Gluten Free Vanilla Buttermilk Cake -

4 from 3 votes

Gluten Free Vanilla Buttermilk Cake

A tender gluten free vanilla buttermilk cake that's especially great for birthday celebrations.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 408kcal

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.

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.

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.