Frosted Delight Vanilla Cloud

The kitchen smelled like vanilla and butter on a rainy Tuesday when I pulled this cake from the oven for the first time. I wasn't trying to impress anyone, just craving something sweet and comforting that wouldn't leave me feeling heavy. The texture surprised me—so light it practically dissolved on my tongue, like biting into a sweet cloud.

I made this for my neighbor's birthday last spring, and she had no idea it was gluten-free until I mentioned it. She kept asking what made it so soft, convinced I'd used some secret ingredient. The truth is, it's just about treating the batter gently and not overthinking it.

Ingredients

• Gluten-free all-purpose flour blend (with xanthan gum): This is your foundation, so use a quality blend that already contains xanthan gum or the cake will crumble apart.
• Granulated sugar: It sweetens and helps create that delicate, airy crumb by tenderizing the batter.
• Baking powder and baking soda: Both are essential for lift, make sure they're fresh or the cake will fall flat.
• Fine sea salt: Just a pinch balances the sweetness and brings out the vanilla in a way that feels fuller.
• Unsalted butter, softened: Room temperature butter creams beautifully and gives the cake richness without weighing it down.
• Eggs, room temperature: Cold eggs can shock the batter and make it dense, so let them sit out for 20 minutes before mixing.
• Whole milk: Adds moisture and tenderness, you can swap for almond milk but the texture will be slightly less plush.
• Pure vanilla extract: This is the star flavor, don't skimp or use imitation or you'll taste the difference.
• Powdered sugar, sifted: Sifting prevents lumps in the frosting and makes it silky smooth, worth the extra step.

Instructions

Prep the Pan:

Preheat your oven to 350°F and line your 8-inch pan with parchment, greasing the sides well. This step saves you from heartbreak when the cake sticks.

Mix the Dry Ingredients:

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl until evenly combined. No clumps should remain or you'll get pockets of bitter baking soda.

Add the Wet Ingredients:

Drop in the softened butter, eggs, milk, and vanilla, then beat on medium speed for 2 to 3 minutes. The batter should look smooth, glossy, and slightly fluffy.

Pour and Smooth:

Scrape the batter into your prepared pan and use a spatula to level the top gently. A smooth surface bakes more evenly.

Bake Until Golden:

Slide it into the oven for 28 to 32 minutes, checking with a toothpick at the center. When it comes out clean with just a few moist crumbs, it's ready.

Cool Completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Frosting a warm cake will melt into a sticky mess, so be patient.

Make the Frosting:

Beat the softened butter until creamy, then add powdered sugar and milk in turns, beating until fluffy. Finish with vanilla and a pinch of salt for depth.

Frost and Finish:

Once the cake is cool, spread the frosting over the top and sides with smooth strokes. If you're feeling fancy, pipe swirls or scatter gluten-free sprinkles on top.

Pin It

I served this at a small gathering last fall, and someone asked if I'd ordered it from a bakery. That moment made all the floury countertops and butter wrappers worth it, because it proved that homemade can feel just as special.

Making It Your Own

I've tucked a thin layer of raspberry jam between the cake and frosting before, and it added a tart brightness that cut through the sweetness beautifully. You can also fold in lemon zest to the batter for a citrus twist, or swap vanilla for almond extract if you're feeling adventurous.

Storage and Serving

This cake keeps well in an airtight container at room temperature for up to two days, or in the fridge for up to five if you want to stretch it. I like serving it with fresh berries on the side, or a light dusting of edible glitter when I'm trying to impress.

What to Watch For

The biggest mistake I made early on was using cold ingredients straight from the fridge, which resulted in a dense, uneven crumb. Another thing to watch is your oven temperature, because gluten-free batters can dry out fast if the heat runs too high.

• Let butter and eggs sit out for at least 20 minutes before you start mixing.
• Use an oven thermometer if your oven tends to run hot or cold.
• Don't skip the parchment paper or you'll spend forever scraping stuck cake off the pan.

Pin It

This cake has become my go-to when I need something that feels celebratory without the stress. It's proof that simple ingredients and a little patience can create something that tastes like pure comfort.

Recipe Questions & Answers

→ What makes this cake gluten-free?

The cake uses a gluten-free all-purpose flour blend with xanthan gum to mimic regular flour’s texture, ensuring a fluffy and soft baked result without gluten.

→ Can I make this dairy-free?

Yes, substitute unsalted butter and milk with plant-based alternatives to keep the texture and flavor rich while omitting dairy.

→ How do I achieve a light, airy texture?

Whisking the batter thoroughly and using leavening agents like baking powder and baking soda creates air bubbles that give the cake its delicate crumb.

→ What is the best way to frost the cake evenly?

Once the cake cools completely, spread the frosting gently with a spatula or knife, then pipe decorative swirls for a smooth, appealing finish.

→ How long can the finished cake be stored?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

→ Can I add fruit flavors to the cake?

Incorporate a layer of berry jam between the cake and frosting or serve with fresh berries for a fruity flavor twist and added freshness.