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Gluten-Free Raspberry Swirl Cake: The Ultimate Celebration Recipe

Gluten-Free Celebration Cake with Raspberry Swirl Buttercream

Gluten-free vanilla raspberry swirl cake.

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

A delicious and moist gluten-free celebration cake with raspberry swirl buttercream, perfect for any special occasion.
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Yields: 12 servings

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

  1. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans.
  2. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla.
  5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly between prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  9. For buttercream: Beat butter until light and fluffy.
  10. Gradually add powdered sugar, beating on low speed until incorporated. Beat on medium speed for 2-3 minutes.
  11. Stir in raspberry puree, milk, vanilla extract, and salt.
  12. 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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Gluten-free vanilla raspberry swirl cake.

Enjoy your delightful gluten-free celebration cake!

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