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    Home » Gluten Free Dessert Recipes

    Chocolate Sprinkle Cake

    Published: Mar 23, 2022 · Modified: Aug 21, 2022 by Lee · This post may contain affiliate links · 8 Comments .

    Jump to Recipe Jump to Video

    This Chocolate Sprinkle Cake is a soft gluten free chocolate cake filled with rainbow sprinkles surrounded by layers of chocolate fudge frosting. It’s the perfect twist on a funfetti cake for all you chocolate lovers! Best yet, it’s also eggless, nut free and easily dairy free (vegan)!  

    Looking at the rainbow sprinkle infused chocolate cake with a quarter missing.

    There is so much to love about this soft chocolate cake with sprinkles! It can be easily vegan, making this the most decadent allergy friendly cake! No one would ever guess! 

    If you’re looking for more chocolate cakes recipes, try Triple Chocolate Layer Cake, Cookies & Cream Cake and Brooklyn Blackout Cake. 

    Jump to:
    • Reasons To Love This Cake
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Chocolate Sprinkle Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and freezing 
    • Other Sprinkle Recipes You'll Love
    • 📖 Recipe
    • Chocolate Sprinkle Cake
    Taking a fork to a slice of cake with a dark background.

    Reasons To Love This Cake

    • Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Soft & Fluffy- The cake is super soft, decadent and delicious.
    • Triple Chocolate- It has chocolate cake, frosting and drip!
    • Rainbow Sprinkles- Add that gorgeous color and a nice crunch!
    • Easy to Make- The batter mixes up in just one large bowl with a whisk just like my Gluten Free Birthday Cake!
    A slice of cake stands seductively apart from the whole.

    Ingredient Notes

    For the Cake 

    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy. 
    • White Vinegar- We use this along with the baking soda to help the cake rise.
    • Vegetable Oil- This cake uses oil instead of butter/vegan baking stick to help it stay moist.
    • Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened. 

    For the Frosting and Drip

    • Butter/Vegan Baking Stick- Make sure to use softened not melted or your frosting will be a runny mess.
    • Water- This frosting uses water instead of milk.
    • Heavy Cream- This is used for the drip but I discuss ways to make it vegan later in this post. 

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Vegan 

    • Use a gluten free flour that’s free from dairy.
    • Read the label on your sprinkles to make sure they’re gluten free, nut free and vegan.
    • Make sure to use vegan baking sticks instead of butter.
    • Use allergy friendly chocolate chips such as these.
    • Only use a vegan heavy cream or use my vegan ganache recipe from my strawberry red velvet cake. 

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    A look at the alternating layers of chocolate cake and frosting.

    How to Make Chocolate Sprinkle Cake

    Here are the step by step instructions to make this cake! 

    Step 1: Whisk Together all the Dry Ingredients 

    In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt. 

    A bowl of flour, sugar, cocoa powders, baking soda and salt. 
    Whisking the gluten free flour, sugar, cocoa powders, baking soda and salt. 

    Step 2: Make 3 Wells 

    In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into. 

    Step 3: Pour in the Liquid Ingredients Minus the Water 

    In one well pour the oil, in the other pour the white vinegar and in the last, pour the vanilla.

    Step 4: Pour Cold Water on Top 

    Pour the cold water on top of all the ingredients. 

    Step 5: Whisk to Combine 

    Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to a spatula. 

    Do not over mix.

    3 wells in the dry ingredients made my hands.
    Step 2
    Pouring the wet ingredients into the wells.
    Step 3
    Pouring cold water on top of the mix.
    Step 4
    A spatula mixes the brown ingredients.
    Step 5

    Step 6: Add in the Sprinkles 

    Pour the sprinkles into the batter and use a whisk to fold them in.

    Adding thousands of rainbow sprinkles to the mix.
    Mixing the sprinkles thoroughly.

    Step 7: Scoop the Batter

    Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.

    Putting the rainbow dotted batter into a cake pan.

    Step 8: Bake the Cakes

    Bake the cakes in the center rack at 350 degrees Fahrenheit for 48 minutes until the top is slightly springy when carefully poked.

    The cakes are fresh out of the oven.
    Putting the cake onto a baking rack.
    A look at the baked cake infused with rainbow sprinkles.

    Step 9:  Cut the Cakes

    Remove cakes from the oven and let them cool in the cake pans. 

    Once the cakes have cooked completely, take them out of the pan and slice them in half horizontally to create 4 thinner layers of cake.

    If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.

    The cakes with their tops cut off.

    Make the Frosting 

    Step 1: Cream the Butter/Vegan Baking Stick 

    In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.

    Step 2: Add in the Vanilla  

    Add in the vanilla and beat until combined.

    Step 3: Whisk the Cocoa Powders 

    If using two types of cocoa powder, put them in a bowl and whisk to combine. 

    If using only one type of cocoa powder, skip this step.

    Step 4: Add in the Remaining Ingredients Half at a Time  

    With the mixer on low speed, slowly add in half the confectioners’ sugar, half the mixed cocoa powders and half the water. Beat until combined.

    Then add in the second half of the ingredients and beat until combined again and smooth. 

    A closer look at the chocolate frosting.

    Assembling the Cake Tips

    Step 1: Divide the Frosting 

    Separate the frosting into 5 equal sections. 

    Step 2: Frost One Layer 

    Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.

    Step 3: Repeat the Process 

    Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.

    Spreading the frosting on the cake with a spatula.
    Step 2
    Adding another cake layer and add more frosting.
    Step 3

    Step 4: Keep the Top and Sides Thin

    Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. 

    Use an icing spatula to frost the top and a thin layer on the sides

    You should only use ⅕th of the frosting on the top and sides combined.

    Step 5: Chill the Cake 

    Pop the entire cake in the fridge uncovered for 15-20 minutes. This will make it more stable to work with.

    Step 6: Add the Sprinkles at the Bottom of the Cake 

    This part if not needed but if you want, frost a 1 inch high ring around the bottom edge of the cake.

    Take your sprinkles and push them into the wet frosting so they stick. 

    The sprinkles shouldn’t stick to anything but that ring since the other frosting is hard from being in the fridge.

    A chocolate cake with a ring of rainbow sprinkles at the bottom.

    Step 7: Chill the Cake Again

    After adding the sprinkles, pop the cake back in the fridge for another 15 minutes.

    Make the Ganache 

    Step 1: Place the Chocolate Chips in a Heat Safe Bowl

    Set the bowl with the chips aside.

    Step 2: Heat the Heavy Cream

    Set the heavy cream in a saucepan over medium heat, whisking constantly. 

    When it begins to simmer around the edges, immediately pour the cream over the chocolate chips.

    Step 3: Let it Sit

    Do not whisk the heavy cream and chocolate chips together yet!

    Let it sit for one minute and then whisk until combined and smooth. 

    A glass bowl of chocolate chips.
    Hot heavy cream is added to the chocolate chips.
    Whisk until combined and smooth.

    Make the Drip 

    Step 1: Spoon the Ganache 

    Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.

    Step 2: Push the Ganache 

    Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.

    Work quickly because the cold cake will quickly stop the ganache from dripping too much. 

    Decorate the Top

    Step 1: Make Swirls 

    Put the remaining ⅕th of the frosting into a piping bag.

    Make swirls all around the edge of the top of the cake.

    Step 2: Add more Sprinkles 

    Sprinkle some more gluten free/nut free/vegan rainbow sprinkles on top of the fudge swirl. 

    A Chocolate Sprinkle Cake on a cake stand.

    Expert Baking Tips

    • Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cake too dry and bitter.
    • Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the pans, gently smooth the tops with a butter knife.
    Gluten free Chocolate Sprinkle Cake with slices missing.

    Recipe FAQs

    Can I make this cake ahead of time?


    Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the ganache and pipe the extra buttercream in the morning. 

    If making the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.

    Can this cake be made into cupcakes?


    Yes! 

    This recipe will make 24 regular sized cupcakes. 

    Bake them for 25-28 minutes at 350 degrees Fahrenheit. 

    What if I don't have a piping bag? What can I use instead?

    To decorate the cake, if you don’t have a piping bag you can use your icing spatula or butter knife or the back of a spoon to make swirls or marks all over.

    See my Vegan Vanilla Cake for inspiration.

    Can I use another type of frosting?


    Absolutely! You can use any frosting you desire but keep in mind you will need quite a bit.

    Check out my other cake recipes for other frostings like Strawberry Frosting, Vanilla Frosting or even Wow Butter Frosting.


    Slice of chocolate cake with chocolate frosting and ganache with rainbow sprinkles.

    Storing and freezing 

    Storing 

    Since gluten free and eggless baked goods are best the first day, we want to try to keep this chocolate sprinkle cake as fresh as possible.

    Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.

    This is if you will be eating all the slices the next day.

    When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.

    I like to warm each slice in the microwave for 10 seconds.

    Freezing

    If not eating all the extra slices the next day, take the slices wrapped in foil and in the zip top bag and freeze them.

    You can keep the slices frozen for up to 30 days.

    When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.

    Warm each slice in the microwave for 10 seconds.

    Looking down at the rainbow sprinkle ring on the top of the cake.

    Other Sprinkle Recipes You'll Love

    • A Sprinkle Sugar Cookie with a bite taken out.
      Sprinkle Sugar Cookies
    • A scoop of vanilla ice cream with rainbow sprinkles in it.
      Sprinkles Ice Cream
    • Colorful bright rainbow sprinkles arranged sporadically atop gluten free Funfetti Cookies.
      Funfetti Cookies
    • Rainbow colored bread shows through the bite of a Rainbow Donut.
      Rainbow Donuts

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Looking at the sprinkle infused chocolate cake with a quarter missing.

    Chocolate Sprinkle Cake

    Author: Lee
    This Chocolate Sprinkle Cake is a soft gluten free chocolate cake filled with rainbow sprinkles surrounded by layers of chocolate fudge frosting. It's the perfect twist on a funfetti cake for all you chocolate lovers! Best yet, it's also eggless, nut free and easily dairy free (vegan)!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 48 minutes mins
    Total Time 1 hour hr 18 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Slices
    Calories 842 kcal

    Ingredients
     
     

    For the cake

    • 3 cups gluten free flour
    • 2 cups granulated sugar
    • 2 teaspoons baking soda
    • 2 teaspoons kosher salt
    • ½ cup cocoa powder I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark
    • ¾ cup plus 2 tablespoons vegetable oil
    • 2 tablespoons white vinegar
    • 2 teaspoons pure vanilla extract
    • 2 cups cold water
    • 1 cup rainbow sprinkles

    For the frosting

    • 3 sticks 1.5 cups softened unsalted butter or vegan baking stick
    • 7 cups confectioners’ sugar
    • 2 cups cocoa powder I use 1 cup of Dutch or Natural Unsweetened and 1 cup of Dark
    • 1 cup water
    • 4 teaspoons pure vanilla extract

    For the ganache drip

    • 6 oz about 1 cup semi sweet chocolate chips
    • ½ cup heavy cream

    For the decorations

    • More rainbow sprinkles

    Instructions
     

    • For the cake 
    • Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans with vegetable oil, line with parchment paper and then lightly grease again with vegetable oil.
    •  In a large bowl whisk together the gluten free flour, sugar, baking soda, salt and cocoa powders. 
    • Make 3 wells in the dry ingredients. 
    • In the first well, pour the vegetable oil. 
    • In the second well, pour the white vinegar.
    • In the third well, pour the vanilla.
    • Pour the cold water over everything and whisk together until just combined. If it starts getting thick, use a spatula instead of a whisk. 
    • Add in the 1 cup of rainbow sprinkles and mix to combine with a spatula. 
    • Divide the batter evenly between the two 8 inch pans and smooth the tops with a butter knife. 
    • Bake in the center rack of the oven for 48 minutes until the cake springs back at you when gently poked. 
    • Remove from the oven and let the cake cool completely in pans. Once cool, remove from pans and transfer to a cooling rack. 
    • Once cool, slice each cake in half horizontally to create 4 thinner layers of cake. If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.

    Make the frosting 

    • Make the fudge frosting while the cakes are baking: In a large bowl of an electric mixer or using a hand held mixer, beat the softened butter until it is smooth and creamy. About 2-3 minutes.
    • Add in the vanilla and beat until combined.
    • Whisk both cocoa powders together in a small bowl.  
    • With the mixer on low speed, slowly add in the half the confectioners’ sugar, cocoa powders and water and beat until combined and smooth and creamy. 
    • Add in the second half of the ingredients and beat until smooth. 

    Assemble the cake 

    • Divide frosting into 5 equal servings. 
    • Place one layer of cake on the cake stand. Take ⅕ of the frosting and frost the top. Place another layer of cake on top and repeat. Do this process 3 times. 
    • Frost a thin layer of frosting on the top of the cake and sides of the cake. Use a cake scraper or an icing spatula to scrape excess frosting off the sides of the cake. Pop in the fridge uncovered for 15-20 min to harden. 
    • Frost a 1 inch high ring around the bottom edge of the cake. Press the sprinkles into the wet frosting so they stick. They shouldn’t stick to anything else since the other frosting is hard from being in the fridge. 
    • Chill the cake again for another 15 minutes.

    Make the ganache 

    • Place chocolate chips in a heat safe bowl. Place heavy cream in a pan on the stove over medium heat. Whisk constantly until the edges begin to simmer. Immediately pour on top of chips and do NOT mix! Let sit 1-2 min then whisk until fully combined and smooth. 

    Make the drip and decorate 

    • Take the cake out of the fridge. Spoon almost all of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly since the cold cake will harden the ganache fast.
    •  Put the rest of the fudge frosting into a piping bag and pipe swirls all around the edge of the outside of the top of the cake. 
    • Place rainbow sprinkles on the fudge swirl. 

    Video

    Notes

    Storing: Store extra slices wrapped in foil in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds.
    Freezing: Freeze extra slices wrapped in foil in a zip top bag for up to 30 days. Place in fridge overnight to thaw and then microwave for 5-10 seconds. 
    For vegan: Use a non dairy gluten free flour, vegan baking sticks, vegan chocolate chips and sprinkles and only use a vegan heavy cream, or use my vegan ganache recipe from my strawberry red velvet cake. 

    Nutrition

    Calories: 842kcalCarbohydrates: 156gProtein: 8gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 12mgSodium: 585mgPotassium: 367mgFiber: 11gSugar: 121gVitamin A: 162IUVitamin C: 1mgCalcium: 62mgIron: 5mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Kelli

      September 30, 2023 at 12:40 pm

      I’ve been looking for a great egg free cake recipe for my son’s Birthday. He has egg and nut allergies but is fine with gluten. Can I use regular flour in this recipe? Measurements the same? Every time I attempt an egg free cake it’s too crumbly to remove from the pan.

      Reply
      • Lee

        September 30, 2023 at 1:59 pm

        Hi Kelli! Does he like sprinkles? I have a perfect triple chocolate cake recipe that will work really well! It does not break apart but as I mention with all my bakes, make sure the layers cool almost completely inside the pans before removing. I explain for that recipe what to do with AP flour in the section "substitutions and variations" and also in the recipe card that you can print out at the bottom. Hope this helps!

        Reply
    2. Tracy

      October 03, 2022 at 10:01 pm

      Hi! Would King Arthur gluten free measure to measure flour work for this recipe? If I don’t want to add sprinkles can I omit or should I add more sugar in place of the sprinkles? Thank you!

      Reply
      • Lee

        October 04, 2022 at 11:27 am

        Hi Tracy! I can't test out king Arthur's measure for measure but it should work fine. Just make sure to use packed cups of flour because it tends to be slightly thinner than the brand I use. I used it many years ago prior to my son's allergies and cakes came out great with it. Just omit the sprinkles! No extra sugar is needed!Hope this helps!

        Reply
    3. Blimey

      July 29, 2022 at 2:10 pm

      Hi Just came across or AMAZING recipes.
      I'D need to make my cakes Dairy free.
      Was wondering if the Bob's 1-1 is good use or I think King Arthur makes a Dairy free flour too That's also a A cup for cup.
      Would either 1 be ok to use?
      Thanking you in advance

      Reply
      • Lee

        July 29, 2022 at 3:08 pm

        Sent you an email!

        Reply
    4. Steve

      April 05, 2022 at 11:33 pm

      5 stars
      This cake looks as delicious as it tastes!

      Reply
      • Lee

        April 06, 2022 at 9:28 am

        So glad you liked it!!!

        Reply
    5 from 6 votes (5 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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