Have you ever eaten a slice of cake that was so good you purposefully hid the rest of it from your family? Well that’s how good this cake is. Spice is easily one of the best cake flavors around, next to chocolate! So why not marry the two favors together in one luscious bite. This gluten free chocolate spice cake is the perfect solution to all of your fall sweet tooth cravings! Each layer of cake is married to the other with scratch made vanilla bean whipped cream, walnuts, and dark chocolate chips. Every bite is as decadent as it is addictive! The rich chocolate and warm spice flavors are absolutely divine.
I made this gluten free chocolate spice cake for my birthday [ look who’s twenty-five! ] and everyone loved it. I had to hide the leftover cake from my family for my own selfish late night cravings. Who ever said ‘sharing is caring’ never tried this cake! You’ll know in your heart that you should share it, but, you won’t want to!
This recipe is as simple as they come! I used two of the best gluten free cake mixes, with a few tweaks, to create the layers. The scratch made vanilla bean whipped cream takes only a few minutes to put together, but, ties the flavors together with subtle sweetness. This cake is monstrous in size and flavor!
1 1/4 cups of dark chocolate morsels chopped [ between layers & on top of cake ]
1 1/4 cup walnuts – chopped [ between layers & on top of cake ]
2/3 cup of olive oil
1 pint of heavy whipping cream
vanilla bean seeds of 1 bean.
1tsp vanilla extract
1/4 cup of powdered sugar
1 small bowl for toppings
1 flat frosting spatula
3. Combine all ingredients for the spice cake, mix well, and pour evenly into baking pans. Combine all ingredients for the chocolate cake, mix well, and pour evenly into baking pans. Place cakes in 375˚ oven and bake according to directions. About 20-25 minutes.
4. Remove cakes from oven and set aside to cool. Remove cake tops so cakes are flat on top.
6. Now it’s time to frost the cake.. or not. A proper naked cake is partially clothed [ haha! ]. Spread vanilla bean whipped cream from the middle of the top layer to the edge and over the sides. Push whipped cream into the gaps between the layers, then spread the whipped cream very thinly, almost like you’re scraping it off, on the cake edges. The easiest way to achieve an even look is to hold the flat frosting spatula against the cake and rotate the cake stand or cake plate.
Top generously with whipped cream and more dark chocolate morsels/walnuts and enjoy!!
* Because of the whipped cream this cake needs to be stored in the refrigerator. Which is next level delicious as the days go by!
This spice cake is dense, moist, and the spices dance across your tastebuds! Pairing it with a dark chocolate cake is so appropriate for this beloved fall baking season. The combination of flavors playing with each other in these four layers are down right addictive. It’s crazy good y’all!
To all of my cup o’ joe lovers – The rich warmth of this cake pairs beautifully will a hot cup of coffee or a smooth cold brew. Enjoy!
What are you excited to bake this fall season? Have you tried a naked cake yet? Share your tips, cravings, and kitchen adventures in the comments!