Gluten Free Yellow Cake with Fudge Frosting

1 cup (226g) butter, softened (a dairy-free butter alternative may be substituted)

2 cups (400g) granulated sugar

2 large eggs, separated and at room temperature

2 large egg yolks, at room temperature

1 tablespoon vanilla extract

2 cups (280g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)

2 teaspoon baking powder

1 teaspoon kosher salt

1 cup (240g) whole fat buttermilk, at room temperature (a dairy-free buttermilk may be substituted using 1 tablespoon vinegar or lemon juice and enough dairy-free milk to make one cup)

subheading: Fudge Frosting:

3¼ cups (400g) powdered sugar

⅔ cup (80g) unsweetened cocoa powder

1½ sticks (12 tablespoon or 150g) butter, very soft

⅓ cup (80g) boiling hot coffee (water may be substituted)

2 ounces (60g) semi-sweet chocolate, melted

1 teaspoon vanilla extract

Directions at letthemeatgfcake.com

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