A tender gluten free vanilla buttermilk cake that's especially great for birthday celebrations. Any frosting works here, from a fluffy chocolate buttercream to whipped cream!
A soft and sweet buttermilk and vanilla-infused cake that also happens to be gluten-free? Sign me up. This cake is a gluten-free version of my buttermilk cake, and it's so, so good. It can be baked in rounds or a big 9x13-inch pan, or as 2 dozen cupcakes.
I love using buttermilk in gluten-free cakes. It brings a tenderness that can help balance any potential grittiness from gluten-free flours. This is a simple, flavorful, very versatile cake recipe that can be used with a variety of frostings and fillings. Take inspiration from my gluten-free birthday cake recipe and make a big batch of chocolate buttercream, which is just perfect here.
I'm partial to making a layer cake, which you could fill with honey strawberry jam, blackberry jam, lemon curd, or honey lemon curd. Or, keep it super easy and serve one-half the cake with some whipped cream and berries (a la my gluten free strawberry shortcake cake) and freeze the other half for another time. So many options!
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Why This is the Best Buttermilk Cake
- Tender crumb. Buttermilk's magical leavening powers add lift and tenderness to pretty much everything you add it to, from a gluten free strawberry buttermilk cake to a gluten free unicorn cake.
- Goes with everything. As mentioned, you can pair this cake with practically any frosting. Try vanilla buttercream, chocolate glaze, peanut butter frosting ... it's all good.
- A reliable gluten-free cake. Forget about gluten-free cake fails - this recipe is a solid keeper. And, I bet you won't even be able to tell it's gluten-free!
Ingredients You'll Need
Here's a look at what goes into this simple cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Gluten free flour - I used my homemade gluten free flour blend to develop this cake, and you could try a 1:1 gluten-free flour substitute instead.
- Baking powder - For the best results, check to make sure it's fresh before using.
- Salt - Fine sea salt or table salt works.
- Butter - Unsalted butter at room temperature.
- Granulated sugar
- Eggs - Use medium or large eggs.
- Vanilla - Pure vanilla extract or vanilla bean paste
- Buttermilk - Real buttermilk is best if you can get it, but if you need a quick DIY substitute, see my method lower down in the "tips" section.
Variations to Try
- Make it funfetti - Add 1 cup of rainbow sprinkles to the cake batter to make a cute funfetti cake similar to my gluten free funfetti cupcakes!
- Add chocolate - Pop in some mini chocolate chips for a shot of chocolate.
- Make a spice cake - For a bit of warmth, add ½ teaspoon each of ground cinnamon, nutmeg, and ginger.
How to Make GF Vanilla Buttermilk Cake
Follow along with the photos and method below to get an idea of how to make this cake.
1. Make dry mix: Whisk together the gluten-free flour, baking powder, and salt.
2. Cream butter: Beat together the butter and sugar.
3. Add eggs: Beat in the eggs one at a time, then add the vanilla.
4. Combine: Mix in the flour mix, alternating with the buttermilk.
5. Rest batter: Place batter in cake tins and rest it for 15 minutes to hydrate the flour.
6. Bake: Bake the cake for 45 minutes in a 350°F oven and cool it completely before frosting.
Baking Tip: Do a Crumb Coat
Not only must the cake cool completely before adding the frosting, but it's also important to do a crumb coat. I like to let the cake chill in the fridge for at least an hour (or ideally overnight, tightly wrapped) to help set the crumb before filling and frosting. Then, add a thin layer of frosting to the outside of the cake, place it back in the fridge to firm up (this seals in any crumbs that may come off the cake), then proceed with adding a thicker layer of icing.
Buttermilk Cake Tips
- Use room temperature ingredients. Bring all of your ingredients to room temperature before mixing them together so that they blend in well.
- Don't overmix. Mix the batter until just combined for the tenderest crumb (this is less important when using gluten-free flour, which doesn't have any gluten to activate, but it still helps).
- DIY buttermilk. I believe that real buttermilk tastes the best! But, if you don't have it, mix 1 ½ cups of whole milk with 1 tablespoon + 1 teaspoon of vinegar, let it sit for 10 minutes, then measure out the amount you need to make the recipe.
- To make it dairy-free: Mix 1 cup of non-dairy milk with 1 tablespoon of white vinegar, let it sit for 10 minutes, then measure it out to use in the cake. Swap the butter for a non-dairy butter.
- What size? This recipe makes 2 9-inch cake rounds. You can also bake it as a sheet cake in a 9x13-inch pan, make 2 dozen cupcakes, or make 1 8 or 9-inch cake round and 1 dozen cupcakes.
Frosting Ideas
You can do any frosting you like on this cake! The photos show chocolate frosting - my fav - or you can try:
- Whipped cream - Make homemade whipped cream and top the cake with a thick layer of lightly sweetened cream and berries.
- Ice cream cake - Use your favorite ice cream and use the cake to make a homemade ice cream cake.
- Fillings - Lemon curd or honey lemon curd, blackberry jam, or strawberry honey jam.
Storage Options
- Fridge - Wrap the cake in plastic or foil and store it in the fridge for up to 5 days. Bring the cake to room temperature before serving it for the best texture.
- Freezer - To freeze the cake, first let it firm in the fridge, then wrap it in a layer of plastic wrap and a layer of foil and place it in the freezer for up to 3 months. Thaw the cake completely in the fridge before serving it.
More Gluten Free Cake Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Vanilla Buttermilk Cake
Ingredients
- 3 cups gluten free flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter , at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ⅓ cups buttermilk , well-shaken
Instructions
Make the Cake
- Grease and line 2 9-inch baking rounds with parchment paper.
- In a medium bowl, whisk together the 3 cups gluten free flour, 1 tablespoon baking powder, and ½ teaspoon fine sea salt.
- In a large bowl, beat the 1 cup unsalted butter and 2 cups granulated sugar together using an electric mixer until light and fluffy, about 5 minutes. Beat in the 4 large eggs one at a time, then add the 1 tablespoon pure vanilla extract.
- With the mixer on low, add half the flour mixture to the butter and egg mixture and beat until just combined. Add the 1 ⅓ cups buttermilk and mix well to combine. Add the remaining flour mixture and beat until just combined, scraping down the bowl as necessary.
- Preheat the oven to 350℉. Pour the batter into the prepared pans, and rest it while the oven heats. Then, place in the oven and bake for about 45 minutes, until a tester inserted in the middle of the cake comes out clean. Remove from the oven and place on a rack to cool for 20 minutes in the pan before turning out onto the rack to cool completely.
- When ready, fill and frost the cake with your favorite frosting.
Notes
-
- Use room temperature ingredients. Bring all of your ingredients to room temperature before mixing them together so that they blend in well.
-
- Don't overmix. Mix the batter until just combined for the tenderest crumb (this is less important when using gluten-free flour, which doesn't have any gluten to activate, but it still helps).
-
- DIY buttermilk. I believe that real buttermilk tastes the best! But, if you don't have it, mix 1 ½ cups of whole milk with 1 tablespoon + 1 teaspoon of vinegar, let it sit for 10 minutes, then measure out the amount you need to make the recipe.
-
- To make it dairy-free: Mix 1 cup of non-dairy milk with 1 tablespoon of white vinegar, let it sit for 10 minutes, then measure it out to use in the cake. Swap the butter for a non-dairy butter.
-
- What size? This recipe makes 2 9-inch cake rounds. You can also bake it as a sheet cake in a 9x13-inch pan, make 2 dozen cupcakes, or make 1 8 or 9-inch cake round and 1 dozen cupcakes.
Frosting Ideas
You can do any frosting you like on this cake! The photos show chocolate frosting - my fav - or you can try:- Whipped cream - Make homemade whipped cream and top the cake with a thick layer of lightly sweetened cream and berries.
- Ice cream cake - Use your favorite ice cream and use the cake to make a homemade ice cream cake.
- Fillings - Lemon curd or honey lemon curd, blackberry jam, or strawberry honey jam.
Danielle says
This is the best gluten-free cake I've made! It's moist and tender. Thank you!
CozyFall says
What would you suggest to sub for the sweet rice flour if you are allergic to almonds? :)