Gluten-Free Vanilla Cake
1 hr 40 min12 servings
A tender gluten-free layer cake with vanilla buttercream frosting, made with measure-for-measure flour and mixed by the creaming method.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepSpray two 8-inch round pans with cooking spray, line with parchment paper rounds, then spray the parchment | ||||||
| 375 g gluten-free measure-for-measure flour | Whisk flour, baking powder & salt | Frost cooled cake as desired | ||||
| 1 tablespoon baking powder | ||||||
| 1 teaspoon kosher salt | ||||||
| 400 g granulated sugar | Beat sugar, eggs, oil & vanilla until combined | Beat in sour cream | Alternate dry mix & milk, mix until just combined | Pour into pans, bake 350°F / 175°C, 35-40 min | Cool in pans 15 min, then on wire rack completely | |
| 3 large eggs (at room temperature) | ||||||
| 120 ml vegetable oil | ||||||
| 1 tablespoon vanilla extract | ||||||
| 120 g sour cream (at room temperature) | ||||||
| 240 ml 2% milk (at room temperature, for the cake) | ||||||
| 226 g salted butter (at room temperature) | Beat butter until creamy, about 2 min | Add powdered sugar, cream, vanilla & salt, mix 30 sec low | Whip on medium-high 2 min, adjust consistency | |||
| 4-5 cups / 480-600 g powdered sugar | ||||||
| 60 ml heavy cream or milk of choice | ||||||
| 2 teaspoons vanilla extract | ||||||
| pinch of kosher salt | ||||||
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