Gluten-Free Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge in the ultimate chocolate dessert experience with this Gluten-Free Classic Chocolate Cake with Chocolate Buttercream Icing—crafted for chocolate lovers and gluten-free diets alike! This recipe features a perfectly moist and tender chocolate cake made with gluten-free all-purpose flour and rich unsweetened cocoa powder, balanced by tangy buttermilk for enhanced flavor. Topped with a luscious, creamy chocolate buttercream icing, whipped to perfection with softened butter, powdered sugar, and a hint of vanilla, this cake is a decadent showstopper for birthdays, celebrations, or any occasion that calls for something sweet. With simple ingredients, easy step-by-step instructions, and just 20 minutes of prep, this gluten-free chocolate cake is designed to impress your taste buds while being inclusive for gluten-sensitive guests. Savor every bite of this stunning dessert that doesn’t compromise on flavor or texture!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 1 cup Boiling water
- 1 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 0.5 cup Unsweetened cocoa powder (for icing)
- 0.25 cup Milk
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans. Line the bottoms with parchment paper for easy removal.
In a medium-sized bowl, sift together the gluten-free all-purpose flour, 0.75 cup unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar with eggs and beat on medium speed for about 2 minutes until well combined and slightly fluffy.
Add vanilla extract, buttermilk, and vegetable oil to the egg mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients while beating on low speed until the mixture is smooth and free of lumps.
Carefully add boiling water to the batter, mixing slowly to avoid splatters. The batter will be thin, which is normal.
Divide the batter evenly between the prepared baking pans and smooth the tops with a spatula.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of each cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the chocolate buttercream icing, beat the softened unsalted butter in a large bowl on medium speed until creamy.
Gradually add the powdered sugar, 0.5 cup unsweetened cocoa powder, milk, and vanilla extract, beating on low speed until the ingredients are combined. Then increase the speed to medium-high and continue to beat until the icing is smooth and fluffy.
Once the cakes are completely cool, spread a generous layer of chocolate buttercream icing on top of one of the cakes. Place the second cake on top and spread the remaining icing evenly over the top and sides of the cake.
Slice and serve this indulgent gluten-free chocolate cake to enjoy its rich flavors.
Nutrition Facts
Calories |
6876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.8 g | 461% | |
| Saturated Fat | 169.0 g | 845% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 4207 mg | 183% | |
| Total Carbohydrate | 1021.5 g | 371% | |
| Dietary Fiber | 116.2 g | 415% | |
| Total Sugars | 675.1 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 843 mg | 65% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 5162 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
