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Gluten Free Red Velvet Cake

My mom's famous gluten free red velvet cake! Even my friends that don't follow a gluten free diet are obsessed with this cake!!
This recipe is for two 6 inch (half size) cake pans. Double this recipe if you are wanting a full-sized cake!
Prep Time45 minutes
Cook Time45 minutes
Course: Dessert
Keyword: cake, cream cheese, gluten free, red velvet

Ingredients

For Cake

  • 1 15 oz box gluten free vanilla cake mix We use the Betty Crocker brand.
  • 1 3.5 oz box chocolate instant pudding Make sure this is gluten free! We use the Jello brand.
  • 1/2 cup butter (softened) do not substitute
  • 8 oz sour cream
  • 3 eggs
  • 2/3 cup whole milk
  • 1 bottle red food coloring Double-check that this is GF. We use McCormick brand.
  • 1 tsp butter and GF flour for pans

For Cream Cheese Icing

  • 8 oz cream cheese (whipped)
  • 1 stick butter (softened)
  • 2 tsp vanilla
  • 16 oz confectioners sugar

Instructions

For Red Velvet Cake

  • Preheat the oven to 350°F.
  • Coat cake pans with butter and a light dusting of gluten-free flour.
  • Combine all 7 ingredients in the mixer until smooth. 
  • Pour into 2 6-inch cake pans or a single 9-inch cake pan and bake for 45 – 50 minutes. 
  • Cook until an inserted toothpick comes out clean.
  • Let the layers cool for 20 minutes, then remove from pan and let cool completely.
  • If your cake formed a dome while cooking, use a serrated knife to make the bottom layer more stackable.
  • Use refrigerated icing (recipe below) to complete the cake.

For Cream Cheese Icing

  • Blend the cream cheese, butter, and vanilla in the mixer until smooth.
  • Gradually add in the sugar until smooth.
  • Place in the refrigerator for at least 2 hours before icing the cake.

Notes

  1. Summer heat and humidity are not cream cheese icing’s friend. If it is hot and humid, make sure to chill the icing before putting it on the cake. This will help it from making your cake slide all around. 
  2. Let your cake cool for about 20 minutes in the pan and then remove it from the pan and let it cool COMPLETELY before icing it. 
  3. Be careful about what utensils you are using. Once you add the red food coloring be cautious of wood utensils or anything super porous that could become stained.
  4. If not eaten within 24 hours, the cake needs to be refrigerated due to the cream cheese.