Yesterday was Big Tex’s 8th birthday, so, naturally, we celebrated with a special cake.
It was “vanilla” per his request.
It was “gluten-free” per my request.
And, it had fresh strawberries and whipped cream, because, really, how can you go wrong with berries and cream on cake?
I would love to show you a photo of the cake BEI {Before Eating It}, but no such luck, because once I finished decorating it with the strawberries and whipped cream, Big Tex wanted to eat it right away. Even before he opened his presents.
So we did.
Because there is ABSOLUTELY no way you can deny a hungry 8 year old birthday boy a piece of his cake.
No way.
I’m pretty sure he liked it…
I adapted the vanilla cake recipe ever so slightly from one of my favorite gluten-free cookbooks, Gluten Free Baking Classics by Annalise G. Roberts. Here it is…
Vanilla Birthday Cake {Gluten Free} with Fresh Whipped Cream and Strawberries
Vanilla Layer Cake
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter (at room temperature)
- 4 large eggs (at room temperature)
- 2 cups Brown Rice Flour Mix {Recipe below}
- 1/2 teaspoon salt
- 1 tablespoon {gluten-free} baking powder
- 1/2 teaspoon xanthan gum
- 3/4 cup milk
- 2 teaspoons pure vanilla extract
Preheat oven to 375 degrees. Position rack in center of oven. Line bottoms of two 8- or 9-inch round cake pans with wax paper or parchment. Very lightly grease and flour sides of pans with butter and rice flour. Beat butter and sugar in large bowl of electric mixer until light and fluffy. Add eggs one at a time, blending each one in before adding the next. Add flour, salt, baking powder, xanthan gum, milk, and vanilla; beat at medium speed for 1 minute. Pour batter into prepared pans.
{Note: Now is the time to let the birthday boy/girl lick the bowl if you are in the “it’s ok to lick the bowl…beater…spatula…camp” like I am. Big Tex actually told me yesterday that it’s “good” for you to lick the bowl because it’s not “bad for your brain” like playing too many video games is. Ahh…out of the mouth of an 8 year old!}
Place in center of oven and bake for about 25 minutes for 8-inch rounds (20 minutes for 9-inch rounds) or until a toothpick inserted into center comes out clean. Cool on rack for 7 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper, and cool completely.
Brown Rice Flour Mix {Note: Makes 3 cups of flour, but you will use 2 cups. You can use this flour in other recipes in the cookbook. I used a slightly different mix of gluten-free flours which are in orange.}
- 2 cups extra finely ground Brown rice flour OR 1 cup sorghum flour + 1/2 cup finely ground white rice flour + 1/2 cup coconut flour.
- 2/3 cup Potato starch
- 1/3 cup Tapioca flour
To assemble the cake:
- 3+ cups sliced fresh strawberries
- 1 pint heavy whipping cream
- Powdered sugar to taste
Chill bowl and beaters. Pour cream in to chilled bowl and beat with hand mixer until stiff. Add powdered sugar to taste. Spread whipped cream over first layer and top with sliced strawberries. Place second layer of cake on top and repeat with whipped cream and strawberries.
And, if you are celebrating a birthday, light the candles, sing “Happy Birthday” and eat the cake right away!
Happy Birthday to my {not so little anymore} birthday boy. I love you to the universe, beyond, and back!
What is YOUR favorite birthday cake???
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