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bride's cake (gluten free)

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained from a cookbook.

yield 18 -20
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For bride's cake (gluten free)

  • FOR THE CAKE
  • vegetable spray
  • 2 tsp
    rice flour
  • 2 pkg
    15 ounces each of yellow gluten free cake mix
  • 1 pkg
    3.4 ounces of vanilla instant pudding mix
  • 1/3 c
    sugar
  • 1 c
    reduced fat sour cream
  • 3/4 c
    vegetable oil
  • 1/2 c
    water
  • 4
    egg whites
  • 2
    eggs
  • 2 Tbsp
    pure vanilla extract
  • 1 tsp
    pure almond extract
  • FOR FILLING, FROSTING, AND GARNISH
  • 1 jar
    10 ounces raspberry all fruit preserves, about 1 cup
  • 1 pt
    fresh raspberries (optional)

How To Make bride's cake (gluten free)

  • 1
    Make the cake: Place a rack in the center of the oven and preheat the oven to 350°. Take two 9 inch round cake pans that are at least 2 inches deep and lightly spray them with vegetable oil spray. Dust the cake pans with the rice flour, shake out the excess rice flour, and set the pans aside.
  • 2
    Place the cake mix, pudding mix, and sugar in a large mixing bowl and stir to combine. Add the sour cream, oil, water, egg whites, eggs, and vanilla and almond extracts, and beat with an electric mixer on low speed until the ingredients are just incorporated, 45 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 90-120 seconds longer, scraping down the side of the bowl again, if needed. The batter should look well blended and will be thick. Divide the batter evenly between the 2 prepared pans, smoothing the tips with the rubber spatula. Place the pans in the oven side by side.
  • 3
    Bake the cake layers until they are lightly browned and the tops spring back when lightly pressed with a finger, 35-40 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, about 30 minutes longer.
  • 4
    Meanwhile, prepare the filling and frosting: Stir the raspberry preserves and set aside. Use white cream cheese frosting. Rinse and pat the fresh raspberries dry with a paper towel.
  • 5
    To assemble the cake, using a serrated knife, slice each cake layer in half crosswise. Transfer the bottom half of one layer, cut side up, to a serving plate. Spread the cut side with 1/2 cup of the raspberry preserves, then place the top half over it, cut side down. Spread the top of this layer with 1 cup of the frosting. Place the bottom of the second layer, cut side up, on top of the first layer. Spread that layer with the remaining 1/2 cup of raspberry preserves. Place the top half of the second layer on top, cut side down. Frost the top and side of the cake with the remaining frosting, working with smooth, clean strokes. While the frosting is still soft, arrange the raspberries in a decorative pattern on top of the cake.
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