Gluten-Free Classic Three-Tier Wedding Cake
Elevate your special day with this stunning *Gluten-Free Classic Three-Tier Wedding Cake*, a showstopper that combines elegance, flavor, and inclusivity. Perfect for serving 100 guests, this meticulously crafted cake boasts moist, tender layers made with a high-quality gluten-free flour blend and rich buttermilk for a melt-in-your-mouth texture. Each tier—6-inch, 9-inch, and 12-inch—gets a flawless finish with luscious buttercream frosting and a smooth gluten-free fondant, creating a pristine canvas for personalized decorations. This recipe features step-by-step instructions for crumb coating, tier stacking, and fondant application, ensuring professional-looking results no matter your skill level. Whether you're accommodating dietary restrictions or simply seeking a gorgeous gluten-free option, this cake is the perfect centerpiece for any wedding celebration.
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Recipe Information
Ingredients
- 6 cups Gluten-free all-purpose flour blend
- 3 tablespoons Baking powder
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Salt
- 3 cups Unsalted butter, room temperature
- 4.5 cups Granulated sugar
- 12 units Large eggs
- 3 tablespoons Vanilla extract
- 3 cups Buttermilk
- 3 pounds Gluten-free fondant
- 8 cups Buttercream frosting
Instructions
Preheat the oven to 350°F (175°C). Grease and line three cake pans of different diameters: 6-inch, 9-inch, and 12-inch.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
Add the eggs to the mixture one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
Divide the batter among the three prepared pans. The 6-inch pan should have enough batter to reach about half the height. The 9-inch and 12-inch pans should be filled proportionally.
Bake the cakes: The 6-inch cake should bake for 30-35 minutes, the 9-inch for 40-45 minutes, and the 12-inch for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Once cooled, level the tops of the cakes with a serrated knife to ensure even layers.
Spread a thin layer of buttercream frosting on top of each layer to crumb coat. Chill the layers for 30 minutes.
Apply a second, thicker layer of buttercream over each cake, smoothing with a spatula. Chill again for 30 minutes.
Roll out the gluten-free fondant and cover each tier individually. Use a smoothing tool to remove any air bubbles and trim the excess fondant.
Stack the tiers: Place the 12-inch cake on a sturdy cake board. Insert dowels for support, then place the 9-inch cake on top. Repeat with the 6-inch cake.
Decorate as desired with additional fondant accents, flowers, or other embellishments fitting the wedding theme.
Nutrition Facts
Calories |
26819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1074.0 g | 1377% | |
| Saturated Fat | 648.4 g | 3242% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 4904 mg | 1635% | |
| Sodium | 12590 mg | 547% | |
| Total Carbohydrate | 4063.1 g | 1477% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 3344.4 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 30.3 mcg | 151% | |
| Calcium | 1565 mg | 120% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2336 mg | 50% | |
*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.
