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Gluten Free Red Velvet Cake


For Red Velvet Cakes:

1 3/4 cups (250g) Cup4Cup flour

3/4 teaspoon (4g) salt

1/4 cup (20g) cocoa powder

1 1/2 cups (300g) sugar

1 1/2 cups (330g) oil

1 cup (240mL) buttermilk

2 large eggs

1 teaspoon (1 g) vanilla extract

1/4 teaspoon (1 g) red food dye powder or 1/2 teaspoon red gel-paste food dye

1 1/2 teaspoons (7.5g) baking soda

2 teaspoons (10g) vinegar

For Cream Cheese Frosting:

8 ounces (227g) cream cheese

8 ounces (227g) mascarpone cheese

1 teaspoon vanilla extract

1 cup (115g) powdered sugar

1 ½ cups (360 mL) heavy whipping cream (at least 35% butterfat)

Red sprinkles (optional)


For Red Velvet Cake:

1. Heat oven to 350°F. Spray two 9” round pans with cooking spray or line two 12-cup cupcake pans with paper cupcake liners and set aside.

2. In a medium bowl, whisk together flour, salt, and cocoa; set aside.

3. 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.

4. 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, filling each cup about 2/3 of the way up. You may use an offset spatula to smooth down the batter into the liners.

5. Bake until a cake tester inserted in the center of each cake comes out clean. For 9” rounds, bake 30 to 45 minutes. For cupcakes, bake 20-25 minutes. Cool cakes in the pans for 10 minutes. Remove cakes from the pans, and transfer to a wire rack to cool completely.

For Cream Cheese Frosting:

1. Using a stand mixer, beat the two cheeses together with the vanilla until smooth.

2. Add in the powdered sugar and vanilla and beat until smooth.

3. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. (Note: If using a brand of heavy cream that does not whip easily to stiff peaks, separately whip heavy cream to stiff peaks and then fold it into the cream cheese mixture.)

4. Transfer frosting to a piping bag fitted with a piping tip. Frost cooled cupcakes with frosting. Top with red sprinkles, if desired.