– 1 ½ sticks (170g) unsalted butter – 2 cups (400g) sugar – 4 large eggs, room temperature – 3 cups (360g) Measure – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 ¼ cups (296g) buttermilk – ¼ cup (54g) vegetable oil – 3 teaspoons (12g) vanilla extract – 3 sticks (339g) unsalted butter, softened – 8 cups (820g) conectioners sugar – 3 teaspoons (12g) vanilla extract – ½ cup (120g) milk – 1 teaspoon (6g) salt
Warm the oven up to 350 degrees and grease and flour three 8-inch round pans.For 30 seconds, mix the gluten-free flour, baking powder, baking soda, and salt in a medium-sized bowl. Put away
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In a separate bowl, combine the buttermilk, vegetable oil, and vanilla extract with a whisk. Put to the side.When you have the butter in the bowl of your mixer, mix it at a medium speed until it is completely smooth.
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Once the sugar has been added gradually, continue to mix on medium speed for three to five minutes, or until the mixture has become lighter in color and fluffy.
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Add the eggs one at a time and mix them in until the yellow yolk is well mixed in.While the mixer is on low speed, add the flour mixture and the buttermilk mixture one at a time, starting with the dry ingredients and ending with them.
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Do this three times, adding three dry ingredients and two liquids each time. Mix just until everything is mixed in after the last addition. Avoid mixing too much.
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Split the batter among the three pans.Bake at 350 degrees for 25–30 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Turn out after 10 minutes.
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Smoothen the somewhat softened butter. Mix in vanilla.Add half the powdered sugar and most the milk. Add powdered sugar and beat at medium speed.
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Mix remaining powdered sugar and milk at medium speed for 3–4 minutes, scraping bowl sides occasionally. I run the mixer very slowly. (Kitchenaid #2) for 1–2 minutes. This reduces buttercream air pockets. The texture will smooth out.
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You can either double or half this mix.About 4 and a half cups of frosting are made. Enough to frost an 8- or 9-inch cake with two layers.
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Can be frozen for at least three months in a jar that keeps air out. Thaw on the counter.Add more sugar if your frosting is too thin. You can add a little more milk if it's too thick.
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