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The BEST Gluten-Free Celebration Cake Recipe: Moist, Delicious & Foolproof

Gluten-free celebration cake, frosted, on cake stand.

Gluten-Free Celebration Cake

Okay, let's get baking (or, well, not baking, in this case!). Today we're diving headfirst into something truly special: a Gluten-Free Celebration Cake that's so delicious, so moist, and so utterly impressive, you won't even believe it's free of gluten. Now, I know, those words "gluten-free" and "cake" together can sometimes make people a bit wary. I've been there, friends! I've been on the receiving end of dry, crumbly disappointments disguised as cake. But trust me, this isn't one of those.

This recipe came about after years of battling, (and sometimes losing to), gluten-free baked goods. I needed a cake – a real showstopper – for my sister's birthday, and the thought of having to present something that tasted like cardboard just wouldn't do! After a lot of trial and error (and a few near-kitchen disasters!), I finally nailed this recipe. It's become my foolproof go-to for any special occasion. Whether it's a birthday, an anniversary, or hey, just because it's Tuesday – this cake will make any day feel like a celebration. Let's get started, shall we?

Ingredients:

  • 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, if not, add ½ teaspoon) – For a nuttier taste, you can substitute ½ cup of the gluten-free flour with almond flour!
  • 1 ½ cups granulated sugar (if you prefer a less sweet cake, start by using 1 ¼ cups)
  • ¾ cup unsalted butter, softened (melted coconut oil works beautifully as a dairy-free alternative)
  • 4 large eggs, at room temperature (for best results, allow your eggs to sit out for about 30 minutes before use)
  • 1 cup full-fat buttermilk (if you don't have buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and let it sit for 5-10 minutes)
  • 2 teaspoons pure vanilla extract (a touch of almond extract would also add a lovely depth of flavor)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: 1 teaspoon citrus zest (lemon or orange zest for an added layer of flavor)
  • For the Frosting:
    • 2 cups (4 sticks) unsalted butter, softened
    • 6 cups powdered sugar, sifted this ensures a smoother frosting
    • ¾ cup whole milk or heavy cream
    • 2 teaspoons pure vanilla extract
    • Pinch of salt

Instructions:

  1. Prep Work: First things first, preheat your oven to 350°F (175°C). Grease and lightly flour (using gluten-free flour, of course!) two 9-inch cake pans. You can also line the bottom of the pans with parchment paper for extra assurance against sticking. This is a step worth taking.
  2. Cream the Butter and Sugar: In a large mixing bowl, or the bowl of a stand mixer (a stand mixer makes this a breeze!), cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes – you want it to look like whipped cream, not greasy.
  3. Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract and any citrus zest if you are using it.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Be generous with the whisking; you want everything to be evenly distributed.
  5. Alternating Dry and Wet: Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with dry ingredients (so, dry, wet, dry). Mix on low speed until just combined. Don't overmix! Overmixing can make the cake tough.
  6. Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The edges of the cake should also appear lightly golden. Oven times can vary, so keep an eye after about 25 minutes.
  7. Cool Down: Let the cakes cool in the pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely before frosting. This is crucial for preventing a crumbly mess when frosting!

Frosting Time

  1. Cream the Butter: In a clean mixing bowl, beat together the softened butter until it is smooth and creamy.
  2. Combine Ingredients: Gradually add the sifted powdered sugar, a cup at a time, mixing on low speed until combined. Then add the whole milk or heavy cream, vanilla extract, and salt. Beat until everything is fully combined and fluffy. Adjust the amount of powdered sugar or liquid for the consistency you prefer.
  3. Frost the cake: Once the cake layers have cooled completely, you can start frosting. For perfect layering place first layer on a cake stand or serving plate add frosting and then place the second layer. Froste the entire cake to your liking. You can decorate the cake with sprinkles, chocolate shavings, or fresh fruit.

Tips & Tricks for an Epic Gluten-Free Cake:

  • Room Temperature is Key: Using room temperature ingredients, especially the eggs and butter, helps the batter emulsify properly, leading to a light and fluffy cake.
  • Don't Overmix the Batter: Overmixing can develop gluten (even in gluten-free flours, if their structure is compromised), resulting in a tough cake. Mix until just combined. Remember, a few streaks of flour are much better than a dry cake.
  • Use a Scale: For accuracy in baking (and especially with gluten-free flours), using a kitchen scale like the OXO food scale is highly recommended. It's a game changer!
  • Flavor Variations: Feel free to experiment with flavor additions. Add a teaspoon of cinnamon for a warm spice cake or a few tablespoons of cocoa powder for a chocolate version. A high-quality cocoa really makes the difference.
  • Frosting Fun: Don't limit yourself to vanilla frosting. Add a touch of lemon extract for a lemon buttercream, mix in melted chocolate for a chocolate ganache, or even use berries to create a fruity frosting. The possibilities are endless! Also do not be scared of using a Offset Spatula to help create smooth and even frosting.
  • Make it a naked cake: You can also decide to not frost the sides of the cake, this creates a simpler looking cake. Simply focus on the top of the cake.
  • Dietary Adaptations: For a dairy-free option, substitute the buttermilk with a plant-based alternative (like almond or soy milk) and use coconut oil instead of butter. You can also use a dairy-free margarine for the frosting.
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Recipe Card

Gluten-Free Celebration Cake

Prep Time: 30 minutes

Cook Time: 30-35 minutes

Yield: 12 servings

Ingredients:

  • 2 cups gluten-free all-purpose flour blend
  • 1 ½ cups granulated sugar
  • ¾ cup unsalted butter, softened
  • 4 large eggs, at room temperature
  • 1 cup full-fat buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: 1 teaspoon citrus zest
  • For the Frosting:
    • 2 cups (4 sticks) unsalted butter, softened
    • 6 cups powdered sugar, sifted
    • ¾ cup whole milk or heavy cream
    • 2 teaspoons pure vanilla extract
    • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. Cream the butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract and citrus zest (if using).
  4. Whisk together dry ingredients.
  5. Slowly add dry ingredients to wet, alternating with buttermilk, mixing until just combined.
  6. Divide batter into prepared pans and bake for 30-35 minutes, until a skewer comes out clean.
  7. Let cakes cool for 10 minutes before inverting onto a wire rack to completely cool.
  8. To make the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined. Then, add milk or heavy cream, vanilla extract, and salt. Beat until combined and fluffy.
  9. Frost the cake layers and then frost the entire cake. Decorate as desired.
Gluten-free celebration cake, frosted, on cake stand.

There you have it – my tried and true recipe for a gluten-free cake that will leave everyone wondering how it's possible. This cake isn't just 'good for gluten-free'; it's simply a really, really good cake, period. So go on, grab your ingredients, and let's make some magic happen! Happy Baking!

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