Gluten-Free Cookies and Cream Cakewich

Fill two slabs of rich, gluten-free chocolate cake with dreamy cream cheese frosting to create a supersized sandwich cake made with both Florida Crystals® Regenerative Organic Raw Cane Sugar and Florida Crystals® Regenerative Organic Powdered Sugar. Just add sprinkles and it’s sure to be savored by all.

Prep Time

25 minutes

Bake Time

20 minutes

Yields

one cake, about 10 servings

Holiday Favorites

Bring extra sweetness to your celebration with some of our favorite holiday recipes. From family classics to new twists, bake it good and use Regenerative Organic Certified® Sugars.

Bake for Holidays!

Ingredients


For the Cake

  • ½ cup Cocoa powder (save some for dusting)
  • 1 cup Gluten-free all-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 7 ounces Bittersweet chocolate, chopped
  • 1 cup (2 sticks) Unsalted butter
  • 1 ¾ cups Florida Crystals® Regenerative Organic Powdered Sugar
  • 4 large Eggs, at room temperature
  • 1 ½ teaspoons Pure vanilla extract
  • Natural sprinkles, optional

For the Filling

  • 6 tablespoons Unsalted butter, at room temperature
  • 8 ounces Cream cheese, at room temperature
  • 1 teaspoon Pure vanilla extract
  • 4 cups (1 bag) Florida Crystals® Regenerative Organic Powdered Sugar
  • 2 tablespoons Milk

Instructions

Step 1

Preheat oven to 350°F. Using a pastry brush, butter two cake pans completely. Dust pans with cocoa powder and tap out the excess.

Step 2

In a medium bowl, whisk the cocoa powder, flour, baking powder, and salt together. Set aside.

Step 3

Over a double boiler, melt chocolate and butter. Stir until combined. Remove from heat and allow the mixture to cool.

Step 4

In a large bowl, whisk sugar, eggs, and vanilla until well incorporated. Add the chocolate-butter mixture and mix. Add the flour mixture and mix until combined.

Step 5

Evenly divide the batter into the prepared pans. Bake for 20 minutes or until a toothpick inserted into the middle of the cake comes out clean. Then remove the cakes from the oven and place over a cooling rack for 10 minutes. Invert the cakes and allow to cool completely.

Step 6

Meanwhile, prepare the filling. In a medium bowl using an electric mixer, beat butter, cream cheese, and vanilla until light and fluffy. Gradually add the powdered sugar and milk. Beat until smooth.

Step 7

When the layers are completely cool, turn one cake over (printed side facing down) over a serving platter. Spread buttercream over the cake and top with the second layer. Cover the sides with sprinkles if desired.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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