For the cake
- 1 1/2 cups All-purpose gluten free flour
- 12 tbsp unsweetened cocoa powder
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tso baking soda
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs
- 3/4 cup boiling water
For the buttercream
- 2 sticks butter (softened)
- 4 cups confectioners sugar
- 1–2 tsp vanilla extract
- 2 tbsp heavy whipping cream
- 1/4 cup unsweetened cocoa powder (optional for a chocolate buttercream)
- Preheat your over to 350 degrees
Prepare either 1- 9 inch or 2-6 inch pans with vegetable shortening
Add the flour, sugar, baking soda, salt, and cocoa powder into a mixing bowl. Sift together.
Add in the eggs, sour cream, and vegetable oil and mix until combined.
Once combined, add in the boiling water and mix on high for 1-2 minutes.
Distribute evenly in baking pans and bake for 30 minutes or until a toothpick comes out clean. Be careful not to overbake.
While the cakes are cooling, prepare your buttercream
Put the room temperature butter into a stand mixer and mix on high for 2-3 minutes until light and fluffy.
Reduce speed, and add in the confectioners sugar one cup at a time making sure to combine each cup.
Add in the vanilla extract and whipping cream and whip on high for about 3-4 minutes.
When the cakes are cool, top with he buttercream and decorate with your choice of berries or pecans!
- Category: Dessert
- Cuisine: American