Let me just say this cake took a long time. Very very long. I ended up making it over 10 times. I knew it was going to be a difficult endeavor, but it was still harder than anticipated. I don’t typically get”sick” of recipes. When a recipe is challenging and has unexpected problems, I actually really like the problem solving element. It’s like when you have a tricky problem or puzzle and it’s bugging you, but you’re determined to figure it out so it’s kind of exciting. But this cake? This cake was different. This cake was irritating to be honest. After so many different attempts with such small, little changes, I just really wanted to get the right formula and move on. This recipe took me enough attempts that it put me pretty significantly behind schedule.
Very very very long story short, I eventually landed on this version. It’s loaded with baking tricks and secrets so that you wouldn’t even be able to tell that it’s gluten free.
Also a quick side note about the gluten-free flour. I included the name brand I used for testing this recipe, not because it’s sponsored or anything, but because it is essential you use this specific flour. Gluten-free flours vary greatly between different brands, and this recipe was only tested with King Arthur measure for measure GF flour, so I cannot tell you how other brands would work. So just be aware of that.
Describe this Cake to Me
Taste: The taste of this cake is pretty classic. Buttery sweet vanilla bean is the star. There’s a lot of vanilla bean paste in both the batter and the frosting to make sure it’s absolutely bursting with flavor.
Texture: This cake is shockingly moist for a gluten free cake, and has little to none of that grainy gluten free texture. The frosting is light and fluffy, perfectly complimenting the cake itself.
Ease: This cake is definitely on the easier side in comparison to most cakes on this blog. There are no extra fillings or decorations, no unexpected steps, and not even any piping or complicated decorating. This is a simple, classic cake.
The Batter
There are a few secrets folded into this batter to give it a delicious flavor and texture, while still remaining completely gluten-free. We add cornstarch and dry milk powder to give the cake some structure and fluffiness in place of the gluten. This batter has only egg whites, no yolks, to keep it lighter as well as a generous amount of both sour cream and milk to keep it moist. The batter rests for 30 minutes before baking, which gives the gluten-free flour some time to soak up the moisture which gets rid of some of that grainy gluten-free texture. When we bake the layers, we bake them in pans set on top of a baking sheet. Then, on the bottom of the oven there is another baking sheet containing 1 cup of water. The water in the oven creates steam, which helps to eliminate even more of that graininess. The cakes bake on that second baking sheet in order to separate them from the one with the water in it so that the bottoms of the cakes don’t get too wet. It is also essential that there is only 1 cup of water, or else the cakes might be a little claggy.
The Whipped Buttercream
This whipped buttercream is one of my favorite parts about this recipe. It’s a nice light, not too sweet topping to pull the cake together. It gets its light texture by whipping softened butter for around 10 minutes. This may seem excessive, but it creates the most deliciously light buttercream. It’s also loaded with plenty of vanilla bean paste to give it a vanilla flavor that perfectly compliments the cake.
Gluten-Free Vanilla Cake
Ingredients
Method
- In a medium sized mixing bowl, whisk together the Gluten-Free flour, cornstarch, milk powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl using either a hand or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until fluffy and combined. Add the egg whites and beat on medium speed until smooth and creamy. Add in the sour cream and vanilla bean paste and beat on medium high speed until creamy and combined. With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until almost combined. With the mixer still on low speed, slowly stream in the milk and mix until just combined. Cover the bowl with cling wrap and let sit for 40 minutes at room temperature.
- While the batter rests, preheat the oven to 350℉. Grease two 8 inch cake pans with butter, line the bottoms with parchment paper rounds, and then grease the parchment paper. Set aside.
- After the batter is done resting, pour/spoon it evenly into the previously prepared baking pans. It may be a little thicker as a result of the leaveners activating, this is ok! Place the cake layers on a baking sheet and place in the middle rack of the preheated oven. On the bottom rack of the oven, place another baking sheet. Pour 1 cup of water onto that baking sheet. This will create steam in the oven, adding moisture to the cakes. Bake the cakes for 25-30 minutes or until the cake is pulling away from the sides of the pan and an inserted toothpick comes out clean. Once baked, let the cakes cool completely in the pans set on a wire cooling rack before decorating.
- Whip the softened butter in a large mixing bowl using either a hand or stand mixer fitted with a whisk attachment for 5 minutes. Scrape down the sides and bottom of the bowl with a spatula and whip for another 3-5 minutes. The butter should now be glossy and white. Add the confectioners sugar, vanilla bean paste, and salt and mix on low speed for 30 seconds or until mostly combined before turning the speed up to medium high to whip until smooth and combined. Add the water and mix on medium speed until you have a smooth and creamy frosting.
- If desired, slice the tops off of the cooled cakes using a serrated knife to create a flat and even surface. Place one cake layer, face down, on a cake stand and spread a little less than 1 cup of frosting evenly on top. Place the other cake layer, again face down, on top and spread the remaining frosting on the top and sides of the cake. Top with sprinkles, fresh fruit, flowers, or whatever your heart desires!