Gluten Free Yellow Cake with Raspberry Filling Frosting
Delight in every bite of this Gluten-Free Yellow Cake with Raspberry Filling Frosting, a show-stopping dessert perfect for any celebration. This tender, moist cake is made with gluten-free all-purpose flour, keeping it light and accessible for those with dietary restrictions. Sandwiched between two golden layers is a luscious fresh raspberry filling, offering a burst of fruity sweetness that perfectly complements the richness of the cake. The crowning glory is a creamy raspberry-infused frosting, made with softened cream cheese and a hint of heavy cream for a velvety texture. Topped with vibrant fresh raspberries, this cake is as stunning as it is delicious. With just 30 minutes of prep and simple ingredients, this gluten-free masterpiece is guaranteed to impress both gluten-sensitive and gluten-loving guests alike!
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1.25 cups Granulated sugar
- 3 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Unsweetened almond milk (or any non-dairy milk)
- 1.5 cups Fresh raspberries
- 3 cups Powdered sugar
- 0.5 cups Cream cheese, softened
- 3 tablespoons Heavy cream
- 2 teaspoons Honey (optional for sweetness in the filling)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour or line them with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the almond milk. Begin and end with the dry mixture, mixing until just combined. Do not overmix.
Step 6
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 8
While the cakes are cooling, prepare the raspberry filling by mashing 1 cup of fresh raspberries in a small bowl with a fork. Stir in the honey if additional sweetness is needed. Set aside.
Step 9
In another mixing bowl, prepare the frosting by beating the softened cream cheese and powdered sugar together until smooth. Add the heavy cream and beat until the frosting is light and fluffy. Gently fold in the remaining 0.5 cup of raspberries to give the frosting a mild pink hue and subtle raspberry flavor.
Step 10
Once the cakes are completely cool, place one cake layer on a serving platter. Spread the raspberry filling evenly over the top.
Step 11
Place the second cake layer on top of the filling. Spread the raspberry frosting over the top and sides of the cake, smoothing it with a spatula.
Step 12
Decorate the cake with additional fresh raspberries if desired. Chill for 30 minutes before serving to allow the frosting to set. Enjoy your Gluten-Free Yellow Cake with Raspberry Filling Frosting!
Nutrition Facts
| Serving size | (1742.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5063.2 |
| Total Fat 174.2g | 0% |
| Saturated Fat 99.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 992.7mg | 0% |
| Sodium 2930.0mg | 0% |
| Total Carbohydrate 870.2g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 626.8g | |
| Protein 35.7g | 0% |
| Vitamin D 220.0IU | 0% |
| Calcium 752.4mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 808.2mg | 0% |
Source of Calories