|2 cups gluten-free all-purpose flour
|1 cup unsweetened cocoa powder
|2 teaspoons baking powder
|1 teaspoon baking soda
|1/2 teaspoon salt
|3/4 cup unsalted butter, room temperature
|1 cup granulated sugar
|2 large eggs
|1 teaspoon vanilla extract
|1 cup buttermilk
|Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
|In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
|In a separate large bowl, beat the butter and sugar together until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract.
|Add half of the dry ingredients to the butter mixture and mix until just combined. Stir in the buttermilk, then add in the remaining dry ingredients. Mix until just combined and smooth.
|Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
|Allow the cakes to cool in the pans for 10 minutes, then remove them and place them on wire racks to cool completely.
|To make the frosting, beat the butter until smooth. Slowly add in the powdered sugar, cocoa powder, vanilla extract, and heavy cream and beat until the frosting is smooth and creamy.
|Place one cooled cake layer on a cake plate. Spread a layer of frosting on top, then place the second cake layer on top of the frosting. Spread frosting on top of the second layer and add the third layer.
|Spread frosting on top and sides of the cake and smooth the surface of the cake with a spatula.