Gluten Free Birthday Cake

When I think of celebrations, the first thing that comes to mind is a beautifully decorated cake. The Gluten Free Birthday Cake is more than just a dessert; it’s a centerpiece, a statement, and a delicious way to show someone you care. I remember the first time I made this cake for my best friend’s birthday. She had recently discovered she was gluten intolerant, and I knew I had to create something special that everyone could enjoy. The moment I pulled the cake from the oven, the kitchen filled with the warm scent of chocolate and sweetness, promising a delightful experience. As I layered the cake with rich chocolate frosting, I couldn’t help but feel a sense of joy. This cake was not just gluten-free; it was a way to bring people together, a perfect treat for those who thought they had to miss out on the festivities. Each slice was moist, rich, and utterly satisfying, making it a hit among kids and adults alike.

Ingredients Required for Gluten Free Birthday Cake

Crafting the Gluten Free Birthday Cake is all about selecting the right ingredients. Each component plays a vital role in achieving that perfect blend of texture and flavor. The foundation of this cake lies in the combination of gluten-free flours, which provide a unique texture, while the rich chocolate ensures indulgence in every bite. Let’s take a closer look at these ingredients.

• 2 cups brown rice flour: This is the main flour, providing the cake with structure and moisture.
• 2/3 cup potato starch: Helps to lighten the texture and adds to the moistness.
• 1/3 cup tapioca flour: Adds chewiness and binds the cake together.
• 3 teaspoons baking powder: This leavening agent ensures the cake rises beautifully.
• 2 teaspoons xanthan gum: A crucial gluten substitute that provides elasticity and helps hold the cake together.
• 1 teaspoon salt: Balances the sweetness and enhances flavor.
• 3/4 cup unsalted butter: Adds richness and moisture; make sure it’s at room temperature for easy mixing.
• 1 1/2 cups sugar: Sweetens the cake and contributes to its lovely texture.
• 4 eggs: Binds the ingredients and gives the cake structure and moisture.
• 1 tablespoon pure vanilla extract: Enhances the overall flavor profile.
• 1 cup buttermilk: Provides moisture and a slight tang, balancing the sweetness.
• 1/2 cup cocoa powder: Gives the cake that rich chocolate flavor.
• 6 cups powdered sugar: Essential for the frosting; adjust for desired consistency.
• 8 oz semi-sweet chocolate: The star of the frosting; melts smoothly and adds depth of flavor.
• 2 cups unsalted butter: For the frosting, contributing to its creamy texture.
• 2 teaspoons pure vanilla extract: Used in the frosting for added flavor.
• 2/3 cup buttermilk: Helps to achieve the perfect frosting consistency.
• 1 tablespoon melted butter: Used for crumbling the cake tops, adding flavor.

How to Assemble Gluten Free Birthday Cake

Making a Gluten Free Birthday Cake is nothing short of a delightful experience. The combination of mixing, baking, and decorating is as satisfying as the final product. Just follow the steps closely to ensure your cake turns out perfect!

1. Preheat the oven to 350°F. It’s crucial to get the oven nice and hot before baking. Prepare two 9-inch round cake pans by spraying them with cooking spray or lightly greasing them and lining with parchment paper. This will help the cakes release easily after baking.
2. Sift or whisk together the brown rice flour, potato starch, tapioca flour, baking powder, xanthan gum, and salt in a mixing bowl. This step ensures that there are no lumps and that the dry ingredients are well combined.
3. In a separate bowl, use an electric or stand mixer to cream together the unsalted butter and sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes.
4. Add one egg to the mixture, beating at high speed for about a minute until fluffy. Then, add the remaining eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
5. Add the pure vanilla extract and mix until smooth. This adds a lovely aroma to your batter.
6. Reduce the mixer speed to low. Alternately add the buttermilk and the dry ingredients, starting and ending with the dry ingredients. This helps prevent flour clouds and ensures everything is mixed well.
7. Divide the thick batter evenly between the prepared pans. Use a spatula to spread it evenly. It’s quite thick, so take your time.
8. Bake in the preheated oven for about 25 minutes, checking for doneness by lightly touching the center. If it springs back and a toothpick inserted into the center comes out clean, it’s done!
9. Remove from the oven and let the cakes cool in the pans for 5 to 10 minutes before transferring them to a wire rack to cool completely. I usually leave them in the pans overnight to ensure they are firm enough to handle.
10. While the cakes are cooling, prepare the frosting. In a large bowl, cream the melted semi-sweet chocolate and unsalted butter together using an electric mixer until smooth and creamy.
11. Add vanilla to the chocolate mixture. Gradually incorporate the sifted cocoa powder and powdered sugar until fully combined. Add buttermilk until you reach your desired frosting consistency.
12. Once the cakes have completely cooled, use a serrated knife to trim the tops of each cake layer to create a flat surface. This will help the layers stack evenly.
13. Take the trimmed tops and crumble them into smaller pieces in a separate baking sheet. Drizzle with melted butter and toss to coat.
14. Bake the cake crumbs in the oven at 350°F for 20 to 30 minutes, stirring every 5 to 10 minutes until they are browned and crispy.
15. Now it’s time to assemble! Place the first layer of cake on a serving platter and spread 1 cup of frosting evenly on top. Repeat this process with the remaining layers.
16. Once all layers are stacked, apply a thin layer of frosting over the top and sides of the cake to create a crumb coat. Chill for 30 minutes to set this layer.
17. After the crumb coat has set, finish frosting the top and sides of the cake, reserving some frosting for decoration as desired.
18. Press the crispy cake crumbs onto the sides of the cake for decoration and brush off any excess crumbs from the platter. You can pipe or decorate with the reserved frosting for an extra touch!

Change It Up

There are so many ways to customize the Gluten Free Birthday Cake to suit your taste! Experimenting can be part of the fun.

• Add Fruits: Consider adding fresh fruit like strawberries or raspberries between layers for a refreshing twist.
• Change the Frosting: Instead of chocolate, try a vanilla or cream cheese frosting for a different flavor profile.
• Layer Cakes: Make a multi-layered cake by splitting each layer in half and adding frosting in between for added height and elegance.
• Decorate Creatively: Use sprinkles, edible flowers, or themed decorations to elevate the cake’s appearance for special occasions.
• Gluten Free Flour Blends: If you prefer convenience, try gluten-free all-purpose flour blends instead of individual flours for easier baking.
• Make Cupcakes: Transform the cake batter into cupcakes for individual servings that are perfect for parties.

How to Serve Gluten Free Birthday Cake

Serving the Gluten Free Birthday Cake is the best part! Here are some ideas to make your serving special:

• Slice Generously: Cut generous slices to showcase the beautiful layers and frosting. Each bite should be a delightful experience.
• Accompany with Ice Cream: Serve with a scoop of vanilla ice cream or whipped cream to add a delightful contrast to the cake’s richness.
• Seasonal Fruits: Pair with seasonal fruits like berries or poached pears to add freshness to the dessert.
• Perfect for Celebrations: This cake is ideal for birthdays, anniversaries, or any festive gathering where you want to make a statement.
• Impress Guests: Serve on a decorative cake stand to impress your guests visually.
• Store Properly: Keep any leftovers in an airtight container in the fridge to maintain freshness for up to a week.

FAQ

Conclusion

The Gluten Free Birthday Cake is a truly special dessert that brings joy to any celebration. Its rich flavor and moist texture make it a favorite for both gluten-free and non-gluten-free eaters alike. I encourage you to try making this cake for your next gathering or just because you deserve a sweet treat. Embrace the joy of baking and share this cake with loved ones; it’s sure to create sweet memories!

Gluten Free Birthday Cake

Indulge in the rich, moist layers of this Gluten Free Birthday Cake topped with smooth chocolate frosting. Perfect for all occasions, this cake will satisfy even the pickiest eaters. It’s an easy, delicious treat that everyone can enjoy tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 16 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups brown rice flour (or substitute all of the flours and starches with 3 cups of all-purpose or 1:1 gluten free flour)
• 2/3 cup potato starch
• 1/3 cup tapioca flour or starch
• 3 teaspoons baking powder
• 2 teaspoons xanthan gum (omit if you use a flour blend that contains it)
• 1 teaspoon salt
• 3/4 cup unsalted butter at room temperature
• 1 1/2 cups sugar
• 4 eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk at room temperature
• 1/2 cup cocoa powder
• 6 cups powdered sugar can use more if needed to achieve desired consistency
• 8 oz semi-sweet chocolate melted and cooled slightly
• 2 cups unsalted butter at room temperature
• 2 teaspoons pure vanilla extract
• 2/3 cup buttermilk at room temperature
• 1 tablespoon melted butter

Equipment

• Oven
• Wooden Spoon
• Whisk
• Blender
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat the oven to 350°F. Spray with cooking spray or lightly grease two 9″ round cake pans, and line with parchment paper.
2. Sift or whisk together the brown rice flour, potato starch, tapioca flour, baking powder, xanthan gum, and salt. Set aside.
3. In a separate bowl, use an electric mixer or stand mixer to cream the unsalted butter and sugar.
4. Add 1 egg, and beat for a minute until fluffy. Then add the remaining eggs, one at a time, beating after each addition.
5. Scrape down the sides of the bowl. Add the pure vanilla extract and beat until smooth.
6. Reduce the mixer speed to low and alternately beat in the buttermilk and dry ingredients, adding about 1/3 of each at a time.
7. Divide the batter between the prepared pans. It will be quite thick. Spread evenly.
8. Bake the cake for about 25 minutes. A toothpick inserted in the middle should come out clean.
9. Remove from the oven, and cool for at least 5 to 10 minutes before turning out onto a rack to cool completely.
10. Sift together the cocoa powder and powdered sugar to remove lumps. Set aside.
11. In a large bowl, using an electric mixer, cream together the semi-sweet chocolate and unsalted butter until smooth.
12. Add the pure vanilla extract, reduce speed to low, and gradually add the flour and cocoa mixture until combined.
13. Slowly add the buttermilk until the frosting reaches desired consistency.
14. Using a serrated knife, trim the top of each cake to make a flat surface.
15. Take the tops that you cut off, crumble into smaller pieces in a baking sheet. Drizzle melted butter over the crumbs and toss to coat.
16. Bake the crumbs in the oven for 20-30 minutes until browned and dried out.
17. Using a serrated knife, cut each cake in half. Take one layer and place on a plate, spreading 1 cup of frosting evenly on top.
18. Repeat with the remaining layers, then apply a thin layer of frosting over the cake.
19. Finish frosting the top and sides, pressing the crumbs into the sides of the cake as decoration.

Notes

Frosting: This is a double batch of Chocolate Buttermilk Frosting from Evil Shenanigans.

Quantity Adjustment: If you don’t want thick layers of frosting, consider halving the quantities.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.