Ingredients for Italian Creme Cake Gluten Free
- 1/2 cup (1 stick) unsalted butter, softened
- Oil
- 2 cups granulated sugar
- Eggs
- 1 tablespoon vanilla extract
- Rice Flour
- Potato Starch
- Tapioca Flour
- 1 teaspoon xanthan gum
- Baking Soda
- 2 teaspoons baking powder
- 1 cup buttermilk
- Flaked Coconut
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How to Make Italian Creme Cake Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup vegetable oil at medium speed until light and fluffy.
- Gradually add 2 cups granulated sugar, beating well after each addition.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups gluten-free all-purpose flour blend, 1 teaspoon xanthan gum, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup shredded sweetened coconut.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the frosting:
- In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 1 tablespoon vanilla extract until smooth and creamy.
- Gradually add 3 cups powdered sugar, beating until well combined.
- Stir in 1 cup chopped pecans.
- Once cakes are completely cool, frost the layers and the top and sides of the cake.
- Serve and enjoy! Serves 10.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
179g
Fat
63g
Carbs
21g
