I was so excited to give this project a try and find out that the resulting cake was great. LOL. Half the sheet was gone before it cooled. It was created out of desperation on Birthday Week where I had to make birthday cupcakes for school, for church dinner, and little chef's party of 30 something kids. Add to the mix one GIANT PEEP CAKE for Cub Scouts and you are officially out of mix. Now add surprise visitors to the mix and a new cake recipe is born.
Growing up a "home made" birthday cake came from a box and that was pretty darn special for us. Most folks from our station in life purchased made cakes from the store. My mother was a single parent who worked 3 jobs so taking the time to bake a cake was a labor of love that we really appreciated. I'm not sure I even realized growing up that cakes could be made from "scratch" or without a boxed mix.
I generally like to add jello or pudding to any cake mix that uses a large portion of Brown Rice Flour because I find BRF to be very grainy and unappealing. Starchy mixes need BRF in the blend though or I find it gives off a strange taste. This flour blend (which happens to be my favorite) is starchy enough to not need the jello or pudding but not all starch either. If you use the pudding in this recipe, it will give your cake a very good flavor but in turn make it chewy upon refrigeration. My whole point of creating a cake recipe was that it kept well. I am coming to learn that not all recipes or flour blends need the gelatin.
I gathered comments from the "wheat eaters" who fell victim to my taste testing. Some of their comments included: good moisture and great texture. My own personal favorite part? This cake keeps well on the counter or in the refrigerator over night.
1 1/2 sticks (12 Tablespoons) Butter
2 cups Powdered Sugar
1 cup Milk
1 Tablespoon Vanilla (good quality gluten free)
1 1/2 cups Tapioca Starch *
1 cup plus 2 Tablespoons Brown Rice Flour *
1/4 cup plus 2 Tablespoons Potato Starch *
1 teaspoon Xanthan Gum
1/4 teaspoon Salt
1 Tablespoon Baking Powder
Preheat oven to 350 degrees
Spray either two 9" baking pans
or one 9x13 can pan
- Combine Butter and Powdered Sugar in the bowl of your stand mixer and whip until light and fluffy and light yellow in color.
- Add one egg at a time and beat until fully incorporated.
- Mix in vanilla.
- Add Flour, Xanthan Gum, Baking Powder, Salt, and Milk and mix until fully incorporated.
- Place in the oven and bake for 35 minutes.
Perfect Birthday Cake Frosting Recipe
1/2 cup Butter, room temperature
1/2 cup Shortening
1/4 cup Milk
2 teaspoons Clean Vanilla Extract
1/8 teaspoon Almond Extract
4 cups Powdered Sugar
- Whip Butter and shortening until fully combined, about 5 minutes.
- Add milk and extracts until fully combined.
- Add sugar one cup at a time and mix well until all sugar is added.
- The flours I use are from Bob's Red Mill.
- The flour blend used is the same mix that I use for the Udi's copycat bread. I am not one to keep various different flour blends around. I pretty much develop my recipes based on this same blend, which I keep mixed up in BIG batches.
More Gluten Free Cake Recipes and tips:
5 Tips for a Gluten Free Birthday Cake from the Kitchen
Gluten Free Yellow Cake (with mayo) from All Recipes
White Birthday Cake with Italian Meringue Icing from My Recipes*
*This is not a GF recipe, but it is where I started
the basis of my own GF version.
the basis of my own GF version.
I linked this recipe up over at Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.