Desserts
Gluten-Free Birthday Cake Layers
Gluten-free vanilla cake layers for a celebration cake.
- Prep
- 20 min
- Cook
- 35 min
- Rest
- 1 hr
- Total
- 1 hr 55 min
- Makes
- 2 cake layers (8-inch round)
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 2 cake layers (8-inch round)
You’ll Need
- Two 8-inch round cake pans
- Parchment paper
- Medium bowl and large bowl
- Whisk
- Electric mixer
- Wire rack
Method
Preheat 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.
Mix 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.
Cream 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.
Add 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.
Combine 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.
Add Vinegar
Stir in the apple cider vinegar gently. This reacts with the baking soda to help the cake rise and stay tender.
Bake
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.
Cool 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.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
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.
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.
Storage and Leftovers
Wrap the cooled, unfrosted layers airtight and keep at room temperature for 2 to 3 days, or freeze for up to 3 months. Once frosted, store according to the frosting you use; cream-cheese or whipped-cream frostings need refrigeration.
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