Vanilla Raspberry Filled Cake
After Chanelle was diagnosed with Celiac Disease, I decided that I needed to master the art of Gluten Free baking! So I did! I altered recipes until I found the perfect formulation! Now for the secret recipe that literally wins both gluten eating and gluten free taste buds…
Cake:
- 2 packages Gluten Free Vanilla (or Yellow) Cake Mix
- 2 packages Vanilla Instant Pudding (Small)
- 8 Large Eggs
- ⅔ Cup Oil
- 2 Cans Lemon Lime Soda
Filling:
- 1 Small Package of Fresh Raspberries
- ½ Small Box Vanilla Instant Pudding
- ½ Cup Buttercream Icing
- ¼ Cup Milk (I used lactose-free)
- 2 Cups Unsalted butter, chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
- 6 Cups Powdered sugar, Measured and then sifted
- 3-4 Tbsp Heavy whipping cream
- 2 Teaspoons Clear vanilla extract
- Pinch of salt
Cake Instructions:
Preheat oven to 350 degrees.
Combine all wet ingredients (eggs, oil and soda) in a small bowl and mix together.
In a larger bowl combine cake mix and dry pudding mix.
Slowly add the wet ingredients to the dry until fully incorporated.(This mixture will be runnier than typical cake batter). Pour batter into 3 greased 10" round cake pans.
Bake for approximately 30-35 min or until the toothpick comes out clean. (oven times vary)
Filling Instructions:
Mix instant pudding mix with milk of choice until smooth
Fold in Buttercream Icing
Roughly chop fresh raspberries and gently fold into the filling mixture
Icing Instructions:
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
With mixer on medium speed, add whipping cream, vanilla and salt.
Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
Keyword cake, celiac, dairy free, gluten free