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!
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…
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.
Many 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.
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!
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.
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.
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.
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.
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.
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!
It’s just a simple start-in-the-middle swirl.
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!
- 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
- 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
- Bake cake according to package directions, allow to cool.
- 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.
- Alternate raspberry jam and icing, starting with the jam, between layers. Frost with remaining frosting.
- 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.