This month’s challenge: white or yellow cake. It is the host’s daughter’s birthday, and we are all bringing cake to the party.
When I was a younger, my mom brought me up with a general disdain for baking from boxes. And I loved funfetti cupcakes when they were brought in as treats to school. Especially when they were baked in sugar cones.
As a kid, I had a cake that was decorated like a hamburger and one that was ballet shoes. I had the kind of cakes that you normally don’t get when your mom bakes your cake. Really cool cakes that taste good. But I remember being envious of those kids and their funfetti cupcakes.
I was envious of the sprinkles inside the cupcakes. Not the actual taste.
When I heard it was Kate’s daughter’s first birthday this month, I couldn’t wait to put sprinkles inside my cake. Because, really, they are better when they are inside.
I used a modified version of Ruhlman’s ratio. I couldn’t remember baking a cake without liquid. And his ratio somehow forgot that. I found an article on fine cooking about cake ratios. It was a bit less straightforward than a 1:1:1:1 ratio, but that’s ok. I did all the math for you. You can thank me later. When you squeal with delight because there are sprinkles inside your cake (or cupcakes), and you didn’t use a box mix.
My ratio ended up being 2:2:1:1:.75… flour:sugar:eggs:butter:liquid
Now, let me explain the wonky ratio. Yes, I said wonky.
Complex ratio math:
- flour = sugar
- eggs ≥ fat
- eggs + liquid = sugar
- add chemical leveners, flavorings and gums as needed.
Britt @ GF in the City made Boston Cream Pie
brooke @ B & the boy! made White Cake with Apricots & Blueberries
Caleigh @ Gluten Freek[k] made White Chocolate Cupcakes
Caneel @ Mama Me Gluten Free made Fresh-Squeezed Lemon Cake
Caroline @ The G-Spot made Dark Chocolate Raspberry Cupcakes
Charissa @ Zest Bakery made White Russian Cake
Claire @ Gluten Freedom made Banana Rum Cupcakes with Rum Glaze (alcohol-free!)
Dr. Jean Layton @ GFDoctorRecipes made Mocha Buttercream Yellow Birthday Cake-Gluten-Free
Erin @ The Sensitive Epicure made Chocolate Hostess CupCakes Dupes
gretchen @ kumquat made coconut boston cream pie cupcakes
Karen @ Cooking Gluten-Free! made Traditional Birthday Cake
Kate Chan @ Gluten Free Gobsmacked made GF Basic White Birthday Cake
Kate @ KateAliceCookbook made Lemon tea cake
Lisa @ Gluten Free Canteen made Frangelico Cupcakes with Nutella
Marla @ Family Fresh Cooking made Lemon Poppy Seed Muffins
Shauna @ Gluten-Free Girl and the Chef
The Healthy Apple made Gluten-Free Chocolate Pistachio Pound Cake
TR Crumbley@ No One Likes Crumbley Cookies made Gluten Free Tiramisu Cake
Winnie @ Healthy Green Kitchen made Gluten Free Vanilla Cupcakes
Rachel @ The Crispy Cook made Czech Cherry Bublanina
|Gluten Free Confetti Cake||
- 100 grams (1/2 cup) sweet white rice flour
- 50 grams (scant 1/2 cup)tapioca starch
- 50 grams (1/3 cup) brown rice flour
- 50 grams (1/3 cup) sorghum flour
- 1/4 teaspoon salt
- 1/2 teaspoon xantham gum
- 4 teaspoons baking powder
- 300 grams (1 1/2 cups)sugar
- 150 grams (6 T) butter, softened, or earth balance
- 1 teaspoon vanilla extract
- 5 (150 grams) egg whites, or 4 flax eggs
- 1 cup cold milk (I don’t drink milk, so I only use So Delicious when I bake)
- 1/4 cup non-pareils
- 225 grams (2 sticks) butter, very, very soft (again, sub Earth Balance for vegan)
- 1 1/2 cups powdered sugar
- 1/2 cup powdered, dry milk, or powdered dry soymilk (Whole Foods carries this)
- food coloring
- Preheat oven to 350 degrees & prepare pans by greasing them and lining with parchment paper.
- Sift together dry ingredients.
- In the bowl of a stand mixer, cream together the butter, sugar and vanilla until light and fluffy.
- Add egg whites and beat for a minute or two on medium.
- Add the flours and mix a bit more, scraping down the sides. The batter should look a little thick.
- Add in the milk and mix until combined.
- Add in the nonpareils and give it a quick mix. Over stirring here will cause the color to spread throughout the batter and not be in concentrated little flecks.
- Pour into the prepared pans and bake for 35-45 minutes.
- Let cool in the pan for 5 minutes and then turn out onto a wire rack to cool completely.
- For the frosting: whip together the powdered sugar, soft butter and powdered milk. Add food coloring as necessary and add additional powdered sugar to get the desired consistency.
- When the cake is cool, spread a filling (I used lemon curd) on one of the layers and stack the cakes. Frost and top with more sprinkles!
Vegan swaps: use 4 flax eggs (1 tablespoon ground flax dissolved in 3 tablespoons water). Use Earth Balance Buttery Spread in place of butter and powdered, dried soymilk in place f the powdered dry milk.
To use a gluten free flour blend (or if you can bake with gluten flour), you need 1 1/2 cups of flour. (For a non-gf cake or if you use Jules Nearly Normal Flour, you can omit the xantham gum).