Description
This easy gluten-free chocolate cake starts with a box mix but tastes completely homemade! The addition of pudding mix and chocolate chips creates a moist, rich cake that everyone—gluten-free or not—will love.
Ingredients
1 box gluten-free chocolate cake mix (15–16 oz)
3 large eggs
½ cup vegetable oil
1 cup milk (dairy or non-dairy)
1 small package instant chocolate pudding mix (gluten-free verified)
1 teaspoon pure vanilla extract
½ cup mini chocolate chips (gluten-free verified)
For frosting: 1 cup (2 sticks) unsalted butter, softened
For frosting: 3½ cups powdered sugar (gluten-free verified)
For frosting: ½ cup unsweetened cocoa powder
For frosting: ¼ cup milk (dairy or non-dairy)
For frosting: 1 teaspoon vanilla extract
For frosting: ¼ teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, or prepare a 9×13 inch pan.
In a large bowl, combine the cake mix, eggs, oil, milk, dry pudding mix, and vanilla. Mix with an electric mixer on medium speed for about 2 minutes.
Fold in the chocolate chips by hand using a spatula.
Divide the batter between the prepared pans (or pour it all into the 9×13 pan).
Bake for 25-30 minutes for 8-inch rounds, or 30-35 minutes for a 9×13 pan. A toothpick inserted in the center should come out with a few moist crumbs.
Cool completely before frosting. For layer cakes, cool in pans for 10 minutes, then turn out onto wire racks to finish cooling.
For the frosting, beat the butter until creamy, then gradually add the powdered sugar, cocoa powder, milk, vanilla, and salt, beating until smooth and fluffy. Adjust milk as needed to reach desired consistency.
Frost the completely cooled cake as desired.
Notes
Always verify that all ingredients, including pudding mix and chocolate chips, are certified gluten-free.
For dairy-free version, use plant-based milk and dairy-free butter substitute in equal amounts.
To prevent cross-contamination, use dedicated gluten-free mixing bowls, measuring cups, and baking pans.
Gluten-free baked goods can dry out faster, so don’t overbake. Start checking a few minutes early.
This cake stays fresh in an airtight container at room temperature for 2-3 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 32 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: gluten free chocolate cake mix, gluten free cake, easy gluten free chocolate cake, doctored cake mix, gluten free dessert, celiac friendly cake