Recipe of Today: Gluten Free Red Velvet Cake

Recipe of Today: Gluten Free Red Velvet Cake



  • ½ cup butter, softened 
  • ¼ cup oil
  • 4 large eggs 
  • 1 ½ cups milk
  • 1 ½ cups fine granulated white sugar
  • 1 tbsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 2-3 tbsp liquid red food coloring


  • 3 cups gluten free all purpose flour
  • 2 tbsp cocoa powder
  • 3 tsp baking powder
  • 1 tsp salt


  • 8 ounces plain cream cheese, room temperature 
  • ½ cup (1 stick) butter, room temperature
  • 1 tbsp vanilla extract
  • 4 cups powdered sugar
  • pinch of salt


  • Attention: Please make sure your ingredients are at room temperature before baking.
  • Preheat oven to 350°F. Lightly grease and then line two 8 inch round cake pans with parchment paper and set aside.
  • Sift all dry ingredients together into a large bowl and whisk together. Be sure to spoon and level the flour, don't put it in or out of the bag. Also set aside.
  • In your Kitchenin KM50 stand mixer, beat together room temperature butter, oil, and sugar until well combined. Add all remaining wet ingredients except food coloring.
  • Combine dry ingredients with wet ingredients and blend until smooth. Add food coloring and mix well.
  • Transfer to prepared pan and bake in center of oven 25-32 minutes (8 inches) or until a toothpick comes out clean.
  • Remove from oven and let cool for about 10 minutes, then flip onto a cooling rack to cool completely.
  • To make the buttercream, beat together the butter and cream cheese until well combined. Add the powdered sugar for about 2 cups at a time, until smooth and creamy. Add salt and vanilla extract. Wait until the cake is completely cool before frosting.
  • Frost the top of one layer, then add the second layer on top and frost the top and sides. Enjoy!

1 comment

  • SARA


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