Sunday, November 29, 2015

Gluten-Free Peppermint Creme` Cake

       'Tis the season for all things peppermint!  So today I decided, why not make a classic Peppermint Crème Cake?  I mean, not every peppermint recipe has to be paired with chocolate, right?  Though I have made more than a few of those on my blog... :d  I hope you enjoy this delicious seasonal treat!

You'll need:

1 cup brown sugar

3/4 cup sugar

1 cup sour cream

4 eggs

1 cup buttermilk

1 tbsp vanilla extract

2 tsp baking powder

2 tsp baking soda

1 tsp salt

       Preheat oven to 350°F.  Grease and flour two 9" round pans.
       In a mixing bowl, whip butter, sugar, sour cream, and eggs until fluffy.  In a small bowl, combine milk, and extracts, then set aside.
       In a separate bowl, combine flours, baking powder, baking soda, and salt.  Next, add the dry ingredients to the creamed mixture, alternating with the liquids, using a mixer on low speed.
Bake for 30 minutes then check to see if a toothpick comes out clean from the center.  If not, continue baking, checking every few minutes to make sure it doesn't over bake.
       Once the cake has finished baking, allow it to cool in the pans for about five minutes at room temperature.  Then place the pans in the refrigerator for about two hours before removing the cakes and frosting. 

Peppermint Buttercream Frosting

3 cups powdered sugar

3 tsp vanilla extract

heavy whipping cream, as needed

       In a large bowl, whip the butter and shortening with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, and the flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition and add a little heavy cream as needed. 

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.
       You can dress up this cake with any garnishes you would like or simply enjoy it as is!