A blend of gluten-free flours including brown-rice flour, almond flour, and quinoa flour yield delicate results. Buttermilk helps to keep the cake super moist, and plenty of cocoa powder makes it taste rich and decadent.

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Ingredients

For the cake layers
For the seven-minute frosting

Directions

Instructions Checklist
  • Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.

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  • Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.

  • Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.

  • Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

  • Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.

  • Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.

Cook's Notes

We've tinted the finished frosting pink by adding red gel-paste food coloring drop by drop. Feel free to leave it white, or tint it with any favorite color.

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