Red Velvet Cake
Sink your teeth into this luxurious red velvet cake. It really does taste as good as it sounds.
| Category: | Sweets Cakes & Pies |
Ingredients
The cake
| 2 2/3 cups Frankie's gluten-free all-purpose flour blend |
| 1/3 cup cocoa |
| 1 tsp Kosher salt |
| 1 1/2 cups light vegetable oil, like canola |
| 1 2/3 cups white sugar |
| 3 lg eggs |
| 1/4 cup raspberry puree |
| 2 tsp vanilla extract |
| 1 scant cup buttermilk |
| 1 1/2 tsp baking soda |
| 2 tsp vinegar |
Red Velvet Cake Directions
Begin by preheating your oven to 350°F or 175°C
Add the sugar and oil into the mixing bowl. Blend well until well emulsified.
Next add eggs to the mixing bowl one at a time and blend between each egg.
Scrap down the sides and add the vanilla. Give the mixer another quick stir.
In another bowl combine all of the dry ingredients and whisk together.
Add about half of the dry ingredients to the wet ingredients and blend well. Then add half of the butter milk to the mixing bowl and combine. Add remaining flour mixture and blend. Then add remaining milk to the bowl and blend well. Remember to scrap down the walls of the mixing bowl between each blending.
Add raspberry puree and vinegar to a mixing bowl. Then while whisking add the baking soda. Then pour all of the mixture into the cake bowl and lightly stir everything together. Once the puree mixture is combined give the whole mixture a really good blend/whisking.
Pour the entire mixture into a greased and parchment paper lined 10inch (25cm) spring form pan.
Bake for approximately 60 minutes. Keep an eye on the cake while it bakes. You can always test the cake for done-ness by inserting a skewer into the cake and if it comes out clean, then it's done. If it is wet then let it bake a bit longer.
When the cake is fully baked, let it cool fully and then proceed.
When the cake is cool, cut the top part of the cake off to have a nice flat top. Place this in a bowl and crumble up. Set aside.
To make the icing, I used Italian Buttercream Icing. You can click here to view the recipe: https://glutenfreeguy.ca/recipes/recipe/50-italian-buttercream-icing
Next, slice the cake in half splitting the top from the bottom of the cake. Set the top of the cake aside and add some of your buttercream icing on the piece that is remaining covering the top surface. Place the top of the cake back on top of the freshly iced cake and then ice the remaining top and all of the sides of the cake. Decorate the sides of the cake with the crumbled cake bits.
Refrigerate the cake for about an hour to let setup. Serve and enjoy.
I used Frankie's gluten-free all-purpose flour blend which works cup-for-cup on everything that I bake. You can make this cake yourself by ordering a bag for yourself by visiting: glutenfreefrankies.com or going to Amazon and searching for Frankie's Flour.
