Gluten-Free Yellow Layer Cake with Chocolate Frosting
A gluten-free cake never tasted so good! Moist, soft + fluffy and topped with a luscious chocolate buttercream frosting, this classic cake perfect for any and every occasion... celebrations, birthdays, holidays or any day you need a yummy dessert!
Servings: 10 -12 servings
Equipment
- 2 9 inch round cake pans
Ingredients
Yellow Layer Cake
- 2 ¼ cups gluten-free all purpose flour with xanthan gum we used GF Jules - affiliate link
- 1½ teaspoons baking soda
- 3/4 teaspoons salt
- 1/4 teaspoon baking powder
- 1 cup butter or dairy-free butter, room temperature
- scant 2 cups granulated sugar (by scant, fill the second measuring cup just barely to the top)
- 3 large eggs, room temperature
- 1½ tablespoons vanilla extract
- ½ cup plain Greek yogurt we used 0% fat
- 1 cup + 2 tablespoons milk of choice (we've used both 0% & 2% fat)
Chocolate Buttercream Frosting
- 6 tablespoons butter or dairy-free butter, room temperature
- ¾ cup Hershey's cocoa (100% cacao, unsweetened) or unsweetened cacao of choice
- 2 ⅔ cup powdered (confectioner's) sugar
- 4-6 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Yellow Layer Cake
- Preheat oven to 350 degrees F. Grease 2 9 inch round cake pans, line with parchment paper rounds, then grease the parchment paper rounds as well. Set aside. Using parchment paper rounds will ensure there is no sticking and that the cakes will easily remove from the pans.
- In a small bowl, combine flour, baking soda, baking powder and salt using a pastry cutter, whisk or fork. Set aside
- In a large mixing bowl, use a stand or hand mixer to beat softened butter until smooth and creamy.
- Add sugar and mix on high until well combined and creamed, scraping down the sides as needed.
- Add the eggs, one at a time, beating each one until mixed.
- Add in vanilla and Greek yogurt. Mix until well combined, scraping down the sides with a spatula as needed.
- With the mixer running on low speed, alternately add the dry ingredients and milk until all combined.
- Divide the batter among the two prepared pans, gently rocking the pans form side to side to spread evenly. Bake 22-25 minutes or until top is golden and a toothpick inserted into the center comes our clean. The edges will also start pulling away from the pan. Pro Tip: Check at 22 minutes and if the tops are golden enough, loosely cover the pans with foil and continue baking an additional 3-5 minutes until a toothpick comes out clean.
- Let cool in the pans for 30 minutes then remove to a cooling rack to finish cooling by turning over the pans onto a cooking rack, knock gently and the cakes should come out easily. Peel off the parchment paper.
- Can be made a day ahead and stored at room temperature, on baking racks, loosely covered with wax paper (avoid wax paper touching the tops of the cake).
Chocolate Buttercream Frosting
- In large mixing bowl, using a hand or stand mixer, beat butter. Add powdered sugar and cocoa alternately with milk and continue mixing to spreading consistency. Blend in vanilla. Makes about 2 cups frosting.
- Frost the top of one cake, then place the second cake on top, frost the top of the second cake and then the sides. Top with sprinkles as desired. Enjoy!
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