Gluten Free Vanilla Berry Layer Cake
Ingredients
Cake
- 1 3/4 cup gf King Arthur Baking flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temp)
- 1 cup sugar
- 3 egg whites (room temp)
- 2 tsp vanilla
- 1/2 cup sour cream (room temp)
- 1/2 cup whole milk (room temp)
Whipped cream
- 1 cup heavy whipping cream
- 2 tsp + 2 tbsp confectioners' sugar
- 1 tsp vanilla
- 1 cup berries
Preparation
Preheat oven to 350.
Grease three 6 inch cake pans.
Put parchment in middle.
Whisk flour, baking powder, baking soda and salt. Set aside.
In stand mixer, beat butter for one min.
Add in sugar and beat for 2 min.
Add egg and vanilla and beat.
Add in sour cream (scrape sides of pan) and beat until well combined.
Pour in dry ingredients and put mixer on low, pour in milk and don’t over mix.
Bake 18-21 mins.
For whipped cream: using stand mixer, beat ingredients for 3-5 mins until soft peaks form.
For cake: assemble cake and put whipped cream and cut up berries evenly between.
Top with more whipped cream and berries.
Refrigerate for 2 hours before serving.
