| | Gluten-free buttercake
Gluten-free buttercake
Gluten-free buttercake 4.3-5 9
  • Calories: 2322 kj
  • Fat: 28.5g
  • Carbohydrates: 43.2g

How to Make:

  1. Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.
  2. Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide evenly among the prepared. Smooth the surface with the back of a spoon.
  3. Bake in preheated oven for 40-45 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes before turning on a wire rack to cool completely.
  4. Use an electric mixer to whisk the cream until firm peaks form. Use a serrated knife to trim the top of a cake. Place on a serving plate. Spread the jam over the top of the cake. Spoon the cream over the jam. Top with the remaining cake.
  5. Combine the icing sugar and extra milk to form a smooth paste. Tint with the pink food colouring. Drizzle icing over the top of the cake. Set aside to set.
Time for preparing:
45 min.


  • 250g butter, softened
  • 1 1/2 cups (310g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 4 eggs
  • 3 cups (375g) gluten-free self-raising flour
  • 1 cup (250ml) milk
  • 1/2 cup (125ml) raspberry jam
  • 300ml pure cream
  • 1 cup (120g) gluten-free icing sugar mixture
  • 2 teaspoons milk, extra
  • Pink liquid food colouring