Ultra-Moist Gluten Free Red Velvet Cake Recipe

Think gluten-free baking is tricky? Not this time. With the right flour blend and a little sour cream for added richness, this gluten-free red velvet cake comes out tender, moist, and perfectly fluffy. No complicated steps, no obscure ingredients, just the classic red velvet flavor you love topped with a generous swoop of cream cheese frosting! Best part? The cake comes together in 30 minutes!

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325ºF. Prepare two 9-inch cake pans by spraying with cooking spray, lining pans with cut-to-size parchment or wax paper on the bottom, and then spraying the parchment. Set aside.

Step 2

In a large bowl whisk together sugar, eggs, sour cream, vegetable oil, vanilla, and food coloring.

Step 3

Add flour, cocoa powder, baking powder, baking soda, and salt. Vigorously whisk or stir to combine.

Step 4

Divide the cake batter into the prepared cake pans. Bake for 25-30 minutes, or until a cake tester comes out clean. Be careful to not overbake. Remove from the oven and cool in pans for 5 minutes. Turn cakes onto wire rack to cool completely before frosting.

Step 5

In a bowl beat together the cream cheese, powdered sugar, sour cream, and vanilla extract. Set aside.

Step 6

Pour heavy cream into a separate clean, large bowl. Beat on high until it holds shape and peaks form with the consistency of whipped cream.

Step 7

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Step 8

Assembly: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. For best taste, serve at room temperature, but refrigerate leftovers.

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