Gluten-Free Vanilla Cake with Chocolate Sour Cream Frosting
Light and fluffy gluten-free vanilla cake is perfect for birthdays, special occasions, or any day! Enjoy this moist and delicious yellow cake with your favorite frosting or the included chocolate sour cream frosting recipe.
Preheat oven to 350°F. Prepare baking pans; grease and line bottoms with parchment paper or fill muffin tins with cupcake liners.
In a small bowl, whisk together the flour, cornstarch, baking powder, and salt.
In a large mixing bowl, blend the sugar, oil, eggs, vanilla, and cake batter flavor for two minutes on medium speed.
Add the dry ingredients alternately with the milk, blending until just combined.
Divide the batter equally amongst prepared pans.
Bake at 350°F referencing times below: 9x13-inch pan: 35-40 minutes(2) 8-inch pans: 35-40 minutes(2) 9-inch pans: 30-35 minutes(24) Standard Cupcakes: 20-25 minutesTo check for doneness, the tops should be golden brown and a toothpick inserted in the center should come out clean. The internal temperature of the cake should be 210°F on a digital instant read thermometer.
Cool cake completely before frosting.
Chocolate Sour Cream Frosting
Gently melt the chocolate and butter over medium heat using a double boiler.
Stir continuously with a rubber spatula until melted and smooth.
Remove the bowl from heat and allow to cool for 5 minutes.
Add the sour cream to the chocolate mixture. Stir until well combined.
Using a mixer, gradually blend the powdered sugar into the chocolate mixture. It will look a little lumpy at first but should smooth out by the time the frosting is finished.
Continue to mix until the frosting is thick and smooth. Allow the frosting to cool to at least room temperature before frosting cooled cakes.
Notes
Store frosted cake in refrigerator. The cake can be kept at room temperature for 1-2 hours for serving.
Cake layers can be made ahead and frozen before frosting. Wrap tightly before freezing.
Frosting can be made in advance and refrigerated but will stiffen in refrigerator. Bring to room temperature and blend again before frosting the cakes. Add milk to thin if needed.