Gluten-Free Almond Vanilla Cake

This gluten-free almond vanilla cake is a deliciously moist and fluffy treat perfect for any occasion. With a delicate almond flavor and rich vanilla essence, this cake is made with gluten-free 1:1 flour for a light, airy texture. Topped with creamy buttercream frosting, it’s the ultimate dessert for those who need gluten-free options without compromising on taste. Sprinkles folded into the batter add a fun and colorful touch. This cake is easy to make, versatile, and perfect for birthdays, celebrations, or as an everyday indulgence. It’s also customizable for dairy-free and nut-free diets.

Ingredients

For the Cake:

• 2 ½ cups gluten-free 1:1 flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 3 large eggs (room temperature)
• ¾ cup butter (softened)
• 1 ⅓ cups sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon OliveNation almond extract
• ½ cup sour cream (room temperature)
• ½ cup milk (room temperature)
• ¾ cup sprinkles of choice

For the Buttercream:

• 1 ½ cups butter (room temperature)
• 5 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup milk or heavy cream

Instructions

For the Cake:

1. Preheat your oven to 350℉ (175℃). Lightly grease two 8-inch round cake pans and line them with parchment paper rounds.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer, beat the softened butter on medium-high for 2 minutes until light and fluffy.
4. Add the sugar and mix for about 3 minutes until creamy and smooth.
5. Add the vanilla and almond extract, then beat in the eggs, one at a time, mixing for 10 seconds after each addition.
6. Gradually add half of the dry ingredients to the mixer and mix on low until just combined.
7. Add half of the milk and half of the sour cream, mixing until smooth.
8. Add the remaining dry ingredients, followed by the rest of the milk and sour cream. Mix until fully combined, being careful not to overmix.
9. Gently fold in your choice of sprinkles using a rubber spatula.
10. Divide the batter evenly between the prepared cake pans.
11. Bake for 28-38 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cakes cool completely in the pans on a wire rack.

For the Buttercream:

1. Beat the room-temperature butter with the paddle attachment of a stand mixer for 2 minutes until light and fluffy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low after each addition until combined.
3. Add the vanilla extract and half of the milk, then mix on medium speed until fully incorporated.
4. Add the remaining powdered sugar and milk, and continue to mix on medium-high speed until you reach your desired buttercream consistency.

Assembly:

1. Once the cakes have cooled, place one cake layer on a serving platter or cake stand.
2. Spread a layer of buttercream frosting on top of the cake.
3. Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining buttercream.
4. Decorate with sprinkles, using a piping tip like a 1M to add a decorative edge, or finish with your favorite holiday or festive sprinkles.

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Why You’ll Love This Recipe

This gluten-free almond vanilla cake is the perfect combination of light, fluffy cake layers and rich, creamy buttercream. The almond extract adds a subtle, nutty flavor, while the vanilla keeps it classic. With sprinkles folded into the batter, this cake is a fun, colorful treat that’s perfect for birthdays, celebrations, or just an everyday indulgence. It’s naturally gluten-free and can be made dairy-free or nut-free with easy substitutions, making it a versatile option for all guests.

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Tips

• Room Temperature Ingredients: Make sure your butter, eggs, milk, and sour cream are all at room temperature before starting. This ensures smooth mixing and helps the batter rise evenly.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix until just combined to avoid dense cakes.
• Frosting Consistency: If your buttercream is too thick, add a bit more milk; if it’s too thin, add a little more powdered sugar to achieve your desired consistency.

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Variations and Substitutions

• Flour: You can use a different gluten-free flour blend if you prefer, but ensure it’s a 1:1 ratio for the best results.
• Dairy-Free Version: Use dairy-free butter and a non-dairy milk (such as almond or coconut milk) to make this cake dairy-free.
• Nut-Free: Skip the almond extract if you need a nut-free version and use only vanilla extract.
• Sprinkles: Feel free to use any sprinkles you like—holiday-themed, rainbow-colored, or simple sugar sprinkles will all work well.

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FAQs

Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in an airtight container for up to 3 days. Frost the cake just before serving for the best results.

Can I freeze this cake?
Absolutely! You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw them overnight before frosting and serving.

How can I make this cake less sweet?
If you prefer a less sweet cake, reduce the sugar in both the cake batter and the buttercream. You can also try a sugar substitute, such as Stevia or monk fruit sweetener, but ensure it’s appropriate for baking.

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Serving Suggestions

• Serve this cake with a cup of coffee or a glass of chilled milk for the perfect dessert pairing.
• For extra flair, serve with a dollop of whipped cream or fresh fruit, like berries, to complement the sweetness of the cake.
• This cake makes a beautiful centerpiece for any celebration, especially with festive sprinkles or edible flowers for decoration.