Whether you’re celebrating a birthday, anniversary, wedding, or just the fact that it’s another day, this delicious Gluten Free Vanilla Layer Cake is perfect for all occasions. Covering the cake with the beautiful buttercream roses really adds something special, and it’s really easy to do too!
Thank you so much to everyone for the outpouring of birthday wishes yesterday on Facebook. It’s so great to be able to spend my day with so many caring people. Thank You! I promised you that I would share the recipe for this delicious gluten free Vanilla Layer Cake today, so here it is!
I find that creating a gluten free vanilla cake is quite a bit more difficult than a chocolate cake. Getting the crumb just right, plus the flavour, texture, and colour, was a bit of a challenge. After the numerous attempts creating the gluten free Vanilla Bundt Cake, at least I had a starting point.
And the roses? SO EASY to do, you can easily impress your loved ones with a beautiful rose cake that you decorated yourself.
Vanilla Layer Cake
- 1 cup (160 g) white rice flour
- 1/2 cup (80 g) brown rice flour
- 1/2 cup (85 g) potato starch
- 1/4 cup (17 g) dry milk powder
- 1/4 cup (51 g) sweet rice flour
- 1/4 cup (31 g) tapioca starch
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) xanthan gum
- 1/2 teaspoon (2.5 ml) salt
- 1 1/4 cups (310 ml) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 1/4 cup (60 ml) sour cream
- 2 teaspoons (10 ml) almond extract
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/4 cups (310 ml) milk, room temperature
- 8 cups (1 kg) confectioners’ (icing) sugar, sifted
- 1 cup (250 ml) shortening
- 1 cup (250 ml) unsalted butter, softened
- 1 tablespoon (15 ml) clear vanilla (regular vanilla can be used, the icing will not be as white though)
- 1/2 teaspoon (2.5 ml) almond extract
- 1/2 - 3/4 cup (125-175 ml) heavy (whipping) cream
Vanilla Layer Cake
- Preheat the oven to 350 degrees F (177 degrees C). Line two 9-inch (22-cm) baking pans with parchment paper. Set aside.
- Whisk together the rice flours, potato starch, milk powder, sweet rice flour, tapioca starch, baking powder, baking soda, xanthan gum, and salt.
- In the bowl of a stand mixer, beat the butter and granulated sugar until light in colour and fluffy.
- Add the eggs and egg whites, one at a time, running the mixer in between, allowing the mixture to become smooth before adding the next egg/egg white.
- Add the sour cream, vanilla extract and almond extract.
- With the mixer running on low, add half of the flour mixture to the sugar/butter mixture. Run the mixer until it is combined.
- Add the milk, and continue mixing until combined.
- Add the last of the dry ingredients, and mix until all the ingredients are evenly mixed.
- Divide the batter between the two prepared baking pans. Bake in preheated oven for 27-33 minutes, or until a toothpick inserted into the middle comes out clean.
- Leave the cakes in the pans for about 5 minutes before turning out on a cooling rack and allowing to cool completely before frosting.
- Beat together all the ingredients until smooth. Start with 1/2 cup (125 ml) cream, and add more, 1 tablespoon (15 ml) at a time, until you get a nice soft, smooth consistency that still holds its shape. If you accidentally add too much cream, add a little more confectioners’ sugar. This is a LOT of frosting, but piping the roses uses a lot of frosting.
- Frost the top of one of the cakes, and stack the second cake on top. Using an offset spatula, coat the cake with a thin layer of frosting. It doesn’t need to be smooth or pretty, just coated. Refrigerate for 15 minutes to let the frosting set before piping the roses.
- Fit a piping bag with a large star tip (I use the Wilton 1M tip). Fill with the buttercream.
- To see how to make the roses, watch my video on YouTube.
Watch how easy it is to decorate a cake with buttercream roses.
Change up the frosting colours for a gorgeous Ombre cake.