Golden Layer Cake (Edit recipe)

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!
20 minutes
35 minutes
Difficulty:
Intermediate
Show nutritional information
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
Calculated for total recipe.

Serves: 8-10

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Ingredients

For the Cake

For the Frosting

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
  1. Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
  2. In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
  4. Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
  5. 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.
  6. Bake both cakes in the center rack for 35 minutes.
  7. Let them cool in the pan and then transfer to a cooling rack.
  8. Once the cakes have cooled completely, cut them in half horizontally. Now you will have 4 thinner layers of cake.
  9. Make the frosting: Beat the butter or vegan baking stick until smooth and creamy. About 2 min.
  10. Add in all the other frosting ingredients and beat until combined and smooth.
  11. Divide the frosting into 4 equal servings.
  12. 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.
  13. If you have any frosting leftover you can make little decorations on top and then sprinkle with rainbow nonpareils if you desire.
  14. 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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