Gluten-Free Vanilla Cake with Mixed Berry Frosting
Tender gluten-free vanilla cake layers with mixed berry frosting and compote.
Ingredients
FOR THE CAKE
- 1 cup (226 g) unsalted butter, room temperature
- 1/3 cup (72.6 g) canola oil
- 1 3/4 cups (350 g) granulated sugar
- 1 teaspoon (6 g) salt
- 5 eggs, room temperature
- 2 egg yolks, room temperature
- 3 cups (444g) Cup 4 Cup Multi-Purpose Gluten Free Flour
- 2 teaspoons (8 g) baking powder
- 1 cup (240 g) buttermilk, room temperature
- 1 teaspoon (4.2 g) pure vanilla extract
- 1 tablespoon (12.6 g) vanilla bean paste
FOR THE COMPOTE
- 2 cups (250 g) fresh blueberries
- 1 cup (125 g) fresh raspberries
- 4 tablespoons (50 g) granulated sugar
- 1 teaspoon (2.5 g) cornstarch, dissolved in 1 teaspoon cold water
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly chilled
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1/3 cup (80.6 g) strained mixed berry juice (from compote above)
- 3 tablespoons (43.3 g) heavy whipping cream
- 1 teaspoon (4.2 g) vanilla extract
- Pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, sugar and salt. Beat on medium speed for about 2 minutes, until light and fluffy, and smooth in texture.
- Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the vanilla and turn mixer to medium-high and beat for an additional 2 to 3 minutes.
- With the mixer on low, alternately add the flour and baking powder with the buttermilk, starting and ending with the flour. Mix until combined.
- Mix on low until combined.
- Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inchpan or 12 ounces in each 6-inch pan. The cake batter will be sticky. Smooth it out with an offset icing spatula or back of a spoon.
- Bake the cakes for about 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
- Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don't plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze.
- About an hour before assembly, remove the cake layers from the freezer.
FOR THE COMPOTE
- Combine the berries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
- Let simmer for about 5 minutes. Add the cornstarch slurry and stir until combined. Bring to a boil and then simmer for another 5 minutes.
- Strain 1/3 cup of the mixture and reserve for frosting. Refrigerate the strained berry mixture and the remaining compote for at least 4 hours before using.
FOR THE BUTTERCREAM
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
- With the mixer on low speed, slowly add the powdered sugar, followed by the mixed berry juice, heavy cream, vanilla extract and dash of salt.
- Continue to beat the frosting on medium-high speed for an additional 5 minutes.
- Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the berry juices.