About the Recipe
This gluten-free butter cake is a culinary journey that transports you to a realm of buttery indulgence, offering a delightful escape into a world of rich flavors and textures. The initial bite reveals a delicate, tender cake layer that melts in your mouth, providing a soft and airy foundation for the experience. This is complemented by a warm, buttery crust that envelops your senses in a comforting embrace, adding a satisfying crunch with every mouthful. As you delve deeper into this delectable experience, you encounter a luscious, rich, and creamy layer that evokes the sensation of unearthing a treasure trove of sweet, buttery delight. This harmonious blend of textures and flavors creates an unparalleled sense of joy and satisfaction, leaving you with a lingering taste of pure bliss. Each slice is a testament to the art of baking, where simplicity meets luxury in a perfect balance.
Ingredients
2 ⅔ cups white rice flour
½ cup oat flour
2 cups minus 3 tablespoons sugar
2 sticks unsalted butter, very soft
¾ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
1 cup plain yogurt
4 large eggs
2 teaspoons pure vanilla extract
Preparation
Position a rack in the lower third of the oven and preheat it to 350 degrees Fahrenheit.
Grease the pan with oil spray or butter and line the bottoms of the layer cake pans with parchment paper.
In a stand mixer bowl, combine the rice and oat flours, sugar, butter, and salt. Mix on medium speed with the paddle attachment until the mixture resembles brown sugar, about one minute. Add the baking powder, baking soda, xanthan gum, yogurt, eggs, and vanilla extract. Beat on medium-high speed for two to three minutes until the batter is smooth and fluffy. Pour the batter into the prepared pan and bake the layers for 25 to 30 minutes, or the tube or Bundt pan for 45 to 50 minutes, until a toothpick inserted in the center comes out clean and dry. Allow the pan(s) to cool completely on a rack.
To remove the layer cakes from the pan, slide a thin knife or a small metal spatula around the edges. For the tube pan, gently tap all sides of the pan against the counter to loosen the cake. Invert each cake onto the rack and remove the parchment liner. Turn the layer cakes right side up.
Notes
Orange Butter Cake
Substitute 1 tablespoon plus 1 teaspoon finely grated orange zest and ¼ cup orange juice for the vanilla extract and bake in two layer pans. Spread the cooled layers with apricot jam and serve with lightly sweetened whipped cream
Holiday Pound Cake with Bourbon Glaze
Add 2 teaspoons grated nutmeg to the batter and bake in the tube or Bundt pan. When the cake is cool, mix 1 cup powdered sugar with ¼ cup bourbon. Pour the glaze over the cake.
