Gluten-Free Caramel Cake with Salted Caramel Italian Meringue Buttercream

This Gluten Free Birthday Cake Recipe is sponsored by Bob’s Red Mill.

Three layers of buttery caramel cake are coated in salted caramel Italian meringue buttercream, finished with salted caramel sauce and almond pralines. This gluten free birthday cake is rich, elegant, and sure to delight anyone celebrating a special day.

One of the blog’s most-loved recipes is the original Caramel Cake with Salted Caramel Italian Meringue Buttercream. This is the gluten-free version of that cake, and it’s every bit as indulgent. Whether you’re baking for someone who avoids gluten or simply want a sensational dessert, this cake delivers the same tender crumb and deep caramel flavor as the original.

A few years ago, I discovered that I have a bit of an intolerance for wheat flour.

It’s not a gluten allergy, but my body occasionally reacts poorly to wheat-based foods. As a baker, that felt frustrating—baking is what I do. I didn’t want to give up bread, cookies, cakes, muffins, scones, or any of the treats I love, so I explored alternatives.

I experimented with many different flours and quickly became familiar with the wide range offered by Bob’s Red Mill. They make flours from corn, rice, oat, almond, chickpea, coconut, and many grains and seeds you might not expect. For home bakers who prefer to avoid juggling multiple flours, their Gluten Free 1-to-1 Baking Flour is a convenient solution.

Most gluten free recipes call for a blend of flours and binders to mimic the structure gluten provides. Bob’s Red Mill’s ready-made mix simplifies this, so you can swap it into many recipes with good results. It’s a practical choice if you want dependable gluten free baking without filling your pantry with lots of single-ingredient flours.

Those bags in the photo are stacked several deep—an indication of how many options are available for gluten-free baking enthusiasts.

Not everyone on a gluten free diet wants to become a flour collector.

If you prefer simplicity, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour gives you a single bag that contains the components needed for successful gluten free baked goods. That makes recipes like this caramel cake accessible without a lot of specialized ingredients.

Gluten-free eaters deserve awesome birthday cakes too

Being gluten free doesn’t mean you should miss out on celebratory desserts. Often hosts end up making two cakes, but this gluten free birthday cake is designed to please everyone at the party. The texture is tender and moist, and the salted caramel buttercream elevates it to a truly special dessert.

I tested this cake on adults, teenagers, and kids—no one suspected it was gluten free. The response was the same every time: “Is there more?” It’s a great single-cake solution for gatherings where some guests avoid gluten and others do not.

Gluten Free Birthday Cake Recipe Notes

1. Italian Meringue Buttercream can seem intimidating, but it’s straightforward. Don’t be deterred—this buttercream is silky, reliable, and keeps well: a week in the refrigerator or several months in the freezer. The salted caramel version is especially balanced, adding depth and a pleasant sweet-salty contrast that makes the cake memorable.

2. Xanthan gum is optional. Bob’s Red Mill Gluten Free Flour Mix already includes xanthan gum. Adding a bit more can give extra structure, which I sometimes prefer at high altitude. If you bake at sea level, you can probably omit the extra xanthan gum.

3. Advance prep makes assembly easy. The salted caramel sauce, which is incorporated into the buttercream and drizzled over the finished cake, can be made weeks ahead and chilled. Warm it gently before using. Almond pralines and the Italian meringue buttercream can also be prepared in advance. Cake layers freeze well and thaw evenly if you allow several hours at room temperature before assembling.

📖 Recipe

Gluten Free Caramel Cake with Salted Caramel Italian Meringue Buttercream

Yield:
16 slices

Prep Time:
35 minutes

Cook Time:
35 minutes

Total Time:
1 hour 10 minutes

Three layers of buttery caramel cake are slathered with salted caramel Italian meringue buttercream and finished with salted caramel sauce and almond pralines for a decadent gluten free birthday cake.

Ingredients

1 ½ cups (255 grams/ 9 ounces) white chocolate chips
12 tablespoons (6 ounces/ 170 grams) butter cut into 12 pieces, at room temperature
16.5 oz. (3 cups plus 1 tsp) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (plus more for dusting the inside of the pan)
1 ½ tablespoons baking powder
¾ teaspoon xanthan gum
1 ½ teaspoon salt
½ teaspoon baking soda
6 large eggs, separated and at room temperature
¼ teaspoon cream of tartar
¾ cup (150 grams) granulated sugar
¾ cup (160 grams) light or dark brown sugar
2 tablespoons pure vanilla extract
1 cup (227 grams) buttermilk

FOR ICING AND DECORATION:

1 recipe Salted Caramel Italian Meringue Buttercream
Almond pralines, for decoration (see notes for instructions)

Instructions

Heat oven to 325°F (176°C). Grease three 8- or 9-inch round cake pans. Line the bottoms with parchment and grease the parchment. Dust the pans with a few tablespoons of Bob’s Red Mill Gluten Free Flour, shake out excess, and set aside.
Add white chocolate chips and butter to a small bowl and melt gently, stirring until smooth. (Microwave in short bursts at reduced power or melt over low heat.)
Whisk together the flour, baking powder, xanthan gum, salt, and baking soda in a medium bowl. Set aside.
In a stand mixer fitted with the whisk, beat the egg whites with cream of tartar until foamy. Increase speed and slowly add granulated sugar, beating until glossy stiff peaks form. Transfer to a bowl and set aside.
In the same mixer bowl, combine the egg yolks, vanilla, and brown sugar. Beat on medium-high until pale and ribboning, about 3–4 minutes.
Add the melted white chocolate and butter mixture and the buttermilk. Mix on medium-low until combined, about 30 seconds. Add the dry ingredients and mix on low until fully combined, about 1 minute.
Fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining whites. Do not overmix; a few small streaks are fine.
Divide batter evenly among prepared pans and smooth the tops. Bake 30–35 minutes, until golden and pulling slightly from the pan edges.
Cool in pans on wire racks for 5 minutes, then turn out onto racks. Prick tops lightly with a fork (not through to the bottom). Warm about ½ cup salted caramel sauce until pourable and brush a thin coat of caramel over the top and sides of each cake. Cool completely.
If not assembling immediately, place each cake on a parchment round and wrap loosely with plastic wrap. Store until ready to assemble.

ASSEMBLE THE CAKE:

Place one cake layer on a platter and spread with a ½-inch layer of Salted Caramel Italian Meringue Buttercream. Top with the second layer, add more buttercream, then the third layer. Frost the outside of the cake with the remaining buttercream.
Garnish with broken almond pralines. Serve immediately or refrigerate up to 1 day.

Notes

This recipe yields a large amount of batter and is easiest to make in a 6-quart mixer. If your mixer is smaller, work in two batches.

How to Make Almond Praline:

1 cup whole almonds, roughly chopped
¼ cup sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 teaspoon salt

Combine almonds, sugar, cinnamon, butter, and salt in a heavy skillet over medium heat.
Stir constantly until the sugar melts and turns golden and the almonds are toasted, about 10–15 minutes.
Spread on foil or parchment to cool, then break into pieces.

Note: Ground cinnamon can sometimes be cross-contaminated with gluten during processing. Most people with celiac will tolerate it, but if you or your guest have very high sensitivity, check packaging for allergen information.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest.

A big thanks to Bob’s Red Mill for their Gluten Free 1-to-1 Baking Flour and for partnering on this post.

© Of Batter and Dough. All images & content are copyright protected. Please do not use images without permission. If you want to republish the recipe, rewrite it in your own words or link back to this post. Some links in the original post were affiliate links that support the blog at no extra cost to readers.