Description
This Gluten-Free Red Velvet Cake is a moist, vibrant dessert perfect for those with gluten sensitivities without sacrificing classic flavor. Featuring a tender crumb enriched with cocoa and a tangy cream cheese frosting, it’s ideal for celebrations or everyday indulgence. The recipe yields two 9-inch cake layers with a silky frosting that’s easy to prepare.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups gluten-free all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together. Then blend in the vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar, ensuring all components are well incorporated.
- Combine Wet and Dry Mixes: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which could affect texture.
- Bake the Cakes: Evenly divide the batter into the prepared pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely on a wire rack to ensure the frosting does not melt.
- Prepare the Frosting: While the cakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting is light and fluffy.
- Assemble and Frost: Once the cakes have fully cooled, spread frosting over one cake layer, top with the second layer, and frost the entire cake evenly. Decorate as desired before serving.
Notes
- Ensure all ingredients are at room temperature for best mixing and texture.
- Use gluten-free all-purpose flour blend that contains xanthan gum or similar binding agents for best results.
- Do not overmix the batter as it can lead to dense cakes.
- You can substitute buttermilk with a mixture of milk and a tablespoon of vinegar or lemon juice if needed.
- Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
- Bring refrigerated cake to room temperature before serving for the best flavor and texture.
