Gluten-Free Celebration Cake with Raspberry Swirl Buttercream

Okay, butter up your sheet pans (with gluten-free butter, naturally!) because we're diving headfirst into a recipe near and dear to my heart: Gluten-Free Celebration Cake with Raspberry Swirl Buttercream.
Listen, I used to dread birthdays. Not the getting older part (okay, maybe a little), but the cake. Every year I'd have to politely refuse a slice of sugary deliciousness knowing the post-cake consequences. It was a sad, crumb-less existence. That is, until I perfected this cake. This isn't your typical dry, sad gluten-free attempt. This is a moist, decadent, beautiful cake good enough to fool even the most discerning gluten-loving palate. Seriously, I've had people demand the recipe and then refuse to believe it's gluten-free! It's that good.
This cake is specifically designed for those special occasions. The layers are infused with a hint of vanilla, the buttercream is bursting with fresh raspberry flavor, and the gluten? Nowhere to be seen. Consider this your go-to recipe for birthdays, anniversaries, or just a Tuesday where you need a little extra sparkle. Let's get baking!
Recipe Card
Ingredients
Cake:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
Raspberry Swirl Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ½ cup fresh raspberries, pureed and strained
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans.
- Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For buttercream: Beat butter until light and fluffy.
- Gradually add powdered sugar, beating on low speed until incorporated. Beat on medium speed for 2-3 minutes.
- Stir in raspberry puree, milk, vanilla extract, and salt.
- Once cakes are cool, frost with buttercream. Decorate as desired.
Tips & Tricks
- Gluten-Free Flour Savvy: Not all gluten-free flours are created equal! Experiment with different blends until you find one you love. I recommend ones with xanthan gum already added.
- Buttermilk Substitute: If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then adding enough milk (dairy or non-dairy) to reach 1 cup. Let it sit for 5 minutes before using.
- Raspberry Power: For a more intense raspberry flavor, use freeze-dried raspberries that have been ground into a powder and added to the buttercream.
- Cake Decorating 101: Get creative with your decorating! Use fresh raspberries and mint sprigs to garnish the cake. Or sprinkle with edible glitter for a truly celebratory touch.
- Dairy-Free Delight: To make this cake dairy-free, use a dairy-free butter substitute, non-dairy buttermilk, and a non-dairy milk or cream in the buttercream. There are some fantastic options available these days!
- Make it Ahead: The cake layers can be baked a day ahead of time and stored tightly wrapped at room temperature. The buttercream can also be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to bring it to room temperature and re-whip it before using.

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Enjoy your delightful gluten-free celebration cake!
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