Gluten Free Vanilla Birthday Cake
Nobody should have to skip the birthday cake, and this one makes sure they don't. The batter comes together with a gluten free flour blend in place of all-purpose, and the technique — creaming butter and sugar until pale and fluffy, alternating the dry ingredients with a whole milk and sour cream mixture — produces layers that are genuinely tender and moist rather than the dense, crumbly result that can plague wheat-free baking. Four eggs and a generous hit of vanilla extract give the crumb real richness and that classic celebration-cake flavor you actually want on your birthday. The frosting is a buttery, whipped vanilla buttercream made with sifted powdered sugar and a splash of heavy cream, so it spreads beautifully and holds a soft peak without any fuss. A quick crumb coat and a chill in the fridge before the final layer means you get clean, bakery-style sides every time. Finish with rainbow sprinkles if you're feeling festive — and with 12 servings, there's plenty to go around the table.
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Learn more →Ingredients
12 servings
For the cake
- 2 ¼ cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup whole milk, room temperature
- ¼ cup sour cream, room temperature
For the frosting
- 1 ½ cups (3 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 tbsp heavy cream
- 2 tsp vanilla extract
- ¼ tsp fine salt
For serving
- rainbow sprinkles (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt until evenly combined. Set aside.
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