Somebody hired me to bake a 6-inch, gluten-free chocolate cake with white frosting. So, I knew, it had to be absolutely delicious and worthy of a baby shower celebration.
I made some cupcakes, too, just so I could sample the goods. Apparently, I’m the world’s greatest gluten-free baker because this cake is insane!
Well, there you have it! Taste test approved and the frosting didn’t melt.
Why This Will Be Your Go-To Cake:
- Texture: Unbelievably spongy. Makes layering & decorating a breeze.
- Flavor: Rich like hot cocoa and moist.
- Simple: Made with a diy blend of gluten-free flours you can actually find to help you achieve perfect results.
- Adaptable: Clear instructions for how to adapt to your bake-ware.
- Stable Frosting: A not-too-sweet wedding cake frosting that holds up well at room temperature.
DIY Gluten-Free Flour Blend for Cake
Using my vanilla gluten free butter cake as a guide, I created the following simplified blend:
I like to work from a diy blend when sharing gluten-free recipes so anyone can replicate my results at home. Label and store your leftover blend (the freezer is ideal) for up to 6 months in a sealed bag.
You can mix the cake batter by hand in mixing bowls with a whisk, but I always prefer to use a stand mixer or hand mixer for best results. If you plan on making this exact white frosting, you really do need a mixer, though.
How to Make the Best Gluten Free Chocolate Cake – Step by Step
Step 1: Make the Blend
In a large mixing bowl, spoon and level 6 cups white rice flour and 1 cup potato starch. Whisk to combine.
Step 2: Measure and Mix the Dry Ingredients
In a medium bowl, spoon and level 2 cups + 3 tablespoons from the blend you just made in step 1. Add the xanthan gum, cocoa powder, baking powder, baking soda, granulated sugar, and salt. Whisk and set aside.
Step 3: Mix Wet Ingredients
In a stand mixer or in a large bowl with a hand mixer, combine the room temperature eggs, milk, and vegetable or sunflower oil. Mix well until smooth.
Technique Tip: For mixing this gluten-free batter, use the paddle attachment.
Step 4: Combine Dry and Wet Mixtures
Add the dry mixture to the wet mixture and mix on medium speed until glossy, about 2 minutes (see video).
Technique Tip: Where baking with gluten requires you to avoid over-mixing, this recipe does not contain gluten so it’s A-ok to mix this cake batter. I find that mixing well helps the xanthum gum to provide even more structure and springiness to gluten-free cake.
Step 5: Add Boiling Hot Water to Form a Wet Batter
*Resist the urge to skip this step*
You will need to add exactly 1 cup of boiling hot water to the cake batter to saturate the flours fully. Even if you think the batter looks like the “right” consistency, you must add the water. It should look very wet.
Step 6: Bake the Cake (Plus Tips)
Now the only thing to do is pour the batter into your designated cake pans (lined with parchment paper for easy removal) and bake on the center rack.
- Preheat that oven. For a proper rise, your oven must be at temperature when the batter goes in. Once the wet and dry batters get combined, it’s best to get the cake in the oven quickly. This is why I suggest preheating the oven in advance.
- Texture beats time (every time). If you aren’t a regular baker, it may be difficult to trust your eyes. Baking times are mere suggestions. Ideally, you will determine the right time to pull this cake by how it looks and feels.
Technique Tip: A gluten free cake texture should have a firm, springy texture when lightly pressed with your finger. A toothpick inserted in the center should come out relatively clean. If you see wet batter on the toothpick or lots of sticky crumbs, your cake needs more time.
- Let it rise. Whatever you do, don’t open the oven door during the critical first 20 minutes of baking. Since opening the oven door lets out heat, this can affect how your cake turns out. I often turn on the oven light and look at the surface of the cake to see whether I should check it.
Adapting This Recipe to Any Cake Pan
To adapt this recipe to any bakeware, line with parchment paper and fill halfway with batter. Bake until firm and springy to the touch and a toothpick comes out clean. Begin checking no sooner than 20 minutes.
6-inch cake pan – My go-to size for stability and height! This recipe will yield 3 (6-inch) cake layers. Filled halfway, each layer will take between 31 and 35 minutes.
7-inch cake pans – Yields 2 round cakes. Divide the batter equally (about half full) and bake for about 40 minutes.
Sheetcake – While this remains to be tested, I can tell you how I’d approach it. Aim for a batter depth of about 1 1/2-inches. Too deep, and the cake will be too dense. My guess would be to check for doneness between 35 and 45 minutes. If anyone tries this, please leave your pan dimensions and bake time in the comments for all to benefit.
Stacking the Layers
Use a serrated knife to remove the dome and create a flat surface.
Spread a thick and even layer of frosting on top of the first layer. Stack the next layer on top, pressing firmly to secure. Now, you’re ready to frost the outside.
Storage and Make Ahead
You can make the entire cake with the frosting and store in the refrigerator for up to 2 days. You can also wrap the cake layers in plastic wrap and freeze for up to 1 month. When making the cake ahead, just be sure to serve at room temperature because that’s when it tastes best.
If you’ve tried this or any other recipe on the blog, please share how you got on in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what’s happening on The Frayed Apron.Print
How to Make White Wedding Cake Frosting
I simply adore this creamy, silky vanilla frosting: Click here to go to the recipe (or see below).
From the taste to the texture, it’s perfect for decorating cakes and beyond delicious! It’s basically an Italian Buttercream (easier than you might think) and may just become your go-to frosting!Print
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