Gluten-Free Classic Birthday Cake with Vanilla Buttercream Icing
Celebrate special occasions with a Gluten-Free Classic Birthday Cake topped with luscious vanilla buttercream icing—a showstopping dessert that's sure to impress everyone at the party! This delightful recipe combines a moist, tender gluten-free sponge with a silky buttercream frosting, making it perfect for guests with dietary restrictions or anyone seeking a lighter alternative. Featuring high-quality ingredients like gluten-free all-purpose flour, whole milk, and pure vanilla extract, every bite bursts with flavor and warmth. The buttercream icing, whipped to perfection and easily customizable with food coloring, adds a creamy and elegant finish to this two-layer masterpiece. Ready in under an hour, this cake is ideal for birthday celebrations, anniversaries, or any joyous gathering. Whether you're decorating with intricate swirls or keeping it simple, this gluten-free birthday cake guarantees smiles and seconds around the table!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 large Eggs, room temperature
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk, room temperature
- 4 cups Powdered sugar
- 1 cup Additional unsalted butter, softened
- 2 tablespoons Heavy cream
- 1 teaspoon Additional pure vanilla extract
- Optional: food coloring
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans with gluten-free flour.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, beat 0.75 cups of softened unsalted butter with an electric mixer on medium speed until creamy.
Gradually add the granulated sugar to the butter, beating until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of pure vanilla extract.
With the mixer on low speed, alternate adding the flour mixture and the whole milk to the batter, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the buttercream icing, beat 1 cup of softened unsalted butter in a large bowl until creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Add the heavy cream and 1 teaspoon of pure vanilla extract, beating well to combine. If desired, add food coloring to tint the icing.
Once the cakes are completely cool, spread a layer of buttercream icing on top of one cake layer.
Place the second cake layer on top and proceeding to cover the entire cake with the remaining icing.
Use a spatula to create decorative swirls or patterns as desired on the cake surface.
Serve the cake at room temperature for the best texture and flavor. Enjoy!
Nutrition Facts
Calories |
7450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.6 g | 485% | |
| Saturated Fat | 232.4 g | 1162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1710 mg | 570% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 1009.4 g | 367% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 785.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 505 mg | 39% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
