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Easy Vanilla Cake with Vanilla Buttercream

  • Author: Joscelyn Abreu
  • Total Time: 35 mins
  • Yield: 9 servings 1x


This fuss-free vanilla cake with simple buttercream is delicious and easy to make. Recipe can easily be doubled to make a 3-layer cake or large sheet cake. Vegan friendly with gluten free option included!



Vanilla Cake:

  • 2 cups unbleached all-purpose flour *For gluten-free: 1 cup gf flour blend, 3/4 cup superfine almond flour, 1/4 cup coconut flour
  • 3/4 cup pure cane sugar or golden coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk of choice or water
  • 1/2 cup olive oil, vegetable oil, or other oil of choice
  • 1 tablespoon (not teaspoon) apple cider or white vinegar
  • 2 teaspoons vanilla extract
  • vanilla buttercream, recipe below
  • sprinkles, optional

Vanilla Buttercream


Vanilla Cake:

  1. Preheat oven to 350ºF. Lightly grease an 8×8 pan and set aside.
  2. In a large mixing bowl, combine flour(s), sugar, baking powder, baking soda, and salt. Add milk, oil, vinegar, and vanilla extract, mixing just until smooth.
  3. Pour batter into prepared pan and place in the oven on middle rack.
  4. Bake for 30–35 minutes, or just until center is set and a toothpick inserted near the center comes out mostly clean.

Vanilla Buttercream:

  1. In a medium bowl, beat softened butter until creamy. Add powdered sugar 1/2 cup at a time, blending until well combined. Beat in vanilla extract, and 1-3 teaspoons milk/water, if buttercream is too stiff. Spread over cooled cake and top with sprinkles.
  2. Cover well and store at a cool room temperature for 2–3 days or in the fridge for up to 1 week.


*Blending gluten-free flours significantly improves the texture. I do not recommend subbing all-purpose with only a gf multi-purpose blend.

  • Cook Time: 35 mins
  • Category: Dessert, Cake, Gluten Free