The Best Gluten-Free Cake

Last week we asked “Open AI” to generate a cake recipe with the ingredients we had on hand for a gluten-free cake. Everyone needs a random cake night, right? What turned into a fun experiment turned into creating the most amazing gluten-free cake we have ever made in the 4 years since we all learned to look for the GF label on foods. :)

Here is the recipe that was generated as well as the frosting. Enjoy!

Ingredients:

- 2 ½ cups King Arthur GF flour

- 2 ½ teaspoons baking powder

- ½ teaspoon salt

- 1 cup unsalted butter, softened

- 2 cups granulated sugar

- 4 large eggs

- 1 teaspoon vanilla extract

- 1 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or beat by hand with a wooden spoon.

4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this can result in a dense cake.

6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

7. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Once the cakes are completely cooled, you can frost them with your choice of frosting, such as vanilla buttercream or cream cheese frosting. You can also layer the cakes with jam, fresh fruit, or whipped cream if desired. Enjoy your homemade vanilla cake!

To make a classic buttercream frosting, here’s a recipe:

Ingredients:

- 1 cup unsalted butter, softened

- 4 cups powdered sugar (also known as icing sugar or confectioners’ sugar)

- 1 teaspoon vanilla extract

- 2-3 tablespoons milk or heavy cream

Instructions:

1. In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth. You can use an electric mixer or beat by hand with a wooden spoon.

2. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. This will ensure a smooth and fluffy texture.

3. After adding the powdered sugar, mix in the vanilla extract. This will enhance the flavor of the buttercream.

4. With the mixer on low speed, gradually add the milk or heavy cream, 1 tablespoon at a time. Start with 2 tablespoons and add more as needed to achieve your desired consistency. Beat on medium-high speed until the buttercream is light and fluffy.

Note: If you prefer a stiffer buttercream for piping decorations, use less milk or cream. If you want a smoother and more spreadable consistency, use a bit more milk or cream.

5. Once the buttercream is ready, you can use it to frost your vanilla cake or any other baked goods. If you’re not using it immediately, cover the bowl with plastic wrap or transfer the buttercream to an airtight container. It can be stored in the refrigerator for several days. Before using, bring it to room temperature and give it a quick mix to restore its creamy texture.

You can also add food coloring or flavorings, such as cocoa powder or fruit extracts, to customize the buttercream according to your preferences. Enjoy your homemade buttercream frosting!