Ingredients

The following ingredients have 14 Servings
  • 1/2 cup butter (melted then cooled slightly)
  • 1/3 cup oil (any plain oil will work, I used refined avocado oil)
  • 1 1/2 cups + 2 tbsp granulated sugar
  • 4 room temperature large eggs
  • 4 tsp vanilla extract
  • 1 1/4 cups room temperature milk (I used almond)
  • 3 cups gluten free all purpose flour (spoon and level to measure)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (at room temperature)
  • 4 cups powdered sugar
  • 2-4 tbsp milk as needed (I used almond)
  • 1 tsp vanilla extract
  • pinch of salt

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray and line two 8 or 9 inch round cake pans with parchment paper. I like to use these parchment rounds for convenience.
  • In a large mixing bowl or bowl of a stand mixer, beat together all wet ingredients. For best results, keep your eggs and milk at room temperature and melt your butter, then let it cool slightly.
  • Beat in the dry ingredients until a smooth batter forms, making sure to spoon and level the flour.
  • Add the batter to the prepared pans, trying to keep them as even as possible.
  • For 9 inch cakes, bake for 28-32 minutes or until a toothpick comes out clean. 30 minutes is usually perfect in my oven, but all ovens are different. For 8 inch cakes, bake for 30-36 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool in the pans for 15 minutes, then carefully flip onto a cooling rack to finish cooling.
  • If you want to frost it quickly, add the cakes to the fridge for an hour, otherwise just let cool at room temperature until completely cool.
  • You can also let the cakes cool, wrap them in plastic wrap, place in the fridge and frost the next day.
  • To make the buttercream, cream the softened butter with an electric mixer, then beat in the sugar 1 cup at a time.
  • Finally, beat in the milk, vanilla and salt. I replaced some powdered sugar with cocoa powdered to make a light chocolate, but regular vanilla is also a favorite!
  • When the cakes are cool, frost the cake, I like about 1 cup of frosting between each layer, and then 2 cups to cover the outside.
  • The cakes will be slightly rounded in the middle, so I used a cake leveler to make them flat, but you definitely don't have to, they will still look great even with slightly domed tops!