Gluten-Free Recipes: Red Velvet Cake

For Emma’s birthday, a friend and I attempted a gluten free red velvet cake and it was a huge SUCCESS! So yummy! Nick loved it too (I say that because then it has credibility that it is good, and not just because I eat gluten free all the time and forgot what real cake tastes like, LOL) . The only place I’ve been able to find a GF red velvet cupcake is at Green Goodies in OKC, and as for box mix flavors, they always seem to be chocolate or vanilla. We adapted our version from the following recipe from the Cake Mix Doctor, and I used Betty Crocker’s Gluten Free Vanilla cake mix. Fortunately, we had two boxes so we were able to get the 18.5 ounces (each box is 15 ounces). If you only use one box, then I would cut back on the buttermilk so that it isn’t too runny. I skipped the “flour for dusting.” We topped it with a cream cheese frosting.

This can be found here: http://www.cakemixdoctor.com/recipe/the-best-red-velvet-cake/

  • Solid vegetable oil shortening, for greasing the pans
  • Flour, for dusting the pans
  • 1 (18.5-ounce) package plain butter recipe golden cake mix
  • 2 ½ tablespoons unsweetened cocoa powder
  • 1 1/3 cups buttermilk
  • 1 (1-ounce) bottle red food coloring
  • 8 tablespoons (1 stick) butter, melted
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon distilled white vinegar
  1. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among 3 prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold 3 pans on center rack, place 2 on that rack and one in the center of the rack above.
  2. 2. Place rack in the center of the oven and preheat oven to 350 F. Lightly grease 3 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside.

With the rest of the cake mix, we made plain vanilla cupcakes. I always think that the mix comes out a little dry. We used an adaptation from Pinterest that is titled, “How to turn a box cake into a bakery cake.” I can’t remember exactly what we did because it just suggests adaptations, but I think we only added the one egg. The recipe already calls for butter, but we added a little extra and used milk instead of water. When you blend it up, you can tell how much fluffier the mix is. The cake came out much more dense. I will continue to play with these changes to find what works best for us, but the first batch was already much better that what I’ve done in the past.

1. Add one more egg (or add 2 if you want it to be very rich)

2. Use melted butter instead of oil and double the amount

3. use milk instead of water

4. add 2tsp vanilla

5. Fill cups 3/4 full

6. Preheat oven @350 but reduce to 325 when inserting cupcakes & bake for 25 minutes.

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