Gluten Free Yellow Cake with Fudge Frosting

Name: Gluten Free Yellow Cake with Fudge Frosting
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 cup (226g) butter, softened ((a dairy-free butter alternative may be substituted)); 2 cups (400g) granulated sugar; 2 large eggs, separated and at room temperature; 2 large egg yolks, at room temperature; 1 tbsp vanilla extract; 2 cups (280g) Kim's gluten free all purpose flour blend; 2 tsp baking powder; 1 tsp kosher salt; 1 cup (240g) whole fat buttermilk, at room temperature; 3¼ cups (400g) powdered sugar; ⅔ cup (80g) unsweetened cocoa powder; 1½ sticks (12 tbsp or 150g) butter, very soft; ⅓ cup (80g) boiling hot coffee ((water may be substituted)); 2 ounces (60g) semi-sweet chocolate, melted; 1 tsp vanilla extract

Jump to Recipe Print Recipe

What is better than a soft and fluffy Yellow Cake with rich Fudge Frosting? A soft and fluffy GLUTEN FREE Yellow Cake with rich Fudge Frosting!

slice of gluten free yellow cake with chocolate fudge frosting on white plate with pink flowers.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

Y'all, can you believe Let Them Eat Gluten Free Cake is 6 years old?!?! I still have to pinch myself that my dream of baking for a living is actually happening, and it's all thanks to you. Every one of you who visits my site and/or my YouTube channel is the reason for my success and I really, truly can't thank y'all enough for the past 6 years of bliss. And what better way to celebrate than with a birthday cake???

I've had a love for old-fashioned yellow cakes with chocolate fudge frosting for as long as I can remember. And I had yet to find a good gluten free replacement...until now. This yellow cake by itself is unbelievably good, I could literally eat it with no frosting and be satisfied.

But, why would I when I have this chocolate fudge frosting? It's not just any chocolate frosting. It's fudgy. And it goes so well with this cake and is heavenly, there's no reason I would ever need to eat the cake sans the frosting. Just sayin' that you could if you had to haha!

ingredients needed for gluten free yellow cake

cake ingredients measured out and labeled on white marble countertop.

Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but hasn't been tested.
Eggs and egg yolks - the eggs are separated in this recipe and the whites are whipped and added later. This adds to the fluffy texture. There are also more egg yolks for richness and color.
Buttermilk - buttermilk makes the cake very moist and adds a slight tang.

how to make a yellow cake

creaming butter and sugar together in bowl of stand mixer.

adding egg yolks into butter and sugar in bowl of black stand mixer.

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating just until yolks are incorporated. Follow this by one tablespoon of vanilla extract.

adding baking powder and salt to flour in plastic mixing bowl.

pouring buttermilk into batter in stand mixer.

Whisk together flour blend, baking powder, and salt in a separate bowl. Alternate adding dry ingredients with buttermilk into cake batter until all have been added.

whipping egg whites in medium glass bowl.

folding egg whites into yellow cake batter.

Whip egg whites in separate bowl to stiff peaks. Gently fold them into the rest of the batter to lighten.

batter spread in 8 inch round baking pan.

baked yellow cake in round pan placed on wire rack.

Divide batter between two 8-inch round cake pans that have been greased and floured. Use an offset spatula to level out tops. Bake at 325 degrees F for 30-32 minutes, or until cake springs back when lightly touched or a toothpick inserted into the center comes out clean. Cool on wire rack for 15-20 minutes before removing from pans to cool completely. Frost as desired.

whole chocolate frosted cake on white cake stand with green towel on the counter.

ingredients for chocolate fudge frosting

fudge frosting ingredients measured out and labeled on white marble countertop.

Powdered sugar - while there is powdered sugar in this frosting, this is not an American buttercream.
Unsweetened cocoa powder AND melted semi-sweet chocolate - the combination of these two creates a very fudgy frosting.
Hot coffee - you can use boiling water instead of coffee, but coffee really intensifies the chocolate flavor so I would urge you to try it.

how to make chocolate fudge frosting

chocolate fudge frosting in bowl of stand mixer.

Whisk together powdered sugar and cocoa powder in a large bowl. Add very soft butter, vanilla, and boiling hot coffee or water. Beat until smooth. Add melted chocolate and finish beating to incorporate. Refrigerate frosting for 30 minutes or until thickened enough to spread.

gluten free yellow cake FAQs

What makes yellow cake different from vanilla cake?

There are usually more egg yolks in yellow cake that make them more vibrantly yellow than a regular vanilla-flavored cake.

Can yellow cake be made dairy free?

Yes, simply sub the butter with a dairy-free butter and make a dairy-free buttermilk by mixing one tablespoon of lemon juice or white vinegar with enough dairy-free milk to measure one cup or 240 grams.

How is yellow cake stored?

It will keep at room temperature, well covered, for up to 3 days or in the fridge for up to a week. It can also be sliced and frozen in slices.

more gluten free layer cake recipes

slice of yellow cake with chocolate frosting with bite on fork.

Happy Birthday to Let Them Eat Gluten Free Cake! I hope she has many, many more birthdays to bring you the best gluten free recipes throughout the years.

Gluten Free Yellow Cake with Fudge Frosting

Kim

What is better than a soft and fluffy Yellow Cake with rich Fudge Frosting? A soft and fluffy GLUTEN FREE Yellow Cake with rich Fudge Frosting!

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Course Dessert

Cuisine American

Servings servings

Ingredients

Cake Batter

1 cup (226g) butter, softened (a dairy-free butter alternative may be substituted)
2 cups (400g) granulated sugar
2 large eggs, separated and at room temperature
2 large egg yolks, at room temperature
1 tablespoon vanilla extract
2 cups (280g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)
2 teaspoon baking powder
1 teaspoon kosher salt
1 cup (240g) whole fat buttermilk, at room temperature (a dairy-free buttermilk may be substituted using 1 tablespoon vinegar or lemon juice and enough dairy-free milk to make one cup)

Fudge Frosting

3¼ cups (400g) powdered sugar
⅔ cup (80g) unsweetened cocoa powder
1½ sticks (12 tablespoon or 150g) butter, very soft
⅓ cup (80g) boiling hot coffee (water may be substituted)
2 ounces (60g) semi-sweet chocolate, melted
1 teaspoon vanilla extract

Instructions

Make Cake Bater

Preheat oven to 325°F. Grease and flour two 8-inch round cake pans (or grease bottom and sides and line bottoms with parchment); set aside.
In a medium bowl, whisk together flour blend, baking powder, and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy, 2 minutes.
Add egg yolks, one at a time, beating just until each has disappeared into the batter. Mix in vanilla extract.
Alternate adding dry ingredients with buttermilk, beginning and ending with dry ingredients. Scrape down the sides of the bowl.
In a medium bowl, whip egg whites to stiff peaks. Sacrifice about ¼ of the egg whites and stir into the batter vigorously to lighten batter slightly. Fold remaining egg whites gently into the batter.
Divide batter between prepared pans and spread to edges. Bake for 30-32 minutes, until cake springs back when lightly touched or a toothpick inserted into the center comes out clean.
Cool in pans on cooling rack for 10-15 minutes. Remove from pans to cool completely.

Make Fudge Frosting

Whisk together powdered sugar and cocoa in large bowl. Add butter, vanilla, and boiling hot coffee (or water) and beat until smooth. Pour in melted chocolate, continuing to mix until combined.
Place bowl of frosting in refrigerator for 30 minutes until spreadable. Spread in between and on top and sides of cake.

Notes

Cake will keep at room temperature for up to 3 days. It may also be stored in the refrigerator for up to one week. For longer storage, cut slices and freeze them individually.

Keyword fudge frosting, Gluten Free, yellow cake

Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!