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Gluten free chocolate layer cake with buttercream, sprinkles and chocolate drip
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5 from 1 vote

Rainbow Sprinkles Chocolate Drip Cake

The most deliciously moist and tasty gluten free chocolate layer cake filled and frosted with a classic vanilla bean buttercream, rolled in rainbow sprinkles and drizzled with decadent chocolate ganache.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 24 servings
Calories 532kcal


For the chocolate cake layers

  • 3 cups gluten free flour blend, recipe on my blog or 420g (You could also use store bought such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour.)
  • 1 ½ cups unsweetened cocoa powder or 130g
  • 2 cups granulated sugar or 400g
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 4 large eggs, room temperature
  • 1 cup canola oil (or your favorite oil)
  • 1 ½ cups unsweetened coconut milk, stirred well (from the can)
  • 1 ½ cups water, room temperature
  • 4 teaspoons vanilla bean paste (or pure vanilla extract)

For the vanilla bean buttercream

  • 4 sticks unsalted butter, softened (or 2 cups/16 ounces)
  • 4 cups powdered sugar (or 16 ounces)
  • 2 teaspoons vanilla bean paste (or pure vanilla extract)
  • 3 tablespoons unsweetened coconut milk (from the can)
  • 3 pinches salt

For the sprinkles

  • 4 cups sprinkles (I used Rainbow Crunchy Jimmies by Fancy Sprinkles. Use code MOMLOVESBAKING15 for 15% off)

For the chocolate ganache

  • 1 cup semi-sweet chocolate chips (I used Nestle brand)
  • 2 tablespoons extra virgin olive oil (or a little more if it's too thick)


For the chocolate cake layers

  • Preheat oven to 350°F. Line three 6-inch round cake pans with parchment paper and spray with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together the gluten free flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside. (Note: For best results, weigh the flour, cocoa and sugar to get exact measurements.)
  • Next you will add the wet ingredients. For the coconut milk, open the can and pour into a medium bowl. Whisk until creamy, then measure out 1 ½ cups and add to the dry ingredients along with the water, eggs and vanilla bean paste. Stir together until completely combined and batter is smooth.
  • Pour batter into prepared pans and bake for 45-50 minutes or until a toothpick inserted in cake comes out clean. Remove from oven and let the cakes cool completely.

For the vanilla bean buttercream

  • Beat the butter with an electric mixer until creamy. Gradually add the powdered sugar, vanilla bean paste, coconut milk and salt. Once the ingredients are combined, turn mixer up to medium and beat until smooth and creamy. Frost cake as directed below. (Note: You will probably have some extra frosting which you can store in an airtight container in the refrigerator for up to 2 weeks.)

Assembling the cake

  • Cut the dome shaped tops of the cakes off so that they are level. Place first layer on a 6-inch round cake board and place that onto a rotating cake stand. I use Duck Brand drawer liner to keep it from sliding (you can cut a small round piece to put under the 6-inch cake board). Using an angled spatula, spread the first layer of cake with about ¼ inch of frosting. Add the second layer and repeat. Add the third layer, then frost the top and sides of cake with a crumb coat. Use a pastry dough bench scraper to drag along the side of the cake as you turn the revolving stand to create the smooth finish. Let chill in the refrigerator for 30 minutes. Add the final coat of frosting. Frost the cake smooth and return to refrigerator for about an hour.

For the sprinkles

  • Pour a generous amount of sprinkles onto a half sheet pan (with raised edges). Take the chilled cake, holding with your left hand and place another 6-inch cake board on top with your right hand. Then, holding both sides of cake, roll into sprinkles like a rolling pin. Place cake on cake stand, then add more sprinkles on top. OR if you want a really smooth top section, leave off the top sprinkles.

For the chocolate ganache

  • Place chocolate chips in a microwave safe bowl and microwave on high for 20 seconds. Stir. Microwave for another 20 seconds and stir until smooth and completely melted. Stir in olive oil. Heat for another 10 seconds, if needed, but be careful not to burn the chocolate chips. If it seems too thick, add a little more oil until it flows easily when drizzling.

Serving suggestions

  • Let the chocolate set before serving, about 30 minutes to an hour. This cake tastes the best at room temperature and up to two days. You can store it covered in the refrigerator for another few days, but make sure to let it come to room temperature before serving.


Gluten Free Flour - If you don't want to make your own flour blend, you can use store bought such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour. 


Calories: 532kcal | Carbohydrates: 56g | Protein: 5g | Fat: 35g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 369mg | Potassium: 202mg | Fiber: 4g | Sugar: 41g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg