I for sure am no chef... but I have to admit I have a big ego when it comes to baking!
I baked wedding cakes for 5 years while going to school to become a OB/GYN sonographer (I do ultrasounds on babies in the womb)
To get through school, I had to hustle! I come from a blended family with a total of 15 siblings! There was no college funds in a bank account for me. I needed to pay my own way. The ultrasound program I decided to do was VERY pricey. I needed to find a side job!
I had made party cakes for fun before, and was persuaded to take it to the next level and make my best friend’s wedding cake. From there, I was busy. Everyone loved my cakes. Sometimes I had 3 wedding cakes in one weekend which was really good money! But I had a secret recipe of success that people begged for... I never would reveal it... because after all that is why I was so successful! I had mastered the art of taste, moistness and I think they were appealing to the eye!
After finishing school, I was a different kind of busy and had no time for baking cakes as a business. After Chanelle was diagnosed with Celiac Disease (she was the first in the family diagnosed), I decided that I needed to master the art of Gluten Free baking! So I did! I altered recipes until I found the perfect formulation!
Now for the secret recipe that literally wins both gluten eating and gluten free taste buds… (I just want to remind anybody local to me… I no longer make cakes as a business so no, I do not take orders!)
But I was throwing a baby shower for one of my closest friends recently and made her a yummy vanilla cake with raspberry filling!
I put it in my stories on Instagram and my messages were blowing up instantly. Everyone asking for the recipe… so I decided I would share… Enjoy this yummy, moist, gluten free dessert for your next get together or party!
To see the visual of the step by step process check out my Instagram account @ServingCeliacs and look in the highlight section.
Vanilla Raspberry Filled Cake
2 Gluten Free Vanilla (or Yellow) Cake Mix
2 Small Package Vanilla Instant Pudding
8 Large Eggs
2/3 Cup Oil
2 Can Lemon Lime Soda
1. Preheat oven to 350 degrees.
2. Combine all wet ingredients (eggs, oil and soda) in a small bowl and mix together.
3. In a a larger bowl combine cake mix and dry pudding mix.
4. Slowly add the wet ingredients to the dry until fully incorporated.
(This mixture will be runnier than typical cake batter)
5. Pour batter into 3 greased 10" round cake pans
6. Bake for approximately 30-35 min or until toothpick comes out clean. (oven times vary)
1 Small Package of Fresh Raspberries
½ Small Box Vanilla Instant Pudding
½ Cup Buttercream Icing
¼ Cup Milk (I used lactose free)
1. Mix instant pudding mix with milk of choice until smooth
2. Fold in buttercream Icing
3. Roughly chop fresh raspberries and gently fold into the filling mixture
Buttercream Icing Recipe From Cake By Courtney:
2 cups unsalted butter, chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
6 cups powdered sugar, measured and then sifted
3-4 tablespoons heavy whipping cream
2 teaspoons clear vanilla extract
Pinch of salt
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
With mixer on medium speed, add whipping cream, vanilla and salt.
Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
By the way... You can make this cake to be any flavor you want... for chocolate just use a GF chocolate cake mix with instant chocolate pudding mix... let your creativity guide you!