Gluten-Free Devil's Food Cake Recipe header
Gluten-Free Devil's Food Cake Recipe header

Gluten-Free Devil’s Food Cake

March 15, 2018

This sinful chocolate cake is meant to be shared with friends. The rich, moist and dense cake is carefully balanced with the light and sweet meringue frosting. Use Bob's Red Mill 1-to-1 Gluten-Free Flour blend to ensure the perfect recipe. (Please note Bob's Red Mill sponsored this recipe).

  • Prep: 55 mins
  • Cook: 40 mins
  • 55 mins

    40 mins

    1 hr 35 mins

  • Yields: About 16 slices


For the cake:

3 sticks unsalted butter, room temperature, plus additional butter for greasing pans

1 cup boiling water

3/4 cup unsweetened cocoa powder

4 ounces bittersweet chocolate, broken into small pieces

3 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag)

1 tsp. baking powder

3/4 tsp. baking soda

1 1/2 tsp. coarse salt

2 cups packed light brown sugar

4 large eggs, room temperature

2 tsp. vanilla extract

1 cup sour cream

About six cups of Chocolate Swiss Meringue Buttercream (see below)

For the Chocolate Swiss Meringue Buttercream frosting:

1 1/4 cups sugar

5 large egg whites

3 sticks unsalted butter, room temperature

9 ounces bittersweet chocolate, melted and cooled


For the cake

Preheat oven to 325 degrees F.

Lightly butter two 9-inch round cake pans and then line the bottoms with round pieces of parchment rounds; butter parchment.

In a small bowl, stir together boiling water, cocoa, and chocolate. Allow mixture to cool for 10 minutes.

In a separate bowl, whisk together flour, baking powder and soda, and salt. Set aside

Using your standing mixer, beat together butter with sugar on medium-high until fluffy, 2 to 3 minutes.

Add in eggs one at a time, occasionally scraping down the sides of bowl.

Add in vanilla, then chocolate mixture, and continue to beat mixture for another minute.

Reduce speed to low and add in half of the flour mixture at a time, alternating with the sour cream, until just combined.

Transfer batter evenly into two 9" inch pans and place in oven.

Bake until a toothpick inserted in the center comes out with moist crumbs attached, for about 35 to 40 minutes.

Allow the cakes time to cool in pans placed on a wire rack for about 20 minutes. Turn cakes out onto the wire rack, leaving the top-sides up.

Once cake cools completely, use a serrated knife to trim tops of cakes to level.

While cake cools, prepare the frosting by whisking together the sugar and egg whites in a heat-proof mixing bowl.

Place bowl over a pot of simmering water and whisk mixture constantly for about 2-3 minutes or until sugar is completely dissolved. Remove from heat.

Pour mixture into the bowl attached to your standing mixer. Using the whisk attachment, mix on high speed until cool for 7-10 minutes until the bottom of the bowl is no longer warm to the touch.

Change to the paddle attachment and put mixer on medium-high speed. Add butter, 2 tablespoons at a time, until well combined, then mix in chocolate.

Cut four strips of parchment paper and place on the edges of your cake pan to prevent the frosting from getting all over your cake pan (you'll remove the paper before serving). Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Add the second cake layer and spread a layer of frosting on the top and sides.

Refrigerate the cake for 30 minutes or until firm to ensure your frosting doesn't collect chocolate cake crumbs in it. Spread the remaining frosting evenly over top and sides.

Cake tastes best when eating right away, but it can be stored in the refrigerator for one day. Bring cake to room temperature before serving for best results.

This original recipe (made without gluten-free flour) is found in the Huffington Post at


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