Vanilla Cake with Chocolate Buttercream Frosting and Ganache {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 sticks unsalted butter, room temperature
  • 2 C sugar
  • 5 large eggs at room temperature
  • 2 tsp pure vanilla extract
  • 3 C gluten-free flour blend (King Arthur's or your favorite)
  • 1 tsp xanthan gum (only if gf flour blend you are using does not have it)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 C buttermilk
  • 2 sticks butter
  • 5 cups confectioner's sugar
  • ½ cup cocoa powder
  • 2 tsp vanilla
  • ¼ cup heavy cream
  • 1 cup semisweet or dark chocolate chips
  • ½ cup heavy cream
  1. Heat oven to 325
  2. Butter 2 9″ round pans and lightly flour them on the bottoms and sides.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, until fully incorporated, scraping the sides and bottom between each addition.
  5. Add the vanilla extract.
  6. In a large bowl, whisk together flour, baking powder, baking soda, salt and xanthan gum, if needed.
  7. Lower the speed of the mixer to low and add ⅓ flour. Once incorporated, add ½ buttermilk. Repeat until all ingredients are incorporated and then raise speed to medium and mix together until smooth.
  8. Separate batter evenly between pans.
  9. Bake at 325 for 35-45 minutes or until toothpick comes out clean.
  10. Remove from oven and allow to rest in pans for about 20 minutes before removing from pans onto resting racks.
  11. Allow cake to cool completely (at least 2 hours) before cutting and frosting.
  12. Make frosting:
  13. Sift confectioner's sugar and cocoa powder together.
  14. Cream butter and vanilla together in mixing bowl with paddle attachment or hand mixer
  15. Add the confectioner's sugar/cocoa powder mixture in a little bit at a time, alternating with heavy cream until fully incorporated.
  16. Make ganache:
  17. Heat heavy cream in small saucepan until just boiling
  18. Remove from heat and stir in chocolate until smooth
  19. Pour through fine mesh sieve to remove all lumps and allow to cool to room temperature (about ½ hour)
  20. Assemble the cake:
  21. To separate the cake into 4 layers, take each round, bottom side up and cut around the sides with a serrated knife, turning the cake in a circle until the knife slides easily through the entire cake.
  22. Place the first layer down on a cardboard round or your serving plate, spread enough frosting on top to coat the layer and repeat until last layer is placed on top. Frost the entire top and sides of the cake (an offset spatula is the best tool for this).
  23. Pour the ganache on top and gently spread with an offset spatula so it pours over the sides of the cake. Use the spatula to coat any parts on the sides that aren't covered with the ganache. (If using a cardboard round, this part will be a lot less messy. You can just place it over your resting rack with a pan underneath to catch all of the excess ganache. Otherwise, you will have to clean up around the bottom of your serving dish like I did.)
  24. Serve and enjoy!
Recipe by Jackie Ourman at