Pretty Party Cake
Isn’t it pretty?
Have a slice:
Vanilla Chocolate Chip Cake
Mix DRY INGREDIENTS together and set aside:
2 1/2 cups Four Flour Bean Mix
1 1/8 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
THEN, for BASE,
Beat together:
2 sticks unsalted butter, room temp (softened)
1 1/2 cups granulated sugar
2 large eggs + 3 large egg yolks (one at a time)
2 tsp. pure vanilla extract
NOW,
Beat DRY INGREDIENTS and 1 cup low fat sour cream (or plain yogurt or buttermilk) into BASE, alternating between DRY INGREDIENTS and sour cream, beginning and ending with DRY INGREDIENTS. But wait! Reserve some of the dry ingredients (maybe 1/4 cup) and mix together with about 6 oz. SEMI-SWEET CHOCOLATE CHIPS. Then beat in the CHIPS with the reserved dry mix into the batter.
Prepare two 8″x2″ round cake pans by greasing every square inch with unsalted butter and dusting with gluten free flour.
Divide flour evenly between the two cake pans and BAKE at 350 degrees for 35-40 minutes, until a toothpick inserted into the center of each cake comes out with a few moist crumbs attached. Cool 10 minutes in pans then turn out onto racks to cool completely.
Frost soon before serving. Plenty of the supermarket frostings are gluten free. I make a great marshmallow fluff buttercream.
This is a GREAT cake. Again, none of the partygoers even knew it was gluten free. Sweet Success!
Warmly,
Nicole
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{ 9 comments }
Nicole, ok I’m not some kind of creepo cyber stalker. Just a chick with lots and lots of time on her hands. I have two more questions: firstly is powdered sugar a risky food — I read the label and it says nothing about any guten ingredient. However, I see all these gluten free mixes, so it makes me question if there is a need or if it is merely a want. Secondly, I’ve saw the brand of flour you use, but I already bought several pounds of Pamela’s baking and flour mix — I got a really good deal on it at Amazon. Do you think it will work ok? Hopefully, it won’t adversely affect your recipes too much. Thank you and take care, Christina
Hi Nicole,
I’m just wandering – which supermarket frostings are gluten free? My two-year old son was recently diagnosed with celiac, and I’d like to be able to make a cake for him without having to make the frosting.
Thanks,
Mera
Hi, Mera,
To the best of my knowledge, most Pillsbury frostings are gluten free. Duncan Hines are NOT gluten free, so steer clear of those. Whenever you’re in doubt, though, check a company’s website. If they don’t have information on the site about gluten free product information, email them. They’ll always get back to you. I understand that you’d like a packaged option, but when you’re ready, you can easily make your own frosting. I hope that helps.
Warmly,
Nicole
Looks delicious!
I don’t mean to but in on your questions, but Betty Crocker Frostings say “Gluten Free” right on the label!!!! (Look under the ingredient listing, towards the bottom, says it in bold capital letters!)
Speaking from New Zealand, we have no idea what Four Flour Bean Mix is and what quantity is two sticks of butter? Would any proprietary baking mix we can buy here do? But still don’t have anyone to translate “sticks” of butter.
One stick of butter = 1/2 cup, hope this helps.
Hi, Sylvia and Cindy,
Thank you so much for responding, Cindy. Yes, 1 stick of butter=1/2 cup butter=8 tablespoons butter. I hope that’s helpful.
Warmly,
Nicole
Any tips to keep the cake from falling the second it comes out of the oven? I made this recipe tonight. It looked beautiful and like a normal cake, but a few seconds after removing it from the oven, the cake completely decompressed.
Hi, Amanda,
This recipe is from a few years ago, and I haven’t made it in quite a while. Usually, when cake falls after coming out of the oven is the result of a too hot oven. The outside gets cooked before the inside has a chance to solidify, so it looks done, but caves. Make sure you’re using an oven thermometer for temperature, rather than your oven’s dials, which are often off by around 50 degrees F. Good luck!
xoxo Nicole