This past weekend was great! Do you ever have one of those weekends that are just great because of the people you got to hangout with? Well after the donut extravaganza that was Sunday morning; it was rounded out nicely with a walk through Eastern Market and even a fun trip to Costco. Some friends can make the simplest arrands entertaining. Then I came home and got to work on this cake. Happy Birthday Michelle! This cake is made from Pamela's Ultimate Classic Vanilla Cake Mix. It is a gluten-free vanilla cake with pineapple filling and chocolate buttercream frosting. I really do enjoy trying out new gluten-free products and GF recipes, because I like finding recipes that still taste like the original. If you have any great recipes let me know! This cake came out slightly fluffy with great texture, and the pineapple filling helped to keep it moist. Next time, I will probably replace some of the water with pineapple juice to increase the pineapple flavor in hopes that it takes away the gluten-free taste a little bit. The chocolate buttercream goes surprising well with cake and pineapple, so give it a try. Enjoy!
All ready to go in the oven.
Gluten-Free Vanilla Layer Cake: (following Pamela's Ultimate recipe for fluffier cake)
1 package Pamella's Ultimate Vanilla Cake Mix
1 cup eggbeaters or 4 large eggs at room temperature
1/3 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
1. Preheat oven to 325 degrees F. Grease and line two 8 inch cake pans with parchment paper.
2. In a large mixing bowl, whisk together eggbeaters, oil, water and vanilla extract until well combined. Whisk in cake mix just until combined.
3. Divide batter between two prepared cake pans. Bake for 25-30 minutes or until tooth pick inserted in the center comes out clean. Let cool in pan for 5 to 10 minutes and then remove from pans and let finish cooling on cooling racks. While cakes are cooling prepare, pineapple filling.
1 can crushed pineapple in pineapple juice
1 tablespoon water
2 teaspoons corn starch
1. In a medium sauce pan, heat one can crushed pineapple in pineapple juice and 1 tablespoon water over medium heat, until heated through. Whisk in 2 teaspoons corn starch until completely dissolved and remove from heat. Let cool for approximately 5 minutes. Then pour in blender and blend until smooth, with just a few chunks left.
2. If cakes are not flat, pick one layer and using a serrated knife cut top off to make flat and remove parchment paper from bottom of cake. This will be the bottom layer.
3. Place bottom layer on cake stand and top with pineapple filling. I generally fill to about 1/2 inch from the edge of the cake. Remove parchment paper from second layer and place on top of pineapple filling. Place in refrigerator until frosting is prepared.
Chocolate Buttercream Frosting: (from Magnolia Bakery)
1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla
2 cups powdered sugar
1. Using a double boiler (I use a metal mixing bowl over a medium sauce pan filled 1/3 full of water) over medium-low heat, melt semi sweet chocolate. Remove from heat and let cool to lukewarm or room temperature.
2. In a large mixing bowl, using an electric mixer, beat butter until light and fluffy, approximately 1-2 minutes.
3. Add in the milk and beat until well incorporated and smooth.
4. Add the melted chocolate and beat until well combined. Then add in the vanilla and beat until well combined.
5. On a lower speed, one cup at a time, beat in the powdered sugar until desired consistency. This should turn out to be very light and fluffy and not too chocolaty.
6. Remove cake from the refrigerator and carefully frost. I place parchment paper under the edges of the cake to keep the cake stand surface clean. Just gently pull these out when done frosting. If you forget to remove them or they are sticking to the bottom of the cake, run a frosting spatula or knife between cake and parchment paper to help loosen the paper. Serve and enjoy!