Gluten Free Cream Cheese Cake with Buttercream Icing

Gluten Free Cream Cheese Cake with Buttercream Icing

Gluten Free Cream Cheese Cake | Hello Gluten Free

I spotted a cake recipe I really wanted to try recently.  After I had baked it and was letting it cool the cake shrunk to half its height.  What?!  I reviewed the recipe and decided I could do better.  So I added a few ingredients and deleted what I felt was not necessary.  Today’s recipe is what I came up with.  First of all it has all my favorite ingredients –  lots of butter, sugar and vanilla.  The flavor is very rich.  Then add the buttercream icing and you have a winner.  Rachel and her husband were my official taste testers.  They had it for breakfast, lunch and dinner , on the same day.  I would have to say that is a good testimonial of how delicious it is!

You may also like to try our German Chocolate Cake or Italian Cream Cake recipe.  Both our my families favorites!

Love Heidi

Gluten Free Vanilla Cream Cheese Cake with Buttercream Icing

Ingredients

Cake

  • 1 Tsp. Baking Soda
  • 1 Cup Butter (Softened)
  • 8 Oz. Cream Cheese (Softened)
  • 5 Eggs
  • 2 Cups Sugar
  • 2 Tsp. Vanilla
  • 2 Cups GF Flour Blend

Icing

  • 1 1/2 Sticks Butter (Softened)
  • 2 Tsp. Vanilla
  • 6 Cups Powdered Sugar
  • 1/2 Cup Buttermilk or Milk

Directions

Cake
Step 1
Preheat oven to 350 degrees. Spray a 9 X 13 inch pan with non stick cooking spray.
Step 2
Cream together butter, sugar and cream cheese.
Step 3
Beat in eggs one at a time. Then add vanilla.
Step 4
Whisk baking soda into GF flour blend (we love Aunties!) Add dry ingredients and blend well.
Step 5
Pour into prepared pan. Bake for 35 minutes or until toothpick comes out clean. Cool completely.
Icing
Step 6
Using an electric mixer, beat butter on medium high speed until fluffy and light. Reduce speed to medium and add vanilla. Alternately beat in powdered sugar and buttermilk (or milk) until the mixture reaches a spreading consistency. Beat on medium-high speed until smooth. Spread on cake. Don't forget to like the bowl clean.

 

 

 

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1 Comment

  1. Krista · April 25, 2015 Reply

    I made this with Glutino flour and it turned out great! It reminded me of Sara Lee’s pound cake (from my old gluten eating days). I didn’t make the icing as I didn’t think the cake need any extra, and that says a lot as I am usually an icing fiend.

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