Like other cakes, Party Cake is a kind of gluten free desserts for people with celiac disease. Moreover, it prevents some celiac disease symptoms.
Everyone needs a great basic cake that can be filled and frosted for special occasions. I realize that we can now buy gluten free cake at a cake bakery, but trust me, this homemade gluten free cake is worth the extra bit of effort.
You can frost and fill this cake any way you wish, but I like to spread the layers with seedless raspberry or blackberry jam and frost it with dark chocolate frosting. You will need about 1 cup of jam to layer the cake.
The cake layers can be baked ahead and then refrigerated or frozen. Wrap tightly in plastic wrap after cooling to keep them fresh.
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperate
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 3/ cups sweet rice flour blend
- 1 tablespoon baking powder
- 3/4 teaspoon kosher or fine sea salt
- 3/4 cup whole milk, at room temperature
First, we preheat the oven to 350F. Lightly spray two 9-inch cake pans with gluten free, nonstick cooking spray and line the bottom of each with a round of parchment paper cut to fit.
Next, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, about 2 minutes. Turn the speed to low, and add the eggs, one at a time, mixing well until each egg is fully incorporated, and scraping down the sides of the bowl with a spatula after each addition. Add the vanilla and mix well.
After that, in a separate large mixing bowl, whisk together the sweet rice flour blend, baking powder, and salt. With the mixer on low speed, add the flour mixture and milk to the creamed butter starting with one-third of the flour mixture, then half the milk, half the remaining flour mixture, the rest of the milk, and the rest of the flour mixture. Mix until just combined. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl well with a large spatula. Divide the batter evenly between the prepared pans, and smooth the tops with a small spatula.
Then bake the cake layers 30 to 35 minutes, or until springy on the top and a toothpick inserted in the center comes out clean. Run a knife around the edge of each pan and allow the cake layers to cool in the pans for 30 minutes, then remove from the pans and transfer to a wire rack to cool completely. Peel off the parchment paper.
To assemble the cake, cut each layer in half horizontally, using a long, serrated knife, making four layers. Place one layer on a serving plate cut side up, and tuck four strips of parchment paper under the cake layer to keep the plate clean. Spread on a layer of frosting. If using jam, spread about 1/3 cup of jam on the next layer on the outside then flip it over, and place jam side down on the frosting. Frost the top of that layer and repeat with the remaining layers.
Using an offset spatula, spread a thin layer of frosting around the sides and on the top of the cake to catch the crumbs. Let set for about 5 minutes, then frost the cake, swirling or smoothing the frosting as desired. Carefully remove the strips of parchment paper.