About the Recipe
This delightful gluten-free rose vanilla cake is a floral dream, perfect for any celebration. Its moist, tender sponge is infused with captivating vanilla, elevating its flavor. Each bite reveals a harmonious blend of vanilla and rose water, adding a unique depth.
Baked, the cake develops a light, airy texture, satisfying and easy to enjoy. Gluten-free ingredients provide the perfect structure and moisture, allowing it to rise beautifully while remaining soft. The delicate crumb structure showcases the artistry and care.
To elevate the cake, a swirl of silky rose-infused buttercream is piped on top. Crafted from high-quality ingredients, including unsalted butter, powdered sugar, and rose water, it complements the floral notes and adds a rich, buttery flavor. The buttercream’s swirls and peaks are visually stunning.
Optional edible rose petals add elegance and a pop of color, reinforcing the floral theme and resembling a beautiful garden. A dusting of sparkling sugar imparts a touch of shimmer, catching the light and drawing attention to its delightful features.
This meticulously prepared cake is a visually appealing and delectable gluten-free dessert that promises to satisfy even the most discerning palates. Whether served at a wedding, birthday celebration, or afternoon tea, its exquisite flavor and elegant presentation captivate guests. Each slice showcases the artistry of baking, demonstrating how gluten-free desserts can be just as indulgent and satisfying as their traditional counterparts. With its distinctive flavor profile and refined design, this cake is poised to become a cherished addition to any dessert collection.
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 buttermilk, room temperature
8 ounces sour cream, room temperature
10 drops rose essence
Vanilla Buttercream Frosting
3 sticks unsalted butter, room temperature
4 ½ cups 3 boxes powdered sugar, sifted
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream
½ teaspoon kosher salt
20 drops rose essence
Preparation
Preheat your oven to 350 degrees Fahrenheit.
Lightly brush two 6-inch cake pans with vegetable oil or cooking spray and line the bottoms with parchment paper.
In a stand mixer bowl, combine the dry ingredients. With the mixer on low speed, gradually add the wet ingredients and mix until well combined.
Divide the batter evenly among the prepared cake pans and spread it into an even layer using an offset spatula.
Bake the cake for 29-33 minutes until it springs back when gently pressed in the center and a toothpick comes out dry or with a few moist crumbs.
Remove the cake 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 hold it together while flipping the cake to release it.
Carefully flip the cake right side up.
Once the cake is completely cool, make the buttercream. In the stand mixer bowl fitted with the paddle attachment, cream the butter on medium speed. Gradually add the powdered sugar to the butter in three batches, beating until incorporated. Add the vanilla extract and salt and mix until smooth. Gradually add the milk or cream, starting with just 2 tablespoons and adding more as needed, until the frosting is smooth and spreadable. If desired, add a few drops of gel food coloring.
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 of the cake. This is the crumb coat to prevent crumbs from sticking to the final, beautiful frosting layer.
Chill the cake for 15 minutes.
Spread the remaining frosting all over the cake, smoothing it using an offset spatula.
Notes