Gluten-Free Cookies and Cream Cakewich

Fill two slabs of rich, gluten-free chocolate cake with dreamy cream cheese frosting to create a supersized sandwich cake made with both Florida Crystals® Organic Raw Cane Sugar and Organic Powdered Sugar. Just add sprinkles and it’s sure to be savored by all.

Prep Time
25
minutes
Cook Time
20
Image
cookie
vegan
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Ingredients
Servings
1 cake, about 10 servings
For the Cake
  • ½ cup Cocoa powder (save some for dusting)
  • 1 cup Gluten-free all-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 7 ounces Bittersweet chocolate, chopped
  • 1 cup (2 sticks) Unsalted butter
  • 1 ¾ cups Florida Crystals® Organic Raw Cane Sugar
  • 4 large Eggs, at room temperature
  • 1 ½ teaspoons Pure vanilla extract
  • Natural sprinkles, optional
For the Filling
  • 6 tablespoons Unsalted butter, at room temperature
  • 8 ounces Cream cheese, at room temperature
  • 1 teaspoon Pure vanilla extract
  • 4 cups (1 bag) Florida Crystals® Organic Powdered Raw Cane Sugar
  • 2 tablespoons Milk
Instructions

Step 1

Preheat oven to 350°F. Using a pastry brush, butter two cake pans completely.  Dust pans with cocoa powder and tap out the excess. 

Step 2

In a medium bowl, whisk the cocoa powder, flour, baking powder, and salt together. Set aside. 

Step 3

Over a double boiler, melt chocolate and butter. Stir until combined. Remove from heat and allow the mixture to cool.

Step 4

In a large bowl, whisk sugar, eggs, and vanilla until well incorporated. Add the chocolate-butter mixture and mix. Add the flour mixture and mix until combined.

Step 5

Evenly divide the batter into the prepared pans. Bake for 20 minutes or until a toothpick inserted into the middle of the cake comes out clean. Then remove the cakes from the oven and place over a cooling rack for 10 minutes.  Invert the cakes and allow to cool completely. 

Step 6

Meanwhile, prepare the filling. In a medium bowl using an electric mixer, beat butter, cream cheese, and vanilla until light and fluffy. Gradually add the powdered sugar and milk. Beat until smooth. 

Step 7

When the layers are completely cool, turn one cake over (printed side facing down) over a serving platter. Spread buttercream over the cake and top with the second layer. Cover the sides with sprinkles if desired.