Give thanks to the Lord, for he is good, for his steadfast love endures forever. Psalm 136:1

The most basic cake that you need in your recipe box! I’m not sure i could count on my one hand the number of times i had vanilla cake before i married my husband. i grew up a chocolate lover and never truly needed a vanilla cake until i made this one. this cake is such a good base for a filling or honestly just as it is. this is a staple cake in our home, especially since my husband doesn’t love chocolate…good thing my sweet kate does! If you love a vanilla cake or even want to make this and use chocolate frosting, this is the cake for any event or any celebration.

cakes are designed to gather people together and to celebrate, whether that be birthdays, graduations, new babies or soon to be mamas. this cake will be a crowd pleaser and can easily be made into a whopping 36 cupcakes. i can’t wait to see this recipe help celebrate each and every milestone for all those with sensitive bellies!

alternatives

If you happen to run out of GF all purpose flour you can substitute with coconut flour or even change the ratios of coconut flour and GF AP flour depending on what’s in your pantry. You can also use 3 sticks of DF butter if you’re too lazy to scoop out veggie shortening. I think that may be my least favorite part of baking is using shortening however it provides stability to cakes and frosting. make double the frosting if you want a well frosted cake or the normal for a naked cake.

steps

this cake starts off like a pound cake with the butter, sugar and eggs, but ends up with the lightest most moist texture you’ve ever tasted. make sure the butter is room temperature, but if not just microwave the butter for 18 seconds and it will be close to perfect! i always start by creaming the DF butter, shortening and sugar before adding eggs, so there aren’t any clumps of butter or shortening. then i add each egg in one at a time.

Next you’ll add the flour, coconut flour, salt, baking powder and cornstarch in and put the mixer on low and slow. While the mixer is on low, you’ll add your homemade vanilla buttermilk slowly. Once all the ingredients are combined, turn the mixer on high and let it beat for about three minutes until light and fluffy.

Bake it for about 25-30 min at 350 degrees and once cooled, frost with meg’s favorite frosting recipe. All the pictures in this post are to give you inspiration on how to decorate or just do a naked cake! Either way, enjoy the end result!

Lastly, if you make my favorite vanilla cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear about everyone’s adventure and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes/adventures you all have made is my favorite thing to do and keeps me motivated to continue to provide you guys with amazing recipes!