Gluten-Free Classic Red Velvet Cake
Indulge in the decadent elegance of a Gluten-Free Classic Red Velvet Cake—perfectly moist, vibrant, and irresistibly rich in flavor. This allergy-friendly recipe transforms the traditional favorite into a treat everyone can enjoy, using high-quality gluten-free all-purpose flour for a tender crumb. The combination of unsweetened cocoa powder and buttermilk lends a subtle tang and depth, while the luscious cream cheese frosting takes this cake to the next level of decadence. Ideal for celebrations, this stunning dessert offers all the silky-smooth charm of a red velvet classic without compromising on texture or taste. With just 30 minutes of prep and a vivid red hue that steals the spotlight, this gluten-free masterpiece is bound to be the show-stopper at your next gathering!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 1 teaspoon White vinegar
- 2 teaspoons Vanilla extract
- 0.5 cup Butter, softened
- 1.5 cups Granulated sugar
- 2 Eggs, large
- 2 tablespoons Red food coloring
- 8 ounces Cream cheese, softened
- 0.5 cup Butter, softened (for frosting)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.
In a medium bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a small bowl, combine the buttermilk with the vinegar and 2 teaspoons of vanilla extract. Set aside.
In a large bowl, use a mixer to cream together the 1/2 cup of softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the red food coloring, making sure the color is evenly distributed.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the flour mixture. Mix until smooth.
Divide the batter evenly between the two prepared cake pans and smooth the tops.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat together the softened cream cheese and 1/2 cup of butter in a large bowl until smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add 1 teaspoon of vanilla extract and beat the mixture until light and fluffy.
Once the cakes have cooled completely, place one layer on a serving plate and spread with frosting.
Place the second layer on top, and spread the remaining frosting on the top and sides of the cake.
Refrigerate the cake for at least an hour before serving to let the frosting set.
Slice and enjoy your gluten-free classic red velvet cake!
Nutrition Facts
Calories |
6976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.8 g | 379% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 5117 mg | 222% | |
| Total Carbohydrate | 1078.2 g | 392% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 792.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 663 mg | 51% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 946 mg | 20% | |
*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.
