Directions: |
Directions:Pre-heat oven to 350º F (static) or 325º (convection). Spray two 9" round cake pans with non stick cooking spray and dust entire surface lightly with gluten free flour. Use 7" round cake pans if your cake design does not need to be as wide and requires a larger crown (like a football).
Whisk together the flour, powdered milk, baking powder and salt then set aside.
In a large mixing bowl, combine butter and sugar and beat well with the paddle attachment until the mixture is very light and fluffy (3-4 min). Add eggs, one at a time, beating well after each addition. Mix in vanilla with the last egg addition. Slowly add milk, alternating with flour mixture and beating in between the additions. Beat until smooth and pour into prepared pans.
Bake for 30 minutes, turning the pans halfway through if using convection setting. (If using smaller pans, the cakes will be thicker and may need to bake longer). To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
When done, turn off the oven and leave in oven, door open to let the cakes cool slowly there for 10 minutes or so, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes in their pans to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.
Frost the cakes only when fully cooled.Cakes may be wrapped with wax paper or plastic wrap and sealed inside freezer bags to freeze ore refrigerate until ready to use. |
This recipe for Gluten Free Birthday Cake is from