I'm always looking for good gluten free recipes. This is the best cake recipe that I have found. If you want to make it a Yellow Cake, then I suggest buying white chocolate powder off of Amazon and substituting it for the cocoa powder.
Cake:
2¼ cup plus 2 tablespoons Bob's Red Mill gluten free 1:1 baking flour*
1½ cup cocoa powder, sifted
¾ teaspoon salt
2¼ teaspoon baking soda
1½ teaspoon baking powder
1½ cup unsalted butter, softened
1¼ cup granulated sugar
1 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
1½ cup almond milk or regular milk
1½ cup plain non-fat Greek yogurt
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. In a medium sized bowl, mix together the flour, cocoa powered, salt, baking soda and baking powder. In a large bowl, cream together the butter and sugars. Add the eggs one at a time and then add the vanilla and mix again. Finally add the milk and mix one last time. The wet mixture might look a little strange at this point, but that is ok!
2. Add the flour mixture and the Greek yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
3. Grease three 8 inch cake pans and equally distribute the batter into the pans. Bake cakes for about 30 minutes or until an inserted toothpick comes out clean. Let the cake cool inside the pan for ten minutes and then transfer to a cooling rack.
4. Once the cakes are cooled, transfer to a plate or cake stand and stack the cakes on top of each other, frosting in between each one. Frost the top and sides of the cake, smoothing out with a knife if necessary.
Notes *I have only made this recipe using Bob's Red Mill Gluten Free 1:1 Baking flour, I'm not sure if it would turn out the same using a different gluten free flour.
Frosting:
1 cup butter, softened (room temp butter works best...its easiest to get fluffy)
1 cup peanut butter
1 TB vanilla extract
4 cups powdered sugar
1/4 cup whole milk
Instructions:
In your stand mixer with the paddle attachment, whip the butter and peanut butter until smooth. Slowly add in the powdered sugar in 1/2 cup increments. Add the milk and vanilla and whip until very smooth and spreadable. Store in the fridge. Can be made up to 3 days ahead of time.
*these recipes are a mixture of recipes from the She Likes Food website and the Instructables website.
