Golden Layer Cake
Delicious soft vanilla cake surrounded by layers of fudgey frosting make this Golden Layer Cake a crowd favorite! Perfect for any occasion, it is simple to make and easy to assemble! Best of all, it’s gluten free, nut free, egg free and easily vegan!
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
16
Serves: 8-10
Ingredients
For the Cake
- 2.25 cups2.25 cups2.25 cups Gluten Free Flour
- 1 cup1 cup1 cup Granulated White Sugar
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Kosher Salt
- 1.5 cups1.5 cups1.5 cups Milk, of choice
- .5 cup.5 cup.5 cup Light Brown Sugar, packed
- .5 cup.5 cup.5 cup Vegetable Oil
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
For the Frosting
- 1.5 cups1.5 cups1.5 cups Unsalted Butter, softened (3 sticks; or vegan baking stick)
- 7 cups7 cups7 cups Powdered Sugar, (AKA confectioner's sugar)
- 2 cups2 cups2 cups Dutch Processed Cocoa Powder, (I use 1 cup Dutch or natural unsweetened and 1 cup Dark)
- 1 cup1 cup1 cup Water
- 4 tsp4 tsp4 tsp Pure Vanilla Extract
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
- Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
- With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
- Bake both cakes in the center rack for 35 minutes.
- Let them cool in the pan and then transfer to a cooling rack.
- Once the cakes have cooled completely, cut them in half horizontally. Now you will have 4 thinner layers of cake.
- Make the frosting: Beat the butter or vegan baking stick until smooth and creamy. About 2 min.
- Add in all the other frosting ingredients and beat until combined and smooth.
- Divide the frosting into 4 equal servings.
- Place one cake layer on the cake stand. Take 1/4 of the frosting and frost the top. Place another layer of cake on top of the frosting. Repeat the frosting layer. Repeat this process with all the cake layers. For the top of the cake, divide the last 1/4 of the frosting in half. Use half for the top and half for the sides of the cake.
- If you have any frosting leftover you can make little decorations on top and then sprinkle with rainbow nonpareils if you desire.
- Store cake in the fridge in a cake dome or wrapped in plastic wrap. If wrapping in plastic, put the cake in the fridge until the frosting hardens and then wrap it. If you wrap it when the frosting is wet you'll have a giant mess. Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Egg Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1219 |
| Fat: | 55 g |
| Carbohydrates: | 179 g |
| Protein: | 22 g |
| Cholesterol: | 97 g |
| Sodium: | 311 mg |
| Fiber: | 10 g |
| Sugars: | 140 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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