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A slice of gluten-free red velvet cake with white cream cheese frosting sits on a white plate, with a fork resting in front. Another slice is visible in the background. The cake appears moist and rich, set on a light-colored surface.
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Meaningful Eats

Gluten-Free Red Velvet Cake

12 servings
Meet your new favorite gluten-free red velvet cake recipe! This cake is light and fluffy thanks to a combination of sour cream and oil. It has the most perfect crumb and texture and turns out every time!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Erin Collins

Ingredients

Dry Ingredients:

Other Ingredients:

  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • ½ cup (120ml) neutral oil
  • 1 tablespoon red food dye (or 1 ounce red food coloring)
  • 1 tablespoon vanilla extract
  • ½ cup (120g) sour cream
  • 1 cup (240ml) 2% milk

Cream Cheese Frosting:

  • 16 oz (454g) cream cheese, at room temperature
  • 1 cup (226g) butter, at room temperature
  • 2 tablespoons sour cream
  • 5-6 cups (600-720g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F. Spray two 8-inch round pans with cooking spray, line with parchment paper rounds, then spray the parchment paper.
  • In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt.
  • In the bowl of a stand mixer, or using a hand mixer, beat together the sugar, eggs, oil, red food dye and vanilla until fully combined, scraping down the bottom and sides of the bowl as needed. Add the sour cream and beat until well-combined.
  • With the mixer running on low, add ½ of the dry ingredients, followed by ½ of the milk. Mix to combine. Add the remaining ½ dry ingredients and ½ milk, then mix until just combined.
  • Pour the batter into the prepared pans. Bake for 35-40 minutes, until a toothpick inserted into the center of each cake comes out clean.
  • Remove the cakes from the oven and let cool in their pans for 15 minutes. Remove each cake from its pan and transfer them to a wire rack to cool completely.
  • FOR THE CREAM CHEESE FROSTING: In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese, butter and sour cream on medium-high speed until creamy, about 2 minutes.
  • Add 5 cups of powdered sugar and vanilla and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes. Add more powdered sugar if needed to get a thick but spreadable consistency. Frost the cake as desired.

Video

Notes

Gluten-Free: I use King Arthur Gluten-Free Measure-for-Measure Flour for best results. Using different brands of gluten-free flour may change the texture of the cake. 
Dairy-Free: Use dairy-free sour cream (I like Kite Hill) and almond milk.
Nut-Free: This cake is naturally nut-free.
To Make-Ahead: Cool completely, then wrap tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 3 months. If frozen, thaw before frosting. The frosting can be made up to 1 day ahead and refrigerated. Let soften at room temperature for 30-60 minutes, then rewhip before frosting.
To Store: Store leftover cake in an airtight container in the fridge for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving.
To Freeze: Freezing unfrosted cake works best, but leftovers can be frozen in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.

Nutrition

Calories: 687kcal | Carbohydrates: 100g | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 612mg | Potassium: 308mg | Fiber: 3g | Sugar: 82g | Vitamin A: 644IU | Vitamin C: 0.1mg | Calcium: 240mg | Iron: 2mg