Gluten-Free Red Velvet Cake

★★★★★

5 from 1 reviews

Author: Julianne Dell
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 10-12 slices

Description

Topped with rich, tangy cream cheese frosting, this Gluten-Free Red Velvet Cake appears to be a decadent layer cake but is actually quite easy to assemble. The perfect gluten-free cake for holidays (great for both Christmas and Valentine’s Day!), birthdays, or any special occasion.

Ingredients

For the Cake

1/3 cup (78ml) vegetable oil
¼ cup (56g) unsalted butter, melted
2 large eggs, at room temperature
2 tablespoons pure vanilla extract
¼ cup (60g) sour cream, at room temperature
2 teaspoons (10ml) distilled white vinegar
1 ½ cups (285g) granulated sugar
2 ¼ cups (280g) measure-for-measure gluten-free flour, sifted
1 tablespoon (5g) cocoa powder, sifted
2 teaspoons (8g) baking powder
1 teaspoon (4g) baking soda
1 teaspoon (5g) salt
1 1/3 cups (315ml) buttermilk, at room temperature

For the Frosting

1 cup (226g) unsalted butter, cold
12 ounces (339g) full fat cream cheese, cold
6–7 cups (911g) powdered sugar
1 tablespoon (15ml) pure vanilla extract
2 teaspoons (9ml) heavy whipping cream or milk
Pinch of salt

Instructions

For the Cake

Preheat the oven to 350°F. Prepare two 8-inch round baking pans, line the bottom with parchment paper, then grease and flour the sides. Prepare bake even stripes if desired.
In a large mixing bowl, combine the vegetable oil, butter, egg, and vanilla extract. Beat on medium speed until well incorporated. Next add the sugar and beat until well combined. Scrape down the bowl as needed.
Next mix add the sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
In a separate bowl, combine the remaining dry ingredients and add to the batter, beating until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Divide the cake batter evenly between the two 8-inch pans. Bake at 350° F for 25 to 32 minutes. Check the cakes for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Allow the cake to cool in the pans for 15 minutes. Then gently run a knife around the edges of the cake and flip them out of the pan and onto a rack to cool completely.

For the Frosting

Cut the butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip butter for 3-5 minutes, scraping down the bowl occasionally until the butter is light and fluffy.
Then add the cream cheese and cream together with the butter for 2-3 minutes until they are whipped and free of lumps, scrape down the bowl occasionally.
Slowly add confectionary sugar, 2-3 cups at a time, alternating with the liquid (vanilla extract and heavy cream), and beat until desired consistency is reached. Add salt if desired.

To Assemble the Cakes

Level off the cakes by removing any domes if necessary. Place a dollop of frosting on your cake board and place the bottom layer of cake centered on a cake board.
Pipe a layer of frosting in circles working outside the edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake, inverted. Apply a crumb coat to the cake and put it in the freezer for 5-10 minutes.
Remove from the freezer and add the remaining frosting to the side and top of the cake.