GF Birthday Cake

By Jahel

Ingredients

• 2 ½ cups Gluten-Free Flour Mix*
• 2 ½ teaspoons gluten-free baking powder
• ½ teaspoon salt
• ¾ cup butter, softened
• 1 ¾ cups sugar
• 3 eggs, room temperature
• 1 ½ teaspoons gluten-free vanilla or vanilla bean paste
• 1 ¼ cups milk
• 1 recipe Buttercream Frosting
• Gluten-free sprinkles
• Buttercream Frosting
• 1 cup softened butter
• 4 cups gluten-free powdered sugar
• 3 tablespoons heavy cream
• 1 teaspoon gluten-free vanilla
• Dash salt
• 1 teaspoon orange zest (optional)
• Gluten Free Flour Mix
• 3 cups white rice flour
• 3 cups potato starch
• 2 cups sorghum flour
• 4 teaspoons xanthan gum

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 375°F. Grease two 9-inch or 8-inch round cake pans; use Gluten-Free Flour Mix to lightly flour pans. In a medium bowl stir together 2 1/2 cups flour mix, baking powder, and salt.

Step 2

In a large bowl beat butter with a mixer on medium 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in vanilla. Add flour mixture and milk alternately, beating on low after each addition just until combined. Spread batter into prepared pans.

Step 3

Bake 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks. Frost with Buttercream Frosting and decorate with sprinkles. Store, covered, in refrigerator up to 1 day.

Step 4

For Frosting
In a large bowl beat 1 cup softened butter with a mixer on medium 1 minute or until creamy. Beat in 1 cup gluten-free powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. gluten-free vanilla, and dash salt. Beat on low until combined. Gradually beat in 3 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally. Add 1 Tbsp. heavy cream, and if desired, 1 tsp. orange zest; beat on high 1 minute more.

Step 5

For Flour
In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.