DessertApril/May 2009

Vanilla Cake

Makes one 2-layer cake

Vary the taste of this versatile recipe by replacing vanilla with a different gluten-free flavor extract, such as almond, orange or maple. See variations below. Frost with “Buttercream” Frosting.

1 cup (2 sticks) butter, margarine or Spectrum Organic Shortening

2 cups granulated sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

3½ cups gluten-free All-Purpose Flour Blend+ extra for dusting

1 tablespoon + 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon salt

1½ cups cow’s milk or rice milk, hot

1. Preheat oven to 350 degrees. Grease two 8- or 9-inch round cake pans and dust with gluten-free flour.

2. In the bowl of an electric mixer, beat margarine and sugar at high speed until light and fluffy, approximately 5 minutes. Lower speed to medium and add eggs, one at a time. Add vanilla and beat until fluffy again, scraping down bowl.

3. In a separate bowl or on a piece of waxed paper, sift together flour blend, baking powder, baking soda, xanthan gum and salt.

4. Add half the dry mixture to the sugar mixture and beat at low speed until combined. Add half the milk and blend. Then add remaining dry ingredients and milk. Mix on medium-low speed until smooth, approximately 2 minutes.

5. Divide batter equally between the two prepared pans. Bake in preheated oven for approximately 35 minutes or until done. Cool the cake for 20 minutes in pans. Then turn cake onto wire racks and cool completely before frosting.

Cake serves 16. Each serving contains 324 calories, 13g total fat, 5g saturated fat, 0g trans fat, 53mg cholesterol, 49g carbohydrate, 370mg sodium, 0g fiber, 3g protein.

TIP This cake can be made egg free. Replace 4 large eggs with 6 tablespoons unsweetened applesauce mixed with 2 teaspoons baking powder + 4 tablespoons warm water mixed with 1 tablespoon gluten-free egg replacer.

Variations

Coconut Cake

Substitute 1 tablespoon pure coconut extract for the vanilla; substitute coconut milk for milk of choice; then add ¾ cup coconut flakes (optional) to the cake batter, stirring until combined.

Lemon Cake

Substitute 2 teaspoons pure lemon extract for vanilla; reduce milk by 1/3 cup and add 1/3 cup fresh lemon juice; add 1 teaspoon fresh lemon zest to the batter when adding the eggs.

“Buttercream” Frosting

ENOUGH FOR ONE 3-LAYER CAKE

This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.

6 cups powdered sugar

½ teaspoon salt

½ cup boiling hot water

2½ cups Spectrum Organic Shortening

¾ cup (1½ sticks) butter or margarine, slightly softened, cut into 1-inch pieces

1 tablespoon pure vanilla extract

1. In the bowl of an electric mixer, combine powdered sugar and salt.

2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.

3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.

Cake serves 16. Each serving contains 538 calories, 40g total fat, 16g saturated fat, 0g trans fat, 18mg cholesterol, 45g carbohydrate, 163mg sodium, 0g fiber, 0g protein.

TIP Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.

Comments (5)

I made this cake recipe and followed all instructions. I used the all purpose flour blend as directed. When It came out of the oven it looked fine and was thoroughly baked. As It cooled, It became dense and gummy almost like a bread pudding. Have any ideas what may have happened?

Posted by: eepal | April 14, 2014 10:38 AM    Report this comment

KEITH F: We contacted Diane Kittle, the chef who wrote tihs recipe. She responded:

"The real question is what size pan does he have, because when people refer to sheet cakes, it could be varying sizes. Also, is he making a two layer sheet cake or a single layer sheet cake?

I would not recommend a gluten free cake recipe for a pan larger than 9x13". If he's making a 9x13" single layer cake, then the recipe below will be sufficient. If he's making 2 layers (2 pans) , then he will need to double the recipe. If he is making an egg free version, do not double the recipe. Make 1 recipe twice. The cake will not come out the same if you double a cake recipe which requires more than 4 eggs replaced."

My guess is that you are using the 9 x 13, so you don't need to double. Enjoy and good luck! - Moderator

Posted by: LW Moderator | April 18, 2013 3:50 PM    Report this comment

I used this recipe for my oldest son's fourth birthday. It was great. Now it's time to make a cake for his brother's first birthday. I need it to be a sheet cake though. Any idea if I would need to double or triple the recipe to have enough for a sheet cake?

Posted by: Keith F | April 18, 2013 1:55 PM    Report this comment

I am interested in making the cake pictured. Can you post the lemon filling recipe that is used in between the layers. I made this frosting for my son's birthday chocolate cupcakes and it was delicious!

Posted by: Loan L | March 12, 2013 4:36 PM    Report this comment

One batch of cake batter made 30 cupcakes. And a half-batch of the frosting was plenty to frost them. The frosting is amazingly light and fluffy!

Posted by: Patricia G | February 19, 2012 11:14 AM    Report this comment

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