Gluten Free Vanilla Cake

1. 

   The Flavorful Kitchen says:

   July 27, 2023 at 9:47 am

   Gluten Free Vanilla Cake
   
   2 2/3 cup gluten-free flour (320 grams)
   
   2 cups granulated sugar (400 grams)
   
   1 Tbsp baking powder (12 grams)
   
   1 tsp salt (4 grams)
   
   1 cup sour cream, room temperature (255 grams)
   
   1/2 cup vegetable oil (112 grams)
   
   1 Tbsp vanilla bean paste or vanilla (12 grams)
   
   2 large eggs, room temp (114 grams)
   
   1 cup water (237 grams)
   
   Vanilla Bean Buttercream Frosting
   
   2 cups unsalted butter, room temperature (454 grams)
   
   7 cups powdered sugar (904 grams) – or a 2 lb bag
   
   1 tsp salt (4 grams)
   
   3 Tbsp heavy cream (or whipping cream) (15 grams)
   
   2 tsp vanilla bean paste or vanilla extract (8 grams)

   Instructions
   
   Gluten Free Vanilla Cake
   
   Begin by preheating oven to 350°F, and grease and line three 6" inch cake pans.
   
   Add the gluten free flour, sugar, baking powder and salt to a large bowl, and gently combine with a whisk.
   
   Make a well in the center of your dry ingredients, and add the water, vanilla bean paste or vanilla extract, sour cream, eggs and vegetable oil.
   
   Gently whisk together the wet ingredients together until the start to combine, then slowly begin to mix them together with the dry ingredients.
   
   Mix together for a couple minutes, to help give the batter structure. You don't have to worry about overmixing, because there's no gluten in this batter!
   
   Cover and let the batter sit for about 30 minutes, to give the gluten free flour tiem to absorb more of the liquid in the batter.
   
   Divide the batter evenly between the cake pans, and bake for 35-38 minutes, until a toothpick comes out with moist crumbs. I like to rotate my pans halfway through to help them bake more evenly.
   
   Allow the cake layers to cool in their pans for 10 minutes before flipping them onto wire racks to finish cooling.
   
   Gluten Free Vanilla Buttercream Frosting
   
   While the cake layers bake and cool, prepare the frosting.
   
   Beat the butter on a medium speed for 30 seconds with a whisk or paddle attachment, until smooth.
   
   Mix in the vanilla bean paste or vanilla extract and salt on a low speed.
   
   Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
   
   Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
   
   If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
   
   Notes
   
   Making This Gluten Free Vanilla Cake in Advance and Storage Tips:
   
   Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
   
   Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
   
   A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
   
   If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
   
   🔴Please Subscribe To Our Channel https://youtube.com/channel/UCrZ2WL-JcIc6AAaRHWborSQ?sub_confirmation=1 #GlutenFree

   Reply

Leave a Reply