Fluffy, Gluten-Free Chocolate Cake with Vanilla Frosting That Will Make You Smile

Step 1: Prep the Oven and Pans

1. Preheat your oven to 350°F (175°C).
2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

1. In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until smooth.

Step 4: Mix the Batter

1. Slowly pour the wet ingredients into the dry, stirring gently.
2. Add the hot coffee last and mix until the batter is smooth. It will be thin—don’t worry, that’s the secret to a moist cake.

Step 5: Bake

1. Divide the batter evenly between the prepared pans.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Frosting

1. Beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time.
2. Mix in the vanilla and milk until the frosting is light and fluffy.

Step 7: Assemble the Cake

1. Place one cake layer on a plate or stand. Spread a generous amount of frosting on top.
2. Add the second layer and frost the top and sides. Smooth it out or swirl for texture.