Obsessed Cakes
Gluten-Free Vanilla Bean Lava Cake
A three-layer gluten-free vanilla bean cake with silky vanilla lava and fluffy vanilla bean buttercream.
- Prep
- 55 min
- Bake
- 25 min
- Total
- 2 hr 30 min
- Yield
- One 3-layer 8-inch cake
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Ingredients
Vanilla Cake Layers
- 300 g (about 2 1/2 cups) gluten-free flour blend with xanthan gum
- 35 g (about 5 tablespoons) cornstarch
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 g fine sea salt (weigh for accuracy)
- 330 g (about 1 2/3 cups) granulated sugar
- 300 g (about 1 1/4 cups) milk
- 15 g (about 1 tablespoon) apple cider vinegar
- 155 g (about 2/3 cup + 1 teaspoon) neutral oil
- 200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt
- 12 g vanilla bean paste (weigh for accuracy)
Vanilla Bean Lava Filling
- 120 g (about 1/2 cup + 1 teaspoon) butter
- 60 g (about 1/4 cup) cream
- 90 g (about 3/4 cup) powdered sugar
- 20 g (about 1 tablespoon + 1/8 teaspoon) light corn syrup or glucose
- 1 tablespoon vanilla bean paste
- 1/8 teaspoon fine sea salt
Vanilla Buttercream
- 340 g (about 1 1/2 cups) butter (3 sticks)
- 425 g (about 3 1/2 cups) powdered sugar
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon fine sea salt
- 40 g (about 2 tablespoons + 2 teaspoons) cream
Instructions
- Preheat the oven to 325°F (165°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- Make the cake layers. In a large bowl, whisk together the sugar, milk, apple cider vinegar, neutral oil, yogurt, and vanilla bean paste until completely smooth and emulsified.
- Add the gluten-free flour, cornstarch, baking powder, baking soda, and fine sea salt to the same bowl.
- Whisk gently just until no dry streaks remain. Do not overmix.
- Let the batter rest for 5 minutes - no longer. It continues to thicken as it sits. Whisk again for 10 seconds, then move straight on to filling the pans and baking.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for about 25 minutes, or until the centers are set and a tester inserted in the center comes out clean or with a few moist crumbs.
- Cool the layers in the pans for 10-15 minutes, then turn them out onto a wire rack and cool completely.
- Make the vanilla bean lava filling. Heat the butter and cream together in a saucepan over low heat, whisking until fully melted and smooth.
- Remove from the heat and whisk in the powdered sugar until the filling is completely smooth and glossy.
- Whisk in the corn syrup or glucose, vanilla bean paste, and fine sea salt until fully emulsified.
- Let the lava cool completely at room temperature until slightly thickened. Do not use it while warm.
- Make the vanilla buttercream. Beat the butter for 3-5 minutes, until very light and fluffy.
- Add the powdered sugar gradually and continue mixing for 5-7 minutes, until pale and smooth.
- Mix in the vanilla bean paste and fine sea salt.
- With the mixer on low, slowly stream in the cream and mix just until fully incorporated and silky.
- Assemble the cake. Level the completely cooled cake layers if needed.
- Place the first layer on a cake board or stand. Spread a thin layer of buttercream over the cake, then pipe a tall, continuous buttercream dam around the edge.
- Fill the center with room-temperature vanilla bean lava, keeping it completely inside the dam. Never use warm or even slightly warm lava; it can melt the buttercream and cause the cake to collapse.
- Add the second cake layer and repeat with another thin layer of buttercream, a sturdy dam, and vanilla bean lava.
- Top with the final cake layer, then chill briefly to set the structure before applying the final coat of buttercream and decorating as desired.
- Refrigerate the finished cake until needed, then bring it to room temperature before serving.