Gluten-Free Vanilla Cake with Vanilla and Cocoa Buttercream Frosting

This gluten-free vanilla cake is a classic dessert that’s moist, fluffy, and perfect for any occasion. Topped with both vanilla and cocoa buttercream frosting, it offers a beautiful contrast of flavors.

Dry Ingredients:

• 2 ¼ cups gluten-free 1:1 baking flour
• ¼ cup cornstarch
• ½ teaspoon salt
• 2 teaspoons baking powder

Wet Ingredients:

• 1 ¼ cup granulated sugar
• ½ cup dairy-free or regular butter, room temperature
• ⅓ cup vegetable oil
• 3 large eggs, room temperature
• 2 egg yolks, room temperature
• 1 tablespoon plus ½ teaspoon vanilla extract
• 1 cup dairy-free or regular Greek yogurt, room temperature

For the Frosting:

• Vanilla buttercream frosting (prepared according to package directions or your favorite recipe)
• Vanilla cocoa buttercream frosting (prepared according to package directions or your favorite recipe, with cocoa added)

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare three 6-inch cake pans or one 9-inch cake pan by lightly brushing with olive oil and lining the bottoms with a round of parchment paper.
2. Whisk together the dry ingredients in a bowl and set aside.
3. In a mixing bowl, cream together the room-temperature butter and half of the sugar using a paddle attachment until fluffy.
4. Add the vegetable oil and the remaining sugar, and continue to mix.
5. Incorporate the eggs and egg yolks one at a time, mixing lightly after each addition. Then blend in the vanilla extract.
6. Slowly mix in half of the dry ingredients until just combined.
7. Add the Greek yogurt, then the remaining dry ingredients, mixing on medium-high speed until just combined, taking care not to overmix.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 32-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
10. Allow the cakes to cool in the pans for a while, then turn out onto a wire rack to cool completely before frosting.
11. Prepare both vanilla and cocoa buttercream frostings while the cakes are cooling.
12. To assemble, place the first cake layer on a cake stand or plate. Spread a layer of vanilla buttercream over the top. Repeat with the second layer.
13. Add the final cake layer and use the remaining frosting to cover the top and sides of the cake. For a twist, you can apply vanilla buttercream to the cake and use cocoa buttercream for decorative piping or accents.

Notes:

• Room temperature ingredients are essential for a smooth batter that combines easily without overmixing.
• Avoid overmixing the batter to ensure a tender crumb.
• Letting the cakes cool completely before frosting is crucial for a clean and professional finish.
• Lining your cake pans with parchment paper guarantees easy removal after baking.
• Adjust the consistency of your buttercream with a touch of almond milk, if needed.

Enjoy this delightful gluten-free vanilla cake with your favorite coffee or tea, or serve it up as a special dessert to impress your guests. It’s sure to be a hit with its tender crumb and delicious frosting.