Preheat & Prepare Pans:

Preheat oven to 350°F (175°C).

Grease and line two 8-inch round cake pans with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.

Cream Butter & Sugar:

In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Combine Wet & Dry:

Add half of the dry ingredients to the butter mixture and mix.

Add buttermilk and sour cream, then mix again.

Add the remaining dry ingredients and mix until just combined.

Bake the Cake:

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool & Serve:

Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frost with your favorite buttercream or whipped cream.