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Gluten-Free Red Velvet Cake
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Prep Time:
15 minutes
Total Time:
1 hour 55 minutes
Indulge in decadent gluten-free chocolate cake without compromising on flavor or texture.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • 1 cup buttermilk
  • 1 tablespoon gluten-free red food color
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, softened
  • 3 eggs
  • 1 1/4 cups from 1 tub (12 oz) Betty Crocker™ Whipped Cream Cheese Frosting
  • Unsweetened baking cocoa, if desired
Instructions:
  • Preheat your oven to 350°F (or 325°F for a dark or nonstick pan) and generously spray the bottom of an 8- or 9-inch square pan with cooking spray (without flour).
  • In a large bowl, use an electric mixer to beat together cake mix, buttermilk, food color, baking soda, butter, and eggs. Start on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Transfer the batter to the pan.
  • Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a rack for 10 minutes, then loosen the cake by running a knife around the edge of the pan and transferring it to a cooling rack. Allow the cake to cool completely.
  • Transfer the cake onto a serving plate. Evenly frost the top and sides of the cake with creamy cream cheese frosting, then generously sprinkle with cocoa powder. Cut the cake into smaller pieces by making 4 rows horizontally and 3 rows vertically.

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