Gluten Free Cake

This gluten free cake is soft, moist, and full of classic vanilla flavor. Made with a balanced gluten free flour blend, simple pantry ingredients, and easy step-by-step instructions, it creates a tender crumb without wheat. Perfect for birthdays, holidays, or everyday baking.

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Course: Baking, Dessert

Cuisine: Gluten-free

Diet: Gluten Free

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: slices

Calories: 320kcal

Author: Chloe White

Cost: $3

Equipment

8-inch round cake pan
large mixing bowl
hand mixer or stand mixer
whisk
wire cooling rack

Ingredients

2 cups gluten free flour blend
1 tsp xanthan gum (if not included in blend)
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1 cup whole milk, room temperature
2 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt

Instructions

Preheat oven to 350°F. Grease and line an 8-inch round cake pan. Let eggs and milk sit at room temperature for about 20 minutes.
In a large bowl, beat softened butter and sugar for 2–3 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together gluten free flour blend, baking powder, salt, and xanthan gum if needed.
Add half the dry mixture to the butter mixture, then add half the milk. Repeat with remaining dry ingredients and milk. Mix gently until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

Make sure eggs and milk are at room temperature for even mixing. Do not overmix the batter to avoid density. Check that your gluten free flour blend contains xanthan gum, or add 1 teaspoon if needed. Avoid opening the oven during the first 25 minutes of baking. Store tightly wrapped to maintain moisture. For chocolate variation, replace 1/2 cup flour with 1/2 cup cocoa powder and add 2 tablespoons extra milk.

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