Gluten Free Vanilla Snack Cake

This light and moist gluten-free vanilla snack cake with a tender crumb will quickly become your new go-to gluten free vanilla cake recipe. It is perfect for birthdays, celebrations and of course just because. Because sometimes you just want a slice of vanilla cake. It's the best gluten free vanilla cake recipe there is.

This recipe will make one 8" round cake layer but you can easily double this recipe to bake it in two 8' cake pans or a 9x13" pan.

If you simple cakes, make sure to check out my Gluten Free Hot Cocoa Snack Cake or my Gluten Free Carrot Loaf Bread

Jump to:

• Recipe Ingredient Notes
• How to make the best Gluten Free Vanilla Snack Cake
• What is American Vanilla Buttercream?
• How to make American Buttercream
• Frosting Ideas for Gluten Free Snack Cakes
• Frequently asked questions about Vanilla Snack 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 with King Arthur Measure for Measure, Bob's Red Mill 1-1, and my own gluten free flour blend. In my test bakes, the vanilla cakes made with Bob's Red Mill had the lightest 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 25 grams of cornstarch with additional Cup4Cup. All those gluten free flour blends are considered multi-purpose blends and do contain xanthan gum.

Cornstarch: The added cornstarch makes gluten free baked goods lighter and moister. If you are allergic to cornstarch, please substitute the 25g of cornstarch with the equal amount of gluten free flour.

Powdered Sugar: This cake is made with powdered sugar instead of granulated sugar. The powdered sugar dissolves quicker in the eggs while whipping.

Instant Vanilla Pudding Mix: If you have made my Gluten Free Cinnamon Rolls, you most likely already know about this unusual ingredient. It helps with the texture, moisture, and flavor of this gluten free vanilla cake. Make sure you use Instant Pudding Mix – not cook & serve! I use the Instant Vanilla Pudding found at Aldi (it is Gluten Free) but have used Jello Instant Pudding in the past (which is gluten free as well). The instant vanilla pudding also helps to extend the shelf life of this vanilla cake.

Jell-O Instant Vanilla Pudding is vegan. So if you are dairy-free, you can use this product.

Milk: I have successfully made this recipe with dairy and non-dairy milk. I have not tested this recipe with buttermilk or just water.

Neutral Oil: I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine. I have not tested this recipe with regular butter, shortening, or coconut oil.

Vanilla Extract/Paste: Don't skip the Vanilla Extract/Paste. You can't make a Vanilla Cake without vanilla.

Vinegar: The added vinegar activates sodium bicarbonate found in the baking powder. I tested this cake with baking soda and baking powder but ended up with a cake with very large air pockets. But when eliminating the baking soda, the large air bubbles disappeared as well. Vinegar makes this gluten-free vanilla cake batter more acidic which causes the proteins in the flour to set as it bakes. This results in a stable cake that is fluffy yet still moist. 

How to make the best Gluten Free Vanilla Snack Cake

This cake is pretty simple to make. I recommend using a stand mixer for this recipe since mixing by hand or a hand mixer may turn this cake into a workout. I use an 8" round cake pan for this recipe. If you use a 9" cake round, your cake may turn out thinner. You can also bake this batter in an 8x8 rectangular cake pan.

• Preheat your oven to 350F, arrange your oven rack in the middle and line your cake pan with parchment paper.
• In a small bowl sift together the gluten free multipurpose flour blend, cornstarch, instant vanilla pudding mix, baking powder and salt and set aside. The sifting of the dry ingredients ensures there are no pockets of baking powder in the cake batter.
• In the bowl of your stand mixer fitted with the whisk attachment, add the two eggs, powdered sugar, and vanilla extract. Use a whisk (or the whisk attachment of the mixer) and whisk the eggs and powdered sugar just to combine. This helps make sure all the powdered sugar gets incorporated. At a medium-high speed, whisk the eggs and powdered sugar for 7-8 minutes until light and fluffy and looking thick. The incorporated air will ensure your Gluten Free Vanilla Cake is light and airy with a good structure.
• In the meantime, in a separate bowl, whisk together the oil, milk, and vinegar. The mixture may look curdled.
• When your eggs are light and fluffy, with the mixer running at a low/medium speed, slowly add the oil/milk/vinegar mixture. Make sure you pour it in SLOWLY and allow for it to fully incorporate.
• Once all the liquid is incorporated, turn off the mixer and remove the bowl from the stand mixer. Using a whisk, whisk in the dry ingredients in thirds by hand. Make sure the dry ingredients are fully incorperated.
• Transfer your gluten free vanilla cake batter to the prepared cake pan. Using an off set knife, or the back of a spoon, smooth out the top evenly.
• Gently tap the cake pan against your counter top - this will remove some of the airbubbles trapped in the cake batter.
• Bake at 350F for 30-35 minutes. This cake will not turn very golden brown while baking so make sure to check it's doneness around 30-35 minutes with a toothpick. Stick a toothpick in the center of the cake. If the toothpick is clean with no crumbs sticking to it, your vanilla cake is done.
• Remove the snack cake from the oven and allow for it to cool on a wire rack for 10-15 minutes before turning it out onto a wire rack. Cool cake completely before frosting.
• Store any leftover cake at room temperature for up to 4 days or freeze for later cake cravings.

What is American Vanilla Buttercream?

This gluten-free vanilla snack cake can be served with almost any frosting you can think of. I used a simple gluten-free American vanilla buttercream for this recipe.

American Buttercream is one of the three types of buttercream most commonly used along with Swiss Meringue and Italian Meringue Buttercream. Other varieties are French Buttercream (which is made with egg yolks), German Buttercream, and a very new style called Korean Glossy Buttercream.

American Buttercream is made by creaming together unsalted butter, powdered sugar, milk/heavy cream, and flavorings. Because the ratio of butter to powdered sugar is 2:1, American Buttercream is the sweetest variety. The high sugar content is also the reason it can form a thin crust after being exposed to air for some time.

American Buttercream works the best for decorating cupcakes and cakes.

If you would like to try a Swiss Meringue Buttercream, I recommend checking out my recipes for Salted Caramel Buttercream or Toasted Marshmallow Buttercream.

How to make American Buttercream

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. When all the powdered sugar has been added, turn up the speed of your mixer and mix for 2 minutes. You want to make sure the powdered sugar is fully incorporated.

Add Liquid: A lot of times American Buttercream needs to be loosened up a bit. I use milk for this (nondairy works fine).

Frost Away!

Frosting Ideas for Gluten Free Snack Cakes

Here are a few other frosting ideas which can be found on my website

Dark Chocolate Sourcream Frosting

Salted Caramel Buttercream

Hot Chocolate Buttercream Frosting

You can also use this cake for trifles or even as layers in homemade tiramisu.

Frequently asked questions about Vanilla Snack Cake

Can I make this cake vegan?
I have not tested this recipe without eggs. If you would like to try it eggless, I recommend using 3 tablespoons aquafaba per egg used in this recipe.

How should I store my Gluten-Free Vanilla Snack Cake?
Please store your gluten-free vanilla snack cake at room temperature for up to 4 days.

Can I freeze this Gluten-Free Vanilla Snack Cake?
This cake freezes fabulously. You can freeze the unfrosted cake layer (wrapped in plastic wrap) for up to 3 months or freeze the individual slices in an airtight container for up to 3 months. Allow for them to thaw at room temperature.

How can I substitute cornstarch in gluten-free baking?
If you have a cornstarch allergy, please substitute the cornstarch in the flour mix with tapioca starch or potato starch (or a mix of both).

How can I replace the Instant Vanilla Pudding Mix?
To replace the Instant Pudding Mix please add an additional 10 grams of gluten-free flour, 10 grams of powdered sugar, and 1 teaspoon of vanilla extract.

Jell-O Instant Vanilla Pudding is vegan. So if you are dairy-free, you can use this product.

Can I double this recipe?
Yes - you can double this recipe. Which makes this great for layered cakes.

Can I use this recipe for cupcakes?
I have not tested this recipe as cupcakes and recommend using my One Bowl Vanilla Cupcake Recipe to make cupcakes.