Gluten-Free Vanilla Cake Batter
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Cakes cupcakes
Vanilla: Extract
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A cake batter made without wheat, using a gluten-free flour blend and xanthan gum to hold structure. This vanilla butter batter makes two 8-inch layers with a tender, moist crumb. Use a cup-for-cup blend that already contains xanthan gum. Makes 2 8-inch layers in about 1 hr 22 min.
Prep
20 min
Cook
32 min
Cooling
30 min
Total
1 hr 22 min
Yield
2 8-inch layers
Ingredients
Adjust yield
8-inch layers
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 ¼ cups (280 g)gluten-free all-purpose flour blend (with xanthan gum)
- 2 ½ tsp (10 g)baking powder
- ½ tsp (3 g)fine salt
- ¾ cup (170 g)unsalted butter, softened
- 1 ⅓ cups (280 g)granulated sugar
- 3 (150 g)eggs, room temperature
- 2 tsp (10 ml)pure vanilla extract
- 1 cup (260 ml)whole milk, room temperature
Baking tools for this recipe
Instructions
- Heat the oven to 350 F (175 C). Grease and line two 8-inch pans with parchment.
- Whisk the flour blend, baking powder and salt.
- Beat the butter and sugar for 4 minutes until pale and fluffy. Add the eggs one at a time, then the vanilla.
- Alternate adding the dry mix and milk, in three and two parts, mixing just until smooth. The batter will be a little thicker than regular cake batter.
- Let the batter rest 10 minutes so the flours hydrate, then divide between the pans.
- Bake 28 to 32 minutes until golden and a toothpick comes out clean.
- Cool in the pans 15 minutes, then turn out onto a rack and cool completely; gluten-free cakes are fragile when warm.
Tips
- Weigh your flour; scoops vary a lot with gluten-free blends.
- Resting the batter prevents a gritty texture.
- Use gluten-free baking powder and vanilla for a truly gluten-free cake.
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Recipe FAQ
How long does it take to make gluten-free vanilla cake batter?
Plan on 20 minutes of prep and 32 minutes of cooking, plus 30 minutes to chill. The recipe makes 2 8-inch layers.
How should I store gluten-free vanilla cake batter?
Cover and keep at room temperature 2 days, or freeze wrapped layers 2 months.
Can I make gluten-free vanilla cake batter ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Made with VanillaGoods
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