Gluten-Free Classic Vanilla Cake with Buttercream Icing

Indulge in the timeless elegance of a **Gluten-Free Classic Vanilla Cake with Buttercream Icing**, a dessert that combines nostalgic flavors with a modern twist for gluten-free enjoyment. This tender and moist cake is crafted with a perfectly balanced blend of gluten-free all-purpose flour and buttermilk, delivering a soft, airy texture while remaining entirely free of gluten. The layers are generously frosted with a rich and creamy buttercream icing, made with just the right touch of vanilla and a hint of salt for depth. Ideal for celebrations or as an everyday treat, this cake is a showstopper that no one will guess is gluten-free. Quick to prepare in just an hour and yielding 12 delightful servings, it’s the ultimate bake for birthdays, special occasions, or simply satisfying your sweet tooth.

Nutriscore Rating: 31/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups Gluten-free all-purpose flour blend
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1.25 cups Unsalted butter, softened
• 1.75 cups Granulated sugar
• 4 pieces Large eggs
• 1 tablespoon Vanilla extract
• 1 cup Buttermilk
• 1 cup Unsalted butter, softened (for icing)
• 4 cups Powdered sugar
• 1 teaspoon Vanilla extract (for icing)
• 2 tablespoons Heavy cream
• 0.125 teaspoons Salt (for icing)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans using a gluten-free flour blend.

Step 2

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat until just combined.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Once baked, allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 9

To make the buttercream icing, beat the softened butter in a medium bowl until creamy.

Step 10

Gradually add the powdered sugar, 1 cup at a time, beating well on medium speed and scraping the sides of the bowl after each addition.

Step 11

Add vanilla extract, heavy cream, and salt. Beat at high speed for about 3 minutes until the icing is fluffy and smooth.

Step 12

Once the cakes are completely cooled, place one layer on a serving plate and spread a portion of the buttercream icing over the top using an offset spatula.

Step 13

Place the second cake layer on top and spread the remaining buttercream icing over the top and sides of the cake.

Step 14

Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	(2170.8g)

Amount per serving	% Daily Value*
Calories	8712.4

Total Fat 473.1g	0%
Saturated Fat 290.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1963.3mg	0%
Sodium 3828.4mg	0%
Total Carbohydrate 1116.5g	0%
Dietary Fiber 9g	0%
Total Sugars 833.6g
Protein 42.4g	0%

Vitamin D 436.9IU	0%
Calcium 541.7mg	0%
Iron 6.1mg	0%
Potassium 784.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 1.9%

Carbs: 50.2%