GLUTEN-FREE VANILLA CAKE WITH MIXED BERRY FROSTING
INGREDIENTS
FOR THE CAKE
FOR THE COMPOTE
FOR THE FROSTING
INSTRUCTIONS
FOR THE CAKE
FOR THE CAKE
- 1 cup (2 sticks) unsalted butter, room temperature1/3 cup canola oil2 cups granulated sugar1 teaspoon salt5 large eggs, room temperature2 large egg yolks, room temperature3 cups Cup 4 Cup Multi-Purpose Gluten Free Flour2 teaspoons baking powder1 cup buttermilk, room temperature1 teaspoon pure vanilla extract1 tablespoon vanilla bean paste
FOR THE COMPOTE
- 2 cups fresh blueberries1 cup fresh raspberries4 tablespoons granulated sugar1 teaspoon cornstarch, dissolved in 1 teaspoon cold water
FOR THE FROSTING
- 2 cups (4 sticks) unsalted butter, room temperature6 cups powdered sugar, measured and then sifted1/3 cup strained mixed berry juice (from compote above)3 tablespoons heavy whipping cream1 teaspoon vanilla extractPinch of salt
INSTRUCTIONS
FOR THE CAKE
- Preheat your oven to 350 degrees F. Spray each pan with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, sugar and salt. Beat on medium speed for about 2 minutes, until light and fluffy.
- Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition.
- Source Blog>>https://cakebycourtney.com/gluten-free-vanilla-cake/