A delicious and moist Raspberry Layer Cake with Cream Cheese Icing, perfect for any celebration. This gluten free treat will definitely impress!
Indulge in this delectable gluten-free treat: Raspberry Layer Cake with Cream Cheese Icing
A delicious gluten-free raspberry layer cake with a luscious cream cheese icing is the star of this recipe. Made with Frankie’s gluten-free All Purpose Flour blend, this cake is light, fluffy, and bursting with flavor thanks to fresh raspberries. Perfect for any celebration, this cake is sure to impress your guests with its moist, melt-in-your-mouth texture.
This recipe, originally from Canadian Living, has been transformed into a gluten-free delight that rivals traditional layer cakes. The tangy raspberries perfectly complement the rich cream cheese icing, creating a dessert that is as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this gluten-free raspberry layer cake is a must-try for any dessert lover.
Indulge in Delight: A Delectable Raspberry Layer Cake for Gluten-Free Sweet Tooths
Hey foodies, thanks for watching. It’s raspberry season and I’m really excited to make a raspberry layer cake. And I’m going to jump right into it. I want to take some softened butter and put that into my mixing bowl. And if you don’t have a mixer like I do, you can always use beaters like a hand mixer or.
You can just do it by hand. But today I’m going to be doing it in a mixing bowl. So you want to put your butter in and your sugar and your eggs. And you want to beat this until it’s light and fluffy. That looks amazing. I’m going to scrape down the sides.
Okay, there we go. And I’m going to give it a little bit more of a mix. I want to add my vanilla and I’m going to give that a mix up. Okay, so I’m going to scrape down the walls one more time. There we go. Now I want to take another bowl and I.
Want to add my flour and my salt and my baking powder. And I’m going to give that a bit of a whisk just to mix it all up. There we go. And I want to add the flour and the milk alternating between mixes. I’m going to do three.
Flour in the bowl and two milk. So it’s going to go flour, milk, flour, milk, flour. So I’m going to start with the flour and I’ll get a little bit in there, about a third of it. There we go. A little bit more.
There we go. And I’m going to mix that up. Okay, so that’s mixed. I’m going to put in about half of my milk. And you want to start the mixer on slow so the milk doesn’t splash everywhere. Okay, so the milk is mixed in. I’m going to do.
Another amount of the flour. There we go. And I’m going to mix that up. I’m going to add the last of my milk. And then the last of my flour. There we go. A little tiny bit more. There we go. So I’m going to scrape down the sides.
Just to make sure everything’s really mixed in there. No one wants to bite into a chunk of flour or baking soda, sorry, baking powder. There we go. And we’ll just get the last of this done. And I’ll whip it on high.
So I beat that on really high because of a number of reasons. One, there’s no gluten in there so we don’t have to worry about it getting tough and starchy. And the second reason is the more you beat a gluten-free cake, the lighter and fluffier it’s going to be and it’s going to taste.
So I’ve got two parchment paper-lined 9-inch cake pans that have also been greased. And I’m going to mix it for half of the dough into each once I’ve scraped my paddle off. There we go. Okay, so I’m going to pour half in. That’s a beautiful looking dough, not.
Dough, a mix, cake mix. There we go. Look at that. Oh, it’s beautiful. Okay, let’s see how much of this I can get out. I’ll do a little bit more in this one. There we go. I’ll put the last little bit there.
Okay. Just even it out a little bit. This is going to go into a preheated oven of 350 degrees Fahrenheit or 175 degrees Celsius for about 30 to 35 minutes or until the skewer when I insert it comes out clean. See you in a moment. The cakes took 35 minutes in my oven.
I’m just letting them cool a little bit longer. In the meantime, let’s make some icing and we’re going to make a cream cheese icing. So I’m going to start by mixing in my butter and this is soft butter. Wow, is it soft? It’s a really warm day today.
And my cream cheese. There we go. And my vanilla. And I’m just going to whip that up to combine it all. Oh, it smells so good. I’m just going to scrape down the walls. There we go. And I’m going to add my icing sugar.
There we go. Scrape off a little bit of the paddle. And I’m going to start this on low and slowly increase it up to high. I beat that for about 90 seconds. I’m going to scrape down the sides again. It looks absolutely silky smooth. There we go. And I’m just going to.
Give it one last mix. That looks so good. Look at that. It’s just beautiful. Okay, so I’m going to scrape off my paddle. And we’re going to start putting it all together. Scrape off the walls. Just make sure it’s all.
Nicely combined in there. Look at how beautiful and smooth that is. I’m going to get rid of my mixer just to give me a bit more room. Okay, so we’ve got our cakes here. They’ve cooled. And I’m going to slice a little bit off the top just to square it all off. And this… Oh my goodness,.
Look at the pockets in there. Oh, it smells so good. Okay, so there’s that. And I’m going to do the other one as well. They don’t have to be perfectly flat, but as you can see, there’s a little edge here. And that’s all right because I’m going to.
Fill that in with icing. But I wanted to get it relatively flat. So now we’re going to slice it horizontally. So I’m just going to find the halfway point. And I’m going to slice it as best I can. There we go. There’s one.
And let’s slice this one as well. Oh, they’re nice and cool. That’s exactly what you want. You want a nice cool cake. If it was warm at all, it would just not slice so nicely. I mean, there’s nothing left on that knife. Okay, so I’m going to take that off.
Look at the holes in that. It’s beautiful. Oh my goodness. So I’m going to take… Oh, I think it’s jam first. So I’ve got some raspberry jam. That’s seedless. And I’m going to take a little bit of a third of a cup.
And I’m going to spread that out. On to this. I might need a little tiny bit more. Let’s do a little bit more. There we go. I mean, you can never have too much jam, right? Okay, and I’m going right to the edges. And then I want to take some icing.
And I’m going to ice the other side. And I’ve got my offset spatula here. And I’m just going to lightly coat the whole cake here. A little bit more icing. There we go. I’m trying not to mix any cake crumbs into my big batch of icing here because I’m going to be using that for.
The final coat as well. Okay. Now we pick this up. And we flip it over ever so delicately. And we repeat the process. So we have some jam. And I spread it around. I’ve got another offset spatula here. The icing on this one.
There we go. A bit of icing. And let’s spread that out. Nice. And then we lift this one up. I can’t get over the holes in this. This is great. Okay. And then we do the last coat. So we put the last of our jam on there.
And then another thing of icing. I’m going to pick this up. And that goes down and onto it. Oh, look at it. Amazing. And we’re going to put some icing to do the crumb coat. And because it’s so… There’s so many layers, I have to be really careful that I don’t shift the.
Whole cake too much. So you can see I’m just spreading it out. Just getting enough icing on everywhere. So that it creates like a little barrier for the cake. There we go. And you can see I’ve got some crumbs appearing. But that’s okay.
That’s why it’s called the crumb coat. Because you’re going to get some crumbs of the cake peeking through. And then when you put the final layer on, it covers up most of those crumbs. Okay. And I’m just going to scrape that off. So don’t waste all that. There we go. So I’m going to pop this in my fridge for.
About 30 minutes for it to set up. And then we’re going to do the last coat. See you in a moment. So this cake has been in the fridge for about a half an hour. And it’s really firmed up nicely. Just going to smooth out some of the edges. And it looks really nice.
It’s shifted a little tiny bit. I’m going to see if I can shift it a little bit. I don’t think I can. There we go. So now I just want to put the top coat on. And I’m just going to put some icing on and just spread it around.
Mmm. Oh, it smells so good. And there we go. Let’s put a little bit more icing on there. Put a big dollop of it. Look at how beautiful that is. Okay. And then I think I just want to do some.
Kind of a little flourish in it. Just give it a little… Yeah. Just little semi-circles and… Oh, too deep there. There we go. Let’s make them look all slightly random so it’s a little bit more icing there. I’m really happy with how that’s looking. I mean, it’s beautiful.
And then we’ll take some raspberries because it is a raspberry layer cake. And let’s just put a nice cluster of them right in the center. Oh, that looks beautiful. I don’t know about you, but this looks good enough to eat. I’m really excited to try this. So I’ve got my plate here and a fork and.
Let’s slice into it. Oh, it slices so nicely. There we go. And I’m going to take a nice slice. Okay. Moment of truth. Oh, my goodness. Do you see that? Do you see that? Look at that. It’s beautiful.
It’s absolutely gorgeous. Oh, my goodness. The inside is just stunning. Oh, my word. That looks so good. I have to say I’ve never had a raspberry layer cake before, nor have I made one before until now. And Canadian Living put out this recipe a number of years ago and.
I thought, you know what? I want to try it, see how it tastes, and if we can make it gluten free. And I think we scored gold here. Let’s give it a try. Oh, my goodness. That’s a huge piece. Oh, wow. It’s just layer upon layer upon layer of flavor.
And ironically, there’s layer upon layer upon layer of different flavors in there. It’s the cream cheese. Right off the bat, I got the raspberry jam. And then the cake came through the crumb of the cake and I’m like, oh, that’s nice. Not overly sweet. I was wondering if it was going to be too sweet.
Because of all that sugar. And then the last note that passed my palate was the cream cheese icing. And it’s just delightful. If you’re looking for the full recipe, you can visit glutenfreeguy.ca. You can also follow me on Facebook, Pinterest, Instagram and LinkedIn. And you can also watch episodes like this.
And others on Rogers TV. Look for next week when I’m making this. See you soon. Mmm. I got to make room in the fridge. Oh, my God. I could eat the whole cake.
