
Best,
Chrystal
Preetha
Hi
I live in France and I am unable to buy this brand. Is there a substitute for it ? Can I make the gluten free blend myself at home ?
Thanks
Kind Regards
Preetha
chrystal
Hi Preetha,
It's available on Amazon in most countries, but if you can't find it, you can make your own blend with potato startch, tapioca startch, rice flour, and sorghum flour.
Hope that helps,
Chrystal
Tricia
This is a great recipe! Can I freeze left overs? Has anyone tried that? Thanks!
chrystal
Hi Tricia,
I am so glad you like this cake recipe 🙂 Yes, you can freeze the leftovers. Simple bring to room temperature when you are ready to enjoy it.
Best,
Chrystal
Margo Bond
So glad I found your page! I made the vanilla cake yesterday for a birthday, it is so tender and delicious! I used Krusteaz gf flour mix and it was delicious!
chrystal
Hi Margo,
I'm so glad you found me too! Thank you for stopping by to let me know you loved this recipe and which flour blend you used. I have over 300 recipes and articles and I hope you find many more that you love.
Best,
Chrystal
Lo
For a 9x13 glass pan would you lower the oven to 325?
Also is any kind of unsweetened almond, oat, hemp milk ok? Thank you!
chrystal
Hi Lo,
I haven't tried this in a glass pan yet, but you could lower the temp and watch it for doneness. Almond milk would work great!
Best,
Chrystal
Nicole
Hi Chrystal, I made the mix for cupcakes for the 4th, they were a hit! Even my niece told my son "wow, they taste just like store bought ones!" Totally made my day, & my daughter's, who is GF & DF!
I made it again for her birthday a few days ago but only had 3 eggs..... I did the oil & baking powder sub..... it was a bit more dense & tad drier, but not bad! Everyone still liked it, even my picky son!
Thanks again for posting an easy & great recipe!
-Nicole
chrystal
Hi Nicole,
So glad you like this cake! I haven't tried the oil + baking powder sub myself but I'm glad it still turned out. Thank you for sharing.
Best,
Chrystal
Mirza
Hello! I made this recipe and it works great! BUT I was wondering, if i substitute 1/2 of the milk for reduced champagne, will it still work? I need to make a gluten free and dairy free champagne cake. Have you tried making it?
chrystal
Hi Mirza,
I have a recipe for champagne cupcakes, if that helps. I haven't made them into a cake yet, just cupcakes.
Best,
Chrystal
Eleyn Isaak
I made this following the instructions almost to the T, and oh my goodness. SOOOOOO BOMB!!! One of the reasons it wasn’t to a T was because I didn’t crack each one at a time, but it still came out perfect! I also used a 13x9 glass baking dish. Thank you for this recipe! It’s bookmarked and will he my go to from now on!
chrystal
HI Eleyn,
I am so happy to hear you liked it! Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Kim
This turned out perfect. Baked up light and airy. Will make this again. Have tried your lemon and vanilla cupcake. Amazing also.
Kim
I cant find where to give the stars but 5 stars it is!
chrystal
It's in the recipe card 🙂 Thank you!
chrystal
Hi Kim,
I am so glad you like my vanilla cake recipe and my lemon and vanilla cupcakes. Thank you for taking the time to stop by and let me know!
Best,
Chrystal
Saba
Best gluten free cake, both in texture and taste.. thank you so much for sharing the recipe.
chrystal
I'm so glad you think so! Thank you for letting me know.
Best,
Chrystal
Ellen Share
I’m going to be making this cake over the weekend. Do you think it will still turn out the same if we add sprinkles to the batter before baking?
chrystal
Hi Ellen,
I haven't tried adding sprinkles to this cake recipe so I'm not sure. Depending on the sprikles, they can be finicky in cake recipes. If you try it please let me know how it turned out.
Best,
Chrystal
Michelle
I'm using the gf flour blend without xanthan gum. Do I need to add it? If so how much?
chrystal
Hi Michelle, which blend are you using. Just a heads up Bob's Red Mill All Purpose Gluten Free Flour doesn't work well in this recipe. I've used Bob's Red Mill 1-to-1 (which has xanthan) and my blend in this recipe. Others have had success with Cup4Cup.
Best,
Chrystal
Michelle
I'm using the honemade blend of 2pts rice, 1pt potato, 1pt tapioca.
Gwendlyn
This was my first time making gluten free cake, and it turned out great! I wanted to surprise a coworker with a cake she could actually eat. I followed the recipe to a T, including the tips about mixing times and measuring by weight. There was the perfect amount of frosting for the amount of cake, too, I was pleasantly surprised by that. My coworker loved it!
chrystal
I am so glad you liked it and that your coworker loved it. Thank you for taking time to stop by and let me know.
All my best,
Chrystal
Stefani
Hi. Have you tried putting in Instead of vanilla putting into the cake batter? This is gonna be my first time trying to make a gluten-free cake. I normally make regular cakes and I add A box of pudding into it to make it more moist. This is going to be my first time trying to make a gluten-free cake.
Stefani
Omg. Sorry on that message....Voice over!!! Instant vanilla pudding.
chrystal
Lol. no problem!
chrystal
Hi! No I haven't tried pudding in my cake recipe. I would imagine it would work but because I haven't tested it, I can for sure say. Let me know if you try it!
Best,
Chrystal
Bonna
Hi I’m going to try this recipe but I’m actually trying to attempt a larger cake to make a firetruck cake for my son. Can I use a larger rectangle baking tray? Would the baking time be the same?
chrystal
Hi Bonna,
I haven't used a larger baking pan, but it should work. I would start with the recommended baking time, and watch for doneness.
Best,
Chrystal
Bonna
Perfect thank you!
Bonna
Hi again
How should I keep the cake if I’m to make the cake for my son a day before the party?
I’m thinking of icing it a day before as well.
Will the cake stay nice and moist?
So far I’ve tried 2 different gluten free recipes from other sites and haven’t turned out well so I’m hoping this one will
Thank you Bonna
chrystal
Hi Bonna,
You can frost the cake the day before. The frosting will help keep the cake tender. If you don't frost it, after it cools completely wrap the cake so it's airtight, that way no moisture escapes. I hope that helps.
Best,
Chrystal
Libby
Hi. I just made this today and found that not only did the center crack (discussed above) but in both halves of the cake, the very center did not seem to bake as well. It looked as if there was a slightly raw patch on the top of each layer. As a result I baked it a bit longer and covered the layers until I felt that the cake was actually cooked.
Any comments on what might cause this? I used the Bob's flour and carefully measured all ingredients by weight, and was careful with mixing times. I have not yet tasted the cake and it might be fine but this was a bit concerning. I had really high hopes for it based on the taste of the chocolate cake which is superb.
chrystal
Hi Libby,
Did you use bob's red mill 1-to-1 gluten free baking flour (blue bag) or did you use bob's red mill all purpose gluten free flour?
Best,
Chrystal
Melissa
Hi! This recipe looks amazing and I’m excited to try it! Can I bake, wrap, and freeze the layers? I’d like to bake and decorate on separate days. Thanks in advance!
chrystal
Hello Melissa,
Yes, you most certainly can bake the cake and freeze the cakes, wrapped. Let me know how they turn out!
Best,
Chrystal
Melissa
The layers rose beautifully and smelled amazing! I made 4 layers, wrapped and froze them. I used 3 layers for the cake I made for a birthday party. It was delicious and received rave reviews! Thank you!
chrystal
Hi Melissa,
I am so glad you liked it and that it got rave reviews 🙂 Thank you for stopping back by to let me know.
Best,
Chrystal
Rosalie Suhayda
Hi Chrystal. I am going to make this cake this weekend. 1 cup of oil is a lot.. Any substitutions? I usually use applesauce in place of oil. Thank you in advance.
chrystal
Hi Rosalie,
Thank you for stopping by. 1 cup might seem alot, but it's the correct amount for a two layer cake. I haven't tried using all applesauce in place of the oil, but I have tested it with half applesauce, and a half cup of oil if that helps.
Let me know how it turns out!
Best,
Chrystal
Steve
For the dairy-free milk and butter, is any type ok? Recipe looks bomb and am making it for my nephew who is dairy free but is also soy intolerant. Almond milk/butter?
chrystal
Hi Steve,
I used almond milk in the cake and frosting and earth balance butter spread in the frosting. If there is a dairy-free, soy-free butter you like to use in frosting, then it should work.
Best,
Chrystal
Carisa Ingalls
I made this in a non stick 9×13 pan and it was super easy. It's my fiances best friends birthday and his family is all gluten free. This is my first cake with gf flour but it smells amazing and was really easy to follow for directions. Thank you for uploading this recipe I did notice that it takes a little longer in a 9x13 pan at 30 minutes it was still doughy in the center same at 35 minutes. It looks like 40 to 45 minutes in a 9x13 non stick pan is the timing.
chrystal
Hi Carisa,
I'm so glad you like this recipe. Thank you for taking time to stop back by and share what pan you used, and how long you baked it.
Best,
Chrystal
Pat
Can this recipe be soaked with a simple syrup or rum sauce? Not sure if it absorbs well enough to soak this cake.
chrystal
Hi Pat,
Yes, you can use either.
Best,
Chrystal
Aira Thompson
Would vegetable shortening work instead of oil for this recipe?
chrystal
HI Aira,
Yes, I would recommend using a liquid shortening, or melting the solid form and letting it cool to room temperature.
Best,
Chrystal
Sami
I have tried and failed with so many gluten free cakes, this recipe worked incredibly and turned out so well! Almost too good to be true, I have made it twice now and will be making it again soon!
chrystal
Hi Sami,
I am so very glad you love this vanilla cake thank you for taking the time to stop by and let me know.
Best,
Chrystal