Gluten Free Pink Chantilly Cake

Prep Time 45 mins
Cook Time 30 mins
Cooling Time 45 mins
Total Time 2 hrs
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 8
Calories: 280 kcal
Ingredient
    GF Vanilla Cake1
  • 1 ½ Cups (192g GF 1:1 Flour Blend)
  • ½ Cup (60g Oat flour (Packed))
  • ½ Cup ((60g) White Rice Flour (Packed))
  • ⅓ Cup ((45g) Millet Flour)
  • 1 ½ Tsp Xanthan Gum ((Omit if 1:1 blend contains Xanthan))
  • 2 Tsp Baking powder
  • ¼ Tsp Baking Soda
  • ½ Tsp Salt
  • ¾ Cup (165g Unsalted Butter, Softened)
  • 2 Cups (440g Granulated Sugar)
  • 4 Large Eggs, (Room Temp.)
  • 2 Tbs Vanilla Bean Paste
  • 1 Tsp Almond Extract (*Optional)
  • 1 ⅓ Cups (320ml Buttermilk, Room Temp. (Add 1Tbs + 1Tsp of ACV to any milk you have, let sit for 10-15 minutes))
    • Chantilly Cream
  • 4 oz Cream Cheese (114g)
  • 8 oz Mascarpone Cheese (226g)
  • 1 Cup Powdered Sugar (130g)
  • 1 Cup Heavy Whipping Cream (240ml)
  • ½ Tsp Lemon juice
  • 4 oz Sliced Strawberries
  • 4 oz Fresh Raspberries
  • 4 oz Fresh Blueberries
    • Pink Butter Cream
  • 1 Cup Unsalted Butter, Softened (226g)
  • 3 Cups Powdered Sugar (380g)
  • 2 Tbsp Heavy Cream
  • 2 Tsp Vanilla Bean Paste
  • A few drops of pink food coloring
    • Chocolate Covered Strawberry Topping
  • 12 Medium Strawberries
  • 1 Cup Chocolate (Semi-sweet or Dark) (180g)
  • 1 Cup White Chocolate (180g)
  • 2 Tbsp Coconut Oil
Preparation
  1. 1
    GF Vanilla Cake
    1.  Preheat the oven to 350°F (175°C).
    2. Grease, and line with parchment paper, four 6-inch cake pans.
    3. In a medium bowl, sift together 1 ½ Cup (195g) Bob Red Mill 1:1 our, ½ Cup (60g) oat our, ½ cup (60g) white rice our, ⅓ Cup (40g) millet our (and Xanathan gum if using blend that does not have it).
    4. Add 2 Tsp of baking powder, ¼ Tsp baking soda, ½ Tsp salt, and whisk. Set aside.
    5. Using an electric mixer, cream ¾ Cup (170g) softened butter and 2 Cups (400g) granulated sugar.
    6. Add in 4 eggs, one at a time, mixing well after each addition.
    7. Add in 2 Tbs vanilla bean paste and 1 Tsp almond extract.
    8. Alternate combining 1 ⅓ Cup buttermilk with the rest of dry ingredients. Add ½ dry ingredients, then half buttermilk, the rest of the dry ingredients, and nish off with the buttermilk. Mix just until combined. Do not overmix.
    9. Divide batter equally amongst the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in
      the center comes out clean.
    10. Let cakes cool for 10 minutes, then transfer to a cooling rack to completely cool before crumb coating.
  2. 2
    Chantilly Cream
    1. Beat 4 oz (114g) cream cheese, 8 oz mascarpone cheese together.
    2. Add in 1 Cup (130g) Powdered Sugar. Mix until smooth.
    3. In a separate bowl, 2 Tbs whip heavy whipping cream, 2 Tsp vanilla bean paste and ½ Tsp lemon juice. Whip until stiff peaks begin to form.
    4. Fold whipped cream into cream cheese and mascarpone mixture.
    5. Refrigerate until ready to use.
    6. Slice raspberries, strawberries, and blueberries. Set aside for cake assembly.
  3. 3
    Pink Buttercream
    1. Beat 1 Cup (226g) unsalted butter, until smooth.
    2. Add in 3 cups (380g) powdered sugar, 1 cup at a time, mixing on low speed until combined.
    3. Add in 2 Tbs heavy whipping cream, 2 Tsp vanilla bean paste and a few drops of pink food coloring. Set aside.
  4. 4
    Chocolate Covered-Strawberries
    1. Wash strawberries thoroughly and dry.
    2. Melt both white and semi-sweet chocolate for 30 second intervals in the microwave. Add in coconut for a silk texture. Dip strawberries and decorate to your liking.
    3. Set aside
  5. 5
    Cake Assembly
    1. Level cakes if needed.
    2. Spread the chantilly cream over the rst cake layer then top with sliced fruit then add the next cake layer. Repeat to make a 3 -layer cake or four 2-layer cakes.
    3. Crumb coat each cake with a thin layer of pink buttercream and refrigerate for 15 minutes.
    4. Apply a nal buttercream layer.
    5. Decorate with chocolate-covered strawberries and additional toppings if desired. .
Note

This delightful cake is best enjoyed fresh on the day of preparation, but it can be refrigerated in an airtight container for up to 2 days to maintain its flavor and texture.

Keywords: Gluten-Free , Chantilly Cream, Pink Cake

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.