Buttermilk Cake Gluten Free
Author: 
Recipe type: Buttermilk Cake Gluten Free
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 F. Butter two 8 by 2 inch round cake pans.
  2. Sift together flour, baking soda, baking powder and salt into a medium size bowl.
  3. 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.
  4. 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.
  5. Divide batter evenly between the two pans.
  6. 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.
  7. 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.
  8. Refrigerate cake until frosting sets, about 10 minutes, before serving.
Notes
* I use butter wrappers to grease cake pans.
** I use almond milk with vinegar added to make buttermilk
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/08/13/buttermilk-cake-gluten-free-recipe/