There’s nothing quite like a slice of homemade cake, and the wonderful news is that you absolutely don’t have to give up this beloved treat just because you’re avoiding gluten! This best gluten-free cake recipe is moist, fluffy, and genuinely delicious—no one will ever guess it’s gluten-free. The secret lies in using a high-quality gluten-free flour blend combined with the perfect ratio of wet and dry ingredients, ensuring your cake rises beautifully and stays tender.
Gluten-free baking can seem intimidating at first, but I promise this recipe is foolproof and delivers consistently wonderful results every single time. The combination of gluten-free all-purpose flour, cornstarch, and tapioca starch creates a structure that mimics traditional wheat flour beautifully. The addition of xanthan gum helps bind everything together, giving you that perfect crumb you’ve been missing.
This versatile cake works wonderfully as a vanilla celebration cake, or you can easily customize it with different extracts, citrus zests, or even add some cocoa powder for a chocolate version. It pairs beautifully with your favorite frosting—whether that’s a classic American buttercream, a silky ermine frosting, or a simple cream cheese frosting. I’ve also included tips for adapting this recipe for different pan sizes and even how to make cupcakes instead of a layer cake.
The beauty of this gluten-free cake is that it bakes up with a tender, even crumb that stays moist for several days when properly stored. Many gluten-free cakes can be dry or crumbly, but this recipe uses a combination of techniques—including a higher proportion of fat and a touch of sour cream—to ensure maximum moisture and flavor. Your family and friends will be absolutely amazed when you tell them it’s gluten-free!
For best results, I recommend using a reputable gluten-free flour blend that already contains xanthan gum, such as King Arthur Baking Company or Bob’s Red Mill. These blends have been formulated specifically for baking success. Make sure all your ingredients are at room temperature before you begin—this helps everything combine smoothly and creates a better texture in the final cake. Room temperature eggs are particularly important for achieving maximum volume and lift.
This recipe makes two 8-inch round cake layers, which is perfect for a celebration cake. You can also bake it as a single 9-inch round cake, a sheet cake, or even as cupcakes—just adjust your baking time accordingly. The crumb is sturdy enough that you can easily frost and decorate this cake, making it perfect for birthdays, anniversaries, or any special occasion. Check out our Best Heavy Cream Alfredo Sauce Recipe for other special occasion dishes, and don’t miss our Quick Tasty Bacon Carbonara Recipe for a complete menu. If you’re planning a gluten-free meal, you might also love our Best Chickpea Salad Recipe and Best Pickled Red Onion Recipe for delicious side dishes.
For detailed techniques on baking and frosting, check out resources like Bon Appétit’s baking guides, Serious Eats’ baking science, and New York Times Cooking for additional inspiration and troubleshooting tips.
Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) sour cream or Greek yogurt, at room temperature
- 1/4 cup (60ml) whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon tapioca starch
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper for easy removal. This prevents sticking and ensures clean cake layers.
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, fine sea salt, cornstarch, and tapioca starch. Set this dry mixture aside. Whisking these ingredients together ensures even distribution of the leavening agents throughout the batter.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed for 3-4 minutes, until the mixture is light, fluffy, and pale yellow in color. This creaming process incorporates air into the batter, which helps your cake rise beautifully.
- Add the room temperature eggs one at a time to the butter-sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. This takes about 1 minute per egg.
- In a small measuring cup or bowl, whisk together the sour cream, whole milk, and pure vanilla extract until well combined. This mixture will be added to the batter in alternating intervals with the dry ingredients.
- Add about one-third of the dry flour mixture to the butter and egg mixture, beating on low speed just until combined. Do not overmix at this point, as overmixing can develop gluten and make your cake tough.
- Pour half of the sour cream mixture into the batter and beat on low speed until just combined. Again, mix gently to avoid overdeveloping the batter.
- Add another third of the dry flour mixture and beat gently until just combined. Then add the remaining sour cream mixture and beat until just combined.
- Finally, add the last third of the dry flour mixture and beat on low speed just until the batter is completely combined. Stop mixing as soon as you don’t see any more streaks of flour.
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Try to make the tops as level as possible so your cakes bake evenly.
- Place the pans in the preheated oven and bake for 30-35 minutes, until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs. Do not overbake, as this will dry out your gluten-free cake.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. This allows them to set slightly but still be warm enough to turn out easily.
- Turn the cakes out onto a wire cooling rack and let them cool completely to room temperature, about 1-2 hours. This is important before frosting, as frosting warm cakes will cause it to melt and slide off.
- Once the cakes are completely cool, level the tops if necessary using a serrated cake knife or cake leveler. This ensures your cake layers stack evenly and create a beautiful presentation.
- Place the first cake layer on your serving plate and spread a generous layer of your favorite frosting over the top. Use an offset spatula for even application.
- Top with the second cake layer and frost the top and sides of the entire cake with your remaining frosting. Add decorations as desired, such as fresh berries, sprinkles, or edible flowers.
Pro Tips
- Use a high-quality gluten-free flour blend: King Arthur Baking Company and Bob’s Red Mill are both excellent choices that contain xanthan gum, which helps bind the ingredients together and creates a better texture.
- Room temperature ingredients are essential: Cold ingredients don’t mix as smoothly and can result in a less tender cake. Remove eggs, butter, sour cream, and milk from the refrigerator 30 minutes before baking.
- Don’t overmix the batter: Overmixing develops gluten-free flour compounds that can make the cake tough and dense. Mix on low speed and stop as soon as all streaks of flour disappear.
- Check for doneness carefully: Gluten-free cakes can be slightly more delicate when testing with a toothpick. You want to see just a few moist crumbs, not a completely clean toothpick.
- Let cakes cool completely before frosting: Frosting a warm cake will cause it to melt and slide off. Use a wire cooling rack to allow air to circulate underneath the cakes.
- Make cupcakes instead: Divide the batter among lined muffin cups and bake for 18-22 minutes until a toothpick comes out clean. This recipe yields about 18-20 cupcakes.
- Flavor variations: Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice for a lemon cake, or add 1/3 cup of unsweetened cocoa powder for a chocolate version (reduce flour by 1/3 cup).
- Store properly: Keep the frosted cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.
- Frosting suggestions: This cake pairs beautifully with American buttercream, cream cheese frosting, ermine frosting, or even a simple dusting of powdered sugar.
- Baking time varies: Ovens can vary in temperature, so start checking your cake at 28 minutes. Every oven is different, and gluten-free bakes can sometimes bake slightly faster or slower than expected.
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