Gluten-Free Vanilla Layer Cake with Chocolate Frosting
A tender two-layer gluten-free vanilla cake made with cornstarch, sorghum, and tapioca flours, bound with xanthan gum for structure. Vanilla-butter cake layers are frosted with rich chocolate buttercream. The blend of alternative flours creates a delicate crumb while sour cream adds moisture and tang. Serve at room temperature for celebrations, potlucks, or everyday occasions. This version relies on precise flour ratios and xanthan gum to replicate traditional cake texture without gluten.
Ingredients
- 1 cup cornstarch
- 1 cup sorghum flour
- ½ cup tapioca flour
- 1 ¼ tsp xanthan gum
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup butter, softened
- ½ cup sour cream
- 4 tsp vanilla extract, McCormick Pure
- 4 eggsapplesauce + cornstarch1/4 cup applesauce + 1 tsp cornstarch per eggveganegg-freeeggs-free
texture slightly more dense
Full guide → - ½ cup milk
- 1 tsp vanilla extract, McCormick Pure for frosting
- 1 box (16 oz) confectioners' sugarpowdered erythritol1:1ketolow-sugar
may crystallize slightly
- ¼ cup cocoa powder, unsweetened
- ¼ cup milk, for frosting
Instructions
- 1
Preheat oven to 350°F.
- 2
Whisk cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda, and salt in a medium bowl; set aside.
- 3
Beat granulated sugar, softened butter, sour cream, and vanilla extract with an electric mixer on medium speed for 5 minutes until light and fluffy.
- 4
Add eggs one at a time, beating well after each addition.
- 5
Alternately add the flour mixture and milk in batches on low speed, mixing just until smooth after each addition; do not overbeat.
- 6
Divide batter evenly between two 9-inch round pans coated with cooking spray.
- 7
Bake 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- 8
Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
- 9
For frosting, beat butter and vanilla until light and fluffy.
- 10
Sift confectioners' sugar and cocoa powder together, then gradually add to butter, beating well and scraping bowl frequently.
- 11
Add milk and beat until light and fluffy; add more milk if needed for spreading consistency.
- 12
Fill and frost the cooled cake layers with chocolate frosting.
Tips
Xanthan gum is essential in gluten-free baking as it provides structure and elasticity that gluten normally supplies; do not omit or substitute without recipe adjustment.
Do not overbeat the batter after adding flour, as this can cause a dense, tough crumb; mix just until ingredients are combined and smooth.
Ensure all ingredients are at room temperature before mixing for optimal emulsification and a light, fluffy cake and frosting.
Good to Know
Store frosted cake covered at room temperature up to 2 days, or refrigerated up to 5 days. Store unfrosted cooled cake layers wrapped tightly at room temperature up to 1 day.
Bake cake layers 1 day ahead; wrap unfrosted layers and store at room temperature. Prepare frosting up to 4 hours ahead and refrigerate; let soften to spreading consistency before use. Assemble cake no more than 4 hours before serving for best texture.
Serve at room temperature for best flavor and tender crumb. Slice with a hot, damp knife for clean cuts. Pairs well with coffee, tea, or cold milk.
Common Mistakes
Do not skip xanthan gum or reduce the amount to avoid a crumbly, dense cake that falls apart.
Do not overbeat the batter after adding flour to avoid a tough, heavy cake with tunneling.
Do not use cold eggs or butter to avoid poor emulsification and a dense, flat cake.
Do not fill cake with frosting until completely cooled to avoid frosting melting and layers sliding.
Substitutions
Dairy-Free Swaps
Vegan Options
texture slightly more dense
Full guide →General Alternatives
may crystallize slightly
FAQ
Can I use all-purpose flour instead of the gluten-free flour blend?
No; gluten-free baking requires the specific combination of cornstarch, sorghum, and tapioca flours for proper texture and rise. All-purpose flour has different protein and starch content and will not perform the same way.
What if my frosting is too thick or too thin?
If too thick, gradually beat in additional milk 1 tablespoon at a time until spreadable. If too thin, refrigerate 15-20 minutes, then beat again. Avoid adding too much milk at once as it will separate the frosting.
Can I freeze this cake and how long will it keep?
Yes; freeze unfrosted cooled cake layers wrapped tightly up to 3 months. Frosted cake can freeze up to 1 month. Thaw at room temperature for 2-3 hours before serving. Unfrosted layers thaw faster, about 1 hour.