Golden Grace Kitchen Vanilla Cake
This homemade Golden Grace Kitchen vanilla cake has a tender crumb, creamy topping, and gentle sweetness. Greek yogurt keeps the center moist, while oat milk, plant butter, vanilla bean paste, and oil give the batter a delicate richness.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric hand or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Cake turntable or serving plate
- Offset spatula
Ingredients
For the Vanilla Cake
- 6 large eggs room temperature — about 1½ cups, beaten
- ¾ cup dairy-free Greek yogurt or regular Greek yogurt
- 2¼ cups granulated sugar
- ½ cup plant-based butter melted and cooled
- ½ cup vegetable oil
- ⅛ cup vanilla bean paste
- 1 cup oat milk room temperature
- 2¾ cups gluten-free 1:1 flour
- ⅛ cup baking powder
- ⅛ cup salt
- ⅛ cup vanilla extract
- ⅛ cup cornstarch
For the Buttercream Frosting
- ⅜ cup heavy cream
- 1 cup butter softened
- 3½ cups powdered sugar
- ⅛ cup vanilla extract
- A small pinch of salt
- Food coloring as desired
Instructions
Prepare the pans.
- Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line their bottoms with parchment paper. Set the pans aside.
Mix the Wet Ingredients
- Place the eggs, Greek yogurt, sugar, melted, cooled plant butter, vegetable oil, vanilla bean paste, vanilla extract, and oat milk in a large mixing bowl. Whisk until the mixture looks smooth and evenly blended.
Combine the Dry Ingredients
- In another bowl, whisk together the gluten-free flour, baking powder, salt, and cornstarch. Breaking up any flour lumps now helps the finished cake bake evenly.
Make the Batter
- Gradually add the dry mixture to the wet mixture. Stir just until no dry flour remains. Avoid prolonged mixing because gluten-free batter can become heavy if overworked.
Fill the pans.
- Divide the batter evenly between the prepared cake pans. Gently tap the pans against the counter once or twice to release large air pockets. Smooth the tops.
Bake the Cake
- Place the pans in the preheated oven and bake for approximately 30–35 minutes. The centers should spring back lightly when touched, and a toothpick inserted into the middle should come out clean or with a few moist crumbs.
Cool and Prepare the Frosting
- Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack. Let them cool completely. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then pour in the heavy cream and vanilla extract. Add a small pinch of salt and beat until fluffy. Tint it using food coloring if desired.
Assemble and Finish
- Place one cooled cake layer on a serving plate. Spread buttercream across the top, add the second layer, and cover the cake using the remaining frosting. Smooth the surface or create decorative swirls before slicing.
Notes
Recipe Notes: The cake should cool completely before frosting; warm layers can soften the buttercream and make assembly difficult. For the cleanest slices, use a sharp knife and wipe it between cuts. Since gluten-free flour blends differ in their starch and binder content, the batter consistency can vary slightly between brands.