Ingredients
Method
Cake Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Buttercream Preparation
- In a large bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the strawberry puree and vanilla extract, then beat on high speed until fluffy.
- If the buttercream is too thick, add milk one tablespoon at a time until desired consistency is reached.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a layer of strawberry buttercream on top, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining strawberry buttercream.
- Decorate with fresh strawberries if desired.
Nutrition
Notes
Make sure all ingredients are gluten-free to avoid cross-contamination.