This Classic Gluten-Free Birthday Cake is made up of moist and fluffy vanilla-scented yellow cake paired with rich and creamy Chocolate Swiss Meringue Buttercream. And guess what? It’s completely drama-free: no fussy folding needed. Jump to recipe.

I’ve been perfecting this gluten-free yellow cake recipe since I went mostly gluten-free over 7 years ago. At this point, I think I’ve tried every gluten-free yellow cake recipe on the interwebs, visited every gluten-free bakery in the greater Portland area that serves yellow cake [there are a surprising number!], and even sampled some boxed cake mixes.

Why? Because, I am here to continue to prove to you that you don't have to settle for mediocre gluten-free cake.

Everyone needs a kickass yellow cake recipe — especially those of us gluten-free folks who are used to being disappointed with our attempts at homemade cake. Homemade yellow cake is infamous for being overly dense, on the dry side, and a little bit fussy. So many yellow cake recipes call for whipped egg whites and specialty cake flours. Not this one, friends.

This is the best classic birthday cake I’ve ever had, gluten-free or otherwise. This Gluten-Free Birthday Cake has four soft and flavorful vanilla-scented cake layers with an extra moist crumb, slathered in the most luscious chocolate buttercream. And guess what? It’s completely drama-free: no fussy folding [que David Rose impression] or syrup-basting to keep the layers moist [yes, that’s a thing…ewwww David].

I know putting together a layer cake can feel a little daunting, but don't worry friend! This recipe is simple and so very doable.

Some notes for the baker before you get started:

Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + measure all your ingredients and gather your tools in advance. When it comes to baking + frosting a cake — it’s all about that mise en place.
An offset spatula, parchment paper, and nice serrated knife are well worth the investment.
Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.
If you love baking [or at least, cake-making] like me, consider buying a rotating cake turntable on a pedestal. It’s not essential, but it helps you get that smooth finish quickly and easily. A simple cake carrier will help you transport your cake to the any shindig [I can’t tell you how many times I regretted not having a carrier].

classic gluten free birthday cake

SERVES: 6-8 | PREP TIME: 30 MINUTES | COOK TIME: 30 MINUTES | TOTAL TIME: 60 MINUTES

This Classic Gluten-Free Birthday Cake is made up of moist and fluffy vanilla cake paired with rich and creamy Chocolate Swiss Meringue Buttercream.

INGREDIENTS:

For the cake:

1 3/4 cups + 2 tablespoons Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
2 3/4 teaspoons baking powder
1/2 teaspoon sea salt
1 cup granulated sugar
3/4 cup avocado oil
3 large eggs + 2 yolks, room temperature
3/4 cup coconut milk or half & half
1 tablespoon vanilla extract

For the swiss meringue buttercream:

1/2 cup + 2 tablespoons sugar
3 large egg whites
6 ounces unsalted butter [room temperature]
4 1/2 ounces bittersweet chocolate [melted and cooled]

INSTRUCTIONS:

For the cake layers:

Preheat oven to 350°F (180°C). Position rack in center of oven. For four layers [as pictured], prepare two 6-inch cake pans with avocado oil and line the bottom with a parchment round.
Combine the flour, salt, and baking powder, and salt in a large bowl. Whisk gently to combine.
In a medium bowl, combine sugar and avocado oil. Add eggs and whisk vigourously for about two minutes. Add in coconut milk and vanilla extract and whisk until well combined. Add the egg mixture to the dry ingredients and whisk until smooth.
Divide batter evenly among prepared pans and Bake 25 to 30 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a cooling rack for 15 minutes, then turn out onto a rack to finish cooling completely.
Now it's time to cut the cake layers! Make sure your cakes are completely cooled before starting this step. And since we're working with a 6-inch cake, this is a relatively easy process! Start by lightly pressing the palm of your hand on the top of the cake and use a slow sawing motion, cut halfway up each cake until you slice through the cake [pausing along the way to check that you knife is level]. Gently lift the top layer with the knife and insert a cake circle or large spatula to safely lift off the layer. Repeat this process for the second cake, creating 4 cake layers. If possible, place cake layers in the freezer while you're preparing the buttercream - it makes for much easier assembly!

For the swiss meringue buttercream:

Whisk sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water and whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Test by rubbing some of the egg white mixture between your fingers -- if you don't feel any sugar granules, it's ready! Remove from heat.
With an electric mixer fitted with the whisk attachment, whisk on high speed until cool [test by touching bottom of bowl], about 7 to 10 minutes.
Switch to the paddle attachment. With mixer on medium-high speed, add softened butter, 2 tablespoons at a time, until combined.
Slowly pour in the cooled chocolate and mix until fully combined.
Frost the [completely cooled] cake layers as your heart desires!

*NOTES:

If you're using an alternative brand of gluten free flour make sure it contains xanthan gum, if not add 1 tsp xanthan to the recipe
Chill your cake layers for at least 2 hours at room temperature or 1 hour in the freezer before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge or even in the freezer.
Troubleshooting with the buttercream: If the buttercream [or your kitchen] seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it's too cold, let the frosting warm up to room temperature, then continue beating until it comes together. This can take several minutes, so don't give up!

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