Gluten Free Vanilla Raspberry Cake

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.

If you love a good cake, make sure to check out my Gluten Free Chocolate Cupcakes and my Gluten Free Carrot Cake Snack Cake.

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.