Low FODMAP Classic Vanilla Layer Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 ½ tsp baking powder
½ tsp fine salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 cup whole milk, room temperature

For the buttercream

1 ½ cups (3 sticks) unsalted butter, softened to room temperature
5 cups powdered sugar, sifted
3 tbsp heavy cream
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
2 tsp pure vanilla extract
¼ tsp fine salt

Instructions

1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment rounds, then grease the parchment and dust lightly with flour, tapping out any excess.
2
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

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