Basic Vanilla Birthday Cake Recipe
A light, fluffy gluten-free vanilla cake that's perfect for birthdays and special occasions. This fool-proof recipe produces moist, tender layers that taste just like traditional cake.
Equipment
- 2 8-inch round cake pans
- Stand mixer or hand mixer
- Digital kitchen scale
- Parchment paper
- Cooling rack
- Offset spatula
Ingredients
- 2½ cups 350g gluten-free all-purpose flour blend
- 1 cup 240ml whole milk or dairy-free alternative
- 1 cup 200g granulated sugar
- ⅓ cup 75g unsalted butter, softened
- 2 large eggs room temperature
- 2 tablespoons melted coconut oil
- 1 tablespoon pure vanilla extract
- 1 teaspoon xanthan gum if not included in flour blend
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Position rack in center.
- Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, xanthan gum (if using), baking powder, baking soda, and salt.
- In a large mixing bowl, cream softened butter until smooth (about 1 minute).
- Gradually add sugar and beat until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gradually add dry ingredients alternating with milk, beginning and ending with flour mixture (3 flour additions, 2 milk additions).
- Fold in melted coconut oil until just combined.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Notes
- Ensure all ingredients are at room temperature before starting
- Don't overmix after adding flour to avoid tough cake
- Test doneness with toothpick or cake tester
- Cool completely before frosting