Wheat Free Easy Vanilla Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

This snug little square cake bakes up with a golden top and tender, fine crumb, the kind that pulls cleanly away from the pan edges when it's ready. Butter and sugar get whipped until pale and fluffy first, which is what gives the finished cake that soft, melt-in-your-mouth texture rather than anything dense or gummy. A hit of real vanilla extract runs through both the cake and the frosting, so every bite carries that warm, familiar flavor. The frosting itself whips up light and spreadable, easy to swirl into soft peaks across the top before you slice it into neat squares. It's an easy one-pan bake with no fancy equipment required, just a hand mixer and a little patience while it cools. This version is a great fit for a wheat free kitchen, making it a solid go-to whenever you want a classic vanilla cake without overthinking the ingredient list.

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Ingredients

9 servings

For the cake

½ cup (1 stick) unsalted butter, softened
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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¾ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup whole milk, room temperature
1 ½ cups all-purpose flour
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.
1 ½ tsp baking powder
¼ tsp salt

For the frosting

½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
2 tbsp whole milk
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or nonstick spray, then line the bottom with a square of parchment paper.
2
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium-high speed until pale and fluffy, about 3 minutes.

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