the cake portion of the recipe is for a single layer… double, triple, or quadruple this based on how many layers you want. or mix each layer individually to ensure the exact same amount of batter is used in each layer.
vanilla cake (single layer)
1.25 c gluten free flour (i used namaste brand, perfect flour blend)
1/4 tsp salt
1/2 tbsp baking powder
1 c organic white sugar
1/2 c organic/grass-fed butter (melted)
1/2 c lowfat buttermilk
1/2 tsp vanilla extract
1/2 tsp almond extract
vanilla buttercream frosting
1 c organic butter (softened)
3.5 c organic powdered sugar
for the cake
preheat oven to 300 degrees. grease 9" round cake pan and coat with flour. line bottom with parchment paper and grease parchment paper as well.
combine the first 3 (dry) ingredients together. set aside.
beat together the egg and sugar, then add in 1/2 of dry ingredient mixture.
next, add melted butter, vanilla and almond extracts, followed by buttermilk.
continue to beat together while adding remaining 1/2 of dry ingredients and mix until combined.
pour batter into prepared cake pan and bake at 300 degrees for 55 minutes, or until toothpick comes out clean. allow to cool in pan for 30 minutes before removing cake from pan and transferring to cooling rack. allow cake to cool for an additional 30 minutes before covering with saran wrap and chilling in refrigerator for 3-4 hours before constructing the layer cake.
for the icing
in a bowl or stand mixer with whisk attachment, combine butter, sugar and salt. beat till blended.
add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
wrap remaining cake in saran wrap and store at room temperature for up to a week.
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