My sister just got married with a small wedding of immediate family and a few close friends. She is gluten-free so I enjoyed finding a way to make the top tier of the cake so she could enjoy it as well. Honestly, baking without gluten is so easy now compared to several years ago. I love to use the Cup4Cup and King Arthur gluten free flour blends. They make baking this way a breeze.
2 3/4 cups gluten free flour, Cup4cup or King Arthur blends
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
1 cup butter, softened
1 tablespoon vanilla
1 egg yolk
1 1/2 cups milk or half and half
1 tablespoon vinegar
Stir together in medium size bowl flour, baking soda and powder and salt. Set aside.
Grease and flour two eight inch round cake pans, or three-six inch round pans. Line with parchment paper on bottom and grease again.
In bowl of a standing mixer beat together the sugar, butter, and vanilla. Beat well at high speed with paddle attachment until light and fluffy. While it’s beating, measure out the milk in a liquid measure and add the 1 tablespoon of vinegar to it that so that they can sit together for a few seconds.
Beat eggs and yolk one at a time into the butter mixture.
Stir in the dry ingredients alternating with the milk and vinegar mixture. I add three parts flour and two parts milk in alternated additions starting with flour and ending with it.
Mix until there are no lumps and divide between prepared pans.
Bake at 325 Fahrenheit for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to sit for a few minutes and then remove from pan and let cool on wire racks.
This is wonderful with chocolate buttercream frosting or the Four Minute Gluten Free white frosting that you can find on my blog.
Below is a picture of my sisters wedding cake with chocolate cake on the bottom and this yellow cake on the top covered with chocolate buttercream!