If you are looking for the ultimate gluten-free chocolate cake recipe, this Gluten-Free Chocolate Cake with Strawberry Frosting delivers everything you could want in a special occasion dessert. Rich, moist chocolate cake layers are paired with a naturally flavored strawberry buttercream made from freeze-dried strawberries, creating a beautiful balance of deep chocolate flavor and bright berry sweetness.
This cake is incredibly tender thanks to a combination of sour cream, chocolate pudding mix, butter, and oil. The blend of gluten-free flours creates a soft crumb that rivals any traditional wheat-based cake. Mini chocolate chips add pockets of melted chocolate throughout each slice, while the fluffy strawberry frosting provides a stunning contrast in both flavor and appearance.
Whether you are celebrating a birthday, holiday, anniversary, Valentine’s Day, Mother’s Day, or simply craving a decadent gluten-free dessert, this chocolate strawberry cake is guaranteed to impress family and friends. It is rich enough for chocolate lovers yet lightened by the fresh, fruity flavor of strawberries.
Prep Time
30 minutes
Bake Time
30 to 35 minutes
Cooling and Decorating Time
1 hour 30 minutes
Total Time
Approximately 2 hours 35 minutes
Servings
12 to 16 servings
For the Gluten-Free Chocolate Cake
¼ cup oat flour
½ cup cornstarch
½ cup 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-flavored oil
4 large eggs
½ cup oil
1 cup whole milk or buttermilk
3 tablespoons pure vanilla extract
8 ounces sour cream
3 ounces instant chocolate pudding mix
½ package mini chocolate chips
For the Strawberry Frosting
½ cup freeze-dried strawberries
2 sticks unsalted butter, softened
1 stick salted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
¼ cup heavy whipping cream
1 tablespoon reserved strawberry powder for garnish
Fresh strawberries for decorating, optional
Prepare the Cake Pans
Preheat your oven to 350°F.
Grease two 8-inch round cake pans thoroughly and line the bottoms with parchment paper. Lightly grease the parchment paper as well. Proper pan preparation helps ensure the delicate gluten-free cake layers release easily after baking.
Combine the Dry Ingredients
In a large mixing bowl, whisk together the oat flour, cornstarch, rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, kosher salt, cocoa powder, granulated sugar, and instant chocolate pudding mix.
Whisk for at least one minute to evenly distribute all ingredients. This step helps create a more uniform cake texture and prevents pockets of cocoa or leavening agents.
Mix the Wet Ingredients
In a separate large bowl, combine the softened butter, eggs, oil, milk or buttermilk, vanilla extract, and sour cream.
Using an electric mixer, beat until the mixture becomes smooth, creamy, and fully incorporated. The sour cream adds richness and moisture while helping create an exceptionally tender crumb.
Make the Cake Batter
Gradually add the dry ingredients to the wet ingredients. Mix on medium speed until the batter is smooth and no dry flour remains.
Avoid overmixing, but make sure everything is thoroughly incorporated.
Fold in the mini chocolate chips using a rubber spatula. These chocolate chips melt slightly during baking, adding extra richness throughout every slice.
The batter will be thick, luxurious, and deeply chocolatey.
Bake the Cake Layers
Divide the batter evenly between the prepared cake pans.
Use an offset spatula to smooth the tops.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
The cake layers should spring back lightly when touched in the center.
Allow the cakes to cool in the pans for 15 minutes before carefully turning them out onto wire racks.
Remove the parchment paper and allow the cakes to cool completely before frosting.
Make the Strawberry Frosting
Place the freeze-dried strawberries into a food processor or blender.
Pulse until they become a fine powder. Reserve 1 tablespoon for decorating the finished cake.
For an ultra-smooth frosting, sift the strawberry powder through a fine-mesh sieve.
In a large mixing bowl, beat the unsalted butter and salted butter together until light and fluffy, about 4 minutes.
Gradually add the powdered sugar one cup at a time.
Add the strawberry powder and vanilla extract.
Slowly pour in the heavy whipping cream.
Beat on high speed for 3 to 5 minutes until the frosting becomes silky, fluffy, and spreadable.
The freeze-dried strawberries provide concentrated berry flavor without adding excess liquid, creating a naturally flavored buttercream with a beautiful pink color.
Assemble the Cake
If necessary, level the tops of the cake layers using a serrated knife.
Place one cake layer on a cake stand or serving plate.
Spread a thick layer of strawberry frosting evenly across the top.
Carefully place the second cake layer on top.
Apply a thin crumb coat over the entire cake to seal in loose crumbs.
Refrigerate the cake for 20 minutes.
Once chilled, frost the cake with the remaining strawberry buttercream.
Use an offset spatula to create smooth sides or decorative swirls.
Sprinkle the reserved strawberry powder over the top of the cake and garnish with fresh strawberries if desired.
Serve
Allow the cake to sit at room temperature for approximately 20 minutes before serving.
This allows the frosting to soften slightly and the chocolate flavor to fully develop.
Each slice reveals moist chocolate cake layers filled with creamy strawberry frosting, creating a bakery-worthy dessert that is both elegant and unforgettable.
For a simpler option, substitute the individual gluten-free flours with an equal amount of high-quality gluten-free all-purpose flour. If your blend contains xanthan gum, omit the additional xanthan gum listed in the recipe.
Buttermilk provides a slightly tangy flavor and helps produce an even softer crumb, but whole milk works beautifully as well.
Store the finished cake covered in the refrigerator for up to 5 days.
The unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.
Freeze-dried strawberries are highly recommended over fresh strawberries for the frosting because they provide intense strawberry flavor without thinning the buttercream.
For an extra decadent chocolate strawberry cake, drizzle the finished cake with a homemade chocolate ganache before serving.
This recipe is perfect for birthdays, bridal showers, Valentine’s Day celebrations, holiday gatherings, and any occasion that calls for an impressive gluten-free dessert.
