So the other day a co-worker shared a website with me for “Purple-rific Layer Cake” from www.rock-ur-party.tablespoon.com. And since I LOVE, LOVE, LOVE the color purple you know I just had to make it. But to make it GF would be a challenge because this recipe calls for box cake mix. So I used one of my favorite gluten-free flour makers (Jules Gluten Free) recipes for White Birthday Cake. I must admit, I was a little disappointed in the outcome of the colors, but for my first attempt at “Happy Cake”, I’m pretty happy overall.
3 cups Jules Gluten Free All-Purpose Flour™
1 tablespoon gluten-free baking powder
1/4 cup powdered milk (I used Carnation Dry Milk)
1/4 tsp salt
1/2 cup butter
2 cups granulated cane sugar
4 large eggs
2 teaspoons gluten-free vanilla extract
1 cup milk
*Note, in order to get 3-layers I had to double this recipe.
Pre-heat oven to 350° F (static) or 325° (convection). Spray three 9-inch round cake pans with non-stick cooking spray and dust entire surface lightly with Jules Gluten Free All-Purpose Flour™.
Whisk together the flour, powdered milk, baking powder and salt and set aside.
In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approx 3-5 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans. The batter will be thick (remember this is not your regular cake mix anymore).
Separate the mixture equally in to three separate bowls. I added 9 drops of neon purple for the lightest mix, 19 drops of neon purple for the next layer and 39 drops for the darkest layer. Hindsight being 20/20, I would first add white food coloring to the mix so that all the yellow is taken away. My cakes didn’t come out as purple as I would have liked.
Bake for 30 minutes, turning the pans half-way through. 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, with little to no crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time in necessary to fully bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.
Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use.
I used 3 tubes of Betty Crocker Whipped White Frosting (gluten free).
The other thing that you should do, that I didn’t, is cut the tops off of each layer so you don’t see the brown tops in between each layer. Again, hindsight.