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.
Ingredients
- 2 ¼ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (10 ½ ounces; 297 grams)
- 1 ½ cups granulated sugar (10 ½ ounces; 297 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup softened butter (2 ounces; 56 grams)
- 1 cup milk (8 ounces; 226 grams)
- ¼ cup canola oil (1 ¾ ounces; 50 grams)
- 3 large eggs
- 1 ½ teaspoons vanilla extract
Vanilla Frosting
- 1 cup softened butter (8 ounces; 226 grams)
- 4 cups powdered sugar (16 ounces; 170 grams)
- 4 tablespoons milk (2 ounces; 56 grams
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350℉. 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.
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Whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the softened butter. Mix, on medium speed, until the butter is incorporated. Very small pieces of butter should dot the mixture.
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Add the milk, oil, eggs, and vanilla extract. Mix until batter is smooth and fluffy, about one minute.
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Spread batter evenly into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 30 minutes.
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While the cake cools, make the frosting.
Mix butter until smooth in a medium mixing bowl. Add powdered sugar, milk, and vanilla extract. Mix, on low speed, until smooth.
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When cake is cool, frost it and then enjoy.