Easy, Gluten-Free Chocolate Cake (9x13!)

a piece of chocolate cake with frosting and sprinkles on a plate with a fork.

Meaningful Eats

Easy, Gluten-Free Chocolate Cake (9x13!)

12 servings

This fluffy, moist gluten-free chocolate cake piled high chocolate buttercream frosting is so easy to make! It's sure to become your new go-to recipe.

Sour cream and buttermilk make the cake especially delicious (dairy-free option if needed) and a secret ingredient in the frosting makes this cake the best.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Author Erin Collins

Ingredients

Dry Ingredients

2 cups (300g) gluten-free measure-for-measure flour
½ cup (41g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon kosher salt

Other

1¾ cups (350g) granulated sugar
½ cup (120ml) neutral oil
2 large eggs at room temperature
½ cup (120g) sour cream at room temperature
½ cup (120ml) buttermilk at room temperature
2 teaspoons vanilla extract
½ cup (120ml) hot water

Chocolate Buttercream Frosting

½ cup (113g) butter at room temperature
3-4 cups (360-480g) powdered sugar
⅓ cup (27g) unsweetened cocoa powder
¼ cup (60ml) heavy cream or milk of choice
2 teaspoons vanilla extract
¼ teaspoon almond extract
pinch of kosher salt

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder and salt.
In the bowl of a stand mixer, or using a hand mixer, beat together sugar, oil, eggs, sour cream, buttermilk and vanilla on medium-high speed until well-combined.
With the mixer running on low, slowly add the dry ingredients in 3 additions, mixing after each addition.
Slowly pour in the hot water. Mix on medium speed for 2-3 minutes, scraping down the sides halfway through, until smooth and incorporated.
Pour the batter into the prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
For the frosting: In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add 3 cups powdered sugar along with the cocoa powder, cream/milk, vanilla extract, almond extract and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
If the frosting is too thick, add a little more cream/milk. If the frosting is too thin, add more powdered sugar to get a spreadable consistency. Frost the cake as desired.

Video

Notes

Gluten-Free: Use a high-quality gluten-free flour that contains xanthan gum. I like King Arthur Gluten-Free Measure-for-Measure Flour or Bob's Red Mill Gluten-Free 1:1 Baking Flour.

Dairy-Free: Use dairy-free sour cream in place of the regular. Combine 1/2 cup of unsweetened dairy-free milk with 1 teaspoon of apple cider vinegar to replace the buttermilk. Use dairy-free butter and milk in the frosting.

Nut-free: Omit the almond extract.

To Make-Ahead: The unfrosted cake can be made up to 2 days in advance. Cool, wrap tightly in plastic wrap, and store at room temperature. The frosting can also be prepped up to 2 days ahead and stored in an airtight container in the fridge.

To Store: Store leftovers in an airtight container or tightly wrapped in plastic wrap for up to 2 days at room temperature or 5 days in the fridge.

To Freeze: Wrap tightly in plastic wrap, then store in foil or a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition