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White Chocolate Raspberry Vanilla Cake {Gluten Free}

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BIGDeal #CollectiveBias.

White Chocolate Raspberry Vanilla Cake {Gluten Free}This White Chocolate Raspberry Vanilla Cake is the perfect way to satisfy all of your guests. It’s gluten free and so incredibly delicious no one will ever know!

White Chocolate Raspberry Vanilla Cake {Gluten Free}

When I first got married I really had no idea how to cook. At least not well. Which was a real shame considering I come from a long line of really great cooks. I guess I just had no interest in learning early on. Until I did…

White Chocolate Raspberry Vanilla Cake {Gluten Free}I’ll never forget my first Martha Stewart cookbook. It was like reading a foreign language. What is all this stuff she speaks of where do I find it?? Since I live in a small town a lot of the fancier things are hard to find. That’s why I’ll also never forget discovering Big Lots.

Bob's Red Mill at Big LotsMany of the things I couldn’t find anywhere else I could find here. Or, many of the things I couldn’t afford anywhere else I could afford here. And that’s how I learned to cook…by slowly picking my way through all of those upscale ingredients found in my first Martha Stewart cookbook. And by finding things I couldn’t find anywhere else at Big Lot’s.

White Chocolate Raspberry Vanilla Cake {Gluten Free}Now, even though I’ve been cooking and baking for quite a while I’m still learning new things. Like the fact that I’m gluten intolerant and lots of other people are, too. So if you’ve got guests this holiday season of all varieties that you want to please you’ll find it easy to do with this recipe. No need to make a different dessert to please all of your different guests. It’s a crowd pleaser, no matter the crowd. But since you’re saving so much you can afford to make as many as you like!

White Chocolate Raspberry Vanilla Cake {Gluten Free}The thing about gluten free baking is that it can be tricky, at first, learning the ins and out. Not the least of which, gluten is hiding in a lot of things. So to make things even easier I decided to use Bob’s Red Mill Gluten Free Vanilla Cake Mix. In fact, I got two.

Each mix makes 2 9″ cake rounds. I followed the package directions to bake each layer.

White Chocolate Raspberry Vanilla Cake {Gluten Free}I also got this delectable Turkish Raspberry Jam. It has nothing in it but the good stuff. Just like your Grandma used to make.

White Chocolate Raspberry Vanilla Cake {Gluten Free} And all I could think was just how delicious a vanilla cake, with raspberry between the layers, would be with white chocolate buttercream. I purposefully chose this combo because I knew, paired with the almost nuttiness of the Sorghum flour in the cake mix, it would be absolutely perfection.

White Chocolate Raspberry Vanilla Cake {Gluten Free}Ahhh white chocolate butter cream! Is there anything better! I used Nestle Premium White Chocolate Morsels since, according to the company, they are gluten free. Also, pay careful to your powdered sugar. If corn or tapioca starch is added as an anti-caking agent, you’re good to go. Just watch out for the wheat starch some brands use. That’s NOT gluten free.

If you have a guest with gluten issues AND a sensitivity to corn (hello, ME!) you’ll want to select a powdered sugar with tapioca starch.

White Chocolate Raspberry Vanilla Cake {Gluten Free}The white chocolate butter cream recipe is more than enough to frost and decorate the cake. If you’ll be doing something a little more simple, feel free to cut the frosting recipe in half.

White Chocolate Raspberry Vanilla Cake {Gluten Free}Once your cake has cooled and is your frosting is made you’re ready to assemble your delicious cake. I started by leveling off the tops of each layer (which not only makes for a nice, even cake but it also allows the jam to seep in!) and then adding about 3/4 of a cup of raspberry jam to the first layer.

White Chocolate Raspberry Vanilla Cake {Gluten Free}Topped that off with another layer, added a liberal amount of white chocolate buttercream and then, repeat! Allow cake to chill in fridge for 10 – 15 mins to set.

White Chocolate Raspberry Vanilla Cake {Gluten Free}After that, add your crumb coating and allow to chill again for another 10 mins or so before continuing to frost. Since the frosting has chocolate in it you might find that you want to whip it again (and maybe add a tad more cream) to loosen it up before adding the final touches.

White Chocolate Raspberry Vanilla Cake {Gluten Free}For the rose top you will need a 12″ pastry bag and a 1M tip. Don’t let this part intimidate you. It is such an easy technique and it hides a variety of sins. Of the frosting variety. Not the actual variety. Just so we’re clear!

White Chocolate Raspberry Vanilla Cake {Gluten Free}I start by adding a ring of roses around the outter edge of the cake. This way I’ll build up to the center.

It’s just a simple start-in-the-middle swirl.

White Chocolate Raspberry Vanilla Cake {Gluten Free}Then I start on my second row.

White Chocolate Raspberry Vanilla Cake {Gluten Free}Overlapping each as I go.

White Chocolate Raspberry Vanilla Cake {Gluten Free}And before you know it you’ve reached the center and now you can pat yourself on the back for a job well done. Not only have you done a really nice thing for your guests who suffer some very real consequences if they should consume gluten but all of your guests’ minds will be blown by all of the delciousness of it all. No one will feel deprived or singled out. And no one, no one, has to know how easy it was. I promise not to tell!

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White Chocolate Raspberry Vanilla Cake {Gluten Free}

White Chocolate Raspberry Vanilla Cake {Gluten Free}

Ingredients

    FOR THE CAKE:
  • 2 - Bob's Red Mill Gluten Free Vanilla Cake Mix
  • 6 large eggs, at room temp
  • 1 cup vegetable oil
  • 1 cup water, at room temp
  • 1 1/2 cups raspberry jam, divided
  • FOR FROSTING:
  • 1 cup butter, softened
  • 2 lbs Powdered Sugar
  • 2 tsp vanilla
  • 8 oz white chocolate chips, I used Nestle
  • 1 TBS Vegetable oil or shortening (I used Coconut Oil), for melting
  • 1/4 - 1/2 cup heavy cream

Instructions

  1. Bake cake according to package directions, allow to cool.
  2. Cream softened butter until nice and fluffy. Slowly add in all of powdered sugar. Mixture will be crumbly. Microwave to melt chips per package directions (Directions call for mixing with vegetable oil to melt. I chose to use coconut oil instead of vegetable oil here). Pour melted chips into butter/sugar mixture and beat on medium until well incorporated. Slowly add in up to 1/4 heavy cream until desired consistency is reached. Use more only if needed.
  3. Alternate raspberry jam and icing, starting with the jam, between layers. Frost with remaining frosting.
  4. Frosting recipe can be cut in half if you'll just be covering the cake lightly. If you'll be decorating the cake this recipe will be more than enough.
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https://www.southernrevivals.com/white-chocolate-raspberry-vanilla-cake-gluten-free/
©Southern Revivals
White Chocolate Raspberry Vanilla Cake {Gluten Free}A great big thank you to my friends at Big Lots as this post was brought to you as part of their Ambassador Program. I’ll save a slice for you guys!

White Chocolate Raspberry Vanilla Cake {Gluten Free}If you’ve been meaning to give gluten free a try it doesn’t get any easier, and it certainly doesn’t get anymore delicious, than this! Give it a try and tell me what you think!

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White Chocolate Raspberry Vanilla Cake {Gluten Free}

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Filed Under: Entertaining & Recipes, Just Recipes, Popular Posts, Southern Revivals 33 Comments

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Comments

  1. Sonja says

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    Gorgeous and looks so yummy! I heart Bob’s Red Mill….it is my go to brand for any gluten free baking!!!

    Reply
  2. Allison says

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    This looks amazing. And the fact it uses a mix means I can knock this beauty oit quickly. Thanks for the recipe!

    Reply
    • jamie says

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      Exactly! Thank you!

      Reply
  3. Ivannah of Panache says

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    This looks so stunning but also not that difficult to put together. I will definitely be bookmarking this to try later on!

    Reply
  4. Summer Davis says

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    Jay. Can I call you Jay? Okay, Jay. I’ve told you before that just looking at sugar makes me have an insulin response, and this is no different. This is the most beautiful, delicious looking cake I’ve ever in my life seen. You really are a domestic goddess. #client

    Reply
  5. Anne says

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    In the directions you mentioned using coconut oil, but I don’t understand where you’re using it. ??

    Reply
    • jamie says

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      When you melt the chocolate chips (for adding to the icing) you’ll need to put oil in them prior to melting. The package directions called for vegetable oil (which we’ve already used for the cake batter) so you can just as easily use that. But I chose to use coconut oil because I always have it on hand and I thought it might lend to the flavor. Thank you for your question! I will be sure to go back and edit so that it’s not confusing.

      Reply
  6. CHUCK SCHAFER says

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    I N E V E R THOUGHT I WOULD S E E THE DAY SOUTHERN LIVING WOULD
    USE CAKE MIX
    YOU COULD NOT GIVE ME A BOX OF CAEMIX
    I WANTED TO TRY THIS RECIPIEUNTILL I SAW THE FIRST INGREDIENT WAS
    PLEASE SEND A S C R A T CH VERSION OF THIS RECIPT
    THANK YOU

    Reply
    • jamie says

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      Hi Chuck,
      My love for this comment is two-fold. First, thank you for thinking you are at the Southern Living site, you made my day!

      Second, you bring up a couple of great points of discussion. Does Southern Living ever use cake mixes in their recipes? Absolutely! Because they can easily be made into delectable creations with a couple of tweaks here and there. But I can understand someone’s concern over using a cake mix since some contain chemicals and preservatives that one would prefer to avoid. Fortunately we’re talking specifically about Bob’s Red Mill here and that means we don’t have to worry about those things. And more specifically the use of a gluten free cake mix makes GF baking easy for someone who’s maybe never tried it or doesn’t have much experience. You sound like an avid baker. As such, I’m sure you could whip up a delicious gluten free (or not) cake from any of the other Bob’s Red Mill flours from scratch, if you prefer. Be sure to blog about it though. We all want to try it!

      Reply
  7. Theresa @DearCreatives says

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    Pretty Cake Jamie! I bet it was yummy! It’s always nice to know there is a good GF Cake Mix for an option. My sister in law is gluten free due to illness.

    Reply
    • jamie says

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      Ah and this is a good one! Thank you!

      Reply
      • Sonja says

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        I am so excited to be making this cake for my daughters bday. She is gluten intolerant. Does this cake need to be refrigerated? I am making it the day before.

        Reply
        • jamie says

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          Hi Sonja!
          I hope your daughter has a wonderful birthday! No need to refrigerate right away. It can be made the day before and is fine to sit out. I would put it in the fridge thereafter, though. Thanks!

          Reply
  8. Vickie Clark says

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    Absolutely the best cake I have ever made !! Will make for every occasion ! Thank you for posting the recipe.

    Reply
    • jamie says

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      That absolutely makes my day! Thank you so much for letting me know and I am so glad you found it enjoyable.

      Reply
  9. Katherine says

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    This Is Amazing

    Reply
    • jamie says

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      Thank you!

      Reply
  10. Alyson says

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    Hi Jamie, do you think this recipe would work using coconut oil in place of vegetable oil in the cake batter? I am really excited to try this!

    Reply
    • jamie says

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      Absolutely! You would use the same amount of coconut oil as veg oil. Just be sure your coconut oil is in liquid form. To do that heat it at a low heat and make sure all other ingredients; eggs, etc. are at room temp so that they don’t make the oil re-solidify.

      Reply
  11. Katherine Sarsfield says

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    Hello, Jamie,
    I am sensitive to gluten, so I decided to make this cake for my 47th birthday. It is very delicious and it also looks beautiful, too. To change it up a little, I put fresh raspberries on top of the cake. The only thing I would change is the amount of sugar in the frosting. I would only put 1 lb. instead of two, because it made the cake unbearably sweet. I am going to try that next time, as well as put more coconut oil and butter in the frosting to cut some of the sweetness. Thank you for sharing the recipe!

    Reply
  12. Katherine Sarsfield says

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    Hello, Jamie,
    I am sensitive to gluten, so I decided to make this delicious cake for my 47th birthday. I was very excited to make it and share it with my family. I even put fresh raspberries on top of the cake. The only thing I would change about this cake is the frosting. It was too sweet for me and my family. I am going to make it again but this time, I will cut the sugar and put only 1/2 lb to 1 lb and use more butter or coconut oil.
    Thank you for sharing this recipe!

    Reply
    • jamie says

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      I’m glad you enjoyed it and that you found a way to adjust it to your liking. Thanks for letting me know and Happy 47th!

      Reply
  13. Valarie says

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    I am so excited for this cake. My grandmother’s birthday is coming up and I always make the birthday cakes for the family. Unfortunately, my aunt is celiac and never gets to enjoy. This year, I wanted to make a GF cake so she could have some too, but was nervous. I love Bob’s ingredients and BIG LOTS is my jam ! haha Thanks for this, can’t wait to make it in a couple of weeks.

    Reply
    • jamie says

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      I LOVE this comment! I am so glad to hear that it will be a happy birthday for everyone. I hope your grandmother has a wonderful birthday and your aunt feels extra special, too.

      Reply
  14. Andrea Brady says

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    OMG. This cake is AMAZING!!! It was beautiful (even without the flowers) and so incredibly rich. It was a perfect treat for my daughter’s birthday, since she loves white chocolate raspberry. I could not find Bob’s Red Mill cake mix and was forced to get a traditional GF box mix, which meant I needed two, but it worked out fine. The box called for baking for I believe 40 minutes, but since the cakes were half-size, 20 minutes was perfect (I don’t usually use these mixes, so not sure if 40 minutes was accurate if it were all in one pan). This is a recipe I will keep forever for special occasions (or even when we’re just craving decadence). Thank you!

    Reply
    • jamie says

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      I am so happy to hear that and so glad it was a special treat for your daughter’s birthday! I hope she had a great day! Thanks so much for sharing with me!

      Reply
  15. Tamara says

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    This looks amazing! I’m making it for my daughter’s first birthday! How far in advance can I make the cake? Is the day before ok? Also, can I make the frosting a few days early and refrigerate it? Thanks!

    Reply
    • jamie says

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      Hi Tamara, You could definitely make the cake ahead. The day before is fine. If you make the frosting ahead and refrigerate just be sure to account for thawing prior to icing the cake, especially if you’ll be doing any decorative icing tricks. You could always make the entire cake ahead, frosting and all, and refrigerate. Just give it time to come to room temp prior to serving. I hope your daughter has a wonderful first birthday!

      Reply
  16. Jacinda says

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    Hello
    I’m so excited to try this but I do not have bobs cake mix. I have Betty Crocker. Is this ok still?im just worried the amounts per gram will be different.
    Thanks!

    Reply
    • jamie says

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      Hi Jacinda,
      I’m afraid I can’t say, having never tried it, but I don’t see why not. Please let us know if you do give it a try!

      Reply
  17. Beth says

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    This looks yummy and am going to make it. I am confused when you say to add crumb coating. Did I miss something? What is the crumb coating?

    Thanks.
    Beth

    Reply
    • jamie says

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      Hi Beth!

      Thank you! A crumb coating refers to the thin layer of icing that you apply to the cake and allow to dry before applying the decorative coat of icing. This seals in the crumb. Hope that helps!

      Reply

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