About the Recipe
Imagine a cake that embodies the pinnacle of perfection and exudes a timeless elegance, destined to become your go-to choice for every celebration—and the best part is, it’s gluten-free! This recipe crafts a yellow cake that is remarkably light, tender, and moist, offering that indulgent, rich, buttery vanilla flavor that has been eagerly anticipated. Whether you’re marking a special birthday or simply aiming to lift the spirits on a gloomy afternoon, this straightforward yet delightful cake is guaranteed to be a triumphant success for everyone gathered around the table, irrespective of their dietary preferences regarding gluten. The most astonishing feature? This recipe is so simple that even novice bakers can effortlessly master it, yet it delivers results that will captivate and impress even the most discerning cake aficionados. So, get ready to embark on an exciting culinary journey!
Ingredients
Cake
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 ounces sour cream, room temperature
Vanilla Buttercream Frosting
3 sticks unsalted butter, room temperature
4 ½ cups powdered sugar, sifted
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream
½ teaspoon kosher salt
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Lightly brush three 6-inch cake pans with vegetable oil or cooking spray and line the bottoms with parchment paper.
In a medium bowl, sift together the sweet rice flour, white rice flour, tapioca starch, brown rice flour, xanthan gum, baking powder, baking soda, salt, eggs, vanilla extract, milk, and sour cream.
In the bowl of a stand mixer fitted with the paddle attachment, mix the ingredients.
Bake for 29-33 minutes until the cake springs back when gently pressed in the center and a toothpick comes out dry or with a few moist crumbs. This cake will appear very light and airy in texture when gently pressed, so be cautious not to overbake it.
Remove from the oven and let it cool in the pan for 10 minutes. Then, carefully flip the cake onto a wire rack to cool completely. To do this, place a large wire rack or sheet pan over the baking pan and, holding it together, flip the cake to release. Peel off the parchment paper and place a wire rack over the top. Carefully flip the cake right side up.
Once cooled, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar to the butter, in three batches, beating until incorporated. Add the vanilla extract and salt and mix until smooth. Add the milk or cream, starting with just two tablespoons and adding additional milk or cream as needed, until the frosting is smooth and spreadable. Fold in a few drops of gel food coloring, if desired.
Frost the cake. For a layer cake, spread half a cup of frosting between each layer. Spread a very thin layer of frosting on the top and sides. This is the crumb coat to prevent crumbs from sticking to the final, smooth frosting layer. Chill the cake for 15 minutes. Spread the remaining frosting all over the cake, smoothing it using an offset spatula. Top with sprinkles.
Slice and serve.
Notes