Gluten-Free Birthday Cake
Ingredients
- 2/3 cup unsalted butter, softened (dairy-free use Smart Balance butter)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups gluten-free all-purpose rice flour blend with xanthan gum
- 3 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 2 cups milk (dairy-free use unsweetened almond milk, cashew or coconut milk)
- 1/4 cup gluten-free sprinkles ((optional))
- 1 cup unsalted butter, softened (dairy-free use Smart Balance Butter)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 cup cocoa powder
- 1/8 teaspoon salt
- 4 cups powdered sugar
- 3 tablespoons milk (dairy-free use unsweetened almond milk, cashew or coconut milk)
Steps
- 1
Preheat oven to 350°F (177°C). Cut parchment paper for the bottom of your two 8-inch cake pans and spray with gluten-free cooking spray.
- 2
In a large bowl cream the butter and sugar until smooth.
- 3
Add eggs and vanilla extract and mix until fully combined and smooth.
- 4
Add gluten-free flour, baking powder, and salt and mix until combined.
- 5
Pour in milk and mix for 2 minutes on medium until batter is smooth.
- 6
Stir in the gluten-free sprinkles. (optional)
- 7
Pour the cake batter into the lined cake 8-inch cake pans.
- 8
Bake the cake for 25-30 minutes. Please watch your oven because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- 9
Allow the cakes to completely cool before frosting. I like to use a baking cooling rack.
- 10
Make the chocolate buttercream using the steps below.
- 11
In a large bowl, cream butter until smooth.
- 12
Add the pure vanilla extract and pure almond extract and mix until fully combined.
- 13
Add the cocoa powder and mix until fully combined.
- 14
Add the powder sugar 1 cup at a time and mix until fully combined.
- 15
Add the milk and beat until smooth and spreadable.