Who doesn’t love birthday cake? I especially love making gluten-free birthday cake for events where I’m the only gluten-free eater and no one else can tell the difference! If you’ve missed out on this tradition for even one birthday (or any other occasion, for that matter!), make up for it by celebrating now. I’ve heard from lots of readers who have used this recipe for wedding cake as well, so get to baking – this cake is a cause for celebration!
This year, I got lucky and enjoyed this delicious recipe without even having to make it myself! My son said it scored a 10 on a scale of 1-10 and my daughter (not to be outdone) said it scored an “infinity!”
After being baked en masse, frozen, shipped, stored, set out to thaw for 2 days, cut and assembled into a giant tower, oggled at for hours, then served, this recipe still pleased the crowd! Just imagine how good it is fresh baked!
1 cup milk or non-dairy alternative (like vanilla coconut, soy, hemp, rice, etc. “milk”)
*Note – to make a delicious chocolatey version of this cake, simply add the following ingredients:
1/4 cup cocoa powder
replace 1 cup of milk listed for white cake with 1 1/4 cup chocolate milk, dairy or non-dairy (I love chocolate almond milk in this recipe!)
Pre-heat oven to 350º F (static) or 325º F (convection). Spray two 9-inch round cake pans with non-stick cooking spray and dust entire surface lightly with Jules Gluten Free™ All-Purpose Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes approximately 28 cupcakes).
Whisk together the flour, powdered milk, baking powder and salt and set aside.
In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans.
For cakes, bake for 30 minutes, turning the pans half-way through if using convection setting; for cupcakes, test after 20 minutes for doneness. To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.
Use this cake as your canvas for any confectionary creation!
Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use. Lemon Buttercream Frosting is another yummy choice for this recipe!
This entry was posted on Monday, November 22nd, 2010 at 12:30 pm and is filed under Cakes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed.
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