About the Recipe
Prepare to be captivated by this vibrant, velvety, and irresistibly delectable Gluten-Free Red Velvet Cake with Buttercream Frosting, adorned with luscious buttercream frosting! This isn’t just a dessert; it’s a celebration in cake form. Forget everything you thought you knew about gluten-free baking—this recipe delivers an exceptionally moist, fluffy, and tender crumb that will have everyone reaching for another slice.
With its iconic crimson-red layers and a classic buttercream frosting that’s rich and creamy, this cake is an absolute visual delight. The flavor is a harmonious blend of subtle cocoa, tangy buttermilk, and sweet vanilla, creating a taste that is both familiar and unique. And the best part? It’s completely gluten-free, allowing you to share this delightful treat with everyone at the table.
This recipe is your ticket to a dessert that’s guaranteed to impress. It’s not only fun to decorate but also incredibly enjoyable to savor. So, grab your apron, get your mixer ready, and prepare for a touch of culinary magic. Whether you’re marking a special occasion or simply treating yourself, this red velvet cake promises to be the showstopper you’ve been eagerly anticipating.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 ½ cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk, room temperature/ buttermilk
8 ounces sour cream, room temperature
½ cup of cocoa
1 teaspoon salt
2 teaspoons apple cider vinegar
6 Tablespoons red food coloring or you can use a dye free packet
½ package of mini chocolate chips
Buttercream Frosting
2 sticks of unsalted butter softened
1 stick salted butter softened
4 cups powdered sugar
6 tablespoons heavy cream
1 ½ teaspoons vanilla extract
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Prepare four small cake pans by lightly greasing them with baking spray or butter and flour.
Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
In the bowl of an electric stand mixer, using the paddle or whisk attachment, beat the butter on medium-high speed until it becomes nearly white and very fluffy. Be sure to frequently scrape down the sides of the bowl.
Add the powdered sugar, heavy cream, and vanilla extract to the bowl. Mix on low speed until well combined, then increase the speed to medium and beat until the frosting is light and fluffy. Be sure to scrape down the sides of the bowl frequently.
Place the first layer of cake on a cake stand.
Add a dollop of frosting on top of the cake and spread it evenly.
Repeat the process with the remaining two layers of cake.
The fourth layer of cake will be crumbled and used to cover the outside of the cake once it has been frosted.
Drizzle chocolate sauce across the top of the cake.
Notes