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Gluten-Free Southern Red Velvet Cake



  • Serves 12
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

gluten free red velvet cake southern

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
  2. 2.In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. 3.In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. 4.In a small bowl, whisk together the buttermilk, red food coloring, vanilla extract, and white vinegar.
  5. 5.Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. 6.Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  7. 7.Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. 8.Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
  9. 9.To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and cocoa powder, beating until well combined. Add enough milk to achieve a spreadable consistency.
  10. 10.Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Dust with cocoa powder, if desired.

lightbulb_outline Tips

  • chevron_rightBe sure to use room temperature ingredients for the cake batter and frosting.
  • chevron_rightIf you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • chevron_rightFor best results, use a kitchen scale to measure the gluten-free flour by weight.