Recipe of Today: Gluten Free Red Velvet Cake

Ingredients

WET:

• 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

DRY:

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

BUTTERCREAM:

• 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

Instructions

• 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!