GLUTEN FREE SPRING CAKE
This beautiful 3-layer Spring Cake with buttercream frosting makes a stunning presentation for an Easter dessert, a baby or bridal shower (customize the colors), or really any special occasion! Make the pastel white chocolate curls the day before to keep it easy. Your friends and family will think you bought this one at the bakery! 

​Makes: One 3-layer cake
This beautiful cake is a 3-step process (chocolate curls, cake, frosting). Please make the chocolate curls first, then come back to follow directions for the cake and frosting. Thanks!

SHOW ME HOW...

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WALK ME THROUGH IT...

FIRST, MAKE THE CAKES

STEP 1
Getting Ready: Prepare three 8-inch cake pans (spray bottom only). Preheat oven to 350 ̊. Let's Get Started: To a large mixing bowl, add white rice flour, potato starch, tapioca flour, baking powder, baking soda, salt, and xanthan gum.
STEP 2
Whisk together.
STEP 3
Add in cocoa powder...
STEP 4
...and sugar.
STEP 5
Whisk together.
STEP 6
Add milk...
STEP 7
...water...
STEP 8
...eggs...
STEP 9
...vanilla...
STEP 10
...and oil.
STEP 11
Mix on low speed until combined...
STEP 12
then on medium for at least 3 minutes more.
STEP 13
Pour into pans evenly.
STEP 14
Bake at 350 degrees for 20-25 minutes or just until toothpick inserted into the center comes out clean and cake is pulling away from edge of pan slightly. Allow to cool in pans until sturdy enough to transfer to cooling rack. 

NEXT, MAKE THE FROSTING...

STEP 15
Soften butter, and set out a medium-sized mixing bowl.
STEP 16
To the bowl, add your softened butter...
STEP 17
...confectioner's sugar...
STEP 18
...and vanilla.
STEP 19
Mix on low speed until sugar is incorporated.
STEP 20
Increase speed and mix until fluffy.
STEP 21
Add in yellow gluten free food coloring. 
STEP 22
Mix coloring in thoroughly so no streaks are left.
STEP 23
Scrape down sides during mixing.
STEP 24
When finished mixing, your frosting should be fluffy.

PUTING IT ALL TOGETHER...

STEP 25
Set out your cake plate.
STEP 26
When cake is fully cooled, carefully place one layer onto plate.
STEP 27
Spread frosting gently. Don't worry about crumbs as this layer won't show :)
STEP 28
Spread frosting over entire surface.
STEP 29
Carefully place second cake on top, making sure to center it perfectly.
STEP 30
Spread frosting over entire surface.
STEP 31
Lay down top cake layer. Spread frosting more carefully on this layer in order to avoid picking up crumbs into the frosting.  You can leave the sides un-frosted, or frost entire surface. 
STEP 32
For a perfectly frosted cake with no crumbs, first do a "crumb coat" of very thin frosting all over the top and sides which will catch up all the crumbs. Then, refrigerate the cake, and when frosting has firmed up, frost a second time over the entire surface. This new layer will not have any crumbs! Beautiful! ​

FINALLY, ADD ON THE CURLS!

STEP 33
When you are done frosting, set out your curls nearby.
STEP 34
Place curls in a random pattern and at different angles to create a small mound.
STEP 35
Use as many or as few curls as you like.
STEP 36
Get creative!

YAY...TIME TO EAT!

Gluten-free perfection! Enjoy your beautiful and delicious masterpiece! It's almost a shame to slice into it :)

THE RECIPE...

THE CHOCOLATE CAKES:

Ingredients

1 cup white rice flour
1/2 cup potato starch
1/2  cup tapioca flour
1 Tbsp. + 1 tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
1/2 tsp. xanthan gum
1 cup unsweetened cocoa powder
2 cups granulated sugar
1 cup milk
1/2 cup vegetable oil
2 eggs (room temp.)
2 tsp. vanilla extract
1 cup water 

Directions

GETTING READY:
  1. Prepare three  8-inch cake pans  (spray bottom only)
  2. Preheat oven to 350 ̊

​LET’S GET STARTED:
  1. In a large mixing bowl, whisk together white rice flour, potato starch, tapioca flour, baking powder, baking soda, salt, and xanthan gum.
  2. Stir in cocoa powder and sugar.
  3. Add milk, oil, eggs, vanilla, and water.
  4. Mix on low speed until combined, then on medium for at least 3 minutes more.
  5. Pour into pans evenly.
  6. Bake at 350 degrees for 20-25 minutes or just until toothpick inserted into the center comes out clean and cake is pulling away from edge of pan slightly.
  7. Allow cakes to cool in pan for 15-20 minutes or until cool enough to safely remove from pan. Finish cooling on wire rack. Do not remove from pan too early as the cake will be fragile and could crack. Frost when cakes are completely cooled.
​
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)

PRINTABLE VERSION OF THIS RECIPE:

THE BUTTERCREAM FROSTING:

Ingredients

​​1 cup butter
4 cups confectioner’s sugar
2­­­ tsp. vanilla
A few tsp. milk (as needed for correct consistency)
​Gluten Free food coloring

Directions

​GETTING READY:
  1. Soften the butter

​LET'S GET STARTED:
  1. To a medium-sized mixing bowl, add in the butter, sugar, and vanilla.
  2. Mix on low speed until sugar is incorporated.
  3. Increase speed and mix until fluffy.
  4. If needed, add milk one teaspoon at a time, mixing after each addition, until desired consistency is reached. To thicken, add a little bit more confectioner’s sugar.
  5. Add in desired amount of food coloring. Mix well.

PRINTABLE VERSION OF THIS RECIPE:

THE PASTEL CHOCOLATE CURLS:

Recipe and directions for the curls are located on my How To Make Pastel White Chocolate Curls page.

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​·      *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL***
THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE.
PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU
PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.***
THANK YOU.