Imagine a dessert so decadent, so irresistibly moist, that you won't believe it's gluten-free. This Easy Gluten Free Italian Cream Cake is about to revolutionize your baking game, bringing a slice of Italian-inspired magic right to your kitchen. Whether you're managing gluten sensitivities or simply looking for an extraordinary dessert that will impress everyone at the table, this recipe is your golden ticket to dessert perfection.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring the sides are also lightly greased to prevent sticking.
- In a medium mixing bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, which typically takes about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually mix in the buttermilk and vanilla extract, stirring until the batter is smooth and well combined.
- Slowly fold in the dry flour mixture, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
- Gently fold in the shredded coconut and chopped pecans, distributing them evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or your preferred gluten-free frosting, and garnish with additional toasted coconut and pecans if desired.
Tips
- Always sift your gluten-free flour to prevent lumps and ensure a smooth, tender cake texture.
- Room temperature ingredients are crucial - they blend more easily and create a more uniform batter.
- Don't overmix the batter; mix just until ingredients are combined to keep the cake light and fluffy.
- Use fresh, high-quality vanilla extract for the best flavor profile.
- Toast the coconut and pecans before adding them to the batter to enhance their nutty flavor.
- Check the cake a few minutes before the recommended baking time, as gluten-free cakes can sometimes bake faster.
- Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- Store the cake in an airtight container in the refrigerator to maintain its moisture and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
