A delicious gluten-free yellow cake layered with a quick and easy white chocolate buttercream and fresh berries. The perfect summer dessert!
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
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.
- 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