No Fear Gluten-Free Birthday Cake!!

This cake is for all those who are gluten intolerant and have missed out on birthday cakes. But have no fear, this cake recipe will make sure you never have another birthday with out a delicious cake!

A friend of a friend was celebrating her daughters 21^st and was after a gluten-free cake and my name came up! I was happy to do it, as it must be difficult to get a hold of a tasty gluten-free cake.

Not that I would know really. I have never looked for gluten-free cakes in the area. However I came across this recipe and I think it's pretty good. I was told the birthday girl was pleased and that they all agreed the cake was tasty! 

I really enjoyed the challenge of this cake and would happily do it again. The cake layers were very dense, but the scrapes of the chocolate layers I tried were very moist and good. My 2 little ones at up all the scrapes and wanted more so I would say it was an over all success!

Here is how I made it! It looks and sounds a bit lengthy and difficult, but it really isn't. I finished it all in a few hours, no longer then most layer cakes. So, don't be afraid and give it a go!

Gluten-Free Birthday Cake
vanilla layers:

300g Dove’s gluten-free plain flour

1 tbsp of baking powder (check that it is gluten-free)

pinch of salt 

140g unsalted butter, melted

200ml whole milk

150ml sunflower oil

350g caster sugar

4 medium eggs

2 tsp vanilla extract/paste

chocolate layers (half the recipe above)

150g Dove’s gluten-free plain flour

pinch of salt

½ tbsp baking powder, error on the side of more then less

70g unsalted butter, melted

100ml whole milk

75ml sunflower oil

175g caster sugar

2 medium eggs

*1 tbsp cocoa powder

*1 tbsp hot water

~ Instructions are the same for both sets of layers I will (*) where things are different. ~

Preheat oven at 180C/gas4 Grease and line 2 8in (20cm) round cake tins and one 8 in (20cm) square cake tin for the chocolate cake. Line them properly (I cheat a lot when lining cake tins) as the batter is very liquidy.
Sift the flour, baking powder, and salt. Mix the melted butter, milk and oil together. In a large bowl or in the bowl of a stand mixer whisk together the sugar, eggs, and vanilla. *For the chocolate layer mix the cocoa powder with the hot water to make a smooth paste. Then whisk together the sugar, eggs, and chocolate paste.

Add about 1/3 of the wet mixture to the sugar and egg mixture, then 1/3 of dry mixture and repeat until everything is used up. Pour the cake into the prepared cake tins. Bake for 40-50 minutes, until a skewer comes out clean. *I baked the chocolate layer for about 30-40 minutes as I put it in the over after the other two layers were already baking. Cool for 10 minutes in the tins, before turning out. Then place on a cooling rack, with the baking paper still on, until completely cool.

Vanilla Buttercream:

300g butter, at room temperature

525g icing sugar

2 tsp vanilla extract

2-3 tbsp of milk

very little red paste or use pink paste or which ever color you want

Beat the butter until smooth then add the icing sugar little by little until combined and mostly smooth. Add the vanilla extract and the milk, 1 tbsp at a time. You may only need 2 so just watch it. If it’s too smooth add a little more icing sugar. Beat in the color paste until it is evenly distributed.

to finish:

raspberry jam

sprinkles of choice

candles

Once the cake layers are cool remove the baking paper and lay on a cake board or plate. Spread 4 or so tablespoons of raspberry jam across the bottom layer. Place the other vanilla layer on top.

Using a 3 7/8 in or 98mm circle cutter cut out 2 rounds from your square chocolate cake. Spread about 1-2 tbsp of jam on one side of the chocolate circle and center it on top of the vanilla layers. Spread more jam on top of that before placing the last circle on top.

Gently spread a crumb layer on top of the cakes before laying a proper layer on the tops of both cakes.

Then using a piping bag and star nozzle pipe around the base of cake and work up. Repeat on the smaller cake. The last row of piped stars should sit around the top layer of cake.

Decorate however you want! Do double check that the sprinkles and decorations if not homemade are in fact gluten-free.

I bought decorations that weren't all gluten-free and not knowing the extent of the recipients allergies I gave her mom the decorations to use at their discretion. The picture at the top was sent to me after they decorated it and the picture below of the cake sliced open was also sent to me to share with all of you! 

notes: I stated that I used Dove's plain gluten-free flour, because I am not sure if it matters or not. Do gluten-free flours vary? I am unsure so I wanted you to know exactly what I used. You could always add the quantities together, then divide into the 2 round cake pans, with what’s left add the chocolate paste. That would be way easier and save on time, but this is how I did it. I would still do it the way I did it because I’m a bit particular like that. If you wanted to reverse the flavors of the layers, I would use 3 tbsp of cocoa powder and hot water to make it extra chocolate-y. You could also make more buttercream and layer between the layers. Recipe adapted from Fussy Eaters recipe book by AnnabelKarmel; please email me or leave a comment with any questions on how to make this cake if I have not made it clear enough.