Prepare to have your taste buds tantalized and your gluten-free dessert dreams come true! This incredible Chocolate Layer Cake is not just another allergen-friendly recipe—it's a show-stopping, rich, and moist masterpiece that will make even gluten-lovers weak in the knees. With its luxurious cream cheese frosting and deep chocolate flavor, this cake proves that gluten-free baking can be just as delicious, if not more so, than traditional recipes. Get ready to impress your friends, family, and most importantly, your own discerning palate!
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups gluten-free all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line them with parchment paper.
- In a large mixing bowl, combine 1 3/4 cups of gluten-free all-purpose flour, 1 3/4 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk together until well combined.
- In a separate bowl, whisk together 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined.
- Carefully stir in 1 cup of boiling water. The batter will be thin, but this is normal.
- Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat 8 oz of softened cream cheese and 1/4 cup of softened butter together until smooth and creamy.
- Gradually add 4 cups of powdered sugar, mixing on low speed until incorporated. Then, add 1 teaspoon of vanilla extract and beat until the frosting is fluffy and well combined.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top.
- Place the second layer on top of the frosted layer and spread frosting over the top and sides of the cake.
- Decorate the cake as desired, perhaps with chocolate shavings or sprinkles, and slice to serve. Enjoy your delicious gluten-free chocolate layer cake!
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Ensure all ingredients are at room temperature before mixing to create a smoother batter.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake tender.
- Use parchment paper in your cake pans for easy removal and perfect cake layers.
- Let the cakes cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra moisture, you can brush each cake layer with a simple syrup before frosting.
- Chill the cake for 30 minutes after frosting to help the cream cheese set and make slicing easier.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 75g
Protein: 6g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 65mg
