Gluten Free Vanilla Cake

Make the cake

1. Prep your pans and oven: Heat oven to 350°F. Grease two 8-inch round pans and line the bottoms with parchment. Lightly grease the parchment too. (You do not need parchment on the sides, but you can add strips if you want extra insurance.) Set pans aside.
2. Whisk the dry ingredients: In a medium bowl, whisk flour blend, baking powder, baking soda, salt, and xanthan gum (if using). Break up any flour clumps now so you do not chase them later.
3. Mix the wet ingredients: In a large bowl, whisk sugar and eggs until well combined and slightly lighter, 30 to 60 seconds. Whisk in milk, oil, vanilla, and vinegar.
4. Combine: Add dry ingredients to wet and whisk until smooth. Scrape the bowl with a spatula and whisk again for 10 seconds.
5. Rest: Let batter sit for 10 minutes. This is the low-drama trick that improves texture.
6. Bake: Divide batter evenly between pans and smooth the tops. Bake 26 to 32 minutes, until a toothpick comes out with a few moist crumbs and the center springs back when lightly pressed. Optional extra confidence move: the center should read about 205 to 210°F (96 to 99°C) on an instant-read thermometer.
7. Cool: Cool in pans 10 minutes, then turn out onto a wire rack to cool completely before frosting. (If you frost too early, the buttercream will melt and slide around, and nobody needs that energy.)

Pan options

• 9x13 sheet cake: Use the full batter. Bake 30 to 38 minutes at 350°F. Start checking at 30 minutes. The top should spring back and a toothpick should come out with moist crumbs. Optional internal temp: 205 to 210°F (96 to 99°C).
• Cupcakes: Makes about 18 to 20 cupcakes. Fill liners about 2/3 full. Bake 16 to 20 minutes at 350°F. Cool completely before frosting.
• General note: Pan material and oven calibration matter. Dark pans bake faster and brown more. When in doubt, check early.

Make the buttercream (optional)

1. Beat butter: In a mixing bowl, beat softened butter until smooth and lighter in color, about 2 minutes.
2. Add sugar: Beat in powdered sugar in 2 to 3 additions so it does not explode everywhere. Add vanilla and salt.
3. Adjust: Add milk or cream 1 tablespoon at a time until spreadable. Taste and add a pinch more salt if the frosting tastes too sweet.

Assemble

1. Level if needed: If your layers dome, trim lightly with a serrated knife once fully cool.
2. Frost: Place one layer on a plate or stand, add frosting, top with the second layer, then frost the top and sides.
3. Slice: For clean slices, chill the frosted cake 20 minutes, then cut with a warm knife.