Prepare to be blown away by a dessert that defies all gluten-free expectations! This Gluten Free Vanilla Cake with Chocolate Buttercream Frosting is not just another dietary compromise - it's a culinary masterpiece that will have everyone begging for seconds. Imagine a moist, tender cake with a rich, decadent chocolate frosting that melts in your mouth, proving once and for all that gluten-free baking can be absolutely extraordinary.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups gluten free flour blend
- 1 1/2 cups sugar
- 1/2 cup unsalted butter or dairy-free alternative
- 3 large eggs
- 1 cup milk or dairy-free alternative
- 1 tbsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup cocoa powder (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 cup butter or dairy-free alternative (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together gluten-free flour blend, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes. The mixture should be pale and smooth.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure complete integration.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Stir in vanilla extract, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 30-35 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the chocolate buttercream, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth and fluffy.
- Once the cake is completely cooled, frost evenly with the chocolate buttercream using an offset spatula.
- Optional: Decorate with additional chocolate shavings, sprinkles, or fresh berries if desired.
- Slice and serve at room temperature. Store covered in the refrigerator for up to 3-4 days.
Tips
- Always sift your gluten-free flour blend to prevent lumps and ensure a smooth, even texture.
- Room temperature ingredients are crucial - they blend more smoothly and create a more consistent batter.
- Be careful not to overmix the batter, as this can lead to a dense, tough cake.
- Use an offset spatula for perfectly smooth frosting application.
- For extra moisture, brush the cake layers with a simple syrup before frosting.
- If your gluten-free flour blend doesn't include xanthan gum, add 1 teaspoon to improve texture.
- Let the cake cool completely before frosting to prevent melting and sliding.
- Store the cake in an airtight container to maintain freshness and prevent drying out.
- For best results, use a kitchen scale to measure ingredients precisely.
- Don't be afraid to get creative with decorations - fresh berries or chocolate shavings can elevate your cake's presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
