Best Ever Red Velvet Cake
This gluten free red velvet cake is so soft, moist and tender with the most beautifully delicious cream cheese frosting. If you don't think you don't like red velvet cake, try this one. You'll change your mind the second that first bite hits your lips.
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups (280g) Kim's gluten free all purpose flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 cups (210ml) neutral oil (canola or vegetable) ((or you could try melted coconut oil))
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1¼ cups (260ml) buttermilk
- 1 tsp white distilled vinegar
- red food coloring (3 tbsp liquid or a few squirts of gel)
- ½ cup (120ml) plain hot coffee
- 4 8oz packages (32oz or 904g) cream cheese, softened
- 1 cup (226g) butter
- 1 lb (454g) powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 325° F. Grease and flour (or line with parchment) three 8-inch cake pans and set aside.
- 2
In a medium bowl, whisk together gluten free flour blend, baking soda, cocoa powder, and salt. Set aside.
- 3
Combine the sugar and oil in a large bowl and blend. Add eggs, buttermilk, red food coloring, and vanilla and mix well. Stir in the coffee and vinegar.
- 4
Add dry ingredients into the wet ingredients, a little at a time, until combined fully. The batter will be thin.
- 5
Divide the batter evenly into each pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs clinging to it.
- 6
Remove from the oven and place the cakes on a wire rack to cool for 10 minutes. Remove from the cake pans and allow to cool completely.
- 7
In a medium skillet or small saucepan, add the butter over medium heat (using a skillet will go faster). Melt butter, stirring frequently, until the bubbles begin to slow and it starts to foam up on top. You will want to keep a close eye on it at this point as it will go from brown to burnt in no time. When you start seeing streaks of brown in the butter as you're stirring, remove it from the heat and pour all of it (including the browned bits on the bottom) into a medium bowl and allow to cool to room temperature.
- 8
In the bowl of a stand mixer (or with a handheld mixer), beat cream cheese until smooth. Add cooled brown butter and mix until both are well combined. Slowly add powdered sugar and continue beating until completely smooth.
- 9
Stack and frost the cooled cakes with the cream cheese frosting as desired. Serve immediately or refrigerate until ready to serve (remove from refrigerator 20-30 minutes before serving to bring back to room temperature)