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gluten free red velvet cake recipe card layout with ingredients

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

Description

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


Ingredients

Scale

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

12 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)


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.


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.


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