Chocolate Layer Cake

Chocolate Layer Cake

There is really something to be said for chocolate cake. Some foods are for health, like spinach smoothies and strawberry-banana bites.  Others for comfort, like red potato soup and coffee.  But, this cake is certainly for company. These rich layers of moist, spongy expresso-fused cake top with creamy buttercream frosting were meant to impress.

The best part?  It’s entirely gluten-free!  It may not exactly look gluten-free, or taste gluten-free, but it is!  (If you are jumping up and down right, it’s ok.  I did when my mom told me about this incredible recipe.) Whip this delight up for your party guests or better yet for your sweetie this Valentine’s Day.

Chocolate Layer Cake

Click here for a printable recipe! 
Cake Recipe Adapted from Cooking for Isaiah


Cake Batter
2 tablespoons instant expresso
1 cup boiling water
1/2 cup cold water
2 tablespoons vanilla extract
1/2 cup vegetable oil
2 large eggs
2 cups all-purpose flour (A mixture of 6 cups superfine brown rice flour, 3 cups tapioca starch, 1 1/2 cups potato starch, 1 tablespoon salt, and 2 tablespoons xanthan gum.)
3/4 cups unsweetened cocoa powder
1 cup brown sugar, packed
1 cup organic sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1 cup cold butter
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons milk


1. Preheat the oven to 350° F.  Grease 2 9-inch and dust the bottoms with a bit of cocoa powder.

2. In a small bowl, whisk expresso powder and boiling water together.   Let cool for  a few minutes and mix in cold water, vanilla, oil, and eggs.  Set aside.

3. In a large bowl, blend flour, sugars, cocoa powder, baking powder, baking soda, and salt.  Stir in expresso mixture.

4. Spilt the batter between two pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Let cool for half an hour.

5.  In the meantime, get your buttercream on. For the frosting, cream the butter, cocoa, and powdered sugar.  Add salt, vanilla, and milk. Blend until stiff. (If the frosting seems too thin, add a bit more sugar.  Too thick, and add a little milk.)

6.  Use a knife to loosen the edges of the cake from the pans.  Transfer bottom layer to a cake plate and spread a tick layer of frosting on top.  Place the second layer of cake on top and frost the top of the cake. Glory! Do the sides if you like… I wanted to showcase the cake’s spongy texture.  Let cake chill in the fridge for half an hour and serve.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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