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1-2-3-4 Cake with Classic Buttercream Frosting Gluten-Free Recipe

Author Karen Morgan


  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing
  • 3 cups gluten-free baking flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1-1/4 cups milk
  • 2 tablespoons gluten-free pure vanilla extract
  • 1 recipe Classic Buttercream Frosting (below)


  1. Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter and line the pans with parchment paper.
  2. Combine the flour, baking powder, and salt in a bowl. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and the sugar on medium speed until combined, about 1 minute. Add the eggs and continue whipping until light and fluffy.
  4. Alternate adding the flour mixture and the milk to the mixer in batches on high speed until smooth, then mix in the vanilla.
  5. Divide the batter between the two pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes, rotating the pans halfway through. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  6. Frost with buttercream and enjoy.