Make a decadent gluten-free chocolate rose cake with silky chocolate buttercream, elegant piped roses, chocolate curls, and four cake options.
Rich, elegant, and irresistibly chocolatey, this Decadent Gluten-Free Chocolate Rose Cake with Chocolate Curls Recipe features tender chocolate cake layers covered in silky chocolate buttercream. Piped chocolate roses frame a generous crown of delicate chocolate curls, giving the finished cake an impressive bakery-style appearance.
This versatile recipe includes four different cake-batter options. Make the cake entirely from scratch with individual gluten-free flours, use a gluten-free all-purpose or measure-for-measure flour blend, or save time with a gluten-free chocolate cake mix. Choose the option that best fits your ingredients, experience, and available preparation time.
Black Dutch-process cocoa powder gives the cake and buttercream a dark color and intense chocolate flavor. Depending on the batter selected, ingredients such as buttermilk, sour cream, pudding mix, and chocolate chips add moisture, richness, and even more chocolate flavor. The fluffy buttercream complements the tender cake while remaining sturdy enough for filling, frosting, and piping decorative roses.
This beautiful gluten-free chocolate rose cake is an impressive choice for birthdays, anniversaries, dinner parties, holidays, showers, and other special occasions. Serve it with fresh berries, vanilla ice cream, or a cup of coffee for an indulgent dessert that chocolate lovers will remember.
Directions
Step 1: Prepare the Oven and Cake Pans
Preheat the oven to 350°F. Grease two 8-inch or 9-inch round cake pans.
Line the bottoms with parchment paper, then lightly dust the pans with cocoa powder or gluten-free flour.
Step 2: Choose a Cake Batter
Select one of the four cake-batter options. Prepare only the ingredients listed for your chosen option.
Step 3: Prepare Option 1
Whisk the oat flour, cornstarch, white rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, kosher salt, and cocoa powder together in a medium bowl.
In a separate large bowl, beat the granulated sugar with the softened butter or 1 cup neutral oil. Add the eggs, the additional 1/2 cup neutral oil, buttermilk, vanilla extract, sour cream, and pudding mix. Beat until smooth.
Gradually add the dry ingredients and mix just until combined. Gently fold in the mini chocolate chips.
Step 4: Prepare Option 2
Whisk the granulated sugar, gluten-free all-purpose flour, cocoa powder, baking powder, salt, and xanthan gum together in a large bowl.
Add the oil, eggs, water, and vanilla extract. Mix until the batter is smooth and no dry pockets remain.
Step 5: Prepare Option 3
Whisk the measure-for-measure gluten-free flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
Add the eggs, oil, vanilla extract, and water. Mix until the batter is smooth and no dry pockets remain.
Step 6: Prepare Option 4
Combine the gluten-free chocolate cake mix, sour cream, pudding mix, chocolate chips, oil, water, and eggs in a large bowl. Mix until smooth and well blended.
Step 7: Divide the Batter
Divide the selected cake batter evenly between the prepared pans.
Smooth the tops with a spatula.
Step 8: Bake the Cake Layers
Bake for 30 to 40 minutes. The layers are ready when the centers spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Cool the Cake Layers
Allow the cakes to cool in the pans for 15 minutes. Carefully turn them onto a wire rack, remove the parchment paper, and let the layers cool completely before frosting.
Step 10: Make the Chocolate Buttercream
Place the softened butter in a large mixing bowl. Beat for 3 to 5 minutes, or until light and fluffy.
Gradually mix in the confectioners’ sugar. Add the cocoa powder and kosher salt, mixing on low speed until incorporated. Add the vanilla extract.
Beat in the heavy cream 1 tablespoon at a time until the buttercream is smooth, creamy, and easy to spread. Continue beating for approximately 3 minutes to create a light, fluffy texture.
Step 11: Fill the Cake
Reserve enough chocolate buttercream to pipe the roses. Place one completely cooled cake layer on a cake stand or serving plate. Spread a thick, even layer of buttercream over the top.
Position the second cake layer over the buttercream and make sure the layers are evenly aligned.
Step 12: Apply the Crumb Coat
Spread a thin layer of chocolate buttercream over the top and sides of the cake to trap loose crumbs. Refrigerate the cake for 20 minutes, or until the crumb coat is firm.
Step 13: Frost the Cake
Cover the chilled cake with the remaining buttercream, leaving the reserved piping portion untouched. Smooth the top and sides with an offset spatula or cake scraper.
Step 14: Pipe the Chocolate Roses
Transfer the reserved chocolate buttercream to a piping bag fitted with a large closed-star tip or rose tip. Pipe evenly spaced chocolate roses around the outer edge of the cake to create a decorative border.
Step 15: Add the Chocolate Curls
Arrange the chocolate curls generously in the center of the cake. If desired, scatter a few additional curls around the bottom edge.
Refrigerate the decorated cake for 20 to 30 minutes before slicing to help set the buttercream and decorations.
Step 16: Serve the Cake
Cut the cake with a clean, sharp knife. Wipe the blade between cuts for neater slices.
Notes
Choose only one cake-batter option. Do not combine the ingredient lists from different options.
Option 1 includes 1/2 cup neutral oil in addition to the choice of 2 sticks of butter or 1 cup neutral oil. When the butter is replaced with oil, this option contains 1 1/2 cups neutral oil in total.
The package sizes for the mini chocolate chips in Option 1 and the chocolate chips in Option 4 were not specified in the original recipe.
Because package sizes vary, confirm the intended package weight before preparing either option.
Glutinous rice flour is also called sweet rice flour. Despite its name, it does not contain gluten.
Some gluten-free all-purpose and measure-for-measure flour blends already contain xanthan gum. Check the package before preparing
Options 2 or 3 and follow the manufacturer’s guidance concerning additional xanthan gum.
Use Black Dutch-process cocoa powder for the darkest color and deepest chocolate flavor. Because it is heavily alkalized, preserve the leavening quantities listed for the cake option you select.
Bring the eggs, butter, buttermilk, and sour cream to room temperature when those ingredients appear in your selected option. Room-temperature ingredients combine more evenly and help produce a smoother batter.
Do not overmix the batter once the dry ingredients have been incorporated. Mix only until no visible dry pockets remain.
Baking time may vary depending on the selected batter, pan size, pan material, and oven. Begin checking the layers at 30 minutes.
If the buttercream is too stiff, add heavy cream 1 tablespoon at a time. If it becomes too soft, mix in a small amount of confectioners’ sugar until it reaches the desired consistency.
A rotating cake stand can make it easier to frost the sides and pipe evenly spaced roses.
Keep the chocolate curls cool until needed because they can soften when handled. Transfer them to the cake with a small spatula or gloved hands.
Cover and refrigerate the finished cake for up to 5 days. Let it stand at room temperature for approximately 30 minutes before serving for a softer texture and fuller chocolate flavor.
The unfrosted cake layers may be tightly wrapped and frozen for up to 3 months. Thaw the wrapped layers before assembling the cake.
When serving someone with celiac disease or gluten sensitivity, verify that the flours, starches, cocoa powder, pudding mix, chocolate chips, cake mix, confectioners’ sugar, vanilla extract, and decorations are appropriately labeled gluten-free. Prevent cross-contact by using clean equipment and preparation surfaces.
