Gluten-Free Vanilla Birthday Cake

This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.

Preparation time::- 5  minutes

Cooking Time :-10 minutes

Servings :- 8


  • 1½ cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 2 cups King Arthur Flour gluten free multi-purpose flour, plus more for pans
  • ½ cup coconut flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups sugar
  • 5 large eggs, room temperature
  • 1 vanilla bean, split lengthwise
  • 2 teaspoon vanilla extract
  • 1 cup buttermilk


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4½ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 2 tablespoons whole milk


  1. Preheat oven to 325°. Lightly butter two 8″-diameter cake pans and line with parchment rounds; butter and flour parchment. Whisk coconut flour, xanthan gum, baking powder, baking soda, salt, and 2 cups multi-purpose flour in a medium bowl.
  2. Using an electric mixer on medium-high speed, beat sugar and 1 1/2 cups butter in a large bowl until light and fluffy, about 5 minutes. Reduce speed to low and add eggs, one at a time, beating to blend between additions. Scrape in vanilla seeds (save pod for another use), add vanilla extract, and mix just to combine. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Mix just to combine (batter will be thick), then increase speed to medium-high and beat until smooth, about 1 minute.
  3. Divide batter between prepared pans, smooth tops, and bake until golden and a tester inserted into the center comes out clean, 35–40 minutes.Transfer pans to a wire rack and let cakes cool in pans 10 minutes. Turn out cakes onto rack and let cool completely.


  1. Using an electric mixer on medium-high speed, beat butter in a medium bowl until creamy, about 4 minutes. Reduce speed to low and add sugar, beating until smooth. Mix in vanilla and salt, then add milk 1 Tbsp. at a time, mixing constantly until frosting is thick but spreadable.
  2. Using a serrated knife, trim rounded tops from both cakes to make them flat. Place 1 cake layer, trimmed side up, on a platter. Spread frosting over top to coat. Top with second cake layer. Spread remaining frosting evenly over top and sides of cake.

“Photo and Recipe Credit:”

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