A dear friend of mine asked me to make her Gluten-Free wedding cake. So I’ve been doing extensive research about size, cost, etc. and am on the hunt for the perfect recipe and flour mixture.
This week I made my first attempt. The result: eh. Not the best, but delicious nonetheless. I couldn’t very well throw out two layers of perfectly good cake, so I had some fun. I filled and topped the layers with sweetened whipped cream, raspberries, and some milk chocolate shavings to top it all off.
The only bad part? Now I have a cake in my fridge that needs to be eaten! Anyone want to take it off my hands?!
Vanilla Buttermilk Cake
makes 2 8-inch layers or 3 6-inch layers
The recipe I’m giving is the original, not my GF altered version.
adapted from Sky High (an amazing book if you are looking for some layer cake recipes… or just want to look at some gorgeous pictures!)
1 1/2 cups cake flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, room temp
2/3 cup buttermilk
2 whole eggs
1 egg yolk
1 teaspoon vanilla extract
Preheat oven to 325˚F. Butter the size of pans you’ve decided to use. Line the bottom with parchment and butter the paper.
In a large bowl, combine flour, sugar, baking powder, and salt. Blend until well combined. Add the butter and half of the buttermilk. Mix on low speed until blended; then raise the speed to medium and beat until light and fluffy, a few minutes.
In a small bowl, whisk together the whole eggs, egg yolk, vanilla, and remaining buttermilk.
Pour half of the egg mixture into the cake batter and beat until mixed completely. Add the remaining egg mixture and beat until smooth.
Pour mixture evenly into prepared pans.
Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 15 minutes, and then turn them out onto a wire rack to continue cooling.
Whipped Cream & Garnishing
1 cup whipped cream
1/4 cup powdered sugar
1 pint raspberries
1 Tablespoon whipped cream flavored vodka (optional)
1 teaspoon cane sugar
2 ounces milk chocolate, shaved into ribbons
While the cakes are cooling, combine raspberries, vodka, and sugar in a small bowl. Set aside. Whip cream with powdered sugar until stiff peaks form. Using a vegetable peeler, shave chocolate into small pieces and ribbons. Store in freezer until ready to garnish.
To assemble cake, place first layer of completely cooled cake onto your serving plate. Top with about half of the whipped cream. Sprinkle with half of the raspberries (make sure to use any crushed ones in the middle) and a few sprinkles of chocolate. Add second layer of cake and finish off with the remaining whipped cream, raspberries, and chocolate. Any juices left in the raspberry bowl can be poured around the base of the cake so it soaks into the cake.
If making 3 6-inch layers, adjust the assembly accordingly.
Serve immediately if desired, but it’s even better after it has chilled for a bit.
Store in the refrigerator.