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Indulge in the perfect blend of rich chocolate and sweet strawberry with this decadent Chocolate Cake with Strawberry Buttercream. This gluten-free delight is a showstopper for any occasion, combining moist chocolate layers with a luscious, fruity frosting that will leave everyone craving more.
I first discovered the magic of pairing chocolate and strawberries during a summer trip to a local bakery. The combination was so unforgettable that I knew I had to recreate it at home. After several trials, I perfected this recipe, ensuring it’s not only delicious but also gluten-free and dairy-free, making it accessible to everyone.
Get ready to bake a cake that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply treating yourself, this Chocolate Cake with Strawberry Buttercream is sure to impress.
What to Expect
- Time: Approximately 1 hour (including baking and cooling)
- Difficulty: Intermediate
Before You Begin
Before diving into the recipe, ensure all your ingredients are at room temperature, especially the eggs and dairy-free butter. This helps achieve a smooth batter and fluffy frosting. Also, pre-measure your ingredients to streamline the baking process.
Ingredients You’ll Need
| Chocolate Cake | Quantity |
|---|---|
| Gluten-free 1:1 baking flour | 2 cups |
| Dark cocoa powder | 1 cup |
| Salt | ½ teaspoon |
| Baking soda | 1 teaspoon |
| Baking powder | ¾ teaspoon |
| Nutiva avocado oil | ⅓ cup |
| Brown sugar | ¼ cup |
| Granulated sugar | 1½ cups |
| Almond milk (or dairy-free milk of choice) | 1 cup |
| Boiling water | ¾ cup |
| Apple cider vinegar | 1 teaspoon |
| Singing Dog vanilla extract | 1½ teaspoons |
| Large eggs, room temperature | 3 |
| Strawberry Buttercream | Quantity |
|---|---|
| Dairy-free butter | 1 cup |
| Freeze-dried strawberries | 1 cup |
| Powdered sugar | 3½ cups |
| Vanilla extract | 2 teaspoons |
| Dairy-free heavy cream | 1–3 tablespoons |
Step-by-Step Guide
- Prep the Pans: Preheat your oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, salt, baking soda, and baking powder.
- Mix Wet Ingredients: In a large mixing bowl, combine eggs, vanilla extract, avocado oil, almond milk, and apple cider vinegar. Mix on medium speed until well blended.
- Combine: Slowly add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Add boiling water last and mix until smooth (batter will be thin).
- Bake: Divide the batter evenly between the prepared pans. Bake for 27–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
- Prepare the Strawberries: Pulse freeze-dried strawberries in a food processor until finely ground. Sift through a fine mesh sieve to remove large pieces.
- Whip the Butter: In a large bowl, beat the dairy-free butter on high for about 2 minutes, until light and fluffy.
- Add Flavor and Sugar: Add strawberry powder, vanilla extract, half the powdered sugar, and half the heavy cream. Mix for 1 minute.
- Finish the Frosting: Add the remaining powdered sugar and cream, and beat for another 2–4 minutes, until smooth and creamy.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of strawberry buttercream on top. Add the second cake layer and frost the top and sides.
Pointers for Perfection & How to Store
For the best results, ensure your cakes are completely cooled before frosting to prevent the buttercream from melting. If you’re not serving the cake immediately, store it in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor.
For more delicious recipes like this Chocolate Cake with Strawberry Buttercream, check out Fluffy Gluten Free Layers Of Strawberry Cake.
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Chocolate Cake with Strawberry Buttercream
- Total Time: 80
- Yield: 16 slices 1x
- Diet: Gluten Free
Description
This Gluten Free Chocolate Cake with Strawberry Buttercream is the ultimate celebration dessert. It features three layers of incredibly moist, dark chocolate cake (thanks to a mix of flours and hot coffee) covered in a natural pink strawberry buttercream. The frosting uses freeze-dried strawberry powder for an intense punch of berry flavor that keeps the texture silky and stable.
Ingredients
— The Chocolate Cake —
2 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
2/3 cup blanched almond flour (packed)
2/3 cup arrowroot starch
2/3 cup sweet rice flour
1 1/2 cups Dutched cocoa powder (sifted)
3 1/2 cups granulated white sugar
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
2 cups sour cream, room temperature
1 1/2 cups canola oil (or vegetable oil)
3 teaspoons vanilla extract
1 1/2 cups piping hot coffee (or boiling water)
— The Strawberry Buttercream —
2 cups (4 sticks) salted butter, softened at room temperature
5 cups powdered sugar, sifted
1/4 cup freeze-dried strawberries, pulverized into a fine powder and sifted
1–2 tablespoons fresh strawberry puree (optional, for color)
1 teaspoon vanilla extract
Pinch of salt (if needed)
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment paper. Grease the parchment as well.
2. Whisk Dry Ingredients: In a large bowl, whisk together the gluten free 1-to-1 flour, almond flour, arrowroot starch, sweet rice flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps.
3. Mix Wet Ingredients: In a separate large bowl or stand mixer, whisk together the eggs, sour cream, canola oil, and vanilla extract until smooth.
4. Combine Batter: Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined.
5. Add Coffee: With the mixer running on low, carefully pour in the piping hot coffee. The batter will become very thin and liquid—this is normal. Scrape down the sides and mix until glossy and smooth.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool: Allow the cakes to cool in the pans for at least 15–20 minutes (gluten-free cakes are fragile when hot). Turn them out onto a wire rack to cool completely before frosting.
8. Prepare Strawberry Powder: Place freeze-dried strawberries in a food processor or blender and blitz until they form a fine powder. Sift out any large seeds or chunks. Measure out 1/4 cup of the fine powder.
9. Make Buttercream: Beat the softened butter on medium-high speed until pale and creamy (about 3–5 minutes). Gradually add the powdered sugar and the freeze-dried strawberry powder. Add the vanilla and the fresh strawberry puree (if using). Beat on high for another 2–3 minutes until light, fluffy, and smooth.
10. Assemble: Place the first cake layer on a serving platter. Spread a generous layer of strawberry buttercream on top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining buttercream.
Notes
Flour Blend: This recipe uses a specific mix of 1-to-1 flour, almond flour, arrowroot, and sweet rice flour. This combination creates the moistest, most ‘real-cake’ texture possible. Do not substitute the individual flours if possible.
Freeze-Dried Strawberries: Using freeze-dried fruit powder adds intense flavor without adding excess liquid, which can cause the buttercream to separate or become runny.
Coffee: The hot coffee blooms the cocoa powder, deepening the chocolate flavor. You won’t taste the coffee in the final cake.
Make Ahead: The cake layers can be baked, cooled, wrapped in plastic, and frozen for up to a week before assembling.
- Prep Time: 45
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 65
- Sodium: 310
- Fat: 34
- Saturated Fat: 16
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 88
- Fiber: 3
- Protein: 6
- Cholesterol: 105
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- Yes, you can substitute gluten-free flour with all-purpose flour if you don’t have dietary restrictions.
- How can I make the cake vegan?
- Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and ensure all other ingredients are plant-based.
Can I use fresh strawberries for the buttercream?
Fresh strawberries contain too much moisture and can make the frosting runny. Freeze-dried strawberries are recommended for the best texture.
Dig In & Enjoy!
There you have it—a showstopping Chocolate Cake with Strawberry Buttercream that’s as delightful to make as it is to eat. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to be a hit. Don’t forget to share your creations and tag us on social media!
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