Gluten Free Yellow Cake
Classic yellow cake made gluten free and filled with raspberry jelly and covered with the best cream cheese frosting and sprinkles.
- Author: A Stray Kitchen
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
For the cake
- 1/2 cup Butter (softened)
- 2 cups Sugar
- 3 Eggs
- 2 1/2 cups Bob's red mill 1 to 1 gluten free blend
- 3 tsp Baking powder
- 1 tsp Salt
- 1 TBS Vanilla Extract
- 1 1/2 cups Whole milk
- 1/2 cup Half and Half
The filling and frosting
- 1/2 cup Raspberry Jelly
- 8 oz Cream cheese (Softened)
- 1/2 cup Butter (Softened)
- 1 tsp Vanilla extract
- 1 cup Powdered sugar
- Pre-heat oven to 350F and grease two 9-inch round cake pans.
- In a stand mixer cream together the butter and sugar. Add in the eggs one at a time and mix until combined.
- In a large bowl whisk together the gluten free flour, baking powder, and salt.
- With the mixer on low, slowly add the dry ingredients. Once all the dry is incorporated slowly add in the milk, half and half, and vanilla. Turn the mixer up to a medium speed and mix for 2 minutes.
- Divide the batter into the greased cake pans and bake for 25-30 minutes until a toothpick pricked into the center comes out clean.
- Let the cakes cool for 10 minutes on a cooling rack. After 10 minutes carefully flip cakes over, with the bottoms of the pans in the air and leave until they fall out of the pan and onto the cooling rack. Let these rest for an hour or two till completely cool.
The filling and frosting
- While the cakes are cooling prep the filling and frosting. Measure out the Jelly and set aside till ready to assemble the cake.
- In a stand mixer cream together the cream cheese, butter, and vanilla. Then slowly add in the powdered sugar until it's fully incorporated. Now crank up the mixer and beat for 3-5 minutes till the frosting increases in volume.
- Place half the frosting in a piping bag with a large scalloped tip (or tip of choice). Set aside till ready to assemble. *If it's a warm day you may need to store the frosting in the fridge so it keeps it's airy texture.*
- Line the edges of a cake plate with parchment paper. Spoon a dollop of frosting into the center of the cake plate. This will act as a glue to keep the cake from sliding off the plate when moved.
- Make sure your cakes are level, trimming off any bumps or unevenness. Place one of the rounds on the cake plate and squish it down slightly to push around that dollop of frosting.
- Take your piping bag and pipe a small circle on the outside edge of the top of the cake. This will act as a wall and keep the jelly from spilling out. Now spoon in and spread the jelly in the center of the cake.
- Take your second cake round and place it directly on top of the first cake. Spoon and spread the frosting over the cake, first in a thin layer to trap crumbs and then thicker to cover the cake.
- Remove the parchment paper from the sides of the cake and pipe a design along the bottom of the cake. Then pipe the rest of the frosting on the top of the cake.
- Sprinkle liberally with colorful sprinkles.
- Can be served immediately or refrigerated until ready to serve.
Keywords: baking, cake, Gluten free