Recipe Gluten-Free (Dairy-Free) Raspberry Rhubarb Cake

INGRÉDIENTSAlmond Cake

Raspberry-Rhubarb Filling

White Chocolate Buttercream

White chocolate drop

PRÉPARATIONAlmond Cake

Preheat the oven to 350°F and prepare three 8-inch round pans with nonstick cooking spray and parchment paper.
In a small mixing bowl, combine the flour, baking powder, xanthan gum (if using), and salt, and set aside.
In the bowl of a stand mixer or a large mixing bowl with a handheld electric mixer, cream the butter, sugar, and oil on high speed for 5 minutes, or until light and fluffy.
Add the eggs and almond extract and mix on high for another 2 minutes.
Add the dry ingredients from step 2 and turn the mixer on low.
With the mixer on low, slowly pour in the milk and mix until well combined. Scrape down the sides of the bowl if necessary.
Divide the cake batter evenly among the three prepared 8-inch round pans and bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack for 10 minutes. Invert the cake layers onto the cooling rack and let them cool completely. If freezing the cake layers later, wrap them tightly in plastic wrap and place them in the freezer.

Raspberry-Rhubarb Filling

In a medium saucepan, combine the raspberries, rhubarb, sugar, lemon juice, and cornstarch.
Simmer the mixture over medium heat until boiling. Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally.
Once the filling has thickened enough to coat the back of a spoon, remove it from the heat.
Pour the raspberry-rhubarb filling into a shallow dish and cover the surface directly with plastic wrap.
Cool completely at room temperature before using. Can be refrigerated for faster cooling.

White Chocolate Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl if necessary.
Add the powdered sugar and salt and mix on low until well blended.
Add the melted white chocolate and liquid creamer (if using) and mix on low until well blended.
Turn the mixer on high and beat for 5 minutes until light and fluffy.
White Chocolate Drop
Combine the white chocolate chips and milk in a microwave-safe bowl and heat every 30 seconds, stirring after each interval, until completely melted and smooth.
Add a few drops of liquid creamer (if using) and mix until well blended.

Cake Assembly

Level each completely cooled almond cake layer with a cake leveler or knife if necessary.
Place a leveled cake layer on a cake board, plate, and/or cake turntable and top with about 2 cups of white chocolate buttercream.
Put a border of buttercream around the edge and fill with about half of the raspberry-rhubarb filling.
Place another leveled almond cake layer on top and very gently apply a thin layer of buttercream over the entire cake. If the cake is unstable or the buttercream is soft, stop here and chill the cake for 15 minutes.
Remove the cake from the refrigerator and repeat step 3. Top with the remaining cake layer and apply a thin layer of buttercream over the entire exposed cake. Refrigerate for 15 minutes.
Cover the cake with a final layer of buttercream, smoothing the sides and garnishing with a cake smoother and/or offset spatula. Chill the cake for another 15 minutes while you prepare the white chocolate drizzle.
Using a piping bag or spoon, pipe the white chocolate around the edges of the cake and return it to the refrigerator to set. See the blog post above for tips and tricks.
Decorate the cake as desired. I topped the cake with additional raspberries and chopped rhubarb to create a wreath effect. Enjoy!
Store leftover cake in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.