Bright, elegant, and beautifully fragrant, this Gluten-Free Yuzu Cake with Lavender Buttercream is a stunning dessert for spring celebrations, bridal showers, garden parties, birthdays, and special occasions. The delicate citrus flavor of yuzu pairs perfectly with floral lavender buttercream, creating a sophisticated cake that is both refreshing and memorable. This gluten-free layer cake features a moist, tender crumb and a light, aromatic frosting that makes every bite feel luxurious.
Whether you choose the custom gluten-free flour blend or the simple Measure-for-Measure flour option, this yuzu cake delivers exceptional flavor and texture while remaining completely gluten-free.
Prep Time
30 minutes
Cook Time
25 to 30 minutes
Cooling and Decorating Time
1 hour 30 minutes
Total Time
Approximately 2 hours 30 minutes
Servings
12 to 16 slices
Option 1: Gluten-Free Yuzu Cake (Custom Flour Blend)
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened, or ½ cup neutral oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
20 drops yuzu oil
Option 2: Easy Gluten-Free Yuzu Cake
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup milk
1¾ cups Measure for Measure gluten-free flour
20 drops yuzu oil
Lavender Buttercream
3 sticks unsalted butter, softened
4½ cups confectioners’ sugar
3 to 4 tablespoons heavy cream
1½ teaspoons vanilla extract
10 drops culinary-grade lavender oil
Make the Gluten-Free Yuzu Cake
Preheat the oven to 350°F.
Grease and line two 9-inch round cake pans with parchment paper. Lightly spray the pans with nonstick baking spray.
For Option 1, combine 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.
Add the butter, sugar, eggs, vanilla extract, milk or buttermilk, sour cream, and yuzu oil. Mix on medium speed until the batter is smooth and fully incorporated.
For Option 2, cream together the butter and sugar 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 flour and continue mixing until smooth.
Divide the batter evenly between the prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Transfer to a wire rack and cool completely before frosting.
Make 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.
Add the heavy cream, vanilla extract, and lavender oil.
Increase the speed to medium-high and beat for 3 to 4 minutes until the frosting becomes light, fluffy, and silky.
If the frosting is too thick, add additional cream one teaspoon at a time. If it is too soft, add a little more confectioners’ sugar.
Assemble the Cake
Level the cake layers if necessary.
Using a round cookie cutter, carefully remove the center from one of the cake layers to create a hidden cavity for decorations.
Place the intact cake layer on a serving plate or cake stand.
Spread an even layer of lavender buttercream over the surface.
Position the cake layer with the center removed on top of the frosted layer.
Fill the hollow center with large sprinkles, edible flower confetti, candied flowers, or other decorative edible treats.
Spread another thin layer of frosting over the top edge.
Place the final cake layer on top to seal the surprise center.
Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 20 minutes.
Finish frosting the cake with the remaining lavender buttercream, smoothing the sides and top as desired.
Decorate with fresh edible flowers, dried culinary lavender, candied flower petals, or additional sprinkles.
Allow the cake to rest for 20 minutes before slicing.
Yuzu offers a unique flavor that combines elements of lemon, mandarin orange, and grapefruit, making it one of the most prized citrus ingredients in gourmet baking.
Use only culinary-grade yuzu oil and lavender oil intended for food use.
For a stronger citrus flavor, add 1 tablespoon fresh yuzu juice if available.
Store the finished cake covered in the refrigerator for up to 4 days.
Bring slices to room temperature for about 20 minutes before serving for the best flavor and texture.
This gluten-free yuzu cake is ideal for garden parties, bridal showers, Mother’s Day celebrations, spring entertaining, and elegant afternoon tea gatherings.
