Cooking and Serving: 45 minutes | 1 9-inch double layer cake
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend already contains it | 6 tablespoons (54 g) cornstarch, (or try arrowroot)
Description
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 1 9-inch double layer cake
Ingredients
Electric mixer
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
6 tablespoons (54 g) cornstarch, (or try arrowroot)
1 teaspoon kosher salt
1 ¼ teaspoons baking powder
½ teaspoon baking soda
6 tablespoons (30 g) natural unsweetened cocoa powder
11 tablespoons (154 g) unsalted butter, at room temperature
1 ¼ cups (250 g) granulated sugar
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
1 ½ teaspoons pure vanilla extract
1 ¼ teaspoons apple cider vinegar
1 cup (8 fluid ounces) milk, at room temperature
Red soft gel paste food coloring, optional
16 ounces cream cheese, at room temperature
4 tablespoons (56 g) unsalted butter, at room temperature
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
5 cups (575 g) confectioners’ sugar
Instructions
Preheat your oven to 350°F. Grease two 9-inch round baking pans, and set them.
Notes
MAKE THE CAKE BATTER.
* In a medium-size bowl, place the flour, xanthan gum, cornstarch, salt, baking
powder, baking soda and cocoa powder, and whisk to combine well. Set the bowl
* In the bowl of a stand mixer fitted with the paddle attachment (or a large
bowl with a handheld mixer), beat the butter on medium-high speed until light
* Add the granulated sugar, followed combine well on medium-high speed after each addition.
* Add the vinegar and then about a scant 1/8 teaspoon of the food coloring, if
using, and beat to combine very well. The mixture may look a bit curdled, and
* Add the dry ingredients, alternating with the milk, and beginning and ending
with the dry ingredients, mixing to combine after each addition. The batter
should be smooth and relatively thick.
* Divide the cake batter evenly between the two prepared pans, and smooth into
an even layer with a wet spatula.
* Place both pans in the center of the preheated oven and bake, rotating once
during baking, for 25 minutes, or until a toothpick inserted in the center of
each cake comes out mostly clean, or with a few moist crumbs attached.
* Remove from the oven and allow to cool in the pans for 10 minutes before
inverting the cakes onto a wire rack to cool completely.
* While the cakes are cooling, in the clean bowl of a stand mixer or a clean
large bowl with a hand mixer, place the cream cheese and butter. Beat on
medium-high speed until light and fluffy.
* Add the vanilla and salt, and beat to combine. Add about half of the
confectioners’ sugar, and beat on medium-low speed until the sugar has been
absorbed * Add the rest of the confectioners’ sugar about 1 cup at a time, beating on
medium speed to combine after each addition.
* Once all the sugar has been absorbed into the mixture, increase the mixer
speed to high and beat until light and fluffy. The frosting should hold its
shape when scooped, but should not be completely stiff.
* Place one of the cooled cakes upside down on a serving platter. Place about 1
1/4 cups of frosting on top and spread into an even layer. Invert the second
cake place on top of the frosting and press gently to adhere.
* For the neatest frosted cake, cover the entire top and sides of the cake in a
very thin layer of frosting (this is called the crumb coat), and place in the
freezer until very firm (about 15 minutes).
* Remove the cake from the freezer and cover the top and sides with the
remaining frosting, spreading into an even layer.
* Swirl the frosting around randomly with a butter knife or offset spatula.
Refrigerate the frosted cake for at least 15 minutes before slicing with a
sharp knife into generous slices, and serving.
Note about size of cake pans.
You can of course use 8-inch round cake pans. You will need to increase the
baking time slightly (9-inch square pans, too.
If you are baking the cakes in 8-inch round cake pans, you may need to increase
Nutrition information is automatically calculated, so should only be used as an