Wednesday, February 1, 2012

Gluten Free Nutella Birthday Cake

I have a confession to make. Until today I have never even tasted Nutella. I don't know why. It doesn't look to appetizing and I am not big on store bought anything. Doris eats a jar a week. It is her staple. When she asked me to make her a nutella cake I didn't hesitate. Couldn't be too hard to do right? It wasn't hard at all. I liked the flavor. She was thrilled to get the cake and she gobbled it all up and said it was amazing. Her friends did too. I attempted to make it in the shape of a heart. Kinda hard to tell. Hope you like it. Here is how I made the cake.
Nutella Cake topped with sliced strawberries.
Cake Batter
1 cup butter, softened
2 cups sugar
4 large eggs, at room temperature
2 1/2 cups gluten free all purpose flour
1 cup milk
1 teaspoon vanilla

Nutella Buttercream:
1/2 C butter, room temperature
1 C Nutella
1 C powdered sugar, sifted
1-2 T milk
Preheat oven to 350°.
Grease and lightly flour two 9 inch round cake pans, then line the bottoms with parchment paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Add the flour in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
Divide batter among the cake pans.
Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in the pans for 10 minutes.
Remove from pans and cool completely on wire rack before icing.
Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Mixing until completely combined and the desired consistency. 


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