Gluten-free Yellow Cake with Fudge Frosting

At times I ask my kids to read through my baking books and choose what they would like me to bake for them. My daughter had asked me for a classic vanilla cake with chocolate buttercream, after she saw the recipe in Layered by Tessa Huff. The cake is simple yet delicious in its balanced flavors. Here is my gluten-free adaptation.


Gluten-free Classic Yellow Cake with Fudge Frosting

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Medium
Prep time


Cooking time




  • For the Vanilla Butter Cakes
  • 468 gr 468 Simona’s Flour Mix – 3 cups

  • 1 Tbsp 1 Baking powder

  • 3/4 tsp 3/4 Salt

  • 226 gr 226 Unsalted butter, softened – 1 cup

  • 400 gr 400 Granulated sugar – 2 cups

  • 6 large 6 Yolks

  • 2 tsps 2 Vanilla extract

  • 3 Tbsps 3 Glycerin

  • 360 gr 360 Whole milk – 1 1/2 cups

  • For the Fudge Frosting
  • 340 gr 340 Unsalted butter, softened – 1 1/2 cups

  • 690 gr 690 Confectioners’ sugar – 5 1/2 cups

  • 50 gr 50 Unsweetened cocoa powder – 1/2 cup

  • 1 1/2 tsps 1 1/2 Vanilla extract

  • 1/8 tsp 1/8 Salt

  • 60 gr 60 Heavy cream or half and half – 1/4 cup

  • 225 gr 225 Semisweet chocolate, melted and cooled – 1 1/3 cup


  • Vanilla Butter Cake
  • Pre-heat oven to 350 degrees. Grease two 8-inch cake pans and set aside.
  • Whisk together the dry ingredients and set aside. Combine milk and glycerin in a small bowl and set aside.
  • Using an electric mixer, combine the butter and sugar until pale and fluffy (3 to 5 minutes). Beat in the egg yolks, one at a time, until smooth. Add in the vanilla and mix until combined. Stop the mixer and scrape down the bowl.
  • With the mixer on low, gradually add in half of the dry ingredients. Slowly stream in the milk mixture and mix until combined. Add in the remaining dry ingredients and mix until the last streaks of flour disappear. Mix on medium until well combined.
  • Evenly distribute the batter between the two pans. Bake for 28 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans.
  • For the Fudge Frosting
  • Using an electric mixer, cream the butter until soft and smooth. With the mixer on low, gradually add in the salt, confectioners’ sugar, cocoa, vanilla, and cream until incorporated.
  • Mix on medium until soft and silky, yet not runny, adding more milk as needed. Stop the mixer and scrape down the bowl. Add in the melted chocolate and mix until combined.
  • Assemble the cake
  • Once the cakes have completely cooled, you can halve them horizontally to create four even layers of cake – I decided to have only 2 layers instead.
  • Level the cakes and choose which layer will be at the bottom. Place it on a plate or serving dish. Spread 3/4 cup (180 gr) of the fudge frosting with an offset spatula. If you have only two layers, double the amount of frosting.
  • Place the next layer of cake on top and repeat. Frost the sides and top with the remaining fudge frosting.

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4 Comments Add yours

  1. teresam61 says:

    I haven’t made this cake yet but I wanted to share with you that I mixed up a batch of your Simona’s Gluten Free Flour and used it last night to make a peach crisp and a peach pie. WoW… gluten free flour mix EVER!!! No grit or sandiness!!!!!! Thank you so much for changing my life in this way. For me it’s so hard giving up something I’ve loved my whole life and up to now I’ve been so disheartened with all the gluten free products I’ve tried. But I am now very encouraged and looking forward to trying it out in all my favorite recipes. 🙂

    1. Oh, I’m so glad that you are enjoying it! It took me so long to get to this point too, so I know exactly what you are talking about… Thank you so much for your feedback, you just made my day 😊 May I share it with others on social media?

      1. teresam61 says:

        ABSOLUTELY!!!!!! Share away with my blessings !!!😊

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