Illustrative serving image, not a documented photograph of a kitchen-tested batch. Frosting, sprinkles and candles shown are not included in the cake-layer recipe.
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Gluten-free vanilla cake layers for a celebration cake.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
This formula covers cake layers only. It does not provide a frosting recipe or quantities for decorations. Allow the layers to cool completely before adding a separately prepared frosting. Butter and milk both matter when considering dairy substitutions.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray and line the bottoms with parchment paper for easy release.
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2Mix Dry Ingredients In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
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3Cream Butter and Sugar In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
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4Add Eggs and Extracts Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and almond extract if using.
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5Combine Wet and Dry Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry. Mix until just combined—don’t overmix or your cake might turn dense.
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6Add Vinegar Stir in the apple cider vinegar gently. This reacts with the baking soda to help the cake rise and stay tender.
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7Bake Divide the batter evenly between the prepared pans and smooth the tops. Bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
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8Cool Completely Cool the cake layers completely on a rack. This recipe ends with the baked layers; choose a separate frosting recipe and quantities if decorating.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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