Gluten Free Vanilla Cake with Chocolate Buttercream Frosting
This gluten free vanilla cake is light and tender and oh-so-classic. Slathered with a rich chocolate frosting, you really get the best of both worlds. Sprinkles are optional, but are they really?
Equipment
Ingredients
- 4 cups + 2 tablespoons of Bob’s Red Mill 1 to 1 Baking Flour or 650 g
- 3 teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- 1¾ cups + 2 tablespoons butter at room temperature
- 2¼ cups sugar
- 3 large eggs + 3 large egg whites at room temperature
- ¼ cup + 2 tablespoons sour cream at room temperature
- 1¾ cups + 2 tablespoons whole milk at room temperature
- 1 tablespoon pure vanilla extract
For the Chocolate Buttercream Frosting
- 1 cup butter or dairy free stick butter substitute of your choice, melted and cooled slightly
- 1 1/3 cup cocoa powder unsweetened
- 6 cups powdered sugar sifted
- 2/3 cup whole milk or milk substitute of your choice
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the cakes. Preheat the oven to 350°F. Spray three, 8-inch cake pans lightly with gluten-free cooking spray. Line each of the bottoms with a round of parchment (use a pan as your guide to cut rounds of parchment) and spray again. Set aside.
- Mix the flour, baking powder, baking soda, and sea salt in a large bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugar and beat for a couple of minutes until light and fluffy.
- Add the eggs one at a time and beat until fluffy. Repeat with the egg whites.
- Stir in the vanilla.
- Add half the flour mixture to the butter and beat to combine. Add the milk and sour cream and the remaining flour mixture and beat until smooth.
- Pour the batter evenly between the three prepared pans and smooth with an offset spatula so they are even.
- Bake on the center rack of the oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pans for 10 minutes, then run a knife around the edges of the pan and invert onto a cooling rack.
- Cool cakes completely. At this point, I usually wrap the cakes in plastic and refrigerate over night so they are easier to work with.
- Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
- Frost the cooled cakes as desired.
Notes
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Nutrition
Serving: 1sliceCalories: 992kcalCarbohydrates: 144gProtein: 10gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 161mgSodium: 847mgPotassium: 296mgFiber: 8gSugar: 109gVitamin A: 1469IUVitamin C: 1mgCalcium: 191mgIron: 5mg
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