1 9-inch layer cake
Red Velvet cake has never been my cake of choice as it isn’t chocolaty enough for me! But if it is your favorite, Ina Garten’s recipe made gluten-free won’t disappoint!
2 ½ cups Deya’s Gluten-Free Cake Flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
1 stick unsalted butter (at room temperature)
1 ½ cups sugar
2 eggs (at room temperature)
Icing of Choice (Red Velvet Icing)
Preheat the oven to 350 degrees.
Grease and lightly flour, with Deya’s Gluten-Free Cake Flour, two 9-inch round cake pans.
In a large bowl sift Deya’s Gluten-Free Cake Flour, cocoa powder, baking powder, baking soda, and salt together.
Combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for one minute.
Add eggs to butter mixture, one at a time, until combined.
Add the dry ingredients and the wet ingredients to the butter mix in 3 parts, beginning and ending with the dry ingredients. Mix until combined.
Pour batter into prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
Completely cool the cake on wire racks before icing.
Ice with Red Velvet Icing.