Since having a baby, simple and easy has been the way to go for me, and this gluten free cake is a great example of that. It makes for a great base recipe and is easy to spice up if you want to. I think this recipe would be great with a lemon curd filling sandwiched between the layers, or some fresh fruit like raspberries to offset the sweetness.
It is important that when the recipe says to beat or whip something for several minutes to make sure you do that with your batter, it will help make a nice fluffy texture for your cake.
I also find that having room temperature butter, which is slightly soft, makes the best frosting as it’s easy to whip. Although if you are using colder butter, it will work too, you will just have to whip it for longer in order to achieve a nice fluffy texture. The frosting calls for sour cream; if you would like to leave this out and sub in for regular milk, that is fine, as the taste of sour cream in the frosting may not suit everyones tastebuds!
YOU WILL NEED:
•A stand mixer with whisk and paddle attachment
•2, 9-inch round cake pans
•Baking Parchment Paper
•2 cups gluten free flour (285 grams)
•1 cup granulated sugar (185 grams)
•2 teaspoons baking powder
•1 1/2 teaspoons baking soda
•3 large eggs, room temp.
•3/4 cup sour cream (180 grams)
•1/2 cup whole milk (120 ml)
•1 tablespoon vanilla bean paste
•4 cups confectioners sugar (500grams)
•2 sticks salted butter (226 grams), room temperature
•1/4 cup whole milk (60 mL)
•1 tablespoon vanilla bean paste
1.) Preheat oven to 350ºF and grease two 9 inch round cake pans, then line with baking parchment.
2.) In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar for 2-3 minutes, until lighter in color and fluffy. Then, add in the vanilla, sour cream and milk. Mix until well combined, about a minute more.
3.) In a smaller bowl, mix together the baking powder, baking soda, and gluten free flour. Then, sift into the mixture in the stand mixer. Beat the batter for another 2-3 minutes.
4.) Divide the batter evenly between the two prepared cake pans. If you use a scale to do this, it will be about 470 grams of batter in each cake pan.
5.) Bake for 18-20 minutes or until a tester inserted into the center of the cakes comes out clean. The cakes will be slightly brown around the edges and bounce back when touched. Allow the cakes to cool to room temperature, then remove them from the cake pans and place on cooling racks to further cool down.
6.) While the cakes are cooling, prepare the frosting. In a stand mixer with a whisk attachment, whisk the butter for 3-4 minutes, or until paler in color and fluffy. Slowly add in the confectioners sugar until well mixed, then add in the milk and vanilla bean paste. Whisk for another 2-3 minutes, which will help the frosting become very fluffy.
7.) After the cakes have fully cooled, assemble the final product by placing one layer of the cake on a plate or cake stand. Frost with desired amount of frosting and spread evenly over the cake. Top with the remaining cake and frost the entire cake liberally.
*The frosting can be colored however you want, for example green or yellow
* The cake can be colored however you want, for example chocolate or lemon
*The cake can be stored at room temperature for about 2 days, or in the fridge for up to 4 days.