Frosted Delight Vanilla Cloud (Print Version)

Light and airy vanilla cake with creamy frosting, gluten-free and perfect for a delicate dessert.

# List of Ingredients:

→ Cake

01 - 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1 cup granulated sugar
03 - 1 teaspoon gluten-free baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup unsalted butter, softened
07 - 3 large eggs, room temperature
08 - 1 cup whole milk or unsweetened almond milk
09 - 1 tablespoon pure vanilla extract

→ Frosting

10 - 1/2 cup unsalted butter, softened
11 - 3 cups powdered sugar, sifted
12 - 3 tablespoons whole milk
13 - 1 1/2 teaspoons pure vanilla extract
14 - Pinch of salt

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - Whisk gluten-free flour, sugar, baking powder, baking soda, and salt together in a large bowl.
03 - Add softened butter, eggs, milk, and vanilla extract to dry ingredients. Beat on medium speed until smooth and airy, approximately 2–3 minutes.
04 - Pour batter into prepared pan, smoothing the surface evenly. Bake for 28–32 minutes or until a toothpick inserted near the center comes out clean.
05 - Allow cake to cool in pan for 10 minutes, then transfer to wire rack until completely cooled.
06 - Beat softened butter until creamy. Gradually add powdered sugar alternating with milk, beating until fluffy. Stir in vanilla extract and a pinch of salt.
07 - Spread frosting evenly over cooled cake’s top and sides. Optionally, decorate with piped swirls or gluten-free sprinkles.

# Expert Advice:

01 -
  • It tastes indulgent but never sits heavy, making it perfect for after dinner without the guilt.
  • The crumb is so tender you'll forget it's gluten-free, even if you're not avoiding gluten.
  • It comes together fast with pantry staples, no fancy techniques or strange ingredients required.
02 -
  • Always check that your gluten-free flour blend contains xanthan gum, or add half a teaspoon yourself or the cake will be crumbly and dry.
  • Room temperature ingredients are critical, cold butter and eggs won't emulsify properly and the texture will suffer.
  • Don't overbake or the cake will lose its softness, pull it the second a toothpick comes out mostly clean.
03 -
  • Sift your powdered sugar even if it looks lump-free, it makes the frosting impossibly smooth and professional looking.
  • If the frosting feels too stiff, add milk one teaspoon at a time until it's spreadable but still holds its shape.
  • For a bakery-style finish, chill the frosted cake for 15 minutes before slicing so the layers cut cleanly.

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