Check out the finished baked layer. Watch the Video!
Why a Wedding Cake?
This makes the perfect wedding cake because the layers are moist due to the amounts of sugar and fat. Once you cover a cake with fondant, it helps keep it moist, but only if the cake is moist to begin with.
Homemade Whipped Cream (That’s what I used.)
Best Gluten Free White Cake Recipe
- 8 ounces 2 stick unsalted butter, at room temperature (or dairy free buttery sticks or margarine)
- 1-3/4 cup granulated sugar 350 g
- 3 cups Carla's Gluten Free All-Purpose Flour Blend Recipe 360 g, plus more for dusting
- 2-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pure almond extract
- 1 teaspoon gluten free clear* artificial vanilla extract or more almond extract
- 6 large egg whites at room temperature (Costco Organic) (or 3/4 cup liquid from 2 (15-ounce) cans of cannellini/white kidney beans )
- 1-1/4 cups whole milk at room temperature (I used 1 cup + 1 tbsp nonfat milk + 3 tablespoons heavy cream (or rice milk)
- 1/4 cup vegetable oil
- 1-1/2 times the Homemade Whipped Cream Recipe (Optional)
- 12 large frozen sliced strawberries thawed (or fresh) (Optional)
Oil two 9 x 2 or 9 x 1-1/2-inch round cake pans and dust each pan with 2 teaspoons of the flour blend. Knock out any excess flour. Wrap the sides of the cake in wet paper towels wrapped in foil as described at the above link; set aside. Preheat the oven to 325ºF with a shelf in the middle of the oven.
Add the butter and sugar to the bowl of your electric mixer and beat on medium speed until light and fluffy, and most of the sugar breaks down, about 5 minutes.
In a separate bowl, whisk together the flour blend, baking powder, and salt; set aside.
Add the oil and extracts to the butter-sugar mixture and beat just until combined.
Add one egg white at a time to the mixture and beat on medium speed after each addition just until combined.
Add one-third of the flour, with half of the milk and mix just until combined. Repeat. Then end with last third of the flour, beating just until combined. (You don't want to overbeat those egg whites or your cake will turn out tough.)
Distribute evenly between the two pans. I use a kitchen scale to ensure each layer is even. Swirl a butter knife around each pan to pop any large air holes. Bake 40 45 minutes or until the cake springs back when lightly touched.
Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes.
Remove from the pan and allow to cool directly on the rack until it reaches room temperature.
Wrap each layer separately in plastic wrap if you plan on slicing each layer in half (to make a 4-layer cakand refrigerate until cold and firm. (Less crumbs are made when you slice or frost a cold layer of cake.) If you're only making two layers, go ahead and fill it and frost it as you desire. The cake layers can also be frozen at this point.
If making a 4-layer cake, remove the cake from the refrigerator and slice in half. Fill and frost as desired.
To make swirly or straight lines on the top or sides of the cake, use an icing comb.
*Clear vanilla is only available in artificial. In white cakes clear vanilla is used so that the cake stays white. I highly suggest using all almond extract if you enjoy that flavor. It has more flavor, a better flavor, in my opinion.
To Make a Half 3-Layer Cake:
To make half, 3-layer cake, bake half of the batter in an oiled and parchment lined-bottomed, 8-inch spring-form pan until it springs back when lightly touched in the center. Once cooled, slice in half horizontally, and then in half vertically. Use three layers for the cake and one layer for snacking.
Buttermilk Cake Version:
If you prefer to make a buttermilk cake, which is more flavorful, substitute the milk for 1-1/2 cups buttermilk.