This Yellow Cake with Chocolate Frosting is a delicious soft and fluffy golden cake surrounded by layers of fudgy chocolate frosting. Perfect for any occasion, not just birthdays, it is simple to make and easy to assemble! Best of all, it’s gluten free, nut free, egg free and easily vegan!
This beautiful Yellow Cake with Chocolate Frosting is the perfect gluten free birthday cake recipe! It's soft and sweet with a slight richness from the frosting. It's the perfect cake for those that like both chocolate and vanilla! Growing up, my favorite cakes were Entemann’s Fudge Iced Golden and Pepperidge Farm’s Rich Golden Layer Cake because my family didn't bake; this beautiful golden layer cake is my allergy friendly spin on both of those cakes, only way more delicious!
For more gluten free birthday cake recipes try my Chocolate Funfetti Cake, my Eggless Vanilla Cake, my Triple Chocolate Layer Cake and my super simple Chocolate Ganache Cake.
Reasons to Love this Yellow Cake Recipe
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- This cake is super soft and delicious.
- Fudge Frosting- Layers of our fudge frosting ensure you get chocolate in every bite.
- Easy to Make- The batter mixes up in just one large bowl with a whisk!
Ingredient Notes
- 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 gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
- Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick in the batter.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Cocoa Powders- I like to use two types to give the frosting a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
- Read the label on your sprinkles (if using them) to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 2 ¼ cups packed AP flour (378 grams).
- Only use 1 ¼ cups of milk.
This recipe has not been tested with some of 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!
How to Make Yellow Cake with Chocolate Frosting
Here are the step by step instructions to make this yellow cake with chocolate icing!
Step 1: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
Step 2: Mix Together the Wet Ingredients and Brown Sugar
In a medium bowl, whisk together the milk, light brown sugar, vegetable oil and vanilla.
Step 3: Add the Wet Ingredients into the Dry
Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
Step 4: Scoop the Batter and Bake
Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
Step 5: Make the Chocolate Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and cocoa powders and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 6: Cut the Cakes in Half
Once the cakes have completely cooled, slice the cakes in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can then very carefully cut them off to make them flat.
Step 7: Frost the Cake
Separate the frosting into 5 equal sections.
Then place one layer of cake on a cake plate/stand. Scoop ⅕th (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
You should only use a fifth of the frosting on the top and sides combined.
Step 8: Decorate the Cake
Put the remaining ⅕th of chocolate buttercream into a piping bag. Create swirls going all the way around the top rim of the cake.
Sprinkle on some rainbow sprinkles on top of the swirls. Enjoy!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
- Use a Cake Scraper- Work with a cake scraper or a large icing spatula. The frosting should be super thin on the sides.
- Use 2 Types of Cocoa Powder in the Frosting- The 2 types of cocoa powders give the frosting that richer flavor. If you only have one type on hand, use natural unsweetened or dutch; just know the color will not be as dark as mine. Do not use dark alone; it will make your frosting too chalky and bitter.
- Use Room Temperature Butter in the Frosting- Do not use softened or melted butter/vegan baking sticks. The frosting will be way too runny. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
- Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then pipe the extra frosting decorations 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.
Yes, this recipe makes 16 cupcakes.
Bake them at the same temperature for 25 minutes until tops are golden and springy when gently and carefully poked.
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.
You can look at my Vegan Vanilla Cake for inspiration.
Yes! You can make the frosting the night before.
Store it in a bowl covered with plastic wrap in the fridge. When ready to use, bring the frosting to room temperature and rewhip to regain that creaminess.
Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for up to 2 days.
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. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
Freezing: If not eating all the extra slices within 2 days, wrap slices in foil, place in the zip top bag and freeze 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. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
More Layer Cake Recipes You'll Love
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
Yellow Cake with Chocolate Frosting
Ingredients
For the Yellow Cake
- 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups milk
- ½ cup light brown sugar , packed
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
For the Chocolate Fudge Frosting
- 1.5 cups unsalted butter or vegan being stick, room temperature
- 7 cups confectioners' sugar
- 2 cups cocoa power ( I use 1 cup of Dutch or Natural Unsweetened and 1 cup of Dark)
- 4 teaspoons pure vanilla extract
- 1 cup water , room temperature
Instructions
For the Yellow Cake
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- In a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a medium bowl, whisk together the 1 ½ cups milk, ½ cup light brown sugar, ½ cup vegetable oil and 2 teaspoons pure vanilla extract.
- Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
- Divide the batter evenly into 2 greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
- Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
- Remove cakes from oven and let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
For the Chocolate Fudge Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 ½ cups unsalted butter until smooth.
- Slowly beat in the 7 cups plus confectioners' sugar, the 2 cups cocoa powder and the 4 teaspoons pure vanilla extract and beat until combined.
- Slowly beat in the 1 cup of water a little at a time until you get the desired consistency. You may not need to use it all.
Assemble the Cake and Decorate
- Separate the frosting into 5 equal sections.Place one layer of cake on the bottom of a cake plate/stand. Scoop ⅕ (about 1 cup) of the frosting on top and use an icing spatula to spread it around.
- Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
- Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cakeYou should only use a fifth of the frosting on the top and sides combined.
- Take the last ⅕th of buttercream and put it into a piping bag. Create swirls going all the way around the top rim of the cake.Sprinkle some nonpareils or sprinkles on top of the frosting swirls. Enjoy!
Video
Notes
Nutrition
The recipe for the cake was adapted from The Food Network's Vegan Vanilla Cupcakes.
Tyler says
This is probably my new favorite cake recipe. The cake batter was super easy to make; I couldn’t believe how quick it took. For the frosting, I halved the recipe and also added some sea salt to cut the sweetness and enhance the chocolate flavor. I left the cakes whole, I didn’t cut them into layers. I’m not a huge frosting fan, so I piped the frosting onto one of the cakes, placed the other on top, and piped more frosting onto that one. I added sprinkles and decorations and it’s absolutely adorable. Half the frosting recipe was more than enough to assemble it this way. The cake tastes perfectly sweet and the chocolate frosting doesn’t overpower the golden cake layers.
Lee says
Thanks so so much!
Dan Spicer says
I made this for my bff for her birthday. She said it was so good that I need to start selling lol. I did give credit where it was suppose to go lol. It was so easy to follow the directions and if I can make it so can you! Thank you again for yet another awesome recipe. Wish I could post a picture here.
Ranjit Solanki says
GF Plain flour in the UK does not contain xanthan gum.
How much should I add xanthan gum? please advice
Lee says
Hi there! Typically you can add 1/4 teaspoon xanthan gum per 1 cup of gluten free flour. Hope this helps!
Nancy says
I made this cake and let me tell you my family just loved it!
John says
Wow! Golden layer cake looks delicious!
Lee says
Thank you so so much!
Tiffany says
Can I just use all white sugar for this recipe? Would the same amount be used in place of the brown sugar?
Thank You
Lee says
Yes! You can...the cake may be a bit lighter in color and a little sweeter than if you used the light brown sugar. Hope this helps!