Deliciously moist red velvet cake topped with a classic cream cheese frosting!
Course Dessert, Snack
Keyword cream cheese, eggless, gluten free, red velvet, valentine's day
Prep Time 20mins
Cook Time 25mins
Total Time 45mins
Author Taleen Benson
1 ½cups (222g)gluten free flour blend
2tablespoonsunsweetened cocoa powder
12tablespoons (170g)unsalted butterroom temperature
¾cup (150g)granulated sugar
½cup (112g)Greek yogurtroom temperature
⅓cup (80ml)buttermilkroom temperature
red gel food coloring
For the cream cheese frosting:
½cup (118g)unsalted butterroom temperature
3cups (360g)powdered sugar
Preheat oven to 350°F. Grease a 9" heart-shaped pan and set aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the yogurt, vanilla extract, and vinegar and mix to combine.
Add the dry ingredients into the wet ingredients in thirds, alternating with the buttermilk and mixing between each addition. Add gel food coloring until desired color is achieved and mix until well combined.
Pour cake batter into the pan and use a lightly greased rubber spatula to spread. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan before removing and frosting.
To make the cream cheese frosting:
Beat the cream cheese, unsalted butter, and vanilla extract for a few minutes, until smooth. Gradually add the powdered sugar and salt, scraping the bowl as necessary.
To tint the frosting, separate into thirds. Leave one third white and tint the other two thirds two different shades of pink. Refrigerate frosting for 20-30 minutes before filling piping bags and piping onto cake.
If you don't have a heart-shaped pan or want to make this as a single-layer round cake, feel free to use a 9" round pan instead.
To make your own buttermilk, mix 1/3 cup whole milk with 1 teaspoon lemon juice.
For the frosting, be sure to use a full-fat block of cream cheese rather than the spreadable kind.
Cream cheese frosting can be piped or spread onto the cake. If piping, be sure to refrigerate for 20-30 minutes after mixing colors but before attempting to pipe.