Today on Gluten Free Tasty, Frances Largeman-Roth shows you how to make the perfect cake for any occasion. You'll be making a decadent 4-layer Red Velvet Cake with delicious cream cheese frosting.
First you're going to start with the wet ingredients. Into a stand mixer, add vegetable oil, light buttermilk, eggs, red food coloring and pure vanilla extract and apple cider vinegar for flavor. Mix together these wet ingredients. Now you can prepare your dry ingredients in a bowl. Mix together white rice flour, tapioca flour, granulated sugar, light brown sugar, cocoa powder, xanthan gum, salt and baking powder. Slowly add the dry ingredients in small batches to the wet ingredients and mix.
Once the red velvet cake batter is mixed together and has a silky texture and beautiful red color, transfer the batter into two round pans sprayed and lined with parchment paper to prevent sticking. Place the pans in the oven and bake your red velvet cake for an hour.
In the meantime, you can make the tasty cream cheese frosting. To a stand mixer, add cream cheese and butter at room temperature. Next add confectioners sugar, pure vanilla extract and sour cream for the sweet and tangy flavor of cream cheese frosting. Mix the cream cheese frosting ingredients together. In a little while, make sure to check on your red velvet cake in the oven!
Remove your red velvet cake from the oven and let cool, then cut each red velvet cake in half. Frances shows you a trick using strips of parchment that will help keep your serving trays clean while frosting. Using an offset spatula, frost your first layer, then place one of the red velvet cake halves on top. Frost and continue for all 4 layers, then frost the entire cake.
Now you've got a gorgeous and delicious gluten free red velvet cake that everyone will love!