Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Moist yellow cake, perfect for a birthday cake. This Buttermilk Cake is Gluten Free recipe is easy and soooo delicious.
I have been wanting to try my hand at a golden, buttery cake. I wanted to have a good base cake that was neither vanilla or chocolate. Something I could change up depending on the frosting or other ingredients. A cake that would work as a birthday, anniversary or I need something for a covered dish event.
Since my daughter was having a birthday coming up, this was the perfect motivation I needed. I wanted a gluten free cake even though my daughter can, and does, eat gluten on a very regular basis. Hopefully, it won’t catch up with her like it did me!
Said daughter usually turns up her nose at gluten free desserts, so if I could make something she liked, this would be sweet success (no pun intended!).
I found a couple of recipes that sounded promising, so out came the mixer, flour, eggs…and bakery magic happened!
The first bite of this moist, sweet, heavenly textured cake was close my eyes and sigh in pleasure and then take another bite to make sure it was as good as I thought. Oh yeah, OH BIG YEAH, this was a winner or I would turn in my floured covered apron and head out the door.
This is the perfect cake to alter in the future by adding nuts, coconut or even some fruit.
The birthday girl? Just like her mama, closed eyes, smile on her face and asking for another slice of this buttery sweet goodness! I put a chocolate frosting on this cake, but I’m thinking an orange, peanut butter or even a caramel icing would be great on this cake!! Oh Father help us to keep from making too many of these cakes to try out the different icings…hey wait, I could volunteer for all the family birthdays and experiment to my heart’s content and not feel guilty about the calories!!
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans*
- 3 cups Pamela's Artisan gf flour, plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups sugar
- 4 large eggs,lightly beaten
- 1¼ cups buttermilk**
- 1½ teaspoons gf vanilla extract
- Preheat oven to 350 F. Butter two 8 by 2 inch round cake pans.
- Sift together flour, baking soda, baking powder and salt into a medium size bowl.
- In a separate bowl. beat butter with an electric mixer until softened, about 1 to 2 minutes. Gradually add sugar, continue beating until fluffy and pale, scraping down the sides of the bowl as needed. Add eggs a little at the time, beating well after each addition, again scraping down the sides of the bowl as needed.
- Lower mixer speed to low and slowly add flour mixture in 2 batches, alternating with the buttermilk. Begin and end this process with flour and beat just until incorporated. Beat in vanilla.
- Divide batter evenly between the two pans.
- Bake until golden brown and cake tests as done, but make sure to rotate halfway through. Transfer pans to wire racks to cool for 15 minutes and then turn out cakes onto racks to cool completely.
- Place bottom layer on a cake plate/platter and frost with favorite frosting. Place remaining layer, top side down on top of first, press down a little bit. Frost top layer and sides of entire cake.
- Refrigerate cake until frosting sets, about 10 minutes, before serving.
** I use almond milk with vinegar added to make buttermilk
