Create a stunning gluten-free chocolate buttercream cake topped with elegant chocolate roses and delicate chocolate curls. This rich, moist chocolate cake includes four cake batter options for every baking style.
When only a rich, decadent chocolate cake will do, this Gluten-Free Chocolate Buttercream Celebration Cake delivers everything you could want in a homemade dessert. Each bite features a moist chocolate crumb paired with silky chocolate buttercream that melts in your mouth. The elegant border of piped chocolate roses and generous layer of chocolate curls transform this cake into a beautiful centerpiece that is perfect for birthdays, anniversaries, holidays, family gatherings, or any celebration worth remembering.
One of the best features of this recipe is its flexibility. Whether you enjoy creating everything from scratch, prefer using a Measure for Measure flour blend, or need the convenience of a gluten-free cake mix, there is an option that fits your baking style. Every version produces a deliciously rich chocolate cake with exceptional flavor and a tender texture that no one will believe is gluten-free.
The smooth chocolate buttercream is easy to spread and pipe, creating beautiful roses that give the cake a bakery-quality finish. A generous topping of chocolate curls adds texture, elegance, and even more chocolate flavor, making this dessert every chocolate lover’s dream.
Prep Time
35 minutes
Cook Time
35 to 40 minutes
Cooling Time
1 hour
Decorating Time
30 minutes
Total Time
Approximately 2 hours 45 minutes
Servings
12 to 16 servings
Choose One Cake Batter Option
Option 1: Ultimate Homemade Gluten-Free Chocolate Cake
Ingredients
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 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
Ingredients
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 Gluten-Free Chocolate Cake
Ingredients
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: Gluten-Free Chocolate Cake Mix Shortcut
Ingredients
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
Ingredients
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
Ingredients
Chocolate buttercream reserved for piping roses
2 to 3 cups chocolate curls
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F. Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust with cocoa powder or gluten-free flour.
Step 2: Prepare Your Chosen Cake Batter
Select one of the four cake batter options.
For Option 1, whisk together all of the dry ingredients in one bowl. In a second bowl, beat the butter, sugar, eggs, oil, vanilla, buttermilk, sour cream, and pudding mix until smooth. Gradually incorporate the dry ingredients and gently fold in the mini chocolate chips.
For Options 2 and 3, whisk together the dry ingredients before adding the eggs, oil, vanilla, and water. Mix until the batter is smooth and free of lumps.
For Option 4, combine the cake mix, sour cream, pudding mix, chocolate chips, oil, water, and eggs until well blended.
Divide the batter evenly between the prepared pans.
Step 3: Bake the Cake Layers
Bake for 30 to 40 minutes, or until the centers spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Chocolate Buttercream
In a large mixing bowl, beat the softened butter for 3 to 5 minutes until light and fluffy.
Gradually mix in the powdered sugar, followed by the cocoa powder and kosher salt.
Add the vanilla extract.
Slowly beat in the heavy cream until the buttercream becomes smooth, creamy, and easy to spread.
Continue beating for another 3 minutes to create a light, fluffy frosting.
Step 5: Fill and Frost the Cake
Place one cake layer onto a cake stand.
Spread a thick layer of chocolate buttercream evenly across the surface.
Position the second cake layer on top.
Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes.
Cover the cake with the remaining buttercream, smoothing the top and sides with an offset spatula or cake scraper.
Step 6: Pipe the Chocolate Roses
Fill a piping bag fitted with a large closed star tip or rose tip with chocolate buttercream.
Pipe evenly spaced chocolate roses around the outer edge of the cake, creating a decorative border that frames the center.
Step 7: Finish with Chocolate Curls
Pile the chocolate curls generously into the center of the cake.
Scatter a few additional curls around the bottom edge for a professional bakery appearance.
Refrigerate the decorated cake for 20 to 30 minutes before slicing.
Use Black Dutch-process cocoa powder for the deepest chocolate flavor and darkest color.
Room temperature eggs, butter, buttermilk, and sour cream create a smoother batter and a more even crumb.
Do not overmix the batter once the flour has been incorporated, as this helps keep the cake tender.
A rotating cake stand makes frosting and decorating much easier.
Store the finished cake covered in the refrigerator for up to 5 days.
Allow refrigerated cake to sit at room temperature for about 30 minutes before serving for the best flavor and texture.
The unfrosted cake layers freeze well for up to 3 months when tightly wrapped.
