Gluten Free Devil’s Food Cake with Caramel Icing

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I cheated and made this cake with a box of Betty Crocker’s Gluten Free Devil’s Food Cake, because it’s much simpler than making a cake from scratch and this box mix is so delicious. So this is really just the icing recipe, but I’ll show you how I baked and iced the cake as well.

Obviously, this cake could just as easily be made with a regular boxed cake mix, so don’t miss out if you don’t do gluten free.

Mix and bake the cake mix according to the package instructions. I baked mine in two 8-inch round pans so I could make a layer cake. I recommend checking the cake about 30 minutes into baking and then keeping a close eye on it. In my experience, gluten free cakes burn faster than normal mixes. It could just be my oven, but I usually don’t have to bake this cake for as long as the package suggests.

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Once your cakes are both done in the center (check with a toothpick or clean fork), take them out and let them cool completely. While they’re cooling, whip up your batch of icing.


1.5 cups powdered sugar

2 Tbsp butter, softened

1/2 tsp vanilla

2 Tbsp caramel sauce

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Stir (or mix in your mixer) the butter, vanilla, and caramel sauce together. Add in the powdered sugar 1/4 cup at a time. The icing will be very thick, but you need it that way to counteract the runny caramel syrup. Otherwise, it will slide right off your cake – I know from experience!

Once you have the icing mixed, use a knife to spread half of it on top of the bottom layer of your cake, then add the top layer.

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Spoon the rest of the icing into a ziplock bag and snip off the corner. You can also use a piping bag if you have one. Drizzle the icing back and forth over the cake, covering evenly.

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And it’s as simple as that. Happy baking!

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Explorer & adventurer - mostly through scratches of ink on a page - I enjoy my husband, our twin boys, our boisterous German shepherd, and strive to live for the glory of God.
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