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A slice of gluten free vanilla cake with chocolate buttercream

Gluten Free Vanilla Cake with Chocolate Buttercream Frosting

Alison Needham
This gluten free vanilla cake is light and tender and oh-so-classic. Slathered with a rich chocolate frosting, you really get the best of both worlds. Sprinkles are optional, but are they really?
Prep Time 15 mins
Cook Time 35 mins
Frosting Prep & Cake Decoration 30 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 992 kcal


For the Chocolate Buttercream Frosting


  • Prepare the cakes. Preheat the oven to 350°F. Spray three, 8-inch cake pans lightly with gluten-free cooking spray. Line each of the bottoms with a round of parchment (use a pan as your guide to cut rounds of parchment) and spray again. Set aside.
  • Mix the flour, baking powder, baking soda, and sea salt in a large bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugar and beat for a couple of minutes until light and fluffy.
  • Add the eggs one at a time and beat until fluffy. Repeat with the egg whites.
  • Stir in the vanilla.
  • Add half the flour mixture to the butter and beat to combine. Add the milk and sour cream and the remaining flour mixture and beat until smooth.
  • Pour the batter evenly between the three prepared pans and smooth with an offset spatula so they are even.
  • Bake on the center rack of the oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool in the pans for 10 minutes, then run a knife around the edges of the pan and invert onto a cooling rack.
  • Cool cakes completely. At this point, I usually wrap the cakes in plastic and refrigerate over night so they are easier to work with.
  • Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
  • Frost the cooled cakes as desired.


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Serving: 1sliceCalories: 992kcalCarbohydrates: 144gProtein: 10gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 161mgSodium: 847mgPotassium: 296mgFiber: 8gSugar: 109gVitamin A: 1469IUVitamin C: 1mgCalcium: 191mgIron: 5mg
Keyword chocolate frosting, Gluten free cake recipe, gluten free vanilla cake, gluten free vanilla cake with chocolate buttercream, recipe for gluten free cake
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