Gluten-Free Red Velvet Cake with Buttercream Frosting

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