Moist Gluten-Free Spice Cake with Vanilla Buttercream

• •2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
• •2 tsp Baking Powder
• •1 tsp Baking Soda
• •1 tsp Salt
• •2 tsp Ground Cinnamon
• •1 tsp Ground Nutmeg
• •1 tsp Ground Cloves
• •1 tsp Ground Ginger
• •1 tsp Ground Cardamom
• •1 cups Granulated Sugar
• •1 cup Brown Sugar (packed)
• •1 cup Vegetable Oil
• •3 large Eggs
• •2 tsp Vanilla Extract
• •1 cup Buttermilk
• •1 cup Hot Water
• •1 cup Unsalted Butter (softened, for frosting)
• •4 cups Powdered Sugar (for frosting)
• •3 tbsp Milk (for frosting)
• •1 tbsp Vanilla Extract (for frosting)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. I like to use parchment paper circles on the bottom of the pan too to ensure they release easily.

   🌡️ 350°F
2. 2

   In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.

3. 3

   In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix.

5. 5

   Stir in the hot water until the batter is smooth.

6. 6

   Pour the batter evenly into the prepared cake pans.

7. 7

   Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

8. 8

   Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

9. 9

   While the cakes are cooling, prepare the vanilla buttercream frosting. In a large bowl, beat the softened butter until light and fluffy.

10. 10

    Gradually add the powdered sugar, beating on low speed until combined. Increase the speed to medium and beat until light and fluffy.

11. 11

    Add the milk and vanilla extract and beat until smooth and creamy. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.

12. 12

    Once the cakes are completely cool, frost the top of one layer, then carefully place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.

Chef's Tips

• 💡For an even more intense spice flavor, bloom the spices in a little melted butter before adding them to the dry ingredients.
• 💡If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling the rest with milk to equal 1 cup. Let it sit for 5 minutes before using.
• 💡To prevent the cake layers from sticking, make sure the pans are well-greased and floured, or use parchment paper circles on the bottom.
• 💡If the frosting is too thick, add more milk, 1 tablespoon at a time, until you reach the desired consistency. If it's too thin, add more powdered sugar, 1/4 cup at a time.