Gluten-Free Berry Layer Cake
- 2 9 inch round cake pans
- 2 1/4 cups gluten-free all purpose flour with xanthan gum we used GF Jules - affiliate link
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup butter or dairy-free butter, room temperature
- scant 2 cups cane sugar (by scant, fill the second measuring cup just barely to the top)
- 3 large eggs, room temperature
- 1 1/2 tablespoons vanilla extract
- 1/2 cup plain Greek yogurt (we used 0% fat)
- 1 cup + 2 tablespoons milk of choice (we've used both 0% & 2% fat)
- 1½ cup heavy whipping cream
- 1½ - 3 teaspoons sugar * depending on how sweet you like it. We use 1½ teaspoons
- 3 cups mixed berries - we used sliced strawberries, blackberries, blueberries and raspberries you can adjust berries to taste, season, availability.
- Preheat oven to 350 degrees F. Grease 2 9 inch round cake pans, line with parchment paper rounds, then grease the parchment paper rounds as well. Set aside. Using parchment paper rounds will ensure there is no sticking and that the cakes will easily remove from the pans.
- In a small bowl, combine flour, baking soda, baking powder and salt using a pastry cutter, whisk or fork. Set aside.
- In a large mixing bowl, use a stand or hand mixer to beat softened butter until smooth and creamy.
- Add sugar and mix on high until well combined and creamed, scraping down the sides as needed.
- Add the eggs, one at a time, beating each one until mixed
- Add in vanilla and Greek yogurt. Mix until well combined, scraping down the sides with a spatula as needed.
- With the mixer running on low speed, alternately add the dry ingredients and milk until all combined.
- Divide the batter among the two prepared pans, gently rocking the pans form side to side to spread evenly. Bake 22-25 minutes or until top is golden and a toothpick inserted into the center comes our clean. The edges will also start pulling away from the pan. Pro Tip: Check at 22 minutes and if the tops are golden enough, loosely cover the pans with foil and continue baking an additional 3-5 minutes until a toothpick comes out clean.
- Let cool in the pans for 30 minutes then remove to a cooling rack to finish cooling by turning over the pans onto a cooking rack, knock gently and the cakes should come out easily. Peel off the parchment paper.
- Can be made a day ahead and stored at room temperature, on baking racks, loosely covered with wax paper (avoid wax paper touching the tops of the cake).
Homemade Whipped Cream
- Chill the mixing bowl and whisk for 15 minutes in the refrigerator (or freezer) if you can. Keep the heavy cream chilled as well. Cold cream is easier to whip and makes the lightest whipped cream.
- Add heavy cream and sugar to the chilled mixing bowl and whisk about 3-5 minutes or until creamy and pillowy. Do not over-mix. It is done when the whipped cream lightly "peaks"-- when you lift the beaters or whisk out from the bowl, a peak should form on them... You can always stop the mixer and check along the way!
- Can be made a day or two ahead and stored in a sealed container but freshest if made day of.
Assemble the cake
- Cake is freshest if assembled the day of serving. Once cakes have cooled, place one cake on your cake stand or plate. Spoon large spoonfuls of whipped cream on top of the cake (about 1/2 the whipped cream) and using a small spatula or decorating spatula or even a butter knife, gently spread the whipped cream evenly on top the cake so it is a thick, fluffy layer.
- Assemble a single layer of mixed berries on the whipped cream. Then top with the second cake.
- Spoon and spread additional whipped cream on top the second cake. Top with berries as desired (I tend you only cover about 2/3 of the top cake with berries but pile them a bit higher for a more dramatic look)
- Serve and enjoy!
- Store any leftover cake in the refrigerator, loosely covered with wax paper or with a cake cover.