This week marks my baby’s 25th birthday. A quarter of a century! How is that possible? I think that officially makes me old, but I’m good with that. I’ve earned my wrinkles. I view them as badges of wisdom.
For his birthday cake, I knew that chocolate of some sort must be incorporated. Last year I went full-on chocolate with the ultimate gluten-free chocolate cake. I think his favourite was the smarties rainbow cake I made a few years ago.
Ever since I saw the cookies and cream cake on preppy kitchen, I have wanted to recreate it. You need to check out his blog. I have picked up so many baking tips from him. Do you know about cake strips? They’re wrapped around the cake pan and they help prevent domed and cracked tops and over-cooked edges. I used them for these cakes and I had the most level cakes ever. No trimming necessary.
My son follows a mostly gluten-free diet so I created a GF version. The original cake used chopped Oreos in the batter. I found GF ones at Trader Joes, but there are several other brands of GF chocolate sandwich cookies. I made a Swiss meringue buttercream. It is a bit more work than an American buttercream, but I think the light and silky texture is worth it.
Click here to print recipe for Cookies and Cream Cake (Gluten Free)
Happy birthday to your son! ( My son turned 25 in February and I am still in shock 😉 ) I am so lucky that your gf eating son was born just before my gf eating daughter. This way I can simply duplicate your amazing gf birthday cakes. I actually made your chocolate birthday cake from last year for my daughter’s boyfriend. He doesn’t follow a gf diet but with a gf cake, everyone could enjoy it. AND WE DID! The best gf chocolate cake EVER! My daughter is more of a vanilla girl. Unless she requests something specific, I think I will try this one with gf Newman O’s in the chocolate mint flavor.(Those baking strips are magic! So helpful for even layers!)
I’m late in commenting but this cake looks delicious and I’m sure it was enjoyed by the birthday boy! My daughter’s favourite cake is also the Smarties one I made after your post. Looking forward to next year’s.
I’m going to make this cake this week! It looks amazing!
Two questions: first, you have xantham gum in the recipe, but bob’s 1:1 flour includes it already. Is it correct that I should be adding more, or is this only if using flour that doesn’t contain it?
Secondly, I have three 8inch pans. Is it possible to bake in the three pans for less time? Or would it better if I 1.5x the recipe? I really want the 3 layers!
Thanks so much!
Hi Melanie, Since Bob’s Red Mill 1:1 contains xantham gum already, you do not need to add more. I need to correct the recipe to make that more clear. Thanks for pointing this out!
If you want to use three 8-inch pans, I would multiply recipe by 1.5. Your layers will be too skinny in the 8 inch pans if you don’t make a larger recipe and that would not be as pretty or impressive.
Let me know how it goes!