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A two-layer gluten-free red velvet cake with thick cream cheese frosting on a white cake stand.

Gluten-Free Red Velvet Cake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings
Calories 520 kcal

Ingredients
  

  • 2 1/2 cups gluten -free 1:1 all-purpose flour blend (containing xanthan gum)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk , room temperature
  • 2 large eggs , room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 16 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
  • In a large bowl, whisk together the gluten-free flour, sugar, baking soda, salt, and cocoa powder until well combined.
  • In a separate medium bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and 1 teaspoon vanilla extract, whisking until homogeneous.
  • Slowly add the wet ingredients to the dry ingredients, mixing on medium speed with a stand mixer or hand mixer for 2 minutes until the batter is smooth.
  • Divide the batter evenly between the prepared pans and tap them firmly on the counter to release trapped air bubbles.
  • Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Cool the cakes in their pans for 10 minutes, then invert onto wire racks to cool completely before beginning the frosting process.
  • To prepare the frosting, beat the softened cream cheese and butter together in a clean bowl until smooth and creamy.
  • Gradually add the powdered sugar and remaining vanilla extract, beating on medium-high speed until the frosting is light and fluffy.
  • Place the first cake layer on a serving plate, spread with a thick layer of frosting, top with the second layer, and cover the top and sides with the remaining frosting.