Chocolate Layer Cake Recipe

Name: Chocolate Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 3/4 cups 1% low-fat milk, divided; 1 cup semisweet chocolate chips {Check for Gluten}; 3.3 ounces brown rice flour (about 3/4 cup; such as Bob's Red Mill); 4.35 ounces potato starch (about 3/4 cup); 2.1 ounces tapioca flour (about 1/2 cup); 2 teaspoons baking powder; 1 teaspoon xanthan gum (such as Bob's Red Mill); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup granulated sugar; 1/2 cup canola oil; 1 tablespoon vanilla extract; Cooking spray; Frosting:; 6 cups sifted powdered sugar; 3/4 cup unsweetened cocoa; 5 tablespoons 1% low-fat milk; 1 tablespoon vanilla extract; 1/2 cup light butter, softened; 1/4 cup raspberries (optional); 3 mint sprigs (optional)

Servings: persons

Cake:
1 3/4 cups 1% low-fat milk, divided
1 cup semisweet chocolate chips {Check for Gluten}
3.3 ounces brown rice flour (about 3/4 cup; such as Bob's Red Mill)
4.35 ounces potato starch (about 3/4 cup)
2.1 ounces tapioca flour (about 1/2 cup)
2 teaspoons baking powder
1 teaspoon xanthan gum (such as Bob's Red Mill)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup canola oil
1 tablespoon vanilla extract
Cooking spray
Frosting:
6 cups sifted powdered sugar
3/4 cup unsweetened cocoa
5 tablespoons 1% low-fat milk
1 tablespoon vanilla extract
1/2 cup light butter, softened
1/4 cup raspberries (optional)
3 mint sprigs (optional)

1
["Preheat oven to 350u00b0.", "To prepare cake, heat 3/4 cup milk in a small saucepan over medium-low heat 2 minutes or until warm; add chocolate chips, stirring until smooth. Cool.", "Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a bowl; stir with a whisk.", "Combine eggs and next 3 ingredients in a bowl; beat with a mixer at low speed until blended. Add chocolate mixture, beating until blended. Add flour mixture alternately with remaining 1 cup milk, beginning and ending with dry ingredients; beat until smooth. Pour batter evenly into 2 (9-inch) round cake pans coated with cooking spray and lined with parchment paper.", "Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.", "To prepare frosting, combine powdered sugar and cocoa in a large bowl; stir with a whisk. Combine milk and vanilla. Place butter in a separate bowl; beat with a mixer at medium speed until creamy. Add powdered sugar mixture alternately with milk mixture, beating well after each addition until spreading consistency.", "Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with raspberries and mint sprigs, if desired.", "Somebody get me a glass of milk! I almost forgot what chocolate cake tastes like-thanks for the reminder. Although a lot of gluten-free desserts turn out dry, this cake was very moist. The icing was definitely the ""icing on the cake""! Very rich and the perfect complement to the cake. -Roxanne D. Osborne"]

1962

kcal

Calories

Fat

308

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cake:, 1 3/4 cups 1% low-fat milk, divided, 1 cup semisweet chocolate chips {Check for Gluten}, 3.3 ounces brown rice flour (about 3/4 cup; such as Bob's Red Mill), and more.

Yes, Chocolate Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions