Fat Gives Things Flavor
About the Recipe
Gluten-free baking is one of those things that seems more challenging than it is. I started dabbling in the gluten-free space when my brother-in-law got engaged to his now-wife. She has become a close friend of mine, and if I am making something for an event or party, I always try to make it gluten-free or have a gluten-free option so she can at least have a little treat if she wants.
This particular cake was made for a NYE party I was hosting, and it was an incredible success. You can find my Cream Cheese Frosting recipe here if you want to make it just like I did.
Ingredients
2 1/2 cups 1-1 Gluten-Free All Purpose Flour (330g)*
2 1/4 cups Granulated Sugar (450g)
1/4 cup + 2 Tbsp Cocoa Powder (45g)
1 1/2 Tsp Baking Soda (7.5g)
3/4 Tsp Salt (4g)
3/4 cup + 2 Tsp Neutral Oil (170ml)
6 Tbsp Melted Butter (90g)
3 Large Eggs
1 1/2 cups Buttermilk (360ml)
1 1/2 Tbsp White Vinegar (22ml)
1 1/2 Tsp Vanilla Extract (7.5g)
2-3 Tbsp Red Food Coloring
Preparation
Step 1
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans and set aside.
Step 2
In a large bowl, whisk all dry ingredients together thoroughly.
Step 3
In a separate bowl, whisk all wet ingredients until smooth. Make sure your butter is cooler so it doesn't cook the eggs.
Step 4
Add about half the wet ingredients into the dry and mix to combine. Then add the second half and mix until fully combined. This ensures no flour pockets.
Step 5
Let batter rest for 10 minutes. This is important!**
Step 6
Divide batter evenly between pans, roughly 840g of batter in each pan.
Step 7
Bake 28-33 minutes, until a toothpick comes out with moist crumbs.
Step 8
Cool completely before slicing or decorating.
