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:
- 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.
- Whisk together the dry ingredients in a bowl and set aside.
- In a mixing bowl, cream together the room-temperature butter and half of the sugar using a paddle attachment until fluffy.
- Add the vegetable oil and the remaining sugar, and continue to mix.
- Incorporate the eggs and egg yolks one at a time, mixing lightly after each addition. Then blend in the vanilla extract.
- Slowly mix in half of the dry ingredients until just combined.
- Add the Greek yogurt, then the remaining dry ingredients, mixing on medium-high speed until just combined, taking care not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 32-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for a while, then turn out onto a wire rack to cool completely before frosting.
- Prepare both vanilla and cocoa buttercream frostings while the cakes are cooling.
- 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.
- 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.
