This gluten free school cake is a tender, buttery vanilla sheet cake that tastes just like the classic lunchroom favorite, but without any wheat flour. It uses a simple blend of gluten free all-purpose flour and xanthan gum (if your flour doesn’t already include it) to create a soft, moist crumb that holds together beautifully—no one will guess it’s gluten free. Perfect for lunchboxes, birthday parties, or an after-school treat, this cake is easy to mix by hand and bakes in about 30 minutes.
Ingredients
- 1 ¾ cups (245 g) gluten free all-purpose flour (with xanthan gum, or add ¾ tsp xanthan gum if your blend doesn’t have it)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup (180 ml) buttermilk, at room temperature
- For the frosting (optional): 4 oz (113 g) cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
- Sprinkles for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour. Mix just until combined—do not overmix. The batter will be thick and smooth.
- Spread the batter evenly into the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.
- Let the cake cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely before frosting.
- For the frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until creamy. Add vanilla and enough milk to reach a spreadable consistency. Spread over the cooled cake and top with sprinkles if desired.
Tips
- Use a good gluten free flour blend: Not all blends are created equal. A blend that contains xanthan gum (like most store-bought all-purpose blends) works best for this cake. If your blend doesn’t include it, add ¾ teaspoon xanthan gum to the dry ingredients—this helps prevent the cake from crumbling.
- Don’t overmix the batter: Overmixing gluten free batters can make the cake dense and gummy. Mix just until the flour is incorporated.
- Room temperature ingredients: Bring the butter, eggs, and buttermilk to room temperature before starting. This helps the batter emulsify properly, giving you a smoother, more even crumb.
- Check for doneness early: Ovens vary, so start checking the cake at 25 minutes. A toothpick inserted into the center should come out clean, but be careful not to overbake—gluten free cakes can dry out quickly if left in too long.
Serving Suggestions
Serve this cake as a snack with a glass of milk or a cup of tea. It’s also great for birthdays, school events, or picnics. For a fun lunchbox treat, cut it into squares and wrap individually. You can also serve it warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Variations
- Chocolate School Cake: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and increase the sugar to 1 ¼ cups (250 g).
- Lemon School Cake: Add the zest of 1 lemon to the butter-sugar mixture and replace the vanilla extract with 1 teaspoon lemon extract. Top with a simple lemon glaze (powdered sugar + lemon juice).
- Spice School Cake: Add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves to the dry ingredients. Frost with cream cheese frosting.
- Berry Swirl: Drop spoonfuls of raspberry or strawberry jam onto the batter before baking, then swirl with a knife.
Storage and Reheating
Store the unfrosted cake in an airtight container at room temperature for up to 3 days. If frosted, keep it in the refrigerator for up to 4 days—bring to room temperature before serving. You can also freeze the unfrosted cake for up to 3 months: wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving. To reheat, microwave a slice for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use a gluten free flour blend that doesn’t contain xanthan gum? Yes, but you’ll need to add xanthan gum or guar gum to the recipe. Without it, the cake may be crumbly and fall apart. Add ¾ teaspoon of xanthan gum to the dry ingredients if your blend doesn’t include it.
Can I substitute buttermilk? If you don’t have buttermilk, make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk (dairy or non-dairy) and let it sit for 5 minutes. This will give the same tangy flavor and tender crumb.
Why did my cake sink in the middle? This can happen if the batter is overmixed, if the oven door is opened too early, or if the cake is underbaked. Make sure to mix just until combined and avoid opening the oven during the first 20 minutes of baking. Also, check that your baking powder is fresh.
Can I make this cake dairy-free? Yes, use a dairy-free butter substitute (like vegan butter) and replace the buttermilk with a dairy-free milk mixed with lemon juice or vinegar. For the frosting, use dairy-free cream cheese and butter. The texture may be slightly different, but it will still be delicious.
How do I know when the cake is done? Insert a toothpick into the center—it should come out clean, with no wet batter clinging to it. The edges will also start to pull away from the sides of the pan. The internal temperature of the cake should be around 200°F (93°C) if you want to check with a thermometer.
Can I make this as a layer cake? Yes, you can divide the batter between two 8-inch round pans and bake for 22–25 minutes. Adjust the frosting amount if needed.
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