Gluten Free Vanilla butter cake and Frosting
2 cups sugar
2 1/2 sticks softened butter
3 3/4 cups gluten free all purpose flour + 1 1/4 tsp. xanthan gum(recipe on this blog)
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 tsp vanilla
Mix dry ingredients together in a bowl and set aside.
*To make buttermilk- add 2 TBSP of vinegar( reg clear) to a 2 cup measure then fill rest of cup with whole milk. I usually make this first and set aside before I mix anything else.
After making buttermilk and mixing the dry ingredients,
Cream together sugar, eggs, and butter till thick consistency
Then add flour mix and buttermilk to creamed mixture, alternating dry with buttermilk. Batter will be thick.
Bake in 9×13 greased and GF floured pan. Grease with butter or organic shortening.
Bake at 350 degrees for approx 35 minutes. If top starts to brown and center is not done, turn heat down to 325 til done baking. Done when knife comes out clean.
Let set before flipping out of pan- I let it set about 10 minutes.
Cool before icing
Gluten Free Butter-cream Icing:
2 sticks of softened butter
2 lb. bag of confectioner sugar
***I use less than that I depends on your taste so I’d suggest on starting off with 1/2 the bag and build from there unless you have a super sweet tooth if so then have at it -Lol
1 TBSP vanilla
Pinch of salt
Add water a little at a time until you reach desired consistency.
*For chocolate icing- do above recipe then add cocoa to desired taste-