Easy Gluten Free Red Velvet Cake with Homemade Cream Cheese Fros
Indulge in the perfect balance of rich cocoa flavor and velvety smoothness with this *Easy Gluten-Free Red Velvet Cake with Homemade Cream Cheese Frosting*. Carefully crafted for those avoiding gluten, this recipe uses a versatile gluten-free flour blend to produce a wonderfully moist and tender crumb. The vibrant red hue, enhanced by a touch of cocoa, pairs beautifully with the tangy cream cheese frosting, made from scratch for a truly decadent finish. With just 20 minutes of prep time, this elegant layer cake comes together effortlessly, making it ideal for birthdays, holidays, or any celebration. Whether you're baking for a gluten-free diet or simply looking for a crowd-pleasing dessert, this classic recipe delivers showstopping results every time!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 2 tablespoons Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.75 cups Granulated sugar
- 0.75 cup Vegetable oil
- 2 large Eggs
- 1 cup Buttermilk
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Distilled white vinegar
- 1 tablespoon Red food coloring (liquid or gel)
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1.5 teaspoons Pure vanilla extract (for frosting)
- 0.25 teaspoons Pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease the sides.
In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the granulated sugar and vegetable oil until fully combined. Add the eggs one at a time, mixing well after each addition.
Stir in the buttermilk, vanilla extract, vinegar, and red food coloring until the mixture is smooth and evenly colored.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to prevent a dense texture.
Divide the batter evenly between the prepared cake pans and spread it into an even layer.
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter in a large bowl until creamy and smooth.
Gradually sift in the powdered sugar, beating on low speed initially (to avoid a sugar cloud) and then on medium-high speed until fully incorporated.
Mix in the vanilla extract and a pinch of salt until well combined.
Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides evenly.
Chill the frosted cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 70.3 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
