Red Velvet Cake
Rated 5.0 stars by 1 users
Category
Dessert, Gluten-Free
Cuisine
American
Author:
Connie
This is the recipe I used for Connie’s Valentine Gluten-Free Red Velvet Cake & Brownie Trifle. I loved making this recipe with special friends/neighbors, Kim & Caroline Carr. We had so much fun making this decadent trifle!
Ingredients
-
1 3/4 cups high quality gluten free flour
- 3/4 tsp. salt
- 1/4 cup cocoa powder
- 1 1/2 cups sugar
- 1 1/2 cups oil
-
1 cup buttermilk (or make your own with 1 tbsp. lemon juice in 1 cup of milk and let stand 5 minutes)
- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 tsp. red food dye powder or 1/2 tsp red gel-paste food dye
- 1 1/2 tsps. baking soda
- 2 tsps. vinegar
Ingredients
Directions
How To Make It
- Heat oven to 350°F. To make red velvet cake for Connie’s trifle dessert, you can use a greased 9×13 pan. Otherwise, butter or spray two 9” round pans.
In a medium bowl, whisk together flour, salt, and cocoa, set aside
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food dye and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. If making cupcakes, fill each cup about 2/3 of the way up. You may use an offset spatula to smooth down the batter into the liners.
- Bake for 35-40 minutes until a toothpick comes out clean. Cool cake(s) in the pans for 10 minutes. Remove cakes from the pans, and transfer to a wire rack to cool completely.
Recipe Video
Recipe Note
Enjoy a little taste of Heaven right here in Austin, Texas!