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.
I also got this delectable Turkish Raspberry Jam. It has nothing in it but the good stuff. Just like your Grandma used to make.
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.
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.
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.
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.
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!
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.
Then I start on my second row.
Overlapping each as I go.
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!
Ingredients
- 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
Instructions
- 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.
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!
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!
Gorgeous and looks so yummy! I heart Bob’s Red Mill….it is my go to brand for any gluten free baking!!!
This looks amazing. And the fact it uses a mix means I can knock this beauty oit quickly. Thanks for the recipe!
Exactly! Thank you!
This looks so stunning but also not that difficult to put together. I will definitely be bookmarking this to try later on!
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
In the directions you mentioned using coconut oil, but I don’t understand where you’re using it. ??
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.
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
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!
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.
Ah and this is a good one! Thank you!
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.
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!
Absolutely the best cake I have ever made !! Will make for every occasion ! Thank you for posting the recipe.
That absolutely makes my day! Thank you so much for letting me know and I am so glad you found it enjoyable.
This Is Amazing
Thank you!
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!
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.
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!
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!
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!
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.
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.
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!
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!
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!
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!