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Gluten-Free Vanilla Sheet Cake. Sliced in Pan. Frosted with Vanilla Frosting and sprinkled with pastel sprinkles.

Gluten-Free Vanilla Sheet Cake

This easy-to-make gluten-free sheet cake is rich and moist. And it only requires one bowl to make! Perfect for birthday parties, celebrations, baby showers, or a pot luck dessert.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings


  • 2 1/4 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup softened butter or coconut oil
  • 1 cup milk
  • 1/4 cup canola oil
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

1 batch gluten-free buttercream


  1. Preheat oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray Or if you want to remove the cake for serving, line the pan with parchment paper and grease with nonstick cooking spray.
  2. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Add softened butter. Mix, on medium speed, until butter is incorporated. Very small pieces of butter should dot the mixture.
  3. Add the milk, oil, eggs, and vanilla extract. Mix until batter is smooth and fluffy, about one minute.
  4. Spread batter evenly into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 30 minutes.
  5. Cool cake in pan. Frost cooled cake with your favorite frosting.