Gluten-Free Buttermilk Layer Cake

Moist and flavorful gluten-free buttermilk cake.

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5 from 1 review

This gluten-free buttermilk cake is moist and flavorful. It is low in sugar, made with whole grain gluten-free flour, and delicious. Perfect for your favorite cake flavors. See the section above for flavor suggestions.


Units Scale


Remaining Cake Ingredients

  • 1/3 cup butter
  • 1/4 to 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 cup gluten-free starch (more if needed)
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Flavors (see section above for options)


  1. Mix the whole-grain flour and the buttermilk in a glass container. Cover it with a tea towel and leave it to soak on the counter for at least 15 minutes. The texture will be better if it’s left to soak for at least 2 hours and up to 12 hours. 
  2. When you are ready to bake, preheat the oven to 350 F (180 C). Grease and flour two 6-inch round cake pans
  3. Cream the butter and sugar together in a medium-sized bowl. If you want an extra fluffy cake, feel free to beat the egg whites separately, then fold them into the final cake batter. Otherwise, beat in the eggs and vanilla extract.
  4. Stir in the starch, baking soda, baking powder, and salt. Then add the pre-fermented flour mix. Stir everything to mix well. Divide the batter between the two cake pans.
  5. Bake at 350 F for 30-35 min (until a toothpick comes out clean).
  6. See the section above for frosting suggestions.


  • White rice flour is extremely dry. Switching to whole-grain flour for this cake will result in a more moist and flavorful cake. My favorite flour is gluten-free oat flour, but any whole-grain flour (brown rice, quinoa, millet) will work.
  • I use whatever starch is the most affordable in my grocery store. Feel free to use tapioca starch, potato starch, or corn starch.