Blippi Themed Gluten Free Vanilla Birthday Cake
This is a gluten free vanilla cake recipe that uses two round 8 inch cake pans. This recipe has only been tested with Cup4Cup multipurpose gluten free flour and that is what is recommended.
Equipment
- 1 stand mixer hand mixer can also be used
- 2 8 inch cake pans
- 2 mixing bowls
- 2 cake strips and parchment rounds optional
Ingredients
Dry Ingredients
- 2 1/3 cups (322g) Cup4Cup Multipurpose Gluten Free Flour have not tested this recipe with any other flours
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon xanthan gum omit if using Cup4Cup flour
Wet Ingredient Mixture
- 4 (100g) egg whites at room temperature
- 1 large egg at room temperature, see notes
- 1 1/3 cups (10 2/3 oz) buttermilk at room temperature
- 1 tablespoon pure vanilla extract
- 10 tablespoons (140g) unsalted butter at room temperature
- 1 1/2 cups (300g) granulated sugar
Buttercream Frosting Ingredients
- 1 cup (225g) unsalted butter at room temperature
- 1 lb (454g) confectioner's sugar
- 1 tablespoon vanilla extract
- 3 tablespoons heavy cream
- 1/2 teaspoon salt
Instructions
Cake Instructions
- Preheat oven to 350 degrees. Grease two, 8 inch round cake pans with nonstick baking spray and line the bottom of each pan with round parchment paper or rounds. I usually spray before and after I put the rounds down.
- First mixing bowl: sift the 2 1/3 cups (322g) Cup4Cup Multipurpose Gluten Free Flour and 1 teaspoon xanthan gum (if not included in your flour blend) in a bowl. Add the 1/2 teaspoon baking soda, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Whisk well and set dry ingredients aside.
- Second mixing bowl: whisk together the 4 (100g) egg whites, 1 large egg, 1 1/3 cups (10 2/3 oz) buttermilk, and 1 tablespoon pure vanilla extract. Set aside.
- In the stand mixer bowl fitted with the paddle attachment or large bowl with hand mixer, beat the 10 tablespoons (140g) unsalted butter and 1 1/2 cups (300g) granulated sugar on medium speed for 2-3 minutes, stopping to scrape down the sides of the bowl.
- Slowly add the dry and wet ingredients to the butter and sugar mixture, alternating each mixture about 1/4 at a time. Allow the mixture to mix properly after each addition before you continue adding.
- Beat mixture for 1-2 more minutes once all the ingredients have been added. I usually scrape the sides down and whip the mixture by hand a few times with a spoon or baking spatula before pouring in the pans.
- Divide the batter evenly between the two baking pans. I place each pan on the scale to divide them evenly. Smooth the top with a cake spatula.
- If using cake strips, put them on now. Tap the pans on the counter a few times to level out the cake batter and to reduce bubbles.
- Place the pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and continue to bake for 10-15 more minutes, or until the top feels set and doesn't jiggle, the edges are pulling away from the pan, and a toothpick inserted in the center comes out clean. The cakes should be golden brown.
- Remove the cakes from the oven and allow them to cool in the pan for 15 minutes. Flip the pans and allow the cakes to cool on a wire rack. You can also put the pans in the freezer to accelerate the cooling process. Then pull the cakes from the pans.
- Wrap your cake layers with plastic food wrap and place in the freezer for at least 30 minutes before frosting.
Buttercream Frosting Instructions
- Whip the 1 cup (225g) unsalted butter and 1/2 teaspoon salt for about a minute using a stand mixer fitted with a paddle attachment, on the low setting. You can use a hand mixer instead, if you don't have a stand mixer.
- Add in the 1 tablespoon vanilla extract, continuing at a low speed.
- Sift in the 1 lb (454g) confectioner's sugar a little at a time, beating it on low. Halfway through, add in 1 tablespoons heavy cream.
- Scrape the bowl down to ensure an even consistency. Beat until you have an even, fluffy consistency.
- Add additional tablespoons of cream for a thinner consistency. Add more sugar for a thicker consistency.
- If you are coloring the buttercream frosting, add in the gel food coloring and beat on low until it reaches the color you are aiming for. Do not add the food coloring until your frosting is fully mixed and you are happy with the consistency.
Notes
To get an egg to room temperature, you can place the egg in a bowl of warm water and leave for 2-5 minutes. Do not put in hot water or your egg will start to cook.
Cook time can sometimes take longer with cake strips on. Adjust as needed.