Gluten Free Triple Layer White Cake

As delicious as it is beautiful, this recipe takes the cake!

Here’s What You Will Need:

1 C. Butter, softened

2 C. Granulated Sugar

2 Eggs

4 Egg Whites

1/2 tsp. Salt

1 T. Baking Powder

1 T. Vanilla

1 tsp. Xanthan or Guar Gum

2 tsp. Baking Soda

2 C. Buttermilk

1/2 C. Boiling Water

4 C. Superfine White Rice Flour

Preheat the oven to 350 degrees.  Grease 3 standard round cake pans and line the bottom of each pan with parchment paper.

Cream together the butter, sugar, and eggs.

Mix in the salt, baking powder, baking soda, and xanthan or guar gum.

Add the rice flour and buttermilk 1/2 C. at a time, alternating until all are used.  Scrap the sides of the bowl as needed.

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Lastly, slowly pour in the boiling water while the mixer is on low speed until mixed in (about 30 seconds).

Divide the batter evenly among the 3 prepared pans and bake on the middle rack of the preheated oven for 20-25 minutes.  Test the cake after 20 minutes and bake just until a toothpick inserted comes out clean.  Do not over bake.

Allow the cakes to cool until they are safe to handle and place them (pan and all) in the freezer for 30 minutes.  Trust me, you’ll thank me later.  Freezing the cakes for just a half an hour will make assembling and frosting much easier.

Gently remove each cake from its pan and peel off the parchment.

Frost each layer, top, and sides with buttercream frosting – recipe below.

Here’s What You Will Need:

1/2 C. Softened Butter

2 tsp. Vanilla

1.5 – 2 lb. Powdered Sugar

Half and Half or Cream

Using the whisk attachment on your mixer, combine the butter, vanilla, and powdered sugar, mixing on low speed until crumbly.  Continue mixing while adding just enough of the cream to form the desired consistency.  Once the desired consistency is reached, turn up the volume on that mixer and whip on high speed for 30 seconds.

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