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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…
Course Dessert
Servings 20 people

Ingredients
  

Cake:

  • 2 packages Gluten Free Vanilla (or Yellow) Cake Mix
  • 2 packages Vanilla Instant Pudding (Small)
  • 8 Large Eggs
  • 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)

Buttercream Icing Recipe From Cake By Courtney:

  • 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

Instructions
 

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