An image of a slice of buttermilk cake with berry compote and a scoop of vanilla ice cream on the side.

A Recipe for Your Special Day: Buttermilk Cake with Berry Compote (Gluten Friendly)

What tastier way to celebrate your special day than with a recipe straight from the EPCOT International Flower & Garden Festival at Walt Disney World Resort? This gluten-friendly Buttermilk Cake with Berry Compote made its debut in 2019 at the Arbor at Gardeners Terrace, becoming a festival favorite. If preferred, substitute the gluten-free flour with all-purpose flour!

An image from the EPCOT International Flower & Garden Festival at Walt Disney World Resort features Figment, assembled with green leaves. A sign behind reads “IMAGINATION! JOURNEY INTO IMAGINATION,” with an animated Figment on the top of the sign, looking towards the statue of Figment. The background features a building with solar roof panels, a tree, and a clear blue sky.

Makes one (1) 8-inch cake

Ingredients:

STREUSEL
¼ cup unsalted butter, softened
¼ cup brown sugar
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
¾ cup gluten-free one-to-one flour

BUTTERMILK CAKE
1¼ cups gluten-free one-to-one flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup buttermilk
1 teaspoon vanilla extract
½ cup vegetable oil
2 eggs
¾ cup sugar

BERRY COMPOTE
3 total cups seasonal berries (red raspberries, quartered strawberries, blueberries, blackberries)
3 tablespoons sugar (add more or less for desired sweetness)
Juice of ½ lemon

TOPPINGS
Gluten-friendly vanilla ice cream
Whipped cream

Steps:

FOR STREUSEL
Cream together butter, brown sugar, vanilla extract, and cinnamon in a medium-sized bowl until smooth and creamy. Add gluten-free flour and stir by hand with a spatula or large fork, mixing until pea-sized crumbs are formed—then set aside.

FOR BUTTERMILK CAKE

Preheat oven to 325°F. Sift together gluten-free flour, salt, and baking powder in a small bowl. Set aside. Then blend buttermilk, vanilla extract, and vegetable oil in a 2-cup measuring cup. Set aside.
Whip eggs and sugar in a large bowl, using an electric hand mixer on a high speed, until light and airy, approximately 2 minutes, scraping sides halfway through.
Alternate adding flour mixture and buttermilk mixture into the whipped eggs in two stages on low speed, scraping sides halfway through and at end.
Pour batter into a greased 8-inch cake pan. Sprinkle streusel evenly on top. Bake for 30 to 32 minutes or until inserted toothpick comes out clean. Allow to cool.

FOR BERRY COMPOTE
Wash berries and drain but do not dry. Then place in a microwave-safe bowl. Add sugar and lemon juice, cover, and microwave 3 minutes on high. Stir to dissolve sugar and allow to cool.

TO SERVE
Serve sliced cake with 1 to 2 tablespoons Berry Compote, drizzled over cake. Add 1 scoop ice cream or a dollop of whipped cream on the side.

Look for The Official Disney Parks Celebration Cookbook: 101 Festival Recipes from the Delicious Disney Vault, by Pam Brandon and the Disney Chefs, wherever books are sold.

Please note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in restaurant kitchens. The flavor profile may vary from the restaurant’s version.