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 gluten-free dessert!

Gluten-Free Yellow Layer Cake with Chocolate Frosting easy dessert recipe
Gluten-Free Yellow Layer Cake with Chocolate Frosting

An easy recipe for reliably yummy gluten-free yellow cake with chocolate frosting!

This post may contain affiliate links. Please read our Disclaimer.

Everyone needs an easy recipe for a great Gluten-Free Yellow Layer Cake with Chocolate Frosting in their dessert repertoire!

This cake is a classic and perfect for any and every occasion… celebrations, birthdays, holidays or just anytime you need a dessert everyone will love.

And this Gluten-Free Yellow Layer Cake with Chocolate Frosting is sooooo delicious, no one will every guess it’s gluten-free!

It’s soft and moist, with just the right amount of crumb and great flavor…. nothing like the dry, flavorless gluten-free cakes of the old days!

Bonus… it is a super easy, reliable gluten-free recipe!

Gluten-Free Yellow Layer Cake with Chocolate Frosting easy dessert recipe

So let’s make it!

First up, the cake! 

The cake is the soooo good!  It is moist, flavorful and the best yellow cake!

It is super easy recipe and it comes together quickly.

The cake itself is just 10 ingredients, ones you probably already have in our pantry.

You’ll need:

gluten-free all purpose flour (we use GF Jules – affiliate linlk)

baking soda

baking powder

salt

butter or dairy-free butter

cane sugar

eggs

vanilla extract

plain Greek yogurt, and

milk.

Gluten-Free Yellow Layer Cake with Chocolate Frosting easy dessert recipe

In case you’re new to this website, you should know we are huge fans of GF Jules flour (affiliate link) because it was the first gluten-free flour we discovered when my son was first diagnosed with celiac disease (13 years ago!) that allowed us to make our favorite gluten-based recipes by simply substituting the flour.  We never looked back.

To learn more about why we love GFJules flour and why we have used it for 10 years, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all.  It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Yellow Layer Cake with Chocolate Frosting…

Gluten-Free Yellow Layer Cake with Chocolate Frosting easy dessert recipe

How to make the Gluten-Free Yellow Cake:

The cake comes together in about 10 minutes and 5 simple steps:

  • Cream the butter.
  • Then mix in the sugar.
  • Then add in the eggs, one at a time.
  • Add in the vanilla and yogurt.
  • Then alternately add in the dry ingredients and milk.

Then all you do is divide the batter evenly between two round cake pans and bake!

Pro tip: in addition to greasing the pans, we recommend adding parchment rounds to the baking pans as well.  All you do is cut two circles of parchment paper that will fit inside the cake pans. Grease the pans, then place parchment paper in pan and lightly grease the parchment paper rounds as well. 

These few steps will ensure there is no sticking and that the cakes will easily pop right out of the pans when you flip them over after baking and cooling.

When the cake cools and you’re ready to frost the cake, make the buttercream chocolate frosting.

How to make the Chocolate Buttercream Frosting

I used our Chocolate Buttercream Frosting from our Chocolate Cake recipe, because this is the BEST chocolate frosting we’ve ever!

It’s made with 5 ingredients:

butter

milk

cocoa powder

confectioner’s (or powdered) sugar

and vanilla.

All you do is mix the ingredients together and it is luscious!

The texture is smooth and super creamy, and the flavor is rich and chocolatey.

Then you frost the cake by:

  • spreading the chocolate frosting on top of one cake,
  • then placing the second cake on top of it and frosting the top of the second cake,
  • then frosting the outside of the cake.

Top with sprinkles if you’re feeling like you want something fun and match the sprinkles to the occasion.

Gluten-Free Yellow Layer Cake with Chocolate Frosting easy dessert recipe

Make ahead options:

  • The cakes can be made a day ahead and stored overnight at room temperature– just leave them on the baking racks and loosely cover with wax paper.
  • The chocolate frosting is best made immediately before frosting the cake so that it is most spreadable, but you could frost the entire cake a day ahead as well.
  • Store the frosted cake in the refrigerator, either covered with wax paper or a cake cover.
  • Cake will stay fresh for several days after slicing into it.

And just look at that texture! You can see how moist and soft it is! And it has just the right amount of crumb — not dry at all!

This gluten-free cake is a must try when you are looking for a crowd-pleasing gluten-free dessert!

Our family loves it and we hope you do too!

Gluten-Free Yellow Layer Cake with Chocolate Frosting easy dessert recipe

For more cakes, click here.

For the Best Chocolate Cake with Chocolate Frosting, click here.

For the Best Carrot Cake with Cream Cheese Frosting, click here.

For Chocolate Sheet Cake with Vanilla Buttercream Frosting, click here.

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Recipe

 

Gluten-Free Yellow Layer Cake with Chocolate Frosting easy dessert recipe
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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!
Prep Time30 minutes
Cook Time25 minutes
Course: Desserts, Cake, Holidays/ Occasions
Cuisine: Gluten-Free, Nut-Free
Keyword: easy gluten free dessert recipe, easy gluten-free cake recipe, best gluten-free cake, gluten-free yellow layer cake, gluten-free yellow layer cake with chocolate frosting
Servings: 10 -12 servings
Author: Healthy Gluten-free Family

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
  • 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
  • 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!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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