Gluten Free Spring Cake with Chocolate Curls
This beautiful three-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 your gluten-free masterpiece came straight from the bakery!
Makes: One three-layer cake
Show Me How
Walk Me Through It - The Cake
1
To a large mixing bowl, add white rice flour, potato starch, tapioca flour, baking powder, baking soda, salt, and xanthan gum.
2
Whisk together.
3
Add in cocoa powder.
4
and sugar.
5
Whisk together.
6
Add the milk,
7
water,
8
eggs,
9
vanilla,
10
and oil.
11
Mix on low speed until combined,
12
then on medium for at least three minutes more.
13
Pour into pans evenly.
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.
Walk Me Through It - The Frosting
1
Soften butter, and set out a medium-sized mixing bowl.
2
To the bowl, add your softened butter,
3
confectioner's sugar,
4
and vanilla.
5
Mix on low speed until sugar is incorporated.
6
Increase speed and mix until fluffy.
7
Add in yellow gluten free food coloring.
8
Mix coloring in thoroughly so no streaks are left.
9
Scrape down sides during mixing.
10
When finished mixing, your frosting should be fluffy.
Walk Me Through It - Putting It All Together
1
Set out your cake plate.
2
When cake is fully cooled, carefully place one layer onto plate.
3
Spread frosting gently. Don't worry about crumbs as this layer won't show!
4
Spread frosting over entire surface.
5
Carefully place second cake on top, making sure to center it perfectly.
6
Spread frosting over entire surface.
7
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.
8
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.
9
This new layer will not have any crumbs! Beautiful! When you are done frosting, set out your curls nearby.
10
Place curls in a random pattern and at different angles to create a small mound.
11
Use as many or as few curls as you like.
12
Get creative!
Yay! Time to Eat!
Gluten-free perfection! Enjoy your beautiful and delicious masterpiece! It's almost a shame to slice into it :)
Ready to Make Some Gluten Free Spring Cake?
Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!
The Recipe:
GLUTEN FREE SPRING CAKE
INGREDIENTS (For the cake)
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
(For the cake)
Getting Ready
Prepare three 8-inch cake pans (spray bottom only)
Preheat oven to 350 ̊
Let’s Get Started
In a large mixing bowl, whisk together white rice flour, potato starch, tapioca flour, baking powder, baking soda, salt, and xanthan gum.
Stir in cocoa powder and sugar.
Add milk, oil, eggs, vanilla, and water.
Mix on low speed until combined, then on medium for at least 3 minutes more.
Pour into pans evenly.
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 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 :)
INGREDIENTS (For the buttercream frosting)
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
(For the buttercream frosting)
Getting Ready
Soften the butter
Let’s Get Started
To a medium-sized mixing bowl, add in the butter, sugar, and vanilla.
Mix on low speed until sugar is incorporated.
Increase speed and mix until fluffy.
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.
Add in desired amount of food coloring. Mix well.
INGREDIENTS (For the pastel white chocolate curls
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
(For the pastel white chocolate curls)
I recommend you make the chocolate curls one day ahead to make the process easy. Please visit my pastel white chocolate curls page :)
Click the link below for the printed recipe.
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