A delicious gluten-free White Chocolate Summer Berry Cake layered with a quick and easy white chocolate buttercream and fresh berries.
One of the things I love about summer is all of the fresh and delicious produce! I can’t pick a favorite, because there are too many yummy options, (plus I’m ridiculously indecisive) but any summer berry would have to be high up there on the list!
One of my most favorite summertime desserts to eat make is a strawberry shortcake. I mean, it’s hard to beat a combo of rich buttery cake, juicy strawberries, and whipped cream!
I think I’ve finally found the right combo of ingredients to make a delicious gluten-free and refined sugar-free yellow butter cake. It’s so good, I dare say it could even rival many of the gluten and sugar-filled yellow cakes out there! This white chocolate & summer berry cake layered with a quick and easy white chocolate buttercream and fresh berries.
Instead of whipped cream, I decided to make a whipped ganache, similar to the chocolate ganache in my Vegan Chocolate Cake recipe, using white chocolate chips instead. It’s not only delicious, but also more stable at room temperature. This “buttercream” has only two ingredients: coconut milk and chocolate chips. Yep, that is it! It turned out beautifully and the texture is so light and fluffy!
After you get the cakes baked and cooled and the whipped ganache made, it’s just a matter of layering cake, buttercream, and berries. Continue to layer until you get to the top.
I applied a “crumb coat,” which means a light layer of buttercream, to the sides of the cake. This gives it a rustic look, but also helps to seal in freshness. Top with some fresh, whole berries and serve!
Mmm, just look at that bite! This white chocolate summer berry cake is the perfect summer dessert or a very festive birthday cake! I hope you enjoy, friends!
Gluten-Free Vanilla Berry Cake
Description
A delicious gluten-free yellow cake layered with a quick and easy white chocolate buttercream and fresh berries. The perfect summer dessert!
Ingredients
Gluten-Free Yellow Butter Cake:
- 2 3/4 cups gluten-free flour blend of choice (Spoon flour into cup and level off. Do not pack the flour into the measuring cup. I used King Arthur Measure for Measure Gluten-Free Flour Blend)
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup melted butter or coconut oil
- 1 cup maple syrup/honey (I used half of each)
- 1 1/3 cup milk
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
White Chocolate Buttercream:
- 1/3 – 2/3 cup full-fat coconut milk (from the can)
- 12 oz. quality white chocolate, chips or chopped
Instructions
White Chocolate Whipped Ganache:
- If your can of coconut milk separates, use the thick cream at the top instead of the water. Some cans of coconut milk are already thoroughly mixed and that’s okay too. If your milk is liquidy then use 1/2 cup. Place coconut milk and white chocolate into a double boiler over boiling water. Stir often until the milk and chocolate is thoroughly melted and mixture is smooth. Place into a mixing bowl and place into the refrigerator for 1 hour or until completely chilled.
- Once chilled, beat the chocolate mixture on high speed until light and fluffy, 4-6 minutes.
Cake:
- This recipe makes two 8-inch cakes or three 6-inch cakes. For the 6-inch layer cake in the photos, I used 1 1/2 of the cake recipe. One buttercream recipe was enough to “naked frost” the cake.
- Preheat oven to 350F. Generously grease cake pans and set aside.
- In a large mixing bowl, mix together the flour, baking powder, and salt. Melt butter and honey/maple syrup in a small saucepan (or in the microwave) and cool slightly. Add butter mixture to the flour mixture, and slowly mix in the milk, eggs, egg yolks and vanilla. Continue beating with a mixer until smooth. Pour into prepared cake pans and place in the oven. Bake at 350F for 18-20 minutes (more or less time may be needed depending on your pan size and oven) until the center is set and a toothpick inserted near the center comes out clean. Be careful not to overbake or cake may be dry.
- Remove pans from the oven and place on a cooling rack. Allow to cool for several minutes before removing from the pan. Use a knife to run around the edge of the cake in the pan to loosen the sides, if needed. Flip pan over to release the cake from the pan. Continue to cool on a cooling rack or wrap in plastic wrap and freeze until needed. Cakes need to be thoroughly cooled before frosting or the ganache will melt.
Putting It Together:
- De-stem and slice several strawberries. Place one of the cooled cake layers on the cake plate. Top with a generous spoonful of whipped ganache and spread to cover the top of the cake. Place several strawberry slices and raspberries over the ganache and gently press them into the buttercream to make it level. Place another layer on top and repeat with more ganache and berries. Continue to layer cake, ganache and berries for remaining layers. I applied a thin “crumb coat” of frosting to the sides of the cake to seal in freshness and for that more rustic look. To do this, simple frost the sides of the cake with a thin layer of whipped ganache using a long off-set spatula. Scrape off any excess. For the top of the cake, add a thick layer of buttercream and top with whole berries. This cake is best served the day it’s made. Store leftovers in an airtight container in a cool place. Servings depend on the size of cakes made, but should be anywhere between 8 and 10 servings.
- Category: Dessert, Gluten-Free
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Hi! I’ve made this cake a million times and I love it. Do you think I could make it into cupcakes instead? I haven’t been able to find a good yellow cupcake recipe but I think this could work out. What do you think?
Hi! Thank you for creating this recipe. It was just what I was looking for but I must have done something wrong because my cake didn’t rise! The only change I had to make was use margarine instead of butter or coconut oil, so I’m wondering if that could have affected caused the problem? I otherwise followed the recipe in terms of ingredients, amounts, and instructions I think. I tried to make two 8inch cakes from the recipe. Any idea why my cakes didn’t rise? I would love to make it again and get it right! Thank you 🙂
Hi DL, I’m sorry you had trouble with your cake rising. I just made this cake again to double check the measurements and my cake turned out fine and very fluffy. I don’t think it could be the margarine, but then again I haven’t tried it myself so I can’t say for sure. Is it possible your baking powder isn’t active anymore (maybe more than a few months old) or that you used a teaspoon of baking powder instead of a tablespoon? I’d love for this to work out for you, so I’m here to help you troubleshoot so you can get it right!!
hi! Do you think there is any way I can make he cake vegan? could easily use dairy free milk but confused as to what to do with the egg part? I would love to make a vegan version of this!!!
Hi Jenny! I just posted an all vegan vanilla cake a few days ago! It’s delicious!! Here’s the link: http://www.wifemamafoodie.com/vegan-vanilla-cake-with-strawberry-buttercream/
Please let me know if you give it a try! Enjoy!!
This sounds delicious and your pictures are amazing!
Could I use a diary free milk and come out with similar results? Thank you! Major summer dessert inspo!
Hi, Katrina! Yes, I used almond milk! Any milk should work in this recipe just fine! Please let me know if you have any other questions. 🙂
Your pics are always treat to watch 🙂 This one looks so delicious. Lovely share!
Hi ,
This cake looks so yum and would love to try this out but have few questions….hope you can clear them up for me. The ingredient list does not list xanthan gum, rice flour and starches but the instructions have these listed. Also Bobs Redmill GF flour mix already has these ingredients mixed in it.
Did you use a stand mixer, hand mixer or just mixed everything manually with hand/fork? Did you beat the eggs and milk separately and added them yo the flour mix at the end? Sorry for too many questions as most cake recipes we first beat the butter, sweetener, eggs and add flour at the end…so I am little confused. Did the Flour mix clump up after you added melted butter into it?
Loved your blog and beautiful pictures
Hi Swarna! Thank you very much. I’m sorry the instructions were confusing. I had previously used a blend of flours but recently adjusted the recipe to use the 1 to 1 baking flour because I found it worked better. The additional xanthan gum was for the previous blend, but you’re right that the Bob’s Red Mill flour already has it included. I removed it from the ingredients but forgot to remove from the instructions as well, so thank you for bringing that to my attention!
As far as the method goes, I used a stand mixer, but didn’t specify because I know not everyone has a stand mixer, so anything you usually use to mix batters will work, even if it’s a wooden spoon. I know some cakes require the butter and sugar to be mixed together and then add the flour, but since the butter is melted and the sweetener is liquid, the wet ingredients can be added all together to the dry. I combine all of the dry ingredients together first so that the baking powder and salt are well distributed and then add the wet ingredients, mixing with a mixer until well combined. I tried to make the recipe a little more clear so hopefully it isn’t as confusing anymore. Please let me know if you have any additional questions! Sorry for the trouble but thank you for your kind words! I hope you’re having a great weekend!
I tried this recipie and it is absolutely amazing! This is one of my favorite healthy vanilla cake recipes!
This cake is gorgeous! I bet it tastes good too!
Tasty!!! This reminds me of my childhood, my mother made strawberry shortcake, that looked just like this, 4-5 times a summer, and she made sure we ate all the sweet and delicious strawberries.
Thanks, Mary! This is one of my favorite ways to use fresh summer strawberries. My mom used to make me one every year for my birthday until we moved away. It’s nice when we can make things that remind us of our childhood 🙂
This reminds me so much of a Swedish strawberry cake, yum!
Ooh, I’ll have to look up what a Swedish strawberry cake is..sounds delish! Strawberry shortcake is one of my favorite desserts so I’m sure I’d love it!
I love this. I so love this. This looks so easy to make I am sure I could do it myself. Thank you for sharing it!
Thanks, Trisha! You definitely could do this, it’s not difficult at all! If you have any questions at all, just ask! I’d be happy to help you!
This looks AMAZING! I love white chocolate and strawberries, especially together! I can’t wait to try this. Thanks for sharing.
xoxo, Danielle
http://www.glamrme.com
Thanks, Danielle! The white chocolate and berries make a great combo! I really hope you enjoy it!
Looks delicious! The perfect dessert for summer. We have a fridge full of berries right now.
Thanks, Sarah! We love summer berries and are always looking for yummy ways to use them. I hope you like it!
Whoa! This looks amazing!! I pinned it. I’m always on the lookout for gluten free desserts!
Thank you, Heather! And thanks for the pin! Every recipe on this blog so far is gluten-free..hopefully you’re able to find some others that you like! 🙂
Looks SO yummy! Love strawberries and chocolate ganache…I’ll have to try it with white chocolate next time I make it:-) Thanks for sharing, Joscelyn! Your photos, as usual, make me drool!
Aw, thanks, Andele! I love strawberries and chocolate too. I’ve never tried it with white chocolate before, but the whipped ganache was so simple and delicious! Plus, a little healthier than your typical buttercream, but you couldn’t even tell! I hope you get a chance to try it!
What a perfect cake for summertime! It’s almost like a strawberry shortcake – looks SO yummy!! 🙂
Thanks, Christina! It is very similar to a strawberry shortcake, which is one of my favorite desserts! It was delicious!! 🙂
Looks amazing!!
Thanks, it was really delicious! 🙂
Wow, Joscelyn that cake looks unbelievable!! Happy birthday to you! And please eat lots of that cake to celebrate 🙂
Aw, thanks, Minna! Trust me, between birthdays and recipe testing, I’ve eaten enough cake to last me the rest of the year, lol! Thanks again for the birthday wishes!
OH MY GOSH JOSCELYN!!! This is one stunning cake! It looks absolutely incredible – and that white chocolate ganache!!! Wowwwwwww!!! I love how you made it with coconut milk, that’s such an amazing idea! You are so talented, and are making me so hungry right now! I desperately need a piece of this asap!!
Thank you, Harriet! The white chocolate ganache was so amazing! Couldn’t even taste the coconut milk:) Thanks for your kind words and for stopping by!
Oh I love it And I can’t think of a better cake to celebrate a birthday. Happy birthday again. Hope you have a wonderful day 🙂
Thank you, dear friend! It was a wonderful day and now we have enough cake to last the month, haha! 🙂