1 Pamela’s Gluten Free Vanilla Cake Mix
1/2 cup organic sunflower oil or coconut oil
4 eggs, large
2/3 cup vanilla hazelnut milk or coconut milk
1/4 tsp. vanilla extract
1 C white chocolate chips
3 Tbl. Sprinkles (plus extra for decorating frosting)
Preheat oven to 325°.
Beat eggs until blended. Add oil, milk, extract, and mix well. Slowly add cake mix and beat on medium/low for 2 minutes. Batter will thicken. Stir in the white chocolate chips and 3 Tbl sprinkles.
Use two 8″ or 9” rounds—18 to 24 min.
Trace and cut out 2 round pieces of parchment paper to fit inside of the cake pans. Lightly spray the sides and bottom of cake pans. Pour half of the batter into one pan and the remainder of the batter in the second cake pan. Try to make the pans even.
Bake cakes at 325 for 18-24 minutes.
Note: Check cakes at 18 minutes. If more time is needed, check every 2 minutes up to 24 minutes.
Cake is ready when springs back to light touch, or toothpick comes out almost clean. Do not over bake.
Cool for 10 minutes before removing from cake pans. Then cool completely before frosting the cake.
Butter Cream Frosting
3 Cups powdered sugar
1 C unsalted butter, softened (Dairy Free option use Coconut spread or Melt)
1 tsp vanilla
2 Tbl coconut cream (used So Delicious Culinary Coconut Cream)
In a medium bowl mix butter, powdered sugar, vanilla and coconut cream until smooth.
Set aside until cakes are completely cooled.
Use a third of the frosting for the inside layer and the rest for the outside of the cake.
Use the Sprinkles to decorate.
We did not refrigerate the cake. It stays moist when not refrigerated.
- Prep Time: 15 minutes
- Cook Time: 18-24 minutes