Gluten-Free Classic Vanilla Cake with Whipped Cream
Indulge in the timeless charm of a **Gluten-Free Classic Vanilla Cake with Whipped Cream**, a dessert that’s as elegant as it is inclusive. Perfectly moist and fluffy, this cake features a harmonious blend of gluten-free all-purpose flour, rich vanilla extract, and creamy butter, ensuring that every bite is bursting with classic vanilla flavor. Topped with a cloud-like layer of freshly whipped cream sweetened with powdered sugar, this treat is ideal for celebrations or everyday indulgence. Whether you follow a gluten-free diet or simply love a delicate, melt-in-your-mouth cake, this recipe is sure to impress with its approachable preparation, stunning presentation, and irresistible taste. Easy to make and guaranteed to please, it’s the ultimate choice for gluten-free baking enthusiasts.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if not included in flour mix)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter, softened
- 4 large Eggs
- 1 cup Milk
- 2 teaspoons Vanilla extract
- 1.5 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract for whipped cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, combine gluten-free all-purpose flour, xanthan gum (if needed), baking powder, baking soda, and salt. Whisk to blend well.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix just until incorporated, being careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the whipped cream, pour the heavy whipping cream into a chilled mixing bowl.
Whip the cream on medium-high speed until soft peaks form.
Add the powdered sugar and vanilla extract for the whipped cream. Continue whipping until stiff peaks form.
Once the cakes are completely cool, place one layer on a serving platter and spread a generous portion of whipped cream over the top.
Place the second cake layer on top and spread whipped cream over the top and sides.
Serve immediately or refrigerate until ready to serve, for up to 2 hours.
Nutrition Facts
Calories |
5021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.1 g | 373% | |
| Saturated Fat | 172.9 g | 864% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1514 mg | 504% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 547.2 g | 199% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 329.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 480 mg | 37% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 712 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.
