How do I make my gluten free cakes more moist?

The eggnog does most of the work in this cake, keeping the layers soft and tender. The other big things are measuring your flour so it stays light (scoop it, then gently shake the cup to level it, without packing it down) and pulling the layers as soon as a toothpick comes out clean. A cake that bakes even a few minutes too long dries out quickly. For other gluten free cakes that turn out dry, a little extra butter or oil usually helps.

Do gluten free cakes take longer to bake?

Sometimes, depending on your pan and oven. Gluten free cakes often brown on top before the center is set, so go by the toothpick, not the color. If the top is getting dark before the center is done, lay a piece of foil loosely over the pan and keep baking in 5 minute increments.

Can I use store bought eggnog?

Yes, I use store bought eggnog every time. Choose a full fat eggnog from the dairy case and check the label to confirm it's gluten free. Light eggnog is thinner and makes the cake less tender.

Can I add rum or brandy?

Yes. Replace 2 tablespoons of the eggnog in the cake batter with spiced rum or brandy, and add 1 to 2 teaspoons to the frosting along with the eggnog.

Why did my white chocolate frosting turn runny or greasy?

The melted white chocolate was probably still warm when it went in with the butter. Let it cool until it's barely warm to the touch before mixing. If your frosting is already too soft, chill the bowl for 15 to 20 minutes and beat it again. You can also add ¼ cup of sifted powdered sugar at a time until it's thick enough to spread.

Gluten Free Eggnog Cake with White Chocolate Frosting (Easy Layer Cake)

Name: Gluten Free Eggnog Cake with White Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup Unsalted Butter, at room temperature; 1 cup Granulated Sugar; 1 tsp. Vanilla Extract; 3 large Eggs; 1 cup Eggnog; 2 cups Gluten Free Flour; 2 tsp. Baking Powder; 1 tsp. Baking Soda; 1/2 tsp. Sea Salt; 1/2 tsp. Ground Cinnamon; 1/4 tsp. Ground Nutmeg; 4 ounces White Chocolate Baking Bar, chopped; 2 Tbsp. Eggnog; 1 cup Unsalted Butter, at room temperature; 2 cups Powdered Sugar; 2 tsp. Vanilla Extract

Description

This gluten free eggnog cake bakes up into two soft, warmly spiced layers finished with a rich, creamy frosting that carries even more eggnog flavor. It's an easy from scratch layer cake that looks beautiful on a Christmas dessert table. Bake the layers a day ahead and frost it the day of your party.

Ingredients

Scale

Cake:

1/2 cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
1 tsp. Vanilla Extract
3 large Eggs
1 cup Eggnog
2 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg

Frosting:

4 ounces White Chocolate Baking Bar, chopped
2 Tbsp. Eggnog
1 cup Unsalted Butter, at room temperature
2 cups Powdered Sugar
2 tsp. Vanilla Extract

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Instructions

Preheat your oven to 350 degrees. Grease two 9-inch baking pans with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat the room temperature butter and sugar until combined and light and fluffy. Add the vanilla and the eggs one at a time beating the mixture in between each egg until they are incorporated. Add the eggnog and beat until blended.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Add the dry ingredients to the wet mixture and beat until a smooth batter forms. Stopping to wipe down the sides of the bowl with a spatula to incorporate all the ingredients into your batter.

Pour equal amounts of the batter into each baking pan.

Bake at 350 degrees for 30-35 minutes. The cake will be lightly browned and toothpick will come out clean when the cake is done.

Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack to finish cooling.

When the cake is cooled completely make the frosting and frost the cake.

To make the frosting melt the white chocolate in your microwave or over a double boiler. Let it cool until it's barely warm.

Place the melted chocolate, eggnog, vanilla and room temperature butter into the bowl of your stand mixer and beat until blended and smooth. Add the sifted powdered sugar one cup at a time until you have a smooth frosting.

If the frosting isn't thick enough you can add 1/4 cup of sifted powdered sugar at a time until you get the texture you want.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Flour: Use a gluten free 1 to 1 or measure for measure flour blend. Scoop the flour, then gently shake the cup to level it without packing it down, for the most tender cake.

Cooling: Let the layers cool completely, about 1 hour, before frosting. Total time does not include cooling.

Frosting: Let the melted white chocolate cool until barely warm before adding it to the butter, or the frosting will turn soft.

Make ahead: Bake the layers up to 1 day ahead. Wrap the cooled layers tightly and keep them at room temperature until you frost them.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Let slices sit out for 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American