Gluten Free Confetti Cake #WeekdaySupper
Cake is universally loved. Whether it’s chocolate, vanilla, mocha, apple, coconut, peanut butter or a totally different flavor, one thing is certain – we all have our favorite. I think that is part of what makes Caroline Wright’s book Cake Magic! so magical! There is something for everyone.
I was very excited when Sunday Supper posted an opportunity to bake from Cake Magic! as a Weekday Supper event. I knew I had to participate. After all, this IS Desserts Required.
I showed Samuel (my 10 year old) the cake choices for this event and he immediately said I needed to make the Confetti Cake. One of the great things about Cake Magic! is that there are gluten free options for every recipe so I, actually, made Gluten Free Confetti Cake.
Samuel started 5th grade last week and I thought it would be the perfect occasion to serve the cake he wanted. However, there’s one itty bitty ‘issue’ about being the child of a food blogger; the pictures have to be taken before food may be eaten.
I baked the cake Sunday night. Vanilla syrup was brushed over the layers of gluten free vanilla confetti cake as soon as it came out of the oven. Since the cake had to cool completely before frosting I decided to finish it on Monday.
As soon as I dropped Samuel off to begin his last year as an elementary student, I went home and made the gluten free vanilla frosting. Assembling the cake could not have been easier. Placing pieces of wax paper underneath the edge of the cake and extending them over the edge of the cake stand insured that any drops of frosting ended up on the paper and not the plate. The cake was drizzled with sprinkles on top and I used my hand as a small cup to adhere sprinkles to the bottom of the cake.
Lighting being what it is, I had to take my pictures before baby boy came home. This meant that I had to cut into it. Since I was going to begin writing this post, I had to taste the cake, too, so that I knew about what I was writing.
I posted a picture on Facebook of my cake with the slice put back in, minus the bite. I included a caption about the woes of being a blogger’s child. I received great ideas such as using extra frosting to patch it up (too bad I did not think of that before hand) or eating the slice of cake and leaving a sweet note for Samuel asking about his day.
In the end, I just wrapped it up and turned the cut towards the back, wondering (hoping) that baby boy would not notice it. When Samuel came into the house, his eyes lit up. Then he saw the cut. Most kids would have been a tad disappointed. Not my boy. Samuel yelled, “YAY, you’ve already taken the pictures!”
After dinner I cut Samuel a slice knowing that, as a general rule, he does not really love frosting. His response? “This cake is AMAZING!” And then he proceeded to eat every bite.
I think there really is something magical about Cake Magic! The book has fabulous pictures of different cakes in the front of the book with all of the recipes in the back. Best of all, it’s laid out in a ‘mix and match’ style. Want a chocolate cake with vanilla syrup and nutella frosting? No problem. Pick the cake, syrup and frosting and you are ready to go.
Best of all, I love that Caroline has introduced an innovative and easy new way to make 100 delectable, flavorful cakes. Both her simple five-ingredient gluten dry mix and eight-ingredient gluten free dry mix form the foundation for every cake in the book. It just doesn’t get easier than this!
Here’s even better news…..Caroline Wright and Workman Publishing are giving away a copy of Cake Magic! to one lucky winner. Be sure to enter! The rafflecopter is under the recipe. Want to see a few more cakes from Cake Magic!? Check them out on the links below. Also, listen to Caroline’s interview with Sunday Supper Movement.
Gluten Free Confetti Cake
Recipe used with permission from Workman Publishing Company
Gluten Free Cake Magic! Cake Mix – makes 4 cups
- 1 cup white rice flour (see Notes)
- ½ cup tapioca flour
- ⅓ cup coconut flour
- ⅔ cup millet flour
- 1½ cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt (see Notes)
For the Cake – makes one 8 or 9-inch two-layer cake (or one 10-inch bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes
- Unsalted butter, at room temperature, for greasing the pans
- White rice flour, for dusting the pans
- 4 cups Gluten Free Cake Magic! Mix – see above
- ¾ cup full-fat plain yogurt
- 1 cup unsalted butter, melted and cooled, or 1 cup vegetable oil
- ¾ cup water
- 2 tsps pure vanilla extract
- 4 large eggs, at room temperature
- ½ cup rainbow sprinkles
For the Vanilla Syrup – makes 1 cup
- ½ cup sugar
- ½ cup water
- Pinch of salt
- 1 tbsp pure vanilla extract
For the Gluten Free Vanilla Frosting – makes 4 cups
- 1 ½ cups (3 sticks) unsalted butter, at room temperature
- Pinch of salt
- 4 cups (one 16-ounce box) confectioners’ sugar
- 2 tbsps pure vanilla extract
- Preheat oven to 350°. Butter the bottom and sides of two 8 or 9-inch, round cake pans. Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
- Place all of the dry cake mix ingredients in a large bowl and whisk together well to combine.
- Stir in the yogurt, butter, water, vanilla, and eggs until moistened and no lumps remain (be careful not to overmix). Stir ½ cup rainbow sprinkles into the batter. Divide the batter between the prepared pans.
- Bake until the layers are domed and golden brown, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes).
- While the cake is baking, prepare the syrup. Combine the sugar, water, and salt in a small saucepan, bring to a boil over medium-high heat, and boil for about 5 minutes. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat. Pour syrup over the cake when it’s warm or let it stand, covered, until it reaches room temperature.
- After removing the cake layers from the oven, pierce them (still in the pans) at 1-inch intervals with a skewer or paring knife. Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely. (The syrup will soak into the cakes.)
- When the cakes are cool and no longer wet to the touch, 1 to 2 hours, make the frosting: Combine the butter, salt and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.
- Run a knife, or an offset spatula, around the edge of one of the cake layers to loosen it. (Turn the layers out of their pans 1 by 1, as you frost them.) Place the layer on a cake plate with strips of waxed, or parchment, paper underneath; these will catch any drips and keep your cake plate clean. Spread the layer with about a third of the frosting on top.
- Frost the rest. Run a knife, or an offset spatula, around the edge of the remaining cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake with the remaining frosting.
Would you like your own copy of Cake Magic! by Caroline Wright? Enter now to win a copy!
a Rafflecopter giveaway
Stay connected to both Workman Publishing and Caroline Wright through their social media sites listed below:
Here are the links to more Cake Magic! beauties, thanks to my Sunday Supper Family!
Monday, August 22 – Family Foodie – Gluten Free Strawberry-Lemon Cake
Tuesday, August 23 – That Skinny Chick Can Bake, Confetti Cake
Wednesday, August 24 – Renee’s Kitchen Adventures, Fresh Blueberry Cake
Thursday, August 25 – Hezzi-D’s Books and Cooks, Dream Cake
Friday, August 26 – The Chef Next Door, Best Blackout Cake
Monday, August 29 – Dizzy Busy and Hungry, Malted Chocolate Stout Cake
Tuesday, August 30 – Magnolia Days, Strawberry-Lemon Cake
Wednesday, August 31 – Desserts Required, Gluten Free Confetti Cake
Thursday, September 1 – Meal Planning Magic, Peanut Butter Pretzel Cake with Salted Caramel Frosting
Friday, September 2 – Grumpy’s Honeybunch, Southern Diner Cake
This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.