Easy Gluten Free Pecan Cream Cake is the perfect solution for a crowd-pleasing dessert that’s both incredibly delicious and surprisingly simple to prepare without any gluten. This recipe is incredibly useful for anyone seeking a delightful treat that caters to specific dietary needs without compromising on taste or texture.
Key Ingredients for Easy Gluten Free Pecan Cream Cake
- 1 and 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy, like almond or oat milk)
- 1 cup chopped pecans, divided
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
How to Make Easy Gluten Free Pecan Cream Cake
This Easy Gluten Free Pecan Cream Cake delivers pure comfort with every bite, boasting a moist crumb and a decadent pecan-tinged flavor. Its simplicity makes it an ideal choice for any occasion, and the luscious, creamy topping elevates it from a simple cake to an unforgettable dessert. The preparation time is approximately 15 minutes, with baking taking around 30-35 minutes.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan (use gluten-free flour for dusting) or line it with parchment paper. This step ensures your Easy Gluten Free Pecan Cream Cake releases cleanly after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside. This ensures the dry components are evenly distributed, contributing to a consistent cake texture.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which helps create a tender cake crumb for your Easy Gluten Free Pecan Cream Cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This contributes richness and essential binding to the cake batter.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Incorporate Pecans: Gently fold in 3/4 cup of the chopped pecans into the batter. Reserve the remaining 1/4 cup for the topping. This step infuses the cake with their delightful nutty flavor and texture.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The aroma of your Easy Gluten Free Pecan Cream Cake baking will fill your kitchen!
- Prepare the Cream Topping: While the cake is baking, whisk together the heavy cream and powdered sugar in a small bowl until smooth and slightly thickened. This will create a simple yet elegant drizzling sauce for your finished cake.
- Cool and Top: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, drizzle the cream topping generously over the cake and sprinkle with the reserved chopped pecans.
Why You’ll Love This Easy Gluten Free Pecan Cream Cake
You’ll absolutely adore this Easy Gluten Free Pecan Cream Cake for its incredible moistness and the delightful crunch of perfectly toasted pecans. Unlike many gluten-free baked goods that can be dry or crumbly, this cake boasts a tender crumb that melts in your mouth, making it a delightful indulgence for everyone. The simple yet decadent cream topping, enhanced by the rich flavor of pecans, elevates this cake to a truly special dessert, rivaling even the most elaborate flour-laden creations. Plus, imagine the satisfaction of creating such a fantastic treat right in your own kitchen, saving money without sacrificing quality or flavor.
This Easy Gluten Free Pecan Cream Cake is more than just a dessert; it’s a testament to how delicious and accessible gluten-free baking can be. It’s the perfect centerpiece for gatherings, a thoughtful treat to share, or a personal reward after a long day. So go ahead, gather your ingredients, and experience the joy of making and devouring this delightful cake yourself – you won’t be disappointed!
Storing and Reheating Tips
To keep your Easy Gluten Free Pecan Cream Cake fresh and delicious, proper storage is key.
- Refrigeration: Once the cake has cooled completely and the cream topping has set slightly, wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing (Un-topped): For longer storage, you can freeze the cake before adding the cream topping. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months.
- Reheating: If you wish to reheat a refrigerated slice, you can do so in a microwave for 10-15 seconds on a low setting, or enjoy it at room temperature. Frozen cake should be thawed in the refrigerator overnight before adding the cream topping and serving.
Final Thoughts
This Easy Gluten Free Pecan Cream Cake is a true testament to simple, delicious baking that everyone can enjoy. Encourage yourself to try this recipe for a delightful treat that’s both satisfying and incredibly straightforward to make. You’ll be amazed at how wonderful gluten-free can taste!
Easy Gluten Free Pecan Cream Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan (use gluten-free flour for dusting) or line it with parchment paper. This step ensures your Easy Gluten Free Pecan Cream Cake releases cleanly after baking.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside. This ensures the dry components are evenly distributed, contributing to a consistent cake texture.1.5 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking powder, 0.5 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which helps create a tender cake crumb for your Easy Gluten Free Pecan Cream Cake.0.75 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This contributes richness and essential binding to the cake batter.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.1.5 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking powder, 0.5 teaspoon salt, 0.5 cup milk (dairy or non-dairy, like almond or oat milk)
- Gently fold in 3/4 cup of the chopped pecans into the batter. Reserve the remaining 1/4 cup for the topping. This step infuses the cake with their delightful nutty flavor and texture.1 cup chopped pecans, divided
- Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The aroma of your Easy Gluten Free Pecan Cream Cake baking will fill your kitchen!
- While the cake is baking, whisk together the heavy cream and powdered sugar in a small bowl until smooth and slightly thickened. This will create a simple yet elegant drizzling sauce for your finished cake.0.5 cup heavy cream, 2 tablespoons powdered sugar
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, drizzle the cream topping generously over the cake and sprinkle with the reserved chopped pecans.1 cup chopped pecans, divided