Red Velvet Cake
Description
This red velvet cake is classic with a twist. I used a traditional red velvet cake recipe but paired it with a grown up chocolate cream cheese frosting and added red velvet macarons to take this cake over the top-YUM!! Never hurts to be a little extra, am I right?? I selfishly made this cake for myself and my family to enjoy and I am not disappointed to have leftovers in the fridge. I know you’ll have fun baking and eating this one, but if you would like to order one and have me make it instead, I am happy to! nomemadegf.com/order
- Gluten Free
- Vegetarian
- 30 minutes prep time
- 30 minutes cook time
- 60 minutes total time
Recipe
For the cake:
2 1/4 cups (295g) gluten free flour
1/4 cup (22g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 3/4 cups (350g) sugar
2 eggs
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 teaspoon vinegar (I used apple cider vinegar)
1 1/3 cups (320 ml) buttermilk (I used almond milk mixed with 2 tsp lemon juice)
Red gel food color
For the frosting:
11 ounces cream cheese, softened to room temperature
11 tablespoons butter, softened to room temperature
3 cups powdered sugar
2/3 cup cocoa powder
1 teaspoon vanilla
For the cake:
1. Preheat oven to 350° F. Line three 6” pans with parchment paper and spray with non-stick cooking spray.
2. In medium bowl sift and combine gluten free flour, cocoa powder, baking soda and salt. Set aside.
3. In large bowl or bowl of stand mixer, cream together butter and sugar until light and fluffy.
4. Add eggs, one at a time, stir well between additions.
5. Stir in oil, vanilla, vinegar and red food coloring.
6. Mix in the dry ingredients to the wet ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients.
7. Mix until just combined.
8. Divide batter evenly between three pans, tap pan to release any trapped air.
9. Bake at 350° F for 30 minutes or until toothpick inserted into the middle of the cake comes out clean.
10. Allow to cool in pan for 10 minutes, then remove and allow to cool completely on wire cooling rack.
For the frosting:
1. Allow butter and cream cheese to come to room temperature by setting them on the counter for 20-30 minutes.
2. Cream together butter and cream cheese.
3. Add half the powdered sugar and the cocoa powder and mix until well combined.
4. Add vanilla extract and remaining powdered sugar and beat until smooth.
Assembly:
1. Trim and level cake layers as needed.
2. Place first cake layer onto turntable. Spread a thin, even layer of frosting over the top and add on second cake layer.
3. Spread a thin, even layer of frosting over the top and add on final cake layer, making sure it is centered and level.
4. Apply remaining frosting over entire cake and smooth edges.
5. Decorate as desired, I added homemade red velvet macarons and piped frosting on top and around the bottom with a Wilton 2D tip.
6. Slice and enjoy! Store leftovers in an airtight container in the refrigerator.
For the cake:
2 1/4 cups (295g) gluten free flour
1/4 cup (22g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 3/4 cups (350g) sugar
2 eggs
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 teaspoon vinegar (I used apple cider vinegar)
1 1/3 cups (320 ml) buttermilk (I used almond milk mixed with 2 tsp lemon juice)
Red gel food color
For the frosting:
11 ounces cream cheese, softened to room temperature
11 tablespoons butter, softened to room temperature
3 cups powdered sugar
2/3 cup cocoa powder
1 teaspoon vanilla
For the cake:
1. Preheat oven to 350° F. Line three 6” pans with parchment paper and spray with non-stick cooking spray.
2. In medium bowl sift and combine gluten free flour, cocoa powder, baking soda and salt. Set aside.
3. In large bowl or bowl of stand mixer, cream together butter and sugar until light and fluffy.
4. Add eggs, one at a time, stir well between additions.
5. Stir in oil, vanilla, vinegar and red food coloring.
6. Mix in the dry ingredients to the wet ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients.
7. Mix until just combined.
8. Divide batter evenly between three pans, tap pan to release any trapped air.
9. Bake at 350° F for 30 minutes or until toothpick inserted into the middle of the cake comes out clean.
10. Allow to cool in pan for 10 minutes, then remove and allow to cool completely on wire cooling rack.
For the frosting:
1. Allow butter and cream cheese to come to room temperature by setting them on the counter for 20-30 minutes.
2. Cream together butter and cream cheese.
3. Add half the powdered sugar and the cocoa powder and mix until well combined.
4. Add vanilla extract and remaining powdered sugar and beat until smooth.
Assembly:
1. Trim and level cake layers as needed.
2. Place first cake layer onto turntable. Spread a thin, even layer of frosting over the top and add on second cake layer.
3. Spread a thin, even layer of frosting over the top and add on final cake layer, making sure it is centered and level.
4. Apply remaining frosting over entire cake and smooth edges.
5. Decorate as desired, I added homemade red velvet macarons and piped frosting on top and around the bottom with a Wilton 2D tip.
6. Slice and enjoy! Store leftovers in an airtight container in the refrigerator.