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Celebrate your big day with a Gluten Free Birthday Cake! Four layers of yellow butter cake recipe with thick layers of fudgy buttercream will make any occasion extra special and delicious.
Table of Contents
- An Easy Gluten Free Birthday Cake with Chocolate Frosting!
- What is Golden Fudge Cake?
- What’s Involved in Making this Gluten Free Layer Cake?
- How to Make Gluten Free Yellow Cake
- How to Make Chocolate Fudge Frosting
- Assembling and Decorating Your Birthday Cake
- Pro Tips for the Best Gluten Free Birthday Cake
- Storing Gluten Free Birthday Cake
- How to Freeze Birthday Cake
- More gluten free cakes
- Get the Recipe
Originally published Jan 6, 2013. Updated with new photos, video, retested recipe, and more helpful information.
An Easy Gluten Free Birthday Cake with Chocolate Frosting!
One of my all-time favorite local restaurants, when I lived in New Jersey, was Old Man Rafferty’s. Besides a varied menu (which includes one of my favorite salads ever and inspired my version of their Italian Country Salad), they have awesome specials that change weekly. And then let’s talk about the dessert case! Oh my!
They actually begin the menu with the quote, “Life is uncertain… eat dessert first,” then proceed to go on with their dessert menu for several pages before presenting the appetizers and main courses. And when you are ready to order dessert, your server doesn’t return with a menu. They send you to the case to choose from the ginormous assortment of cakes and pies and tortes.
My favorite was always the Golden Fudge Cake – four layers of yellow cake separated by thick layers of fudge frosting.
I love fudgy chocolate frosting, but most of the time, to get a fudge frosting, you have to get a fudge cake. And, crazy as it sounds, I am not a chocolate cake girl. Give me a yellow or butter or vanilla cake anyway. And yellow cake with chocolate frosting is my favorite combo ever.
Only I don’t live in New Jersey anymore. And I can’t eat gluten anymore. But now I love making this as my own Gluten Free Birthday Cake! It’s pretty darn close to the delicious dessert I remember.
What is Golden Fudge Cake?
Let’s talk about the cake in the original golden fudge cake. It’s a yellow cake, but not quite the same as a super moist box mix style. It is made with butter, making it a bit more dense, along the lines of a pound cake. Unlike some wheat-free cakes, this gluten free yellow cake recipe is not grainy, spongy, or crumbly. It was tender but had enough structure to stand up to that thick, rich frosting. Also, the cake itself is not super-sweet, which makes it the perfect balance against that sweet chocolate frosting.
Speaking of the frosting, it is more than just a basic chocolate buttercream too. I like to call it a chocolate fudge frosting. It is slightly adapted from the chocolate buttermilk frosting from Evil Shenanigans, though I cut back on the sugar just a bit. It’s a little denser with a texture almost like chocolate fudge candy since it is made with chocolate chips and not just cocoa powder. And the addition of buttermilk gives it that bit of tang, tempers some of the sweetness, and keeps it from being cloying.
And those lovely crumbs on the outside of the golden fudge cake are not necessary, but since I was attempting to make my cake as close as possible to the original, I had to do it. It’s a great way to use up the cake trimmings unless you just sneak a few samples of them while you are frosting your gluten free cake.
Don’t worry, we are going to take this step-by-step.
What’s Involved in Making this Gluten Free Layer Cake?
This recipe is adapted from Gluten Free Yellow Cake from King Arthur Flour. That recipe uses three cups of King Arthur Gluten-Free Multi-Purpose Flour. I instead substituted a standard blend of brown rice flour, potato starch, and tapioca starch. However, you could use their blend and original recipe instead.
How to Make Gluten Free Yellow Cake
- Brown rice flour, potato starch, and tapioca starch: The most basic and common blend of flours and starches. While I have not tried it in this recipe, I have had a lot of luck baking with Bob’s Red Mill 1-to-1 gluten free blend and similar 1:1 blends. If you try it, I would omit the extra xanthan gum, as that blend already contains it. for gluten free baking
- Baking powder: This will ensure your cake will rise and have the right texture.
- Xanthan gum: Often used in gluten free baking to mimic the proteins from gluten.
- Salt: Always need a bit, even in sweet recipes.
- Unsalted butter: Let it soften to room temperature
- Sugar: We all want a nice, sweet cake. This recipe has not been tested with sugar substitutes.
- Eggs: Bring these to room temperature too.
- Vanilla extract: Gives the yellow cake the perfect flavor. Make sure yours is gluten free.
- Buttermilk: You’ll also want it at room temperature. If you don’t have buttermilk, you can add 1 tablespoon of white vinegar or lemon juice to a measuring cup then add enough milk to reach 1 cup total of liquid.
Overview – see the recipe card for the full directions
- Preheat your oven and line two 9-inch round cake pans with parchment paper.
- Sift together the dry ingredients.
- In a large bowl or bowl of an electric stand mixer, cream the butter and sugar.
- Beat in the eggs one at a time, then add the vanilla.
- Alternate adding the buttermilk and dry ingredients. The batter will be thick. This is perfectly normal.
- Divide the batter between the pans and bake at 350°F for about 25 minutes.
- Let cool in the pans for 5 to 10 minutes before removing from the pans and cooling completely on racks. While it is cooling, go ahead and prepare the frosting.
How to Make Chocolate Fudge Frosting
Rich, thick, fudgy. It’s literally everything you could want in a chocolate buttercream frosting. Definitely more than your basic butter, powdered sugar, and cocoa powder combination. The addition of melted chocolate and buttermilk really takes it to another level and it like covering your cake in fudge.
I wanted the nice thick layers of frosting, and I wanted to decorate the cake, so I made a large quantity of frosting. You can always cut the recipe in half if you want to just a basic coating of icing.
- Powdered sugar: Gotta have a nice, sweet frosting.
- Cocoa powder: The first ingredient to give the frosting its chocolaty flavor.
- Semisweet chocolate: Melted and cooled, this helps make the chocolate frosting not just chocolate, but extra fudgy.
- Unsalted butter: Make sure to let it come to room temperature so it blends smooth and easy.
- Vanilla extract: Believe it or not, vanilla enhances and intensifies the flavor of chocolate.
- Buttermilk – Again, you’ll want it at room temperature so it doesn’t cause the frosting to seize. If you don’t have buttermilk, you can add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then add enough milk to reach 2/3 cup total of liquid.
Overview – see the recipe card for the full directions
- Sift together the powdered sugar and cocoa powder.
- In a large bowl or the bowl of a stand mixer, cream the butter and melted chocolate.
- Add the vanilla, then gradually beat in the powdered sugar mixture.
- Slowly add buttermilk to achieve desired consistency.
Try my luxurious Vanilla Buttercream instead!
It is simple to make, fluffy enough to spread or pipe, and has the perfect vanilla flavor.
Assembling and Decorating Your Birthday Cake
Trim the tops of your cakes to make a flat surface. If you want to make the cake crumb coating, set the trimmed tops aside. Cut each cake in half. Place one layer on a cake platter and spread 1 cup of frosting on top. Repeat with the additional layers, putting the final layer on top. Cover the entire cake in frosting and decorate as desired.
If you only plan to put a layer of frosting on the cake and don’t want to pipe the decorations shown here, you can cut the frosting recipe in half.
Buttery Cake Crumb Coating
As I mentioned, you don’t need to add those cake crumbs on the outside, but they give it a delicious buttery, toasty flavor and a bit of texture.
To make it, crumble the cake trimmings you set aside and toss them with melted butter on a baking sheet. Pop them in the oven at 350°F for 20-30 minutes, tossing every 5-10 minutes until they are dried out and crispy, but not burnt.
Let the cake crumbs cooke cool and press them on the sides fo the cake before you pipe on any decorations.
Pro Tips for the Best Gluten Free Birthday Cake
- Use parchment paper. I definitely recommend lining your pans with parchment paper so they come out easily. If they stick and start to break, they will be harder to slice in half to make the four layers.
- Cut even layers. You can use a serrated knife to cut your cake, but a cake leveler tool can be very helpful for making straight, even layers.
- Give it a crumb coat. Whether you make your cake fancy or not, using an offset spatula for an initial thin coating of frosting before you add the rest will ensure you seal in those crumbs and get a nice finish.
- You don’t have to be an expert to make a gorgeous cake. I am not a pro with a pastry bag, but it’s easy to make a cake look totally beautiful with a simple Dessert Decorator tool. Just load it up with frosting and pipe stars all over the top and around the edge.
- It never hurts to serve it a la mode. Try a scoop of Gluten Free No-Churn Chocolate Chip Cookie Dough Ice Cream.
Storing Gluten Free Birthday Cake
Serve immediately or store in the refrigerator for up to two days. Bring cake to room temperature before serving. You can also freeze the cake for up to two months.
How to Freeze Birthday Cake
Want to freeze the cake? You can freeze the individual, unfrosted cake layers wrapped tightly in plastic wrap. If you want to freeze the entire cake or leftover slices, I recommend putting them on a plate or platter and freezing uncovered. Then wrap the frozen cake tightly in several layers of plastic wrap before returning to the freezer. If wrapped well, you can keep it for up to two months.
Like it’ll last in the freezer that long. If you are anything like me, you’ll be sneaking slivers every night!
Try this Birthday Cake and Let me Know What You Think!
There is nothing more classic than the combination of layers of yellow butter cake with rich chocolate frosting. And now you can enjoy a gluten free version for your birthday or any special celebration. The buttery cake is super delicious and that fudgy buttercream makes it an over-the-top indulgent dessert recipe.
More gluten free cakes
- Gluten Free Coconut Cake
- Gluten Free Strawberries and Cream Cake
- Homemade Ice Cream Cake (no crunchies!)
- Gluten Free Chocolate Cake
- Gluten Free Nutella Banana Chocolate Chip Cake
- Flourless Peanut Butter Chocolate Cake Roll
- Gluten Free Hummingbird Cake
Gluten Free Birthday Cake with Chocolate Frosting
For the cake (*See Note):
For the frosting (**See Note):
- 1/2 cup cocoa powder
- 6 cups powdered sugar (can use more if needed to achieve desired consistency)
- 8 oz. semi-sweet chocolate melted and cooled slightly
- 2 cups (4 sticks) unsalted butter, at room temperature
- 2 t pure vanilla extract
- 2/3 cup buttermilk, at room temperature
For the buttery crumb coating:
- 1 Tablespoon melted butter
For the cake (*See Note):
- Preheat the oven to 350°F. Spray with cooking spray or lightly grease two 9″ round cake pans, and line with parchment paper.
- Sift or whisk together the flours, xanthan gum, salt, and baking powder. Set aside.
- In a separate bowl, use an electric mixer or stand mixer to cream the butter and sugar.
- Add 1 egg, and beat for a minute or so at high speed, until fluffy. Then add the remaining eggs, one at a time, beating after each addition.
- Scrape down the sides of the bowl.
- Add the vanilla and beat until smooth.
- Reduce the mixer speed to low and alternately beat in the milk and dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients. Scrape down the sides of the bowl after each addition.
- Divide the batter between the prepared pans. It will be quite thick. Spread evenly. Bake the cake for about 25 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean.
- Remove from the oven, and cool for at least 5 to 10 minutes before turning out of the pan to cool on a rack (I left the cakes in the pan overnight).
For the frosting (**See Note):
- Sift together the cocoa powder and powdered sugar to remove any lumps. Set aside.
- In a large bowl, using an electric mixer or the paddle attachment of your stand mixer, cream together the melted chocolate and butter until smooth.
- Add the vanilla, reduce speed to low, and gradually add the flour and cocoa powder mixture until fully combined.
- Slowly add the buttermilk until the frosting reaches your desired consistency. You may need slightly more or less.
For the buttery crumb coating:
- Preheat the oven to 350°F.
- Using a serrated knife or wire cutter, trim the top of each cake off to make a flat surface.
- Take the tops that you cut off, crumble into smaller pieces into a cake pan or baking sheet.
- Drizzle the melted butter over the crumbs and toss to coat.
- Place in the oven, and bake for 20-30 minutes, or until browned and dried out, stirring and continuing to break the crumbs down smaller as they get crispy, about every 5-10 minutes.
Assembling the cake:
- Using a serrated knife or wire cutter, cut each cake in half.
- Take one layer and place on a plate or platter. Spread 1 c frosting evenly on top of the layer.
- Repeat with the remaining three layers.
- Scoop a small amount of frosting into a separate bowl, and put a thin layer on the top and sides of the cake.
- Finish frosting the top and sides, reserving some frosting for decoration, if desired.
- Press the crumbs into the sides of the cake.
- Brush the excess crumbs off the platter, and pipe or decorate with the reserved frosting, as desired.
*Based on recommendation from King Arthur Flour website, the flours used here are a replacement for 3 c of King Arthur Gluten-Free Multi-Purpose Flour. I used the individual flours, and not their blend. Frosting is a double batch of Chocolate Buttermilk Frosting from Evil Shenanigans.
**If you don’t want such thick layers of frosting, or don’t intend to decorate the cake, you can cut my quantities in half to make a single batch.