White Chocolate Raspberry Vanilla Cake {Gluten Free}
When I first got married I really had no idea how to cook. At least not well. Which was a real shame considering I come from a long line of really great cooks. I guess I just had no interest in learning early on. Until I did…
I’ll
never forget my first Martha Stewart cookbook. It was like reading a
foreign language. What is all this stuff she speaks of where do I find
it?? Since I live in a small town a lot of the fancier things are hard
to find. That’s why I’ll also never forget discovering.
Many
of the things I couldn’t find anywhere else I could find here. Or, many
of the things I couldn’t afford anywhere else I could afford here. And
that’s how I learned to cook…by slowly picking my way through all of
those upscale ingredients found in my first Martha Stewart cookbook. And
by finding things I couldn’t find anywhere else at Big Lot’s.
Now,
even though I’ve been cooking and baking for quite a while I’m still
learning new things. Like the fact that I’m gluten intolerant and lots
of other people are, too. So if you’ve got guests this holiday season of
all varieties that you want to please you’ll find it easy to do with
this recipe. No need to make a different dessert to please all of your
different guests. It’s a crowd pleaser, no matter the crowd. But since
you’re saving so much you can afford to make as many as you like!
The
thing about gluten free baking is that it can be tricky, at first,
learning the ins and out. Not the least of which, gluten is hiding in a lot of things. So to make things even easier I decided to use Bob’s Red Mill Gluten Free Vanilla Cake Mix. In fact, I got two.Each mix makes 2 9″ cake rounds. I followed the package directions to bake each layer.
I also got this delectable Turkish Raspberry Jam. It has nothing in it but the good stuff. Just like your Grandma used to make.
And
all I could think was just how delicious a vanilla cake, with raspberry
between the layers, would be with white chocolate buttercream. I
purposefully chose this combo because I knew, paired with the almost
nuttiness of the Sorghum flour in the cake mix, it would be absolutely
perfection.
Ahhh
white chocolate butter cream! Is there anything better! I used Nestle
Premium White Chocolate Morsels since, according to the company, they
are gluten free. Also, pay careful to your powdered sugar. If corn or
tapioca starch is added as an anti-caking agent, you’re good to go. Just
watch out for the wheat starch some brands use. That’s NOT gluten free.If you have a guest with gluten issues AND a sensitivity to corn (hello, ME!) you’ll want to select a powdered sugar with tapioca starch.
The
white chocolate butter cream recipe is more than enough to frost and
decorate the cake. If you’ll be doing something a little more simple,
feel free to cut the frosting recipe in half.
Once
your cake has cooled and is your frosting is made you’re ready to
assemble your delicious cake. I started by leveling off the tops of each
layer (which not only makes for a nice, even cake but it also allows
the jam to seep in!) and then adding about 3/4 of a cup of raspberry jam
to the first layer.
Topped
that off with another layer, added a liberal amount of white chocolate
buttercream and then, repeat! Allow cake to chill in fridge for 10 – 15
mins to set.
After
that, add your crumb coating and allow to chill again for another 10
mins or so before continuing to frost. Since the frosting has chocolate
in it you might find that you want to whip it again (and maybe add a tad
more cream) to loosen it up before adding the final touches.
For
the rose top you will need a 12″ pastry bag and a 1M tip. Don’t let
this part intimidate you. It is such an easy technique and it hides a
variety of sins. Of the frosting variety. Not the actual variety. Just
so we’re clear!
I start by adding a ring of roses around the outter edge of the cake. This way I’ll build up to the center.It’s just a simple start-in-the-middle swirl.
Then I start on my second row.
Overlapping each as I go.
And
before you know it you’ve reached the center and now you can pat
yourself on the back for a job well done. Not only have you done a
really nice thing for your guests who suffer some very real consequences
if they should consume gluten but all of your guests’ minds will be
blown by all of the deliciousness of it all. No one will feel deprived or
singled out. And no one, no one, has to know how easy it was. I promise not to tell!
White Chocolate Raspberry Vanilla Cake {Gluten Free}
Ingredients
- 2 - Bob's Red Mill Gluten Free Vanilla Cake Mix
- 6 large eggs, at room temp
- 1 cup vegetable oil
- 1 cup water, at room temp
- 1 1/2 cups raspberry jam, divided
- 1 cup butter, softened
- 2 lbs Powdered Sugar
- 2 tsp vanilla
- 8 oz white chocolate chips, I used Nestle
- 1 TBS Vegetable oil or shortening (I used Coconut Oil), for melting
- 1/4 - 1/2 cup heavy cream
FOR THE CAKE:
FOR FROSTING:
Instructions
- Bake cake according to package directions, allow to cool.
- Cream softened butter until nice and fluffy. Slowly add in all of powdered sugar. Mixture will be crumbly. Microwave to melt chips per package directions (Directions call for mixing with vegetable oil to melt. I chose to use coconut oil instead of vegetable oil here). Pour melted chips into butter/sugar mixture and beat on medium until well incorporated. Slowly add in up to 1/4 heavy cream until desired consistency is reached. Use more only if needed.
- Alternate raspberry jam and icing, starting with the jam, between layers. Frost with remaining frosting.
- Frosting recipe can be cut in half if you'll just be covering the cake lightly. If you'll be decorating the cake this recipe will be more than enough.
A
great big thank you to my friends at Big Lots as this post was brought
to you as part of their Ambassador Program. I’ll save a slice for you
guys!
If
you’ve been meaning to give gluten free a try it doesn’t get any
easier, and it certainly doesn’t get anymore delicious, than this! Give
it a try and tell me what you think!
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