This easy-to-make Six Inch Gluten Free Vanilla Raspberry Cake has two layers of soft, tender vanilla almond cake, filled with delicious raspberry jam and frosted with vanilla buttercream.
A crowd favorite and perfect for any occasion, not just birthdays (think graduations, baby showers, 4th of July celebrations....). While this cake may look intimidating, this recipe is not difficult to make.
- Recipe Ingredient Notes
- Tools needed to make a 6" Layer Cake
- How to make a Gluten Free Vanilla Raspberry Cake
- Vanilla Buttercream Frosting
- How to assemble a layer cake
- Storage and Freezing
- FAQ about Gluten Free Vanilla Raspberry Cake
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Vanilla Almond Cake with Bob’s Red Mill 1-1 and my own gluten-free flour blend. Both flours produced a beautiful, light crumb. I have not tested this recipe with Cup4Cup but it should not be an issue at all. If you make this recipe with Cup4Cup please substitute the 15 grams of cornstarch with additional Cup4Cup. All those gluten-free flour blends are considered multi-purpose blends and do contain xanthan gum.
Almond Flour: The almond flour gives this gluten-free vanilla almond cake its beautiful structure and crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. This recipe will NOT work with only almond flour.
Almond Extract: I use Nielsen Massey Almond Extract in this cake recipe. Almond Extract does not taste like almonds since it is made with bitter almond oil and ethyl alcohol. Whole bitter almonds are actually inedible, but their oil has a strong, sweet flavor and gives this vanilla almond cake a little extra hint of almonds. Please be very careful with this extract. A little goes a very long way! (Optional Ingredient)
Neutral Oil: the tenderness of these gluten-free vanilla cupcakes comes from the vegetable oil since it stays liquid even after cooling. Cakes made with butter normally should be brought to room temperature before serving. I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine. I do not use coconut oil in my baking.
Milk: In my test bakes I used whole milk as well as Almond Milk. I was not able to tell a difference in taste or structure but the gluten-free vanilla almond cake made with almond milk has a lighter color (due to the lack of casein which will help with the browning of the cake)
Raspberry Jam: I use store-bought raspberry jam to fill this cake (clearly favorite is Darbo All Natural Raspberry Jam). Of course, you can use homemade jam.
Tools needed to make a 6" Layer Cake
To make this delicious gluten-free vanilla raspberry cake you will need a handful of kitchen equipment. You won't need an electric mixer or stand mixer for the cake batter but you will need a mixer to make the buttercream frosting. You will need a large mixing bowl, a sifter, a small offset knife as well as the following tools:
TWO 6" round cake pans: This vanilla almond cake is baked in two 6" round cake pans. Please be aware this recipe will NOT make enough batter or frosting for two 8 or 9-inch round cake pans.
Cake Strips: If you happen to have cake strips, I recommend using them. These nifty fabric bands help the cake layers to bake evenly.
Piping Bag and Tip: To pipe the border around the raspberry filling, I recommend using a disposable piping bag or a large zip lock bag fitted with a medium-sized, plain piping tip.
How to make a Gluten Free Vanilla Raspberry Cake
This delicious gluten-free vanilla almond cake comes together in no time.
Step 1: Preheat the oven to 350F and line two six-inch cake pans with parchment paper. Make sure to spray them with nonstick cooking spray for easy release.
Step 2: In a small bowl sift together the gluten-free flour, almond flour, cornstarch, baking powder, and kosher salt and set aside.
Step 3: In a large bowl combine the granulated white sugar, eggs, vanilla extract almond extract (if using), and oil. Whisk until the mixture is light and the sugar is fully dissolved. Whisking the eggs, oil and sugar helps to create light and fluffy gluten-free vanilla cake.
Step 4: Add half of the dry ingredients and half of the milk to the oil mixture and whisk together. Repeat with the remaining ingredients and whisk until smooth. Adding the liquid and dry ingredients alternately to the batter helps to reduce the amount of mixing needed to make a smooth batter.
Step 5: Divide the cake batter evenly between the two prepared cake pans. . Using an off-set knife, or the back of a spoon, smooth out the top evenly. Gently tap the cake pan against your countertop – this will remove some of the air bubbles trapped in the cake batter.
Step 6: Bake the gluten free cake at 350F for 34-38 minutes until golden and a toothpick inserted in the center of one of the cakes comes out clean.
Step 7: Remove the cakes from the oven and allow for them to cool on a wire rack for 5 minutes before turning them out onto a wire rack. Let the cakes cool completely before layering and frosting them.
Vanilla Buttercream Frosting
This gluten-free vanilla raspberry cake is frosted with a simple gluten-free American vanilla buttercream. If Vanilla frosting is not your thing, you can always use my American Chocolate Buttercream Frosting.
Start with room temperature ingredients. I prefer to use soft but cool butter, which should not appear shiny or greasy. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
Cream your Butter: Cream the butter, vanilla extract/paste, and salt for 5 minutes. This helps to aerate the butter and give your finished buttercream body and volume.
Mix in the powdered sugar: We all know powdered sugar has a mind of its own. With the mixer running on low, add the powdered sugar one-third at a time. Make sure to scrape down the sides in between additions. Once the powdered sugar has been added, turn up the speed of your mixer and mix for 2 minutes.
Add Liquid: American Buttercream tends to be very stiff. I use milk for this (nondairy works fine). This buttercream should be spreadable but not runny. So please be careful when adding the milk.
How to assemble a layer cake
Making a layered cake can be daunting if you have never made a layered cake before. The cake layers must be cool completely. You can use a serrated knife and level the cake layers if they are uneven.
Step 1: Place one cake round right side up on a serving platter and top with a generous scoop of vanilla buttercream. Spread it evenly over the top. Using a piping bag or a ziplock bag, pipe a “border” on the edges of the cake layer to keep the raspberry jam secure. Fill/Top with raspberry jam.
Step 2: Top the second layer of almond cake with a generous scoop of vanilla buttercream and spread it out evenly. Place it "frosting down" on top of the first layer and gently press down. This way you will have frosting - jam - frosting when you slice the cake. Place the cake in the fridge for 10 minutes.
Step 3: Once the cake has chilled for 10 minutes, remove it from the fridge and using a small offset or butterknife frost the sides and the top of the gluten free vanilla almond cake evenly with a thin layer of frosting. This is called a crumb coat which will help to make the final coat of frosting look smooth and crumb-free. Return the cake to the fridge or freezer and allow for it to set up for at least 10 minutes.
Step 4: Remove the cake from the fridge/freezer and frost with the remaining vanilla buttercream. The frosting does not have to be picture perfect. Personally, I prefer a rustic frosting look.
Step 5: Garnish the gluten free vanilla raspberry cake with fresh raspberries and fresh mint. Make sure to refrigerate it until ready to serve (this will make the slicing easier)
Storage and Freezing
Depending on how warm your kitchen is, you may store this gluten free vanilla raspberry cake in an airtight container at room temperature for 3-5 days. If you live in a warmer, humid climate, I recommend storing it in your refrigerator or a cool room. To keep the cake from drying out, press a piece of parchment paper or waxed paper directly onto the cut sides of the cake.
I recommend freezing individual slices on a sheet tray and once frozen wrapping them in plastic wrap and storing them in an airtight container in the freezer for up to 6 weeks.
FAQ about Gluten Free Vanilla Raspberry Cake
How do I make gluten free dairy-free vanilla almond cake?
Replace the milk used in the cake batter with your favorite non-dairy milk. As for the buttercream, please replace the butter with your favorite non-daiy butter such as Miyokos European Style butter (which comes in a block). Personally, I prefer blocks of vegan butter vs the spreadable kind. Miyokos vegan butter tastes and performs like traditional fine dairy butter.
Can I make this recipe without eggs?
I have not tested this recipe with an egg substitute.
Why did my cake layers sink?
Reasons for the cake layers sinking include overmixing the batter, underbaking the cake layers, or a measuring error. Make sure to check the cake layers with a toothpick before removing them from the oven.
Can I make this recipe nut-free?
If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
For the Gluten Free Vanilla Almond Cake
- 125 grams gluten-free multipurpose flour
- 45 grams almond flour
- 15 grams cornstarch
- 1 ¾ teaspoons (7 grams) baking powder
- ¾ teaspoon (3 grams) kosher salt
- 140 grams granulated white sugar
- 100 grams neutral oil
- 2 large eggs, at room temperature
- 125 grams milk (dairy or non-dairy)
- 1 teaspoon extract vanilla extract
- ⅛ teaspoon almond extract (optional)
For the American Vanilla Buttercream
- 226 grams unsalted butter, at room temperature
- 475 grams powdered sugar
- 2 teaspoon vanilla extract
- ½ teaspoon (2 grams) kosher salt
- 40-60 grams of milk (dairy or non dairy)
For Filling and Garnish
- 100 grams raspberry jam
- fresh raspberries
Gluten Free Vanilla Almond Cake
- Preheat the oven to 350F. Spray the bottoms of TWO six inch cake tins with nonstick spray and line with parchment paper. Set aside
- In a small bowl sift together the gluten-free flour, almond flour. cornstarch, baking powder, and kosher salt and set aside.
- In a medium bowl combine the granulated white sugar, eggs, vanilla extract, and oil. Whisk until the mixture is light and the sugar is fully dissolved.
- Add half of the dry ingredients and half of the milk to the oil mixture and whisk together. Repeat with the remaining ingredients and whisk until smooth.
- Equally divide the gluten-free vanilla almond cake batter between the two cake tins. Using an off-set knife, or the back of a spoon, smooth out the top evenly. Gently tap the cake pan against your countertop – this will remove some of the air bubbles trapped in the cake batter.
- Bake the gluten free cake at 350F for 34-38 minutes until golden and a toothpick inserted in the center of one of the cakes comes out clean.
- Remove the cakes from the oven and allow for them to cool on a wire rack for 5 minutes before turning them out onto a wire rack. Let the cakes cool completely before layering and frosting them.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter, vanilla extract/paste, and salt and cream at a medium speed for 2-3 minutes
- With the mixer running on low, add the powdered sugar one third at a time. Make sure to scrape down the sides in between additions.
- Once all the dry ingredients have been added, turn up the speed of your mixer and mix for 2 minutes.
- Add milk/heavy cream as needed to thin out the frosting.
Assembling the Gluten Free Vanilla Raspberry Cake
- Place one cake round right side up on a serving platter and top with a generous scoop of vanilla buttercream. Spread it evenly over the top. Using a piping bag or a Ziplock bag, pipe a “boarder” on the edges of the cake layer to keep the raspberry jam secure. Fill/Top with raspberry jam
- Top the second layer of almond cake with a generous scoop of vanilla buttercream and spread out evenly. Place it “frosting down” on top of the first layer and gently press down. This way you will have frosting – jam – frosting when you slice the cake. Place the cake in the fridge for 10 minutes.
- Once the cake has chilled for 10 minutes, remove it from the fridge and using a small off-set or butterknife frost the sides and the top of the gluten free vanilla almond cake evenly with a thin layer of frosting. Return the cake to fridge or freezer and allow for it to set up for at least 10 minutes.
- Remove the cake from the fridge/freezer and frost with the remaining vanilla buttercream.
- Garnish the gluten free vanilla raspberry cake with fresh raspberries and fresh mint. Make sure to refrigerate it until ready to serve (this will make the slicing easier)
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Amount Per Serving: Calories: 400Protein: 15g
Calories are a guestimate.