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Classic Fluffy Gluten-Free Vanilla Cake

A light, tender gluten-free vanilla cake that stays moist and fluffy with no gummy texture, perfect for any celebration.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, gluten free cake recipes
Cuisine American
Servings 8 servings
Calories 285 kcal

Ingredients
  

  • 1 1/2 cups 210g superfine white rice flour
  • 1/2 cup 65g potato starch (not potato flour)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 113g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature
  • 1 large egg white room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup 180ml buttermilk, room temperature

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together the rice flour, potato starch, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs and egg white one at a time, beating well after each addition. Beat in the vanilla extract.
  • With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix only until just combined — do not overmix.
  • Pour the batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting or serving.

Notes

1. For a dairy-free version, use vegan butter sticks and a dairy-free milk mixed with 1 teaspoon of lemon juice to mimic buttermilk.
2. Do not substitute almond flour or coconut flour for the rice flour and potato starch — the texture will not work.
3. Store unfrosted cake at room temperature in an airtight container for up to 2 days, or freeze for up to 3 months.
4. For a lemon cake, add the zest of 2 lemons to the butter and sugar mixture, and replace 1/4 cup of the buttermilk with fresh lemon juice.