Gluten Free Ultimate Birthday Cake
Description
The Ultimate Birthday Cake for the Ultimate Husband! 5 desserts in one glorious cake! This over the top delight was his special birthday request. This cake takes a little bit of work to make all of the components, but he’s definitely worth it! It combines chocolate, vanilla and marble cake layers, a rich brownie layer and a giant chocolate chip cookie to make one decadent dessert. A little step up from the French Silk Pie I vividly remember making him for his 18th Birthday, but the same amount of love put into it. Crazy how time flies. I truly believe I am the luckiest wife in the world and I hope this cake reflects that. Happy Birthday Love and Happy Baking!
- Gluten Free
- Vegetarian
Recipe
For the chocolate chip cookie layer:
6 T melted butter
1 ounce softened cream cheese
1/2 cup (100g) brown sugar
1/4 cup (50g) granulated sugar
3/4 teaspoon vanilla extract
1 egg yolk
1 1/8 cups (146g) gluten free flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
For the chocolate cake:
3/4 cup + 1/8 cup (114g) gluten free flour
scant 1/2 cup (43g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (200g) sugar
1/2 cup (120ml) milk of choice
1/4 cup (60ml) oil
3/4 teaspoon vanilla extract
1 egg
1/2 cup (120ml) hot water
For the vanilla cake:
1/2 cup (120ml) vegetable oil
3/4 cup (150g) sugar
2 eggs
1 1/2 cups (195g) gluten free flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (120ml) milk of choice
1 1/2 teaspoons vanilla extract
For the marble cake layer:
1/3 of the vanilla cake batter from above
1/3 chocolate cake batter from above
For the brownie layer:
1/2 cup butter, melted and hot
1 T vegetable oil
1 1/8 cups (225g) sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup (65g) gluten free flour
1/2 cup (50g) cocoa powder (I used dutch processed)
1/4 teaspoon salt
For the frosting:
3 cups (678g) butter, room temperature
7 1/2 cups (862g) powdered sugar
1 Tablespoon (15) ml vanilla extract
For the chocolate chip cookie layer:
1. In a large bowl or bowl of stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
2. Add vanilla extract and egg yolks, stir until well mixed.
3. Add baking soda, salt and gluten free flour and mix on low speed until just combined.
4. Add the chocolate chips and mix on low until evenly incorporated.
5. Press dough into a 6” cake pan. Shape the dough in a hill shape (the middle should have more dough than the edges, it will even out during baking).
6. Cover with plastic wrap and refrigerate a minimum of 4 hours and up to 2 days before baking.
7. Bake at 350° for 20-25 minutes until golden brown.
8. Allow to cool fully in pan before attempting to remove.
For the chocolate cake:
1. Add milk, oil, vanilla and eggs to large mixing bowl. Stir well to combine.
2. Stir in sugar.
3. Sift in flour, cocoa, baking powder, baking soda, and salt. Mix to combine.
4. Slowly add hot water and mix until well combined.
5. Add 2/3 of mixture to one of the 6” pans. Set aside remaining 1/3 mixture to use for marble cake layer.
For the vanilla cake:
1. In a medium bowl, combine oil and sugar. Whisk to combine.
2. Add eggs and beat at medium speed for 1 minute.
3. Add gluten free flour, salt, baking powder, milk and vanilla extract. Beat at medium speed for 1 minute.
4. Add 2/3 of mixture to one of the 6” pans. Set aside remaining 1/3 mixture to use for marble cake layer.
For the marble cake layer:
1. Add remaining 1/3 vanilla cake batter and remaining 1/3 chocolate cake batter to third 6” pan.
2. Bake all cakes at 350°F for 30-32 minutes, or until toothpick inserted into the middle comes out clean.
For the brownie layer:
1. In a medium bowl, combine melted butter, oil and sugar. Beat for 1 minute.
2. Add eggs and vanilla and beat another minute, until light in color.
3. Sift in flour, cocoa powder and salt and gently fold until just incorporated.
4. Pour batter into 6” cake pan and bake at 350°F for 30-35 minutes.
5. Allow to cool before removing from pan.
For the frosting:
1. To bowl of stand mixer, add room temperature butter and beat on medium/high speed for 5 minutes.
2. Add half of the powdered sugar and the vanilla extract and beat 3 minutes.
3. Add remaining powdered sugar and beat for 3 minutes until light and fluffy.
4. Beat briefly with a spatula to remove large air bubbles and transfer to a piping bag.
Assembly:
1. Once all layers are baked and cooled, trim tops as needed to create flat layers.
2. Place marble cake on cake board. Spread even layer of buttercream over the top.
3. Carefully place brownie layer on top. Top with even layer of buttercream.
4. Add vanilla cake layer and a layer of buttercream.
5. Carefully add chocolate chip cookie layer on top. Spread on a layer of buttercream.
6. Add chocolate cake layer, making sure the entire cake is straight and even.
7. Apply a crumb coat to the outside of the cake.
8. Allow to cool in the refrigerator for 20-30 minutes.
9. Apply an even layer of buttercream around the entire cake and smooth it out.
10. Decorate as desired.
11. Slice and enjoy!
For the chocolate chip cookie layer:
6 T melted butter
1 ounce softened cream cheese
1/2 cup (100g) brown sugar
1/4 cup (50g) granulated sugar
3/4 teaspoon vanilla extract
1 egg yolk
1 1/8 cups (146g) gluten free flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
For the chocolate cake:
3/4 cup + 1/8 cup (114g) gluten free flour
scant 1/2 cup (43g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (200g) sugar
1/2 cup (120ml) milk of choice
1/4 cup (60ml) oil
3/4 teaspoon vanilla extract
1 egg
1/2 cup (120ml) hot water
For the vanilla cake:
1/2 cup (120ml) vegetable oil
3/4 cup (150g) sugar
2 eggs
1 1/2 cups (195g) gluten free flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (120ml) milk of choice
1 1/2 teaspoons vanilla extract
For the marble cake layer:
1/3 of the vanilla cake batter from above
1/3 chocolate cake batter from above
For the brownie layer:
1/2 cup butter, melted and hot
1 T vegetable oil
1 1/8 cups (225g) sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup (65g) gluten free flour
1/2 cup (50g) cocoa powder (I used dutch processed)
1/4 teaspoon salt
For the frosting:
3 cups (678g) butter, room temperature
7 1/2 cups (862g) powdered sugar
1 Tablespoon (15) ml vanilla extract
For the chocolate chip cookie layer:
1. In a large bowl or bowl of stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
2. Add vanilla extract and egg yolks, stir until well mixed.
3. Add baking soda, salt and gluten free flour and mix on low speed until just combined.
4. Add the chocolate chips and mix on low until evenly incorporated.
5. Press dough into a 6” cake pan. Shape the dough in a hill shape (the middle should have more dough than the edges, it will even out during baking).
6. Cover with plastic wrap and refrigerate a minimum of 4 hours and up to 2 days before baking.
7. Bake at 350° for 20-25 minutes until golden brown.
8. Allow to cool fully in pan before attempting to remove.
For the chocolate cake:
1. Add milk, oil, vanilla and eggs to large mixing bowl. Stir well to combine.
2. Stir in sugar.
3. Sift in flour, cocoa, baking powder, baking soda, and salt. Mix to combine.
4. Slowly add hot water and mix until well combined.
5. Add 2/3 of mixture to one of the 6” pans. Set aside remaining 1/3 mixture to use for marble cake layer.
For the vanilla cake:
1. In a medium bowl, combine oil and sugar. Whisk to combine.
2. Add eggs and beat at medium speed for 1 minute.
3. Add gluten free flour, salt, baking powder, milk and vanilla extract. Beat at medium speed for 1 minute.
4. Add 2/3 of mixture to one of the 6” pans. Set aside remaining 1/3 mixture to use for marble cake layer.
For the marble cake layer:
1. Add remaining 1/3 vanilla cake batter and remaining 1/3 chocolate cake batter to third 6” pan.
2. Bake all cakes at 350°F for 30-32 minutes, or until toothpick inserted into the middle comes out clean.
For the brownie layer:
1. In a medium bowl, combine melted butter, oil and sugar. Beat for 1 minute.
2. Add eggs and vanilla and beat another minute, until light in color.
3. Sift in flour, cocoa powder and salt and gently fold until just incorporated.
4. Pour batter into 6” cake pan and bake at 350°F for 30-35 minutes.
5. Allow to cool before removing from pan.
For the frosting:
1. To bowl of stand mixer, add room temperature butter and beat on medium/high speed for 5 minutes.
2. Add half of the powdered sugar and the vanilla extract and beat 3 minutes.
3. Add remaining powdered sugar and beat for 3 minutes until light and fluffy.
4. Beat briefly with a spatula to remove large air bubbles and transfer to a piping bag.
Assembly:
1. Once all layers are baked and cooled, trim tops as needed to create flat layers.
2. Place marble cake on cake board. Spread even layer of buttercream over the top.
3. Carefully place brownie layer on top. Top with even layer of buttercream.
4. Add vanilla cake layer and a layer of buttercream.
5. Carefully add chocolate chip cookie layer on top. Spread on a layer of buttercream.
6. Add chocolate cake layer, making sure the entire cake is straight and even.
7. Apply a crumb coat to the outside of the cake.
8. Allow to cool in the refrigerator for 20-30 minutes.
9. Apply an even layer of buttercream around the entire cake and smooth it out.
10. Decorate as desired.
11. Slice and enjoy!