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Gluten Free Caramelized White Chocolate Layer Cake

Gluten Free Caramelized White Chocolate Layer Cake

This gluten free layer cake features caramelized white chocolate in every bite, making it a showstopper dessert worth every minute of effort.
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Equipment

  • 8-inch round cake pans
  • bench scraper
  • cake stand
  • electric mixer

Ingredients

For the Cake

  • 2 cups Almond Flour
  • 2/3 cup Tapioca Starch
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter, softened
  • 1 1/3 cups Light Brown Sugar
  • 4 Large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 3/4 cup Buttermilk

For the Caramelized White Chocolate

  • 12 oz White Chocolate, chopped

For the Frosting

  • 1 cup Unsalted Butter, softened
  • 4 cups Powdered Sugar
  • 3 tbsp Heavy Cream
  • 1/4 tsp Salt
  • Reserved Caramelized White Chocolate (from above)

For Decoration

  • Flaky Sea Salt
  • White Chocolate Shavings

Instructions

  • Start by caramelizing the white chocolate. Preheat your oven to 250 F. Spread the chopped white chocolate on a parchment-lined baking sheet. Bake for 40 to 50 minutes, stirring and spreading every 10 minutes with a spatula, until the chocolate turns a deep golden amber color and smells like caramel.
  • The chocolate will look clumpy and seized between stirs, but it will smooth out each time. Once deeply golden, scrape it into a bowl and stir until smooth. You will use about two-thirds for the frosting and reserve the rest for drizzling. Set aside.
  • Increase the oven temperature to 350 F and prepare two 8-inch round cake pans with grease and parchment paper. Whisk together the almond flour, tapioca starch, baking powder, baking soda, and salt.
  • Beat the softened butter and brown sugar for 4 to 5 minutes on medium-high until light and fluffy. Add the eggs one at a time, then the vanilla. Add the flour mixture in three additions alternating with the buttermilk, mixing on low speed until just combined.
  • Divide the batter between the two pans and bake for 26 to 30 minutes until a toothpick comes out with just a few moist crumbs. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
  • For the frosting, beat the softened butter for 3 minutes until pale. Add about two-thirds of the caramelized white chocolate (warmed slightly so it is pourable) and beat until combined. Gradually add the powdered sugar, then the heavy cream and salt. Beat on medium-high for 2 to 3 minutes until fluffy and smooth.
  • Level the cake layers. Place the first layer on a cake stand and spread a generous amount of frosting on top. Add the second layer and press gently. Crumb coat the entire cake and chill for 20 minutes.
  • Apply the final coat of frosting, using a bench scraper to smooth the sides and create a clean finish. Warm the remaining caramelized white chocolate until just pourable and drizzle it over the top of the cake, letting some drip down the edges.
  • Top with white chocolate shavings and a light sprinkle of flaky sea salt. Refrigerate for 30 minutes to set, then bring to room temperature for 15 minutes before serving for the best texture.
Course: Dessert
Cuisine: American
Keyword: caramelized white chocolate, celebration cake, gluten-free, layer cake
Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 50 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 646kcal | Carbohydrates: 68g | Protein: 6g | Fat: 38g
Calories: 646kcal
Cost: $28