The BEST Gluten Free Vanilla Cake
Moist and tender, this gluten-free vanilla cake is the perfect base.
Ingredients
- 5 T (70g) butter room temperature
- ¾ cup (150g) white sugar
- ⅙ cup (38g) canola oil
- 1 egg (50g) room temperature
- 2 egg whites (50g) room temperature
- ½ cup (113g) buttermilk room temperature
- 1 T vanilla bean paste (or 2 T vanilla extract)
- 1 cup + 3 T (305g) gluten-free flour blend must include xantham gum
- ¼ t baking soda
- 1 t baking powder
- ½ t salt
Instructions
- Start soaking your cake strips by placing them in a tupperware full of warm water.
- Preheat your oven to 350°F. Spray 3 6-inch round cake pans with cooking spray and line the bottom of each with parchment paper.
- Using a hand mixer or stand mixer, beat the butter and sugar on high for 2 minutes until fluffy and lightened in colour. Drizzle in the canola oil while beating.
- Add eggs one at a time, mixing between each addition.
- Add vanilla.
- In a separate bowl, sift dry ingredients together (gluten-free flour blend, baking soda, baking powder, and salt).
- Add the dry ingredients to the mixer, alternating with the buttermilk in approximately 3 equal portions. Make sure to scrape down the sides of the bowl with a spatula as needed.
- Divide the batter evenly between the 3 prepared pans. Wrap the pans with cake strips.
- Bake for 32 minutes. Test the cakes for doneness using the toothpick test. They are done when a toothpick inserted into the centre of the cake comes out with just a few crumbs. If it comes out wet, bake for another 5-10 minutes.
- Once done baking, remove the pans from the oven and allow the cakes to cool in the pan for approximately 10 minutes. Then remove them from the pan and allow them to cool on a wire rack for at least an hour before decorating.
- Note: I like to wrap my layers in plastic wrap after they have cooled for only about 15 minutes, and place them in the freezer. This traps in the moisture, and makes them much easier to stack and decorate.