Go ahead, cake my day. Yep, that’s right, January 7 was the 37th anniversary of my first time eating cake. Which, I guess, a normal person would just call it their birthday, but when you’re an introvert that loves cake as much as I do, putting something else front and center just feels right. I had a wonderful weekend celebrating my ever-quicker-oh-god-please-slow-down-this-ride climb to 40, but naturally, I needed cake to complete the circle/celebration. I remade my Rumchata cake from way back when, but this new version is gluten free and ensconced in whipped dark chocolate frosting that is so light and fluffy it’s as if it was made by baby angels.
It, however, does not exactly have an angelic calorie count (318 cals a slice/12 slices), but I tend to throw caution to the wind when it comes to my birthday. I’m gonna be eating a lot of feelings, and I need a flavor that can match the spiral–so we’re going full tilt here…because if I’m getting emotional on my birthday, my cake better be in tiers, too… Since I am taking time to savor the celebration, this blog will be short, sweet, and to the delicious point. Thank you to everyone who called, texted, messaged, DMed, Facebook-ed, and used any and all other social media platforms to wish me a happy birthday. You know how to make this old girl feel loved. Check out the tutorial video below the recipe to see how I decorated. And as usual, ’til next time, my fellow eaters!
Recipe and Instructions
Gluten free Rumchata cake with whipped dark chocolate frosting
A stunning black and gold cake with delicious Rumchata layers and fluffy chocolate frosting
Ingredients
CAKE*One box of gluten free yellow cake mix
*75 grams (1/3 c) unsweetened applesauce
*1/2 cup fat free or skim milk
*1/2 cup Rumchata
*3 eggs
*1/2 tsp coconut extract
FROSTING
*CHILLED mixing bowl needed (I freeze mine for an hour)
*1 ounce box of sugar free chocolate fudge pudding mix
*1 quart of cold heavy whipping cream
*1/3 cup of Lakanto powdered monkfruit
*1/4 cup black cocoa
*Black gel dye
GLAZE
*1 1/2 tsp gold luster dust
*3 TBS powdered monkfruit or powdered sugar
*4 1/2 tsp clear vanilla extract or gluten free vodka
OTHER INGREDIENTS
*Edible gold leaf (I was gifted some awesome gold leaf from KingBoom
Directions
- Preheat oven to 350 and grease three 6-inch round pans and add bake even strips.
- Whisk cake ingredients together in a stand mixer on low for 30 seconds before switching to medium-high for two minutes.
- Pour batter evenly into pans and bake for 30 minutes, or until a toothpick comes out mostly clean from the center.
- Allow cakes to cool fully before frosting.
- To make frosting, dump the whipping cream and pudding mix into a stand mixer with a whisk attachment. Whip on medium-high for 3 minutes, or until stiff peaks are forming and frosting sticks to the whisk when the mixer is raised.
- Finally, add in the powdered monkfruit, cocoa, and gel dye, and blend for 30 seconds.
- Place a layer of frosting in between each cake round and frost the entire cake, smoothing as best as you can with an angled spatula and bench scraper.
- Mix all glaze ingredients together, then use a spoon to drip down the edges of the cake.
- Feel free to add some fun gold sprinkles at the bottom of each drip!
- Use tweezers to place edible gold leaf in desired areas on your cake.
- To pipe decorations on top, I used a 2D tip to pipe large roses, 6B tip to pipe big stars, and #21 tip to pipe small rosettes and small stars.
- I added more gold sprinkles in places and used leftover drip to paint my bigger roses with a small, food-safe paintbrush to make the colors pop.
- You will probably have a large amount of frosting leftover (I only used half for my entire cake); you can 100% put this in an air tight container and freeze.
- Keep cake covered and in the fridge. Cake slices best served at room temp, so remove and slice 30-45 minutes before eating. Enjoy!
Nutrition
Macros12 servings
318 cal/40.9 c/15.3 f/4.2 p per slice
Kate Bakes Cakes 