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  •  2 1/2 cups (250 grams) sifted gluten-free flour-mix
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 2 Tbsp (15 grams) cocoa powder
  • 1/2 cup (113 grams) butter, at room temperature
  • 1 1/2 cups (300 grams) caster sugar
  • 2 large eggs
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 cup (240 ml) buttermilk
  • 2 Tbsp liquid red food coloring

Preheat oven to 350’F (175’C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In the bowl of the KitchenAid  beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Divide the batter evenly between the two prepared pans.

Bake in the preheated oven for approximately 30 minutes, until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.

With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers.

Place one of the cake layers, top of the cake facing down, onto your serving platter.

Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.

Frost the top and sides of the cake.

Cream Cheese Frosting

  • 8 ounce (227 grams) cream cheese
  • 8 ounce (227 grams) Mascarpone cheese
  • 1 tsp pure vanilla extract
  • 1 cup (115 grams) icing sugar, sifted
  • 1 1/2 (360 ml) cups cold whipping cream

In the bowl of the KitchenAid beat the whipping cream to stiff peaks; set aside. Beat now cream cheese and mascarpone until smooth.Gradually add the whipped cream, add the vanilla and icing sugar and beat until the frosting is thick enough to spread.

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