Ingredients:

  • 1 ½ cups gluten-free cake flour blend (ensure it
  • s a quality brand that includes xanthan gum)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened (or dairy-free alternative for vegan option)
  • 2 large eggs (or flaxseed meal mixed with water for vegan option: 2 tbsp flaxseed meal + 6 tbsp water)
  • 1 tsp vanilla extract
  • ½ cup milk (or non-dairy milk of choice)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free cake flour blend, baking powder, baking soda, and salt to ensure even distribution.
  5. Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture while alternating with milk. Start by adding one-third of the dry ingredients followed by half of the milk; repeat this process until everything is just combined—avoid overmixing!
  6. Pour Batter into Pans: Divide batter evenly between prepared cake pans using a spatula to smooth out tops if necessary.
  7. Bake Cakes: Bake in preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  8. Cool Cakes: Allow cakes to cool in pans for about10 minutes then transfer them onto wire racks to cool completely before frosting.
  9. Optional: Frost as desired once cooled completely! A simple buttercream frosting pairs beautifully but feel free to experiment!