Gluten Free Spring Cake

So one afternoon, while I was debating the final contestants for my blog’s Logo and writing Hello Logo, Welcome Home my oldest daughter was camped out beside me with her cute little Leap Frog Pink Laptop, plugging away at her work as well.

Capture

As usual, I was multi-tasking and distracting myself on Pinterest when my oldest piped up saying, “Mommy! Wait! I want to make that cake right there!” Immediately pointing to a boxed cake idea utilizing food coloring and colorful layers on a bundt cake. After carefully inspecting the recipe, I said to her we would try it out.

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This was the original picture from Tablespoon my daughter saw online.

The recipe required a white boxed cake mix which in the world of gluten free, does not exist.

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Knowing that a yellow cake mix with food coloring would most likely look more orange than pink, I needed to come up with a white cake recipe. I continued to scour the internet for another hour or so until I had enough background information to develop a fairly simple gluten free white cake recipe.

So my daughters and I went to work, making a homemade Gluten Free White Cake recipe.

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I always start by measuring my dry ingredients and combining them first in a lovely spouted bowl. This cake was made with Pamela’s Artisan Blend Flour which is simple, and cup for cup convertible to non gluten free recipes.

Since this recipe has melted butter, I do this next so it has a chance to briefly cool. I’m pretty sure I’m going to experiment with melted butter in boxed mixes, because this cake turned out SO. GREAT!

Next, I place my mixer assistants on the counter and start beating the eggs and sugar.

After everyone is in place, I add in the butter, buttermilk, vanilla, and almond extract. Once everything is mixed really well, begin adding in the flour one cup at a time, and stop as soon as the cake mixture is just combined.

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This is my favorite cake batter to lick. And both of my girls would agree with me on this. (yes… my children lick the beaters when I bake. So do I, and we are all just fine…)

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As I was watching the cake lighten up in color with every scoop of Pamela’s Artisan Blend Flour, I was getting pretty excited! It was actually going to be a WHITE CAKE. But then we would be adding color to it, meaning that a true white cake really needed to be added to our future to-bake list.
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Look how delicious, fluffy and light this cake batter ended up! I hated to even color it! But needless to say, my daughter was anxiously waiting to add the color. So we divided the batter evenly among 3 bowls.

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I then began to color each section of batter to match the original cake inspiration, following through with a yellow, purple, and of course, pink portion.

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After finishing this cake, looking back, I would definitely pursue a deeper shade of purple cake, because while it was visible in the final product it would have been a little cooler looking with a deeper shade.

Now comes the fun part: handing three bowls of batter to a 3 year old and letting her go to town layering the colors in the pan. She loved this part; however, decided part way through it would have been better to just make a pink cake. Of course.

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Look at her, she’s like a little professional! The final cake looked something like this prior to baking:

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How pretty and fun is this cake? And once we finished baking it, about 40 minutes in the oven at 350 degrees, it looked even prettier!

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Now, here is where I went wrong. I did not let my cake cool long enough before attempting to remove it from the pan. So my cake cracked, but evenly so I was able to piece it right back together.

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You almost can’t even see the crack! Once the cake has COMPLETELY cooled, divide up your icing into 3 separate bowls.

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Again, you could make this from scratch, but when a classic white icing is already gluten free, and you plan to drizzle it, why not just use it from the can? It’s easily thinned by adding some milk to get the glazing effect you are looking for.

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I added my colors and found the shades I was looking for before attempting to thin the icing and it worked out really well this way.

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Once your icing is slightly runny, your daughter is wired on sugar, and the cake is cooled, let her go to town flinging icing on to a cake. It might be slightly messy, but she had so much fun decorating this cake!

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The other thing I noticed was the original did not use a ton of icing. In our household, it’s a crime to under-ice a cake. Needless to say, this cake was drenched in frosting, and every bit of the final product was delicious!

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Just one handful of colored sugar sprinkles and we were finished!

The colors swirled pretty well, all things considered, but I think layering the colors in to the pan one at a time and then using a knife to swirl them would work out the best to achieve the true swirl cake effect.

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Well there you have it! One fairly simple Gluten Free White Cake Recipe, and another simple modification to make my daughter’s Gluten Free Spring Cake.

Cheers!

  • Whitney

 

Gluten Free White Cake

  • Servings: 12 servings
  • Print

A perfectly white and moist cake, with a delicious flavor that will fool even the keenest of taste buds.

Ingredients

  • 2 1/2 cups Pamela’s Artisan Blend Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Directions

  1. Set the oven temperature to 350 degrees. Combine all dry ingredients in a separate bowl and set aside.
  2. Melt butter and let cool slightly.
  3. In a stand mixer beat the eggs and sugar together. Add in the butter, buttermilk, vanilla and almond extract. Continue to mix at medium speed until combined.
  4. Add in the dry mixture one cup at a time until ingredients are just combined. Do not over mix.
  5. Pour into 2 greased  8 or 9 inch baking pans and bake 30-40 minutes until a toothpick inserted comes out clean. (For a bundt cake, bake for 35-40 minutes)
  6. Let the cakes cool at least 30 minutes before removing from the pan and transferring to a wire rack to continue to cool completely.

Gluten Free Colorful Spring Cake

  • Servings: 12 servings
  • Print

A fun twist on a classic gluten free white cake that is sure to wow a crowd or add a cheerful touch to a spring gathering.

Ingredients

  • 2 1/2 cups Pamela’s Artisan Blend Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 can white icing
  • 3-6 Tablespoons milk

Directions

  1. Set the oven temperature to 350 degrees. Combine all dry ingredients in a separate bowl and set aside.
  2. Melt butter and let cool slightly.
  3. In a stand mixer beat the eggs and sugar together. Add in the butter, buttermilk, vanilla and almond extract. Continue to mix at medium speed until combined.
  4. Add in the dry mixture one cup at a time until ingredients are just combined. Do not over mix.
  5. Separate cake mixture into three even portions. Add food coloring to each to make a yellow, pink (use red) and purple (use red and slightly more blue) colored batter.
  6. Rotating between colors, pour layers of each color into a greased bundt pan. Bake for 35-40 minutes.
  7. Let the cake cool at least 30 minutes before removing from the pan and transferring to a wire rack to continue to cool completely.
  8. Using canned icing separate into 3 even portions, repeating the same food coloring portions as the cake batter. Thin each bowl out with 1-2 tablespoons of milk, until a glaze consistency has been achieved.
  9. Drizzle icing over cake alternating colors. Let the icing set completely before serving.

 

 

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