Make this spectacular Gluten-Free Chocolate Kit Kat Cake featuring your choice of four rich chocolate cake recipes, creamy homemade chocolate buttercream, gluten-free Kit Kat bars, and elegant chocolate curls. It is the perfect gluten-free celebration cake for birthdays, holidays, and special occasions.
If you are searching for a stunning gluten-free celebration cake that tastes every bit as incredible as it looks, this Gluten-Free Chocolate Kit Kat Cake is the perfect dessert. Moist chocolate cake layers are frosted with rich homemade chocolate buttercream, surrounded by gluten-free Kit Kat bars, and finished with a generous mound of milk, dark, and white chocolate curls for an elegant bakery-style presentation.
The best part of this recipe is the flexibility. Whether you enjoy baking completely from scratch, prefer using Measure for Measure flour, want a simple gluten-free all-purpose flour recipe, or need a quick cake mix shortcut, this recipe includes four delicious cake options. Every version pairs beautifully with the silky chocolate buttercream and decorative chocolate border to create a memorable dessert that is perfect for birthdays, anniversaries, holidays, graduations, and every chocolate lover’s special occasion.
Prep Time
45 minutes
Cook Time
30 to 40 minutes
Cooling Time
2 hours
Total Time
3 hours 15 minutes
Servings
12 to 16 servings
Choose One Cake Batter Option
Option 1: Ultimate Homemade Gluten-Free Chocolate Cake
¼ cup oat flour
½ cup cornstarch
½ cup white rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-process cocoa powder
1⅓ cups granulated sugar
2 sticks unsalted butter, softened and diced, or 1 cup neutral oil
4 large eggs
½ cup oil
1 cup buttermilk
3 tablespoons pure vanilla extract
8 ounces sour cream
3 ounces instant chocolate pudding mix
½ package mini chocolate chips
Option 2: Easy Gluten-Free Chocolate Cake
1½ cups granulated sugar
1½ cups gluten-free all-purpose flour
1 cup Black Dutch-process cocoa powder
2½ teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
⅔ cup oil
4 large eggs
1⅓ cups water
2 teaspoons vanilla extract
Option 3: Measure for Measure Chocolate Cake
2¼ cups Measure for Measure gluten-free flour
2 cups granulated sugar
¾ cup Black Dutch-process cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
¾ cup oil
2 teaspoons vanilla extract
1¼ cups water
Option 4: Cake Mix Shortcut
1 box gluten-free chocolate cake mix
8 ounces sour cream
3 ounces instant chocolate pudding mix
½ large package chocolate chips
½ cup oil
1 cup water
4 large eggs
Chocolate Buttercream
2 cups unsalted butter, softened
5½ cups powdered sugar
1 cup Black Dutch-process cocoa powder
¼ teaspoon kosher salt
2 teaspoons pure vanilla extract
4 to 6 tablespoons heavy cream
Decoration
18 to 20 gluten-free Kit Kat bars
2 to 3 cups milk, dark, and white chocolate curls
Additional chocolate shavings, if desired
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F. Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
Step 2: Prepare Your Preferred Cake Batter
If making Option 1, whisk together the oat flour, cornstarch, white rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, salt, cocoa powder, and granulated sugar. In a separate large bowl, beat together the butter or 1 cup oil, eggs, additional ½ cup oil if using butter, buttermilk, vanilla, sour cream, and chocolate pudding mix until smooth. Gradually add the dry ingredients and mix until fully incorporated. Fold in the mini chocolate chips.
If making Option 2, whisk together the sugar, gluten-free all-purpose flour, cocoa powder, baking powder, salt, and xanthan gum. Add the oil, eggs, water, and vanilla extract. Beat until smooth.
If making Option 3, whisk together the Measure for Measure flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, oil, vanilla, and water. Mix until smooth.
If making Option 4, combine the gluten-free chocolate cake mix, sour cream, chocolate pudding mix, chocolate chips, oil, water, and eggs. Beat for about 2 minutes until smooth.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Allow the cakes to cool in their pans for 15 minutes before removing them to wire racks. Cool completely before frosting.
Step 4: Make the Chocolate Buttercream
Using a stand mixer or hand mixer, beat the softened butter until very creamy and fluffy, about 3 to 4 minutes.
Gradually beat in the powdered sugar and Black Dutch-process cocoa powder until combined.
Mix in the vanilla extract and kosher salt.
Add the heavy cream one tablespoon at a time until the frosting becomes smooth, creamy, and easy to spread.
Continue beating for another 3 to 5 minutes until the buttercream is light and fluffy.
Step 5: Assemble the Cake
Place one cake layer onto a serving plate or cake stand.
Spread about 1½ cups of chocolate buttercream evenly over the layer.
Place the second cake layer on top.
Apply a thin crumb coat over the entire cake.
Refrigerate for about 20 minutes.
Cover the entire cake with the remaining chocolate buttercream, smoothing the sides and top.
Step 6: Add the Gluten-Free Kit Kat Border
Starting at one point on the cake, gently press the gluten-free Kit Kat bars vertically into the buttercream around the entire cake until completely surrounded.
Trim the Kit Kat bars if necessary so they are even around the cake.
Step 7: Decorate with Chocolate Curls
Generously pile the milk, dark, and white chocolate curls over the top of the cake until completely covered.
Scatter additional curls around the base of the cake for an elegant bakery-style finish if desired.
Step 8: Chill Before Serving
Refrigerate the decorated cake for 20 to 30 minutes to allow the buttercream to firm slightly.
Remove the cake from the refrigerator about 20 minutes before serving for the best flavor and texture.
Black Dutch-process cocoa powder produces a deeper chocolate flavor and a darker cake.
The Ultimate Homemade Chocolate Cake option creates the richest and moistest cake and is ideal for special celebrations.
If gluten-free Kit Kat bars are unavailable, substitute another certified gluten-free chocolate wafer bar.
Chocolate curls are easiest to make using room-temperature chocolate and a vegetable peeler.
For perfectly clean slices, warm a sharp knife under hot water and wipe it dry between cuts.
Store leftovers covered in the refrigerator for up to 5 days.
Unfrosted cake layers may be frozen for up to 3 months. Thaw overnight in the refrigerator before decorating.
