Gluten-Free Classic Chocolate Cake with Chocolate Buttercream Icing

Indulge in the decadent richness of this Gluten-Free Classic Chocolate Cake with Chocolate Buttercream Icing, a foolproof recipe that brings all the chocolatey delight without the gluten. Perfectly moist and tender, this cake owes its luscious texture to a combination of gluten-free all-purpose flour, buttermilk, and a touch of boiling water for extra smoothness. The rich chocolate flavor is further elevated with a fluffy, melt-in-your-mouth buttercream frosting made with cocoa powder and creamy unsalted butter. Whether you’re celebrating a special occasion or simply craving a slice of comfort, this easy-to-make dessert is a crowd-pleaser suitable for everyone at the table. Ideal for gluten-free baking enthusiasts, it’s ready in just under an hour and serves up to 12 slices of pure joy.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add vanilla extract, buttermilk, and vegetable oil to the egg mixture. Mix until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients while beating on low speed until the mixture is smooth and free of lumps.

Step 6

Carefully add boiling water to the batter, mixing slowly to avoid splatters. The batter will be thin, which is normal.

Step 7

Divide the batter evenly between the prepared baking pans and smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of each cake comes out clean.

Step 9

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.

Step 10

For the chocolate buttercream icing, beat the softened unsalted butter in a large bowl on medium speed until creamy.

Step 11

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.

Step 12

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.

Step 13

Slice and serve this indulgent gluten-free chocolate cake to enjoy its rich flavors.

Nutrition Facts

Serving size	(2157.7g)

Amount per serving	% Daily Value*
Calories	6876.3

Total Fat 359.8g	0%
Saturated Fat 169.0g	0%
Polyunsaturated Fat 67.7g
Cholesterol 921.0mg	0%
Sodium 4206.9mg	0%
Total Carbohydrate 1021.5g	0%
Dietary Fiber 116.2g	0%
Total Sugars 675.1g
Protein 87.7g	0%

Vitamin D 233.7IU	0%
Calcium 842.8mg	0%
Iron 44.0mg	0%
Potassium 5161.6mg	0%

*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.

Source of Calories

Fat: 42.2%

Protein: 4.6%

Carbs: 53.2%