Black & White Layer Cake

Layer upon layer of gluten-free goodness! Our New York Times-approved Black & White Layer Cake is pure decadence. Made with a gluten-free flour blend, this stunner features two layers of brownie cake and alternating layers of classic vanilla cake. Freshly baked and shrink-wrapped for safe travels, it comes with a fun DIY component so you can add the finishing touches.



Regular price $75.00

We deliver happiness in every bite, straight to your door. Our menu has something for everyone, and it’s all baked fresh by award-winning pastry chef Melanie Moss. You can count on sisters Diana and Melanie for quality sweets and a custom touch.

We’re a women owned, family owned, small business and proud supporters in job quality and training.


Bob’s Red Mill gluten-free flour, butter, sugar, eggs, vanilla extract, cocoa powder, semisweet chocolate, heavy cream, milk, baking powder, salt

This cake does not contain gluten. However, our production facility is not certified gluten-free. Most of our desserts contain gluten, but we wash and sanitize equipment before producing gluten-free desserts.

Your cake will arrive shrink-wrapped, with a jar of chocolate glaze, coconut chocolate cake truffles, and gluten-free cake crumbs.

Store your cake refrigerated, then remove the plastic wrapping.

When you're ready to glaze, microwave the jar of glaze for 10 seconds and spread over the cake with a rubber spatula. Add the truffles and crumbs on top.

Serve the cake at room temperature.

Leftovers can remain refrigerated for three days, or frozen for up to three weeks, wrapped well.

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