Gluten-Free Yuzu Cake with Lavender Buttercream Recipe

Ingredients

Choose one cake option. Do not combine the ingredients from Option 1 and Option 2.

Option 1: Yuzu Cake with a Custom Gluten-Free Flour Blend

1/2 cup plus 1 tablespoon sweet rice flour
1/2 cup white rice flour
1/2 cup plus 1 tablespoon tapioca flour
1/4 cup brown rice flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, softened, or 1/2 cup neutral oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk or buttermilk, at room temperature
8 ounces sour cream, at room temperature
20 drops culinary-grade yuzu oil

Option 2: Easy Yuzu Cake with Measure-for-Measure Gluten-Free Flour

1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup milk
1 3/4 cups measure-for-measure gluten-free flour
20 drops culinary-grade yuzu oil

Lavender Buttercream

3 sticks unsalted butter, softened
4 1/2 cups confectioners’ sugar
3 to 4 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
10 drops culinary-grade lavender oil

Optional Surprise Filling and Decorations

Large sprinkles
Edible flower confetti
Candied flowers or flower petals
Fresh edible flowers
Dried culinary lavender

Directions

Step 1: Prepare the Oven and Cake Pans

Preheat the oven to 350°F. Line the bottoms of two 9-inch round cake pans with parchment paper.

Step 2: Make Cake Option 1

If using the custom gluten-free flour blend, place the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt in the bowl of a stand mixer. Mix briefly to distribute the dry ingredients evenly.

Add the softened butter or neutral oil, sugar, eggs, vanilla extract, milk or buttermilk, sour cream, and yuzu oil. Mix on medium speed until the batter is smooth and fully incorporated.

Skip Step 3 and continue with Step 4.

Step 3: Make Cake Option 2

If using the measure-for-measure gluten-free flour option, beat the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Mix in the milk and yuzu oil. Gradually add the measure-for-measure gluten-free flour and continue mixing just until the batter is smooth.

Step 4: Fill the Cake Pans

Divide the batter from your chosen cake option evenly between the two prepared pans. Gently smooth the tops with a spatula.

Step 5: Bake the Cakes

Bake for 25 to 30 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake Layers

Let the cakes cool in their pans for 10 minutes. Carefully transfer the layers to a wire rack and allow them to cool completely before assembling and frosting.

Step 7: Begin the Lavender Buttercream

Place the softened butter in the bowl of a stand mixer. Beat on medium speed until smooth and creamy.

Gradually add the confectioners’ sugar, mixing on low speed until incorporated.

Step 8: Finish the Buttercream

Add 3 tablespoons of heavy cream, the vanilla extract, and the culinary-grade lavender oil. Increase the mixer speed to medium-high and beat for 3 to 4 minutes, or until the buttercream is light, fluffy, and silky.

If the frosting is too thick, add the remaining cream 1 teaspoon at a time. If it is too soft, mix in a small amount of additional confectioners’ sugar until it reaches a spreadable consistency.

Step 9: Prepare the Surprise Cake Layer

Level the cooled cake layers if necessary. Use a round cookie cutter to remove the center from one layer. Keep the removed cake round intact so it can be used to cover the filled cavity.

Step 10: Stack the Cake

Place the intact cake layer on a serving plate or cake stand. Spread an even layer of lavender buttercream over the top.

Place the cake layer with the center removed over the frosted bottom layer.

Step 11: Fill and Seal the Center

Fill the hollow center with large sprinkles, edible flower confetti, candied flowers, or another small edible decoration.

Carefully return the reserved cake round to the opening to cover the surprise filling. Gently press it into place without crushing the cake.

Step 12: Apply the Crumb Coat

Spread a thin layer of lavender buttercream over the top and sides of the cake. Refrigerate the crumb-coated cake for 20 minutes to help set the frosting.

Step 13: Decorate the Cake

Cover the chilled cake with the remaining lavender buttercream, smoothing or decorating the top and sides as desired.

Finish with fresh edible flowers, dried culinary lavender, candied flower petals, additional sprinkles, or a combination of decorations.

Step 14: Rest and Serve

Allow the decorated cake to rest for approximately 20 minutes before slicing. Cut carefully to reveal the hidden decorative center.

Notes

Choose either Option 1 or Option 2 when preparing the cake. Do not combine the two cake formulas or their ingredient lists.

Use only culinary-grade yuzu and lavender oils that are specifically intended for use in food. Essential oils made for fragrance or aromatherapy may not be safe to consume.

Yuzu has a distinctive citrus flavor with notes reminiscent of lemon, mandarin orange, and grapefruit.

If fresh yuzu is available, 1 tablespoon of yuzu juice may be added for a more pronounced citrus flavor.

Different brands of measure-for-measure gluten-free flour may absorb moisture differently. For the most reliable results, use a blend intended to replace wheat flour in an equal amount and follow any cake-baking guidance on its package.

Check the labels on the flour, baking powder, confectioners’ sugar, flavoring oils, sprinkles, edible decorations, and other packaged ingredients to confirm they are gluten-free. Prevent cross-contact by using clean pans, utensils, preparation surfaces, and decorating equipment.

Make sure any fresh or dried flowers used for decoration are edible, food-safe, and free from pesticides. Do not decorate the cake with florist flowers unless they are specifically identified as safe for culinary use.

Store the finished cake covered in the refrigerator for up to 4 days. For the best flavor and texture, let individual slices stand at room temperature for approximately 20 minutes before serving.