This delectable chocolate cake with vanilla buttercream is a foolproof recipe for the birthday favorite. And it’s gluten-free!
Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Chocolate Cake.
1. Info for Gluten-Free Chocolate Cake
- Cook Time: 2 Hr 0 Min
- Total Time: 2 Hr 0 Min
- Servings: 16
- Calories: 423.24 kcal
2. Ingredients for Gluten-Free Chocolate Cake
- Nonstick cooking spray
- 1 3/4 cup granulated sugar
- 1/2 cup canola oil
- 2 large eggs
- 3/4 cup coffee
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1 tsp. vanilla extract
- 2 cup gluten-free all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt (scant)
- 8 oz. unsalted butter (softened)
- 2 oz. cream cheese (softened)
- 4 cup powdered sugar
- 1 Tbsp. vanilla extract
- 3 Tbsp. heavy cream (plus 1 Tbsp. if needed)
- 1 dash salt
Preheat the oven to 350°F.
Spray two 8- or 9-inch cake pans liberally with nonstick cooking spray. Set aside.
Place the sugar, canola oil, eggs, coffee, buttermilk, sour cream, and vanilla in a large mixing bowl. Mix on medium speed until smooth and combined.
Sift the gluten-free flour, cocoa powder, baking soda, and salt into the bowl. Mix on low speed until ingredients come together in a smooth batter.
Divide the batter evenly between the prepared cake pans.
Bake the cakes until a toothpick inserted in center comes out clean, 28-33 minutes.
Check to see that cakes are done. Remove from oven or add time as needed.
Allow the cakes to cool in pans for 15-20 minutes.
To release the cakes, run a knife between edge of cake and pan. Turn each cake onto a cooling rack. Allow cake to cool fully before frosting, 1-2 hours.
While the cakes cool, make the frosting. Combine the butter and cream cheese in a large mixing bowl. Beat with a mixer on medium speed until smooth and creamy. Add the powdered sugar in two batches, beating on low speed after each until sugar is fully incorporated into butter mixture. Add the vanilla extract, heavy cream, and salt to bowl. Continue beating on medium-high speed until frosting is light and fluffy, 2-3 minutes.
Frost the cake as desired. Refrigerate until ready to serve.