Gluten Free Red Velvet Cake Recipe for Classic, Tender Layers

Red velvet was always his favorite. That velvety, cocoa kissed crumb paired with tangy cream cheese frosting made every bite feel like home. When my husband had to go gluten free for his health, I promised him something simple: he wouldn’t miss out.

And this gluten free red velvet cake recipe became my quiet vow. It’s a slice of tradition made with devotion a gift from my heart to his plate.

In this post, I’ll share the story behind this cake, how I crafted it with care, and how you can bake the best gluten free red velvet cake recipe in your own kitchen.

Gluten Free Red Velvet Cake Recipe for Classic, Tender Layers

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• Author: ina Garten
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

A classic Southern-style gluten free red velvet cake recipe layered with tangy cream cheese frosting. Moist, rich, and made with love.

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Ingredients

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1 ½ cups gluten free all-purpose flour (with xanthan gum)

2 tbsp natural cocoa powder

1 tsp baking soda

½ tsp salt

¾ cup granulated sugar

¾ cup light brown sugar

2 large eggs (room temp)

¾ cup neutral oil

¾ cup buttermilk (or milk + vinegar)

1 tbsp white vinegar

1½ tsp vanilla extract

1–2 tbsp natural red food coloring or beet powder

8 oz cream cheese (softened)

½ cup unsalted butter (softened)

2½ cups powdered sugar (sifted)

1 tsp vanilla extract (for frosting)

Pinch of salt (for frosting)

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Instructions

1. Preheat oven to 350°F (175°C) and line two 8-inch round pans with parchment.

2. Whisk flour, cocoa, baking soda, and salt in a medium bowl.

3. In a large bowl, whisk both sugars with the eggs until fluffy.

4. Add oil, buttermilk, vinegar, vanilla, and red coloring; mix well.

5. Stir in dry ingredients in two batches until smooth.

6. Divide batter into pans; bake for 28–32 minutes until toothpick has moist crumbs.

7. Cool cakes in pans 10 minutes, then remove to cool fully.

8. Beat cream cheese and butter until smooth.

9. Add powdered sugar, vanilla, and salt. Whip until fluffy.

10. Frost cooled cakes between layers and all around. Chill before slicing.

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Notes

Use room temperature ingredients for better texture.

Cake layers can be made 1 day ahead and refrigerated.

You can use beet powder for natural red coloring.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 290mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

Ingredients & Instructions for an Easy Gluten Free Red Velvet Cake Recipe

Ingredients for the Best Gluten Free Red Velvet Cake Recipe

Dry Ingredients:

• 1 ½ cups gluten free all-purpose flour (with xanthan gum)
• 2 tablespoons natural cocoa powder (not Dutch-processed)
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 large eggs (room temperature)
• ¾ cup neutral oil (like avocado or vegetable)
• ¾ cup buttermilk (or ¾ cup milk + 1 tbsp vinegar)
• 1 tablespoon white vinegar
• 1 ½ teaspoons pure vanilla extract
• 1–2 tablespoons natural red food coloring or beet powder

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 2 ½ cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions: How to Make This Recipe Gluten Free Red Velvet Cake

1. Preheat and prepare pans.
   Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix dry ingredients.
   In a medium bowl, whisk together the gluten free flour, cocoa powder, baking soda, and salt.
3. Beat sugars and eggs.
   In a large bowl, whisk both sugars with the eggs until light and fluffy—about 2 minutes.
4. Add wet ingredients.
   Stir in the oil, buttermilk, vinegar, vanilla, and red coloring. Mix until combined.
5. Combine wet and dry.
   Add the dry ingredients to the wet in two batches, stirring gently until smooth. Don’t overmix.
6. Bake the cakes.
   Divide batter between the pans and bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs.
7. Cool completely.
   Let cakes cool in the pans for 10 minutes, then remove and cool fully on a wire rack.
8. Make the frosting.
   Beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla and salt. Whip until smooth.
9. Frost and layer.
   Level the cakes if needed, then spread frosting between layers and over the top and sides.
10. Serve or chill.
    Enjoy immediately or refrigerate for 20 minutes to set. Store covered for up to 3 days.

Crafting the Best Gluten Free Red Velvet Cake Recipe

This isn’t just any gluten free red velvet cake it’s one you’ll want to make again and again. For this version to be the best gluten free red velvet cake recipe, every ingredient must be chosen for both taste and texture.

Gluten Free Flour Mix That Makes All the Difference

To create a truly easy gluten free red velvet cake recipe, the flour blend is where it begins. I avoid single flour recipes because they often taste gritty or dense. Instead, this recipe uses a balanced mix of:

• Superfine white rice flour
• Tapioca starch
• Potato starch
• A touch of almond flour for tenderness

We found that this same principle of balance is what makes our gluten free chicken marsala such a standout just the right harmony between structure and richness.

Building Flavor in a Gluten Free Red Velvet Cake Recipe

Red velvet isn’t just about being red. It’s about subtle cocoa, a gentle tang, and that hint of vanilla. Here’s how we do it:

• Cocoa powder: Use natural cocoa for authentic red velvet flavor. Dutch-processed is too rich.
• Buttermilk: Adds acidity and moisture. No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar.
• Vinegar: Enhances the red color naturally and reacts with baking soda to help rise.
• Red color: I prefer beetroot powder or natural food dye to avoid artificial colors—but classic gel dyes work if that’s your preference.
• Vanilla: Don’t skip it. It ties all the flavors together.

This is what makes it the best gluten free red velvet cake recipe it doesn’t just replace flour, it respects tradition.

You’ll find this thoughtful layering of flavor in other comforting favorites too, like our gluten free chicken alfredo where every ingredient plays a role in the final taste.

Baking an Easy Gluten Free Red Velvet Cake Recipe to Perfection

With the right approach, you’ll get a soft, tender crumb and a cake that stays moist for days. That’s what makes this the most reliable and easy gluten free red velvet cake recipe for real-life baking.

Moisture Matters in Gluten Free Red Velvet Cake

One of the most common questions I get is, “How do I keep my gluten free cakes from drying out?” The secret lies in three things:

1. Fat and acid balance: Buttermilk, oil, and eggs work together to hold moisture. Unlike traditional cakes that might use butter, I use a neutral oil for this recipe it coats the flour better and prevents dryness.
2. Don’t overmix: Once the dry ingredients are combined, stir just until smooth. Overmixing breaks down the structure and releases too much air.
3. Watch the clock: Bake until the center is just set. A toothpick should come out with moist crumbs, not dry. In a preheated 350°F oven, this usually takes 28–32 minutes for 8-inch layers.

If you’re serving this cake after a savory meal like gluten free sweet and sour chicken, the light texture makes the perfect finish.

To keep leftovers moist, wrap the cake in plastic wrap and store in an airtight container. A slice stays soft even two days later and it freezes beautifully, too.

The Perfect Cream Cheese Frosting for Gluten Free Red Velvet Cake

A great gluten free red velvet cake recipe is nothing without that iconic frosting. Ours is just sweet enough and silky smooth balanced with a touch of tang.

Here’s how to make it flawless:

• Use room-temperature cream cheese and butter. Cold ingredients cause lumps.
• Sift your powdered sugar. It keeps the frosting velvety.
• Add vanilla extract and a pinch of salt. They cut the sweetness just right.

Whip everything together until fluffy about 3 minutes on medium high. You can frost this cake right away, but I often chill the layers for 15 minutes before stacking. It keeps everything neat and helps the frosting glide smoothly.

You’ll find the same kind of detail and care in meals like our gluten free chicken piccata, where a balanced finish makes all the difference.

This step seals the deal on what we proudly call the best gluten free red velvet cake recipe.

A Quiet Slice of Gratitude

Every time I make this cake, I think of the man who’s stood beside me through it all. This isn’t just the best gluten free red velvet cake recipeit’s a gesture, a memory, a promise kept. It’s how I say thank you without words.

Cooking for someone you love is never just about food. It’s about care. About taking time. About putting your heart into something that tells them, “I see you.” And that’s what this cake does. Whether you’re baking for your husband, your family, or just yourself—you deserve something this tender.

For more cozy gluten free comfort food, try our chicken alfredo or warm up with sweet and sour chicken. And know that every recipe I share here is rooted in the quiet joy of nourishing the one you love.

Answering Your Questions About Gluten Free Red Velvet Cake Recipes

Whether you’re baking this cake for the first time or tweaking it to fit your family’s needs, I know questions can pop up. Below, I’ve answered some of the most common ones I hear from readers who are just starting their journey with this gluten free red velvet cake recipe.