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Award-Winning Gluten-Free Vanilla Layer Cake

Updated: May 22, 2018


For the cake:

4 eggs

2 cups white sugar

1 1/2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

1/2 teaspoon kosher salt

1 tablespoon baking powder

1 teaspoon xanthan gum

1 cup buttermilk

1 cup butter, melted and cooled

2 teaspoons vanilla extract

For the icing:

1 cup butter

4 cups powdered sugar

2 tablespoons whipping cream

1 teaspoon vanilla extract 


For the cake:

Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle. Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again. Add the buttermilk, butter, vanilla extract and beat to combine. Add the remaining dry ingredients and beat just until combined.

Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Remove and let cool for 10 minutes before inverting onto a wire rack to complete cooling.

For the icing:

Beat butter with electric mixer until fluffy. Add 1/2 of the powdered sugar and whipping cream, beat until fluffy and mix in remaining sugar. Frost on cooled cake.

Note: I always use a fruit filling in between the layers for this cake, you could also just use some frosting to fill.

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