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Gluten-Free Vanilla Cake

This cake is so simple, but filled with so many baking tricks and secrets so that you would never be able to guess that it's gluten-free! The cake is unbelievably moist and soft, while the frosting is light and creamy. This cake is loaded with vanilla flavor while still maintaining the perfect balance of sweet and salty.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 4 hours
Servings: 15 slices
Ingredients Method

Ingredients
  

Gluten-Free Vanilla Cake
  • 2 ½ cups King Arthur Gluten-Free Measure for Measure flour
  • 6 Tablespoons cornstarch
  • 2 Tablespoons dry nonfat milk powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter at room temperature
  • 1 ¾ cup granulated sugar
  • 5 large egg whites
  • ½ cup sour cream at room temperature
  • 1 ½ Tablespoons vanilla bean paste or vanilla extract
  • 1 cup whole milk at room temperature
Whipped Vanilla Buttercream
  • 1 ½ cups unsalted butter very soft
  • 3 cups confectioners sugar
  • 1 Tablespoon vanilla bean paste or vanilla extract
  • a pinch of salt
  • 1 Tablespoon warm water

Method
 

Make the cake batter
  1. In a medium sized mixing bowl, whisk together the Gluten-Free flour, cornstarch, milk powder, baking powder, baking soda, and salt. Set aside.
  2. 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.
  3. 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.
  4. 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.
Make the frosting
  1. 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.
Assembly
  1. 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!