What is red velvet cake?
Red velvet cake is an American Southern staple, with its own unique flavor and texture. Not quite chocolate cake or vanilla cake, red velvet cake is a vanilla buttermilk cake with a few tablespoons of cocoa powder and red food coloring. The vinegar and buttermilk bring acid to the batter, adding a slight tanginess that balances out the sweet cream cheese frosting that is now standard.
It is believed that red velvet cake originated during the Victorian era. Cake flour wasn’t invented yet, so vinegar was used to tenderize cakes. When vinegar was combined with natural processed cocoa powder, the cake turned a reddish-brown color.
At some point, the process for producing cocoa powder changed, and it no longer turned red when combined with the acids. People were used to the red color and still wanted that red cake, so reduced beet juice was used to add color.
The original frosting was a French roux-style buttercream, with the butter beaten in at the end. It is spectacularly light and fluffy, but incredibly time consuming to make. That is most likely why cream cheese frosting became the norm.
What is a good substitute for red food coloring?
In place of artificial red dye, turn to natural red dyes like reduced beet juice, beet puree or beet powder. Keep in mind that these substitutes may add a slight earthy flavor to your cake.
A note about gluten-free flour
This recipe, like all recipes on my website, will work with my gluten free copycat blends, Better Batter Original, Cup4Cup, King Arthur Measure for Measure and Bob’s Red Mill 1:1. It should work with other 1:1 gluten-free flour blends that have similar flour ratios and ingredients, but I have only tested with the flours listed here.
Gluten-Free Red Velvet Cake
Equipment
- 1 kitchen scale
- 1 stand mixer or hand held electric mixer
Ingredients
- 294 grams granulated sugar
- 2 large eggs
- 315 grams 1:1 gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespooons Dutch cocoa powder
- 315 grams oil (canola, avocado, light olive)
- 1 teaspoon white vinegar
- 1 ounce red food coloring (or pureed beets)
- 1 teaspoon vanilla
- 224 grams buttermilk
Instructions
- Preheat oven to 350 degrees. Grease and flour three 9-inch round layer cake pans. Line with a parchment circle (on top of the flour) if you desire.
- In the bowl of an electric mixer with the paddle attachment, beat the sugar and eggs together until well combined.
- Sift the flour, baking soda, salt and cocoa powder together, and set aside.
- In a separate bowl (or liquid measuring cup), mix together oil, vinegar, food coloring and vanilla. Add to the eggs and sugar, and beat until combined.
- Starting and ending with the flour mixture, alternate adding the flour mixture and the buttermilk to the wet ingredients.
- Let your batter rest for 30 minutes before baking.
- Pour batter into your prepared pans. Tap them on the table to level out the batter and release any air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean. Be careful not to overbake, or you will have a dry cake.
- Set the layers cool on a wire rack for about 10 minutes before turning out of their pans. Cool completely before frosting.
- Frost with cream cheese frosting, and enjoy!
Nutrition
Cream Cheese Frosting
Equipment
- 1 stand mixer or electric hand-held mixer
Ingredients
- 283 grams unsalted butter, room temperature (2½ sticks)
- 452 grams cream cheese, room temperature (16oz)
- 1½ teaspoons pure vanilla extract or paste
- ½ teaspoon kosher salt (¼ teaspoon, if using table salt)
- 325 grams confectioners' sugar
Instructions
- Make sure all ingredients are room temperature, but not overly soft.
- Combine the butter and cream cheese in the bowl of a stand mixer (or use an electric hand mixer), and beat until creamy, well combined and lump free.
- Add vanilla extract (or paste) and salt; mix well to combine.
- With mixer on low, gradually add confectioners' sugar until completely combined.
- Frost cooled cake or cupcakes completely.