Gluten-Free Jelly Cake

Ingredients:

option 1:

• Petley Grain White Cake Mix(18oz)
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 3/4 cups of buttermilk
• 3 large eggs

mix at room temperature

Option 2:

• Petley Grain White Cake mix (18oz)
• 1 Teaspoon baking soda
• 1 teaspoon of salt
• 1 1/4 cups of milk, soy milk, or almond milk
• 3 tablespoons of apple cider vinegar
• 3 large eggs

mix at room temperature 

Baking Instructions:

1. Prepare the Pan: Grease and flour a 9x13 inch baking pan.

2. Combine Wet Ingredients: In a large bowl, whisk together the wet ingredients according to your chosen option:

   • Option 1: Whisk together buttermilk and eggs.
   • Option 2: Whisk together milk, vinegar, and eggs.

3. Combine Dry Ingredients: In a separate bowl, whisk together baking soda and salt.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking continuously until just combined. Avoid overmixing.

5. Bake: Pour the batter into the prepared pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Let the cake cool completely in the pan before frosting and adding jelly.

Tips:

• Room Temperature Ingredients: For best results, use room temperature eggs and milk/buttermilk.
• Gluten-Free Flour Blend: This recipe is designed for use with a gluten-free flour blend.
• Jelly Filling: Once the cake is cool, spread a layer of your favorite jelly or jam over the top.
• Frosting: Frost the cake with your preferred frosting.

Non-GMO Gluten-Free Jelly Cake

Ingredients:

• Naturally White Cake Mix (16 oz.)
• 1 cup of sour cream
• 1 tablespoon of oil
• 3 eggs

 Baking Instructions:

• Combine Ingredients:

  • In a large bowl, combine all ingredients.
  • Blend thoroughly using a hand whisk or an electric mixer until smooth and combined.

• Prepare the Pans:

  • Grease two 8-inch round cake pans.
  • Place a piece of parchment paper in the bottom of each pan.

• Bake:

  • Pour the batter evenly between the two prepared pans.
  • Bake in a preheated oven at 325°F (165°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.

• Cool:

  • Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

• Assemble the Cake:

  • Place one cooled cake layer on a serving plate.
  • Spread a generous layer of jelly evenly over the top.
  • Place the second cake layer on top of the jelly.

• Decorate:

  • Dust the top of the cake lightly with powdered sugar for a classic touch.