Gluten Free Chocolate Cake with Chocolate Buttercream Frosting

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This Gluten Free Chocolate Cake with Chocolate Buttercream Frosting is rich, chocolatey and honestly one of the best cakes I've ever made. With a silky chocolate buttercream frosting layered on top, this is the kind of cake that makes people go back for second and then ask for the recipe.

I made this Gluten Free Chocolate Cake for my mother's 65th birthday, and it will always hold a special place in my heart. Not only was it her celebration cake, but it was also the very first cake I've ever made completely from scratch and I'm excited. No box mix, no shortcuts, just real ingredients and a whole lot of love.

What amazed me most was how much this cake tastes like a classic gluten filled chocolate cake. It's moist, tender and deeply chocolatey, with absolutely no gritty texture or a gluten free aftertaste.

And then there's the chocolate buttercream frosting. It's smooth, rich and perfectly balanced meaning not too sweet, not too heavy and it truly takes this cake over the top. This cake is surprisingly easy to make from scratch, and if you really want to elevate dessert night, serve it with a scoop of my Honey Vanilla Ice Cream on the side for the dreamiest pairing.

WHY YOU'LL LOVE THIS RECIPE

• Amazing texture and flavor: This cake has the same soft crumb, rich flavor and satisfying texture you'd expect from a bakery style chocolate cake and no one will ever guess it's gluten free.

• Next level chocolate buttercream frosting: Made with real butter, cocoa powder and just the right amount of sweetness, this frosting spreads beautifully and adds an indulgent finish without overpowering the cake.

• Beginner friendly: Since this was my first ever scratch made cake, I can confidently say this recipe is designed to be approachable, even if baking isn't your comfort zone.

• Perfect for birthdays and special occasions: This cake slices cleanly, stacks well and looks just as good as it tastes making it ideal for celebrations where you want something impressive but homemade.

• Pairs well with ice cream: A slice of this cake served with vanilla ice cream is pure magic since the warm chocolate flavors and creamy vanilla balance each other perfectly.

INGREDIENTS NEEDED

For the cake:

• Gluten Free 1:1 flour blend: Use a gluten free flour blend that contains xanthan gum for best texture and results. I'm using Bob Red Mills 1:1 gluten free flour blend.

• Granulated sugar: Can't have cake without sugar!

• Unsweetened cocoa powder: A good quality unsweetened cocoa powder that you enjoy the taste makes all the difference. I used Dutch process cocoa powder for this cake and it was delicious.

• Baking powder and baking soda: The leavening agents that help the cake rise and maintain structure.

• Salt: To balance out the sweetness.

• Eggs: The binder for the cake holding everything together.

• Milk: Use whole milk or your favorite plant based milk. I do prefer whole milk to make the cake richer in fat content.

• Melted butter: A good fat for the cake that adds moisture and a soft crumb.

• Vanilla extract: Just a splash for a hint of vanilla.

• Hot water: Helps improve the texture and flavor by dissolving the cocoa powder allowing it to bloom creating a tender cake.

For the frosting:

• Softened butter: Use softened butter for best texture to incorporate with the powdered sugar.

• Powdered sugar: Acts as a stabilizer and sweetener for the frosting.

• Milk: Makes the frosting more spreadable, smoother and lighter.

• Unsweetened cocoa powder: The chocolate flavoring.

• Vanilla extract: Adds warmth and elevates the sweetness.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Learn how to bake and frost a gluten free chocolate cake in just 6 simple steps!

Step 1: Preheat oven and combine dry ingredients

Preheat the oven to 350 F. Grease a 9x13 inch baking pan then set aside.

In a large mixing bowl, whisk together the gluten free flour, sugar, cocoa powder, baking soda, baking powder and salt.

Step 2: Combine wet ingredients

In a medium mixing bowl, beat the eggs with a whisk, then add in the milk, butter and vanilla extract; whisk until well combined.

Step 3: Combine wet and dry ingredients then add hot water

Pour the wet mixture into the dry and stir together. Add the hot water and whisk until just smooth.

Step 4: Bake

Pour the batter into the prepared baking pan. Bake the cake at 350 F for 30-35 minutes. Let cake cool completely before frosting.

Step 5: Make the frosting

In a large mixing bowl, beat the butter until smooth and creamy. Add 1 cup of the powdered sugar and 1 tablespoon of butter and beat until smooth. Repeat this process until all the powdered sugar and milk is incorporated.

Add the cocoa powder and vanilla extract and beat the frosting until light and fluffy.

Step 6: Frost cake

Spread the frosting over the completely cooled cake.

VARIATIONS AND BAKE TIMES

Here are several ways you can make this cake that are not using a 9x13 pan along with the bake times.

• 2 8-inch round pans = 30-35 minutes

• 2 9-inch round pans = 25-30 minutes

• Bundt pan = 40-45 minutes

• Cupcakes (makes 24) = 15-20 minutes

Everyone's oven will be different so these are ballpark numbers. Watch your oven closely if you decide to make this recipe using any of these pans.

EMILY'S TIPS

• Use a high quality gluten free 1:1 flour blend. Choose a 1:1 gluten free baking flour like Bob Red Mills that contains xanthan gum to help provide structure and prevent crumbling.

• Measure your flour carefully. Spoon the flour into your measuring cup and level it off. Packing gluten free flour can lead to a dense, dry cake.

• Bring all ingredients to room temperature. Room temperature eggs, milk and butter blend more evenly and help create a smooth, well emulsified batter.

• Don't overmix the batter. Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can cause the cake to bake up gummy.

• Use cocoa powder you love the taste of. I love my Dutch process cocoa powder but since it's the star ingredient here, a good quality cocoa powder does go a long way.

• Whip the buttercream until light and fluffy. Taking the extra few minutes to whip air into the frosting gives it a smooth, bakery style texture.

• Let the cake cool completely before frosting. Gluten free cakes are more delicate when warm, and frosting too soon can cause sliding or tearing.

MAKE AHEAD DIRECTIONS

• Cake: Bake the cake (layers if doing so) up to 2 days in advance. Wrap them tightly once cooled and store at room temperature or refrigerate until ready to frost.

• Buttercream frosting: The frosting can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature and re-whip before spreading.

STORAGE AND FREEZING INSTRUCTIONS

• Storing: Store the frosted cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated cake sit at room temperature before serving for the best texture.

• Freezing: Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.

RECIPE FAQ'S

Can I make this cake dairy free?

Yes, you can substitute dairy free butter and milk, but the flavor and texture of the buttercream may vary slightly.

Can I use Dutch processed cocoa powder?

Yes, I love using it. Be sure the leavening agent in the recipe is compatible, as Dutch processed cocoa is less acidic.

Can I frost the cake the day before serving?

Yes, and the flavors actually deepen overnight when stored properly.

How do I keep the cake moist?

Avoid overbaking and store the cake tightly, wrapped to retain moisture.

I hope you give this Gluten Free Chocolate Cake with Chocolate Buttercream Frosting a try! If you do give this recipe a try, please let me know!

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