Gluten Free Red Velvet Cake

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                          Red Velvet Cake

      I have done a little recipe adjustment since I first posted this, it's a little less wet and more cakey. It tastes delicious, the texture was great, it still isn't as tall as I would like, but I am sure I will tweak it again trying.  New recipe, just not new pictures!


     This is my son's very favorite dessert EVER, anytime I ask what dessert I should make, this is what he asks for, always!!!  He asked me to me to make it triple layer,  so I did; however, I think I should have only made it double layer.  My son and husband could eat the Cream Cheese frosting with a spoon, but I think less frosting and more cake.  I fed a few neighbors and they loved it just the way it was, so when you make this cake, you can either do a 2 or 3 layer cake and it works out, but anyway you slice it looks pretty and makes a nice presentation!!  Happy Baking, Natalie
 
Ingredients-
This recipe was slightly adapted from, What the Dog Ate.

-3 cups Pamela's Bread Flour

-6 TBS corn starch total- 2TBS into each one cup measure, then add the Pamela's Bread Flour onto the cornstarch to make 1cup of flour 
-1 1/2 cups sugar
-2 tsp baking soda
-1 tsp baking powder
-5 TB Cocoa( I use half dark-half regular)
-1/2 tsp salt 
-2 large eggs
-1 1/4 cups vegetable oil
-1 cup butter milk
-2 TB red food coloring( I use food gels, they are much brighter)
-1tsp pure vanilla extract
-NEVER USE VINEGAR- TRUST ME ON THIS****


     Preheat the oven to 325 degrees,  2-9 inch pans.(the new recipe, use 2 pans, it's much thicker, I used a spatula sprayed with Pam to spread the batter, it made it much easier.)  Spray them well with Pam.  Bake them for and 32-35 min for 2, or until a toothpick comes out clean, except for the very tip.  Let it cool completely, before you frost it.

     -Combine the flour,sugar, cocoa,salt and soda, give it a stir for about 1 min.  Next add the eggs, and the oil, mix until incorporated, scraped down the sides, then add the buttermilk and red food gel or coloring, mix well about 2 minutes and scrape the sides down.  This is a nice smooth,thick batter, but, you will have to spread it a little in the pan to make it reach the edges.



Cream Cheese Frosting-
-12 oz. softened cream cheese
-1/2 cup plus 2 TB butter
-4 to 5 cups powdered sugar
-1 tsp pure vanilla extract
-4 to 6 TB heavy whipping cream ( you can use milk too, but if you use whipping cream, you will never go back!) 


    Beat together the cream cheese and butter until creamy, then add vanilla, and salt.  Next add powdered sugar and mix together, add milk if it gets too thick.  Beat well.  I put a layer of frosting in the middle of the cakes, and then tops and sides.  If you want it to look really clean and nice, put wax paper underneath the cake, then pull it out when you are done and it will look like Martha Stewart did it( I learned the tip from her).  I make this recipe, it makes a lot, if I don't use it all I put it in a sealed container in the freezer and get it out for the next time I need to frost something, it works great when your in a hurry.    I hope you enjoy this recipe, let me know what you think. Natalie

 

Now if you look carefully at this cake, you will see how the cake is a little SKINNY, and the frosting is a little THICK.....but to each their own! I vote 2 layers, my son votes 3, so make it however you like!! :)

I have now made this cake 4 different times, and never had a time where it has bubbled over the edges. I use regular pans, nothing fancy.  I know everyone bakes with THEIR favorite flour, ovens are different too.  I don't have a convection oven either, so sometimes it's a little tweaking I realize even for all of you. I'm trying my best, and I hope you understand I only put up recipes that I have had success with more then once.  Thanks, Natalie