
Gluten-Free Celebration Cake with Raspberry Swirl Frosting
Okay, friend! Let's dive into a recipe so delicious and foolproof, you won't even *miss* the gluten. Seriously. I call it Gluten-Free Celebration Cake with Raspberry Swirl Frosting, and it's become a staple in my house for birthdays, anniversaries, or just those days when you need a little extra sparkle in your life.
Now, I know what you might be thinking: "Gluten-free cake? Sounds complicated and dry." Trust me, I've been there. The struggle is real. But this recipe? It's different. It's light, moist, and packed with flavor.
The secret? A blend of gluten-free flours working together in sweet harmony, plus a little trick I learned from my grandmother to keep it extra tender. But before I reveal all my secrets, let me tell you a quick story…
I once tried to make a gluten-free cake for my best friend's graduation using a boxed mix. It came out looking like a hockey puck and tasting vaguely like cardboard. I almost gave up on gluten-free baking altogether! But then I stumbled upon this recipe, tweaked it to perfection, and now? Well, let's just say it's requested for every single celebration. So, banish those cake-related anxieties and let's get baking!
Ingredients:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour blend (I recommend one with xanthan gum included, like King Arthur Measure for Measure. If yours doesn't have xanthan gum, add 1 teaspoon)
- ¾ cup almond flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk (you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling the rest with milk)
- 2 teaspoons vanilla extract
- ½ cup boiling water
For the Raspberry Swirl Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- ½ cup raspberry jam (seedless works best for a smooth frosting)
- Pinch of salt
- Fresh raspberries, for garnish (optional)
Instructions:
- Get Prepared: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. (You can use gluten-free flour for dusting, of course.) I like to cut a circle of parchment paper for the bottom of the pan for extra insurance against sticking.
- Dry Ingredients, Assemble!: In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
- Cream It Up!: In a separate bowl, cream together the softened butter and vegetable oil until light and fluffy. A stand mixer does wonders here, but a good old hand mixer works just as well (just might take a little more elbow grease!).
- Eggs & Buttermilk: Add the eggs one at a time, mixing well after each addition. Then, gradually add the buttermilk and vanilla extract, mixing until just combined. Don't overmix at this stage!
- Dry Meets Wet (aka The Science Part): Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- My Grandmother's Secret: Here's the trick! Carefully pour in the boiling water, and mix until the batter is smooth. The boiling water helps to "bloom" the gluten-free flour and creates a more tender crumb. Some air bubbles are normal. Don't panic.
- Bake Time!: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Down: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents your cake from falling apart. Trust me.
- Frosting Time: While the cake is cooling, prepare the frosting. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Remember to sift that powdered sugar! It makes a world of difference.
- Wet Into Dry pt. 2: Gradually add the heavy cream and vanilla extract, mixing until smooth.
- Raspberry Swirl Magic: Gently stir in the raspberry jam until just combined. Be careful not to overmix; you want to keep the swirls intact. It is going to be a little thin, but don't fridge it.
- Frost & Enjoy!: Once the cake is completely cool, frost it with the raspberry swirl frosting. Top with fresh raspberries, if desired.
Tips & Tricks:
- Flour Power: The quality of your gluten-free flour blend really matters. I highly recommend using a blend that contains xanthan gum (most do these days). It acts as a binder and adds structure to the cake.
- Nutty Variations: Don't have almond flour? You can substitute it with another gluten-free flour, like oat flour, but the cake might be slightly denser.
- Berry Substitutions: Not a fan of raspberries? Try using strawberry, blackberry, or mixed berry jam for a different flavor profile. For a citrus kick, replace the jam with lemon curd.
- Dairy-Free Delight: To make this cake dairy-free, use a dairy-free butter alternative, almond milk instead of buttermilk and coconut cream instead of heave cream. And check your flour for any dairy ingredients if this is for someone with a dairy allergy.
- Presentation is Key: For an extra special touch, use piping bags and tips to create decorative swirls on the frosting.

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Recipe Card: Gluten-Free Celebration Cake with Raspberry Swirl Frosting
- Yields: 1 9-inch cake
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Ingredients:
- Cake:
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ¾ cup almond flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ½ cup boiling water
- Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- ½ cup raspberry jam
- Pinch of salt
- Fresh raspberries, for garnish (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together dry cake ingredients.
- Cream together butter and oil. Add eggs, then buttermilk and vanilla.
- Gradually add dry ingredients to wet.
- Stir in boiling water until smooth.
- Pour into pan and bake for 30-35 minutes.
- Cool completely.
- Cream together frosting ingredients (except jam).
- Stir in raspberry jam to frosting.
- Frost cake and garnish with raspberries.

So there you have it! A delicious, foolproof gluten-free cake that's perfect for any occasion and you can store in an airtight cake container for freshness. I hope you enjoy it as much as my family and friends do. Happy Baking!
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