Gluten-Free Twin Bars Cake
Would you just look at this beauty! I mean, I hate to gloat, but this cake is rather pretty, don’t you think? And before you get intimidated if your decorating skills are a bit lacking, just know that this Gluten-Free Twin Bars Cake doesn’t require any special decorating skills, so it’s a great way to make a show-stopping cake without any fancy baking show talent!
The cake itself is four layers of homemade yellow cake made with Schär’s all-purpose flour with apricot preserves spread between each layer. It is then frosted with your choice of gluten-free chocolate frosting and then the outside is covered with Schär Twin Bars. These candy bars are similar to Kit-Kat bars but gluten-free and I’m not kidding, BETTER! They have a hint of flavor in there that’s reminiscent of hazelnut.
For those gorgeous fall leaves, which are EDIBLE by the way, I found those on Amazon. And then to tie it all together (pun intended) I tied a burlap ribbon around the cake for that quintessential fall look.
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Gluten-Free Twin Bars Cake Recipe
- 2 cups unsalted butter , at room temperature
- 2 cups plus 3 tablespoons superfine sugar
- 8 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups Schär Gluten Free Mix It Universal All-Purpose Flour Alternative
- 5 teaspoons baking powder
- ½ cup milk
- ¾ cup apricot preserves
- 1-2 (16 ounce) containers prepared chocolate frosting
- 22-24 Schär Twin Bars
- Edible fall leaves (optional)
- Ribbon or burlap (optional)
- Grease 4 (8-inch) cake pans and line with parchment paper. Preheat the oven to 350 degrees.
- Cream the butter and sugar together in a mixer on medium-high speed and beat for 3 minutes or until light and fluffy. Beat the eggs in, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla.
- In another mixing bowl, combine the Schär Gluten Free Mix It Universal All-Purpose Flour Alternative with the baking powder.
- Turn the mixer to low, add half the flour mixture to the butter/egg mixture, then the milk, and finally the rest of the flour mixture. Beat until fully combined. Using a rubber spatula, scrape the sides and bottom of the mixing bowl and make sure the batter is fully mixed. Divide the batter evenly among the 4 prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes then transfer to a wire rack to finish cooling.
- If the cakes are domed, slice off the dome so you have flat layers. Place one layer on a cake stand, spread on about ¼ cup of apricot preserves, top with another layer of cake and repeat, ending with a cake layer with no jam on it.
- Frost the cake generously with chocolate frosting. Surround the cake with Twin Bars, pressing firmly into the frosting. If desired, tie a ribbon or burlap around the middle and decorate with edible fall leaves.
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