A high altitude tested, gluten free version of the best vanilla birthday cake, that’s soft, fluffy, buttery, and moist. This gluten free vanilla cake is based on my popular high altitude vanilla cake recipe, adjusted to work perfectly with 1:1 gluten free flour.
You might also love these other high altitude gluten free recipes for flourless chocolate brownie cookies, flourless almond cake, and almond flour chocolate torte.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why This Gluten Free Vanilla Cake Recipe Works
Gluten Free Tested and Adjusted
Theoretically, gluten free flour that says “1:1 or measure-for-measure” can be used as an equal replacement for all purpose wheat flour in most recipes. I say theoretically, because anyone who bakes at high altitude knows that recipes aren’t always that straightforward. And with varying percentages of protein content in cake flour (what I use in my vanilla cake), all purpose flour, and gluten free flour, they’re not necessarily interchangeable without further tweaking. If you really want to nerd out on the science of protein content in types of flour, this article is an interesting read.
For my first recipe test, I made my original vanilla cake recipe by simply replacing the cake flour with an equal amount of gluten free flour, with no other changes. The cake was fine, perfectly acceptable for a first test, but I felt like it could use more moisture. In my experience with GF flour, it tends to absorb more moisture than all purpose wheat flour and cake flour.
For my next recipe test, I decided to add more moisture with eggs. In my original vanilla cake, I use two whole eggs, plus two egg whites. But for today’s gluten free cake, I used four whole eggs, and the difference from the added yolks was quite noticeable. The cakes rose taller, to 1 1/2 inches, while the first test cake layers were around 1 inch tall. With a higher rise, the texture was so much softer and fluffier, too. This test was the clear winner.
High Altitude Tested
I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Gluten Free Flour. I used King Arthur measure for measure gluten free flour.
- Vanilla. If you have vanilla beans, take the time to rub the seeds into the sugar, before mixing up your cake batter. It makes such a difference in flavor. Vanilla extract is fine, too, of course, but I always add more extract if I don’t use a vanilla bean.
- Buttermilk. The acidity in buttermilk makes for a fluffier, more tender cake. You can simply use whole milk and lemon juice, if you don’t have buttermilk on hand.
- Eggs. The protein in the eggs is so important, adding moisture, giving the cake structure and strength, and helping it to rise.
- Butter + Oil. The combination of both butter and oil adds moisture and flavor.
- Baking Powder.
- Salt.
- Almond Extract. The almond extract is optional, but it gives the cake that “birthday cake flavor” so many people love.
Instructions
Cake
- Preheat the oven to 350F, position a rack in the center of the oven, and spray the bottoms of three 8-inch cake pans with non-stick baking spray. For a smaller cake, you can make half the recipe in three 6-inch pans.
- In a large bowl, measure out the sugar. Scrape the seeds from the vanilla bean pod and use your fingers to rub the seeds into the sugar until very fragrant and the seeds are evenly dispersed throughout the sugar.
- Set a fine mesh sifter over the bowl of sugar, and sift in the flour, baking powder and salt. Use a whisk to combine the dry ingredients well.
- In another large bowl, whisk together the eggs, buttermilk, melted butter, oil and vanilla extract until smooth.
- Add the dry ingredients to the wet, and whisk until smooth and combined, about 10-15 seconds. Divide the batter between the cake pans. Tap a few times against the counter to pop any large air bubbles.
- Bake the cakes for about 20-25 minutes, or until a cake tester or a toothpick comes out clean, and the tops spring back when lightly touched.
- Set the pans on a wire rack, cover them loosely with a clean kitchen towel, and cool completely before frosting. When ready to frost and assemble the cake, remove the cakes from the pans.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer running on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until thick and combined.
- Add the vanilla; increase speed to medium and whip for 4-5 minutes, scraping the bowl down several times, until light and fluffy. Add the milk only if needed for desired consistency. Note that in warmer weather, when the butter is softer, you’ll rarely need to add the milk.
- Fill and frost the cooled cakes with the buttercream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Leftover cake should be stored in an airtight container or cake carrier, at room temperature, for up to 3 days.
If you omit the vanilla bean from the cake, you should increase the vanilla extract to 3 tsp.
To decorate my cake, I left 1/2 cup of buttercream white, and tinted the rest pink. I mixed 1/4 cup of confetti sprinkles into the buttercream, then frosted the cake. For the piped border around the bottom of the cake, I used tip 18. For the small drop flowers on top of the cake, I used tip 1M.
If you don’t have buttermilk, simply use whole milk instead, and replace 1 tbsp of the milk with lemon juice.
I’ve only tested this recipe using King Arthur Measure for Measure All Purpose Gluten Free Flour.
You Might Also Love
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Gluten Free Vanilla Birthday Cake (GF)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 8-inch cake pans (x3)
Ingredients
Cake
- 1 ½ cups granulated sugar
- ½ vanilla bean, seeds scraped
- 3 ¼ cups gluten free flour (1:1 or measure-for-measure) fluffed, spooned and leveled
- 3 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large eggs, room temperature
- 1 ½ cups whole buttermilk, room temperature
- ½ cup unsalted butter, melted, and then cooled for 10 minutes
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp almond extract
Buttercream
- 2 cups unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tbsp meringue powder (optional)
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 2-4 tbsp milk or cream, only if needed for consistency
Instructions
Cake
- Preheat the oven to 350F, position a rack in the center of the oven, and spray the bottoms of three 8-inch cake pans with non-stick baking spray.For a smaller cake, you can make half the recipe in three 6-inch pans.
- In a large bowl, measure out the sugar. Scrape the seeds from the vanilla bean pod and use your fingers to rub the seeds into the sugar until very fragrant and the seeds are evenly dispersed throughout the sugar.
- Set a fine mesh sifter over the bowl of sugar, and sift in the flour, baking powder and salt. Use a whisk to combine the dry ingredients well.
- In another large bowl, whisk together the eggs, buttermilk, melted butter, oil and vanilla extract until smooth.
- Add the dry ingredients to the wet, and whisk until smooth and combined, about 10-15 seconds. Divide the batter between the cake pans. Tap a few times against the counter to pop any large air bubbles.
- Bake the cakes for about 20-25 minutes, or until a cake tester or a toothpick comes out clean, and the tops spring back when lightly touched.
- Set the pans on a wire rack, cover them loosely with a clean kitchen towel, and cool completely before frosting. When ready to frost and assemble the cake, remove the cakes from the pans.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer running on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until thick and combined.
- Add the vanilla; increase speed to medium and whip for 4-5 minutes, scraping the bowl down several times, until light and fluffy. Add the milk only if needed for desired consistency. Note that in warmer weather, when the butter is softer, you'll rarely need to add the milk.
- Fill and frost the cooled cakes with the buttercream.
Video
Notes
- The cake photographed in this post is a smaller 6-inch cake, made from half the batter.
- To decorate my cake, I left 1/2 cup of buttercream white, and tinted the rest pink. I mixed 1/4 cup of confetti sprinkles into the pink buttercream, then frosted the cake. For the piped border around the bottom of the cake, I used tip 18. For the small drop flowers on top of the cake, I used tip 1M.
- Leftover cake should be stored in an airtight container or cake carrier, at room temperature, for up to 3 days.
- If you omit the vanilla bean from the cake, you should increase the vanilla extract to 3 tsp.
- If you don’t have buttermilk, simply use whole milk instead, and replace 1 tbsp of the milk with lemon juice.
- GF flour is very compact in the bag, so be sure to aerate it before measuring it. To measure correctly, first dump the flour into a separate bowl, and aerate it with a whisk. Then, lightly spoon it into your measuring cup before leveling off the top. Never scoop the flour directly out of the bag using your measuring cup, which will pack too much flour into the cup, resulting in dry baked goods.
- The video in this recipe card is for my original vanilla cake recipe, as the making of the batter is the same process.
https://curlygirlkitchen.com/
Leave a Reply