♥️Click the link in my bio for ALL recipes 🍰Vanilla Cake Layers 300 g (2 ⅛ cups) gluten-free flour blend w/ xanthan gum 35 g (¼ cup + 1 tbsp) cornstarch 11 g (2 ¼ tsp) baking powder 2 g (½ tsp) baking soda 3 g (½ tsp) fine sea salt 330 g (1 ⅔ cups) organic cane sugar 300 g (1 ¼ cups) milk (I use Silk ) 15 g (1 tbsp) apple cider vinegar 155 g (⅔ cup) neutral oil 200 g (¾ cup + 2 tbsp) yogurt (I use @Forager Project ) 12 g (1 tbsp) vanilla bean paste Instructions 1. Preheat oven to 325°F. Line three 8-inch round pans 2. Whisk wet 3. Add dry. 4. Mix gently 5. Let batter sit for 5 minutes; whisk for 10 seconds. 6. Divide evenly between pans. 7. Bake at 325°F for 25 minutes 8. Cool 15 minutes in pans. Vanilla Bean Lava Filling Ingredients 120 g butter 60 g heavy cream (~1/4 cup) (I use @Country Crock Plant Butter Sticks) 120 g powdered sugar (1 cup) 20 g light corn syrup (1 tbsp) 1 tbsp vanilla bean paste ⅛ tsp fine sea salt Instructions 1. Heat butter and heavy cream 2. Whisk in powdered sugar 3. Add remaining ingredients. 4. Cool Vanilla Buttercream Ingredients 340 g (3 sticks) butter (I use Country Crock Plant Butter Sticks) 520 g (4 cups) powdered sugar 1 tbsp vanilla bean paste ¼ tsp fine sea salt 40 g (3 tbsp) heavy cream Instructions 1. Beat butter for 3-5 minutes 2. Add powdered sugar 3. Add vanilla bean paste and salt. 4. Slowly stream in heavy cream and mix on low Assembly 1. Spread a thin layer of buttercream & pipe a buttercream dam around the edge. 2. Fill the center with lava filling. 3. Stack and repeat #cakerecipes #viralcakes #glutenfreebaking #dairyfreebaking #easycakerecipe - @obsessedwithcashews