Gluten Free Vanilla Cake with Raspberry Filling and Meyer Lemon Buttercream
 
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This Gluten Free Vanilla Cake with Raspberry Filling and Meyer Lemon Buttercream is a decadent spring dessert that is light in texture and bold in flavor. A vanilla cake with fresh raspberry sauce filling and a smooth and tangy lemon buttercream.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • For the Vanilla Cake:*
  • 6 egg whites, beaten stiff
  • 1½ sticks butter, room temperature (3/4 cup)
  • 1½ cups granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 cup milk (I used 1%)
  • ⅔ cup potato starch
  • ½ cup white rice flour
  • ⅓ cup sweet sorghum flour
  • ¼ cup coconut flour
  • ¼ cup tapioca starch
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • For the Raspberry Filling:
  • 1¼ cup fresh or frozen raspberries, pureed
  • 1 tablespoon cornstarch
  • ¼ cup sugar
  • 1 teaspoon lemon juice
  • For the Meyer Lemon Buttercream:**
  • 3 tablespoons Meyer lemon juice (about 3-4 lemons)
  • 2 tablespoons heavy whipping cream
  • 1½ sticks butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 5-6 cups powdered sugar
  • pinch of salt
  • 1 tablespoon lemon zest
Directions
  1. Preheat the oven to 350 degrees. Spray two 9" round cake pans with cooking spray and lightly dust with white rice flour. Set aside.
  2. In a medium sized mixing bowl, beat egg whites until stiff peaks form. Scrape excess whites off of beaters and into bowl and rinse beaters.
  3. In a larger mixing bowl or stand mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add vanilla and mix until smooth.
  4. In a separate smaller mixing bowl, sift together potato starch, white rice flour, sorghum flour, coconut flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum.
  5. Add half of dry mixture to butter mixture and mix on medium speed until pea sized crumbs form. Add milk and mix until smooth. Add remaining dry mixture to wet mixture and beat on high for 2 minutes, scraping sides as needed.
  6. Gently fold in egg whites, being careful not to break their structure. Fold until egg whites are well distributed throughout batter. Batter will be lumpy, but will bake beautifully!
  7. Divide batter in halt between two 9" round pans and bake for 26-28 minutes or until tops spring back at touch of a finger and toothpick inserted into middle of the cake comes out clean or with few crumbs.
  8. Remove from oven and allow to cool on cooling racks for 10 minutes. Use a knife to loosen around edges of cake. Place a cooling rack over the top of the cake and flip cakes out to continue cooling. Allow to completely cool before assembling.
  9. As cake is cooking, begin making filling. Puree raspberries and remove seeds using a fine strainer, pushing pulp through with a spatula. You should have about a cup of juice. Pour juice into a small saucepan and add cornstarch, sugar, and lemon juice. Heat just above medium, stirring to dissolve sugar, until mixture reaches a boil. Reduce heat to a low boil and cook for 3-5 minutes until mixture reaches gravy consistency. Pour into a shallow pan and cool in the fridge until ready to use.
  10. To make frosting, beat together butter and cream cheese until smooth. Add 2 cups of powdered sugar and beat until smooth. Add lemon juice, whipping cream, and a pinch of salt. Beat until incorporated. Beat in 1 cup of powdered sugar at a time, until desired consistency is reached. You should have to add at least 3 more cups of sugar. Mix in lemon zest.
  11. To assemble cake, place bottom layer on platter. Spread a very thin layer of frosting over the top; thin enough that the cake shows through. Pipe a circle of frosting, about ½ a centimeter in from the edge,of the cake, to keep the filling contained. Add about ¼ cup of filling on top of cake and spread evenly to frosting border. Repeat with additional layers.
  12. Spread a light coating of frosting over entire cake and refrigerate for 30 minutes to set frosting. Remove from fridge and add a thicker layer of frosting over entire cake. Decorate as desired and serve at room temperature.
  13. Enjoy!!!
Notes
*Recipe makes enough for two 9" round cake pans. If you want additional layers, adjust recipe as needed.
**Recipe makes enough frosting for a 3-4 layer cake.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-vanilla-cake-with-raspberry-filling-and-meyer-lemon-buttercream/