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One layer Chocolate cake with buttercream frosting

Gluten-Free One Layer Chocolate Cake with Vanilla Buttercream Frosting

Stillwood Kitchen
A Gluten-free, easy to make, chocolate cake with vanilla buttercream frosting.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 446 kcal

Ingredients
  

For The Cake

  • 1 cup Gluten-Free Flour
  • 1/2 tsp Xanthan Gum if GF flour does not have it
  • 1/4 cup + 3 Tbsp unsweetened cocoa powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tbsp Instant Expresso Powder Optional
  • 1/2 cup Oil Vegetable, Canola
  • 1 1/4 cup Light Brown Sugar
  • 2 Large eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Hot Water

For The Frosting

  • 1 cup Unsalted Butter, softened to room temperature
  • 4-5 cups Confectioner's Sugar
  • 1/4 cup Heavy cream, whole milk or half & half at room temperature
  • 2 tsp Vanilla extract
  • Pinch of salt

Instructions
 

Make The Cake

  • Preheat oven to 350°F. Grease an 8 X 8 square or 8 inch round cake pan and line with parchment paper for easy removal.
  • In a bowl add the gluten-free four and xanthan gum if needed.
  • Sift in cocoa powder to remove all the clumps. Add the rest of the dry ingredients, and mix well.
  • In a seperate bowl, mix the oil and brown sugr, then add the eggs and vanilla and mix until blended.
  • Add the flour mixture to the brown sugar mixture and stir until smoooth.
  • Add the hot water and stir really well. The batter will appear runny but thats ok.
  • Add batter to parchment lined pan and bake 35-40 min or until toothpick inserted in center comes out clean.
  • Wait 5 min, then remove from the pan and cool completely.
  • Once cooled, make the frosting.

Vanilla Buttercream Frosting

  • Will a handheld or stand mixer beat the butter on medium speed until creamy, about 2 minutes.
  • Add 4 1/2 cups of powdered sugar, the heavy cream, and vanilla extrat.
  • Beat on low speed for 30 seconds, the increase to medium-high speed for 2 minutes.
  • If the frosting is too thin you can add up to 1/2 cup of confectioners sugar. If it's too thick add another tablespoon of cream. Taste and add a pinch of salt if it's too sweet.

Notes

Can be made using regular AP flour if you're not gluten-free.
Sifting the cocoa powder ensures a smooth batter with no clumps.
The frosting can be made up to one week ahead of time and stored in the refrigerator. If you have extra frosting it can be frozen for up to three months.
To use after freezing, simply thaw in the refrigerator and remix with your mixer to make it creamy again, adding milk or cream if needed to smooth it out.

Nutrition

Calories: 446kcal
Keyword chocolate, one layer cake, gluten-free, vanilla buttercream frosting
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