The Super Simple Gluten Free Wedding Cake - Whisk me Free (2024)

I created this gluten free wedding cake for my brother, and I'm excited to share the recipe with you. It features a delicious combination of flavors and textures that are sure to impress. The bottom tier is a vanilla chocolate chip cake filled with chocolate ganache and caramel, while the top tier is a fluffy gluten-free lemon sponge filled with lemon curd. Both tiers are generously covered and filled with a lighter and fluffier version of Swiss meringue buttercream.

Making a wedding cake requires some time and effort, but I've got a few helpful tips to streamline the process and make it more efficient for you.

Ingredients

Here are the ingredients you'll need for the gluten free wedding cake sponges, fillings, and icing:

Vanilla and Chocolate Chip

• 12Eggs
• 720gButter
• 720gSugar
• 720gGluten Free Plain Flour
• 300gChocolate Chips
• 1 ½tspBaking Powder

Lemon Cake

• 8Eggs
• 480gButter
• 480gSugar
• Lemon ZestFrom 2 Lemons
• 480gGluten Free Plain Flour
• 1tspBaking Powder

Swiss Meringue Buttercream

• 18Egg Whites
• 860gSugar
• 750gButter

Cake Fillings

• 180gGanache
• 180gLemon Curd
• 180gCaramel

Instructions

6 inch Lemon Cake

1. Begin by rubbing the lemon zest into the sugar, to help release the lemon flavour.

2. Then cream together, the butter and sugar with the mixer for at least 5 minutes until pale and fluffy.

3. Then add the eggs, 4 eggs at a time whisking it well after each addition.

4. Then add the flour and baking powder.

5. Mix until smooth.

6. Divide the batter evenly into 3 6"cake tins.

7. Bake for 20-30minutes or until lightly golden and springy to the touch.

8. Once cooled, wrap tightly in clingfilm and freeze until ready to ice.

8 inch cake

9. Next cream together the next batch of the butter and sugar with the mixer for at least 5 minutes until pale and fluffy.

10. Then add the eggs, 4 eggs at a time whisking it well after each addition.

11. Then add the flour, baking powder and fold in the chocolate chips.

12. Mix until smooth.

13. Divide the batter evenly into the 3 8"cake tins and bake for 20-30 minutes or until lightly golden and springy to the touch.

14. Once cooled, wrap tightly in clingfilm and freeze until ready to ice.

Swiss Meringue Buttercream

1. As the cakes cool make the buttercream by whisking the egg whites and sugar in a heat proof bowl over a pan of boiling water [ban Marie]. Whisk the 2 together for around 5-10 minutes until the sugar has completely dissolved.
2. Once dissolved remove the bowl from the heat and set aside to cool.
3. As the meringue mixture cools cream the butter with an electric mixer for at least 10 minutes, until pale and fluffy [this will help make your buttercream white]
4. Once the meringue has cooled, add it to a stand mixer, with a ballon attachment and whisk on high speed until it reaches stiff peaks.
5. Once it's reached stiff peaks add the butter a bit at a time as the meringue is being mixed.
6. Once all the butter has been added continue whisking the buttercream until it becomes stable and has come together.

• Make the ganache following my simple 2 ingredient recipe here.
• Add all the cake fillings and buttercream to piping bags ready to fill the cake.

Filling the 8" cake

1. To fill the first tier, place the cake on a large cake drum, I used a 12" cake drum but you can also use a 10" cake drum/board.

4. Then pipe the ganache within the border leaving space in the centre to fill with caramel.

5. Fill the centre with caramel. Continue this process on the 2nd layer and seal with the third layer.

Then crumb coat the tier by spreading a thin layer of buttercream across the top and sides of the cake to lock in all the crumbs. Set in the fridge for at least 20 minutes.

Filling the 6" Cake

6. To fill the first tier. Place the cake on a ⅞" cake board. Then pipe the buttercream around the edge of the first cake layer to create a border. Then pipe the curd within the border.

7. Continue this process on the 2nd layer and seal with the third layer. Then crumb coat the first layer by spreading a thin layer of buttercream across the top and sides of the cake to lock in all the crumbs. Set in the fridge for at least 20 minutes.

See Also

27 Square Wedding Cakes Perfect for Modern Celebrations43 Simple Wedding Cakes for Every Style Celebration30 Small Wedding Cakes That Are Perfect for At-Home Celebrations and Elopements36 Simple Wedding Cakes That Are Gorgeously Understated

Final Coat of the cakes

8. Fill the piping bag with the remaining buttercream and pipe it around the 8" cake.

9. Then with a cake scraper smooth the buttercream around.Once smooth place in the fridge for at least 20 minutes. With a warm knife scrape the top of the cake to create a neat edge. [See Video]. Follow this same process when icing the 6" cake. Place both cake in the fridge for at least an hour before stacking.

Stacking The Cakes

• To stack the cakes, insert 6 dowels to the 8 inch cake tin and place a 6inch cake board on top secured.
• Then loosen the 6 inch cake from the board and using a cake holder or a wide and large utensil, transport the cake to the top of the 8 inch cake, on top of a 6 inch cake board.

• Place some buttercream in a piping bag fitted with a star nozzle and pipe around the 6 and 8"cakes to seal the gap between the 2.
• Finally decorate with arterial flowers.

Substitutions

If you prefer, you can make a few substitutions to customize the cake. For a non-gluten-free version, simply use regular self-raising flour instead.

Variations

You can easily make this cake dairy free, by substituting the butter for dairy free butter to make the sponges and dairy free block butter for the icing.

Equipment

For equipment, I highly recommend using a stand mixer, especially for such a large cake. It will make the mixing process much easier. Additionally, a cake turntable is essential for icing the cake and achieving a smooth finish. Pallet knives will also come in handy for filling and smoothing the cake.

Storing Gluten Free Wedding Cake

When it comes to storage, you can freeze the individual cake layers, before icing and filling, for up to 6 months. Once the cakes are iced and filled, store them in an airtight container for up to a month.

Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this recipe for how make strawberry cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

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