Gluten Free Birthday Cake with Chocolate Frosting

For the frosting (**See Note):
1/2 cup cocoa powder
6 cups powdered sugar (can use more if needed to achieve desired consistency)

8 oz. semi-sweet chocolate melted and cooled slightly
2 cups (4 sticks) unsalted butter, at room temperature
2 t pure vanilla extract
2/3 cup buttermilk, at room temperature

For the buttery crumb coating:
1 Tablespoon melted butter

Instructions

For the cake (*See Note):
Preheat the oven to 350°F. Spray with cooking spray or lightly grease two 9″ round cake pans, and line with parchment paper.
Sift or whisk together the flours, xanthan gum, salt, and baking powder. Set aside.

In a separate bowl, use an electric mixer or stand mixer to cream the butter and sugar.
Add 1 egg, and beat for a minute or so at high speed, until fluffy. Then add the remaining eggs, one at a time, beating after each addition.
Scrape down the sides of the bowl.
Add the vanilla and beat until smooth.

Reduce the mixer speed to low and alternately beat in the milk and dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients. Scrape down the sides of the bowl after each addition.

Divide the batter between the prepared pans. It will be quite thick. Spread evenly. Bake the cake for about 25 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean.
Remove from the oven, and cool for at least 5 to 10 minutes before turning out of the pan to cool on a rack (I left the cakes in the pan overnight).

To continue reading, scroll down and click Next 👇👇