Easy Gluten Free Red Velvet Cake With Homemade Cream Cheese Fros Food

EASY GLUTEN FREE RED VELVET CAKE WITH HOMEMADE CREAM CHEESE FROS

Steps:

• Cake:.
• - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
• - Spray two 8 inch round pans with baking spray or grease with butter.
• - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
• - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
• - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
• Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
• - Pour batter evenly split between the two baking pans.
• - Bake according to package directions or until toothpick comes out center clean -- approx 30 minute.
• - Cool.
• Optional Homemade Frosting - Make while the cake is cooking:.
• - Cream butter and cream cheese together until they are light and fluffy.
• - Gradually add the powdered sugar and continue beating until well blended.
• - Add vanilla and heavy cream and beat until fluffy and spreadable.
• Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
• - Place into the refrigerator until you are ready to use.
• Assembly:.
• - Make sure cakes have cooled.
• - Stir the frosting until it is spreadable again.
• - Place first layer of cake on plate.
• - Spread 1/3 of the frosting over this layer.
• - Place the second layer (upside down) on top.
• - Spread the rest of the frosting over the entire cake.
• - Refrigerate until you are ready to serve.

SUPER MOIST AND DELICIOUS RED VELVET CAKE WITH CREAM CHEESE FROS

Steps:

• For Cake: Mix together flour, baking soda and salt in a medium bowl; set aside.
• In a separate large bowl cream together the sugar, buttermilk, eggs and vegetable oil.
• Add the flour mixture to the buttermilk mixture and mix thoroughly with a wooden spoon; add vanilla, red food coloring and vinegar and mix well.
• Pour batter into a lightly greased and floured 13x9 baking pan.
• Bake in preheated 350 degree oven until done, 30-35 minutes or until cake tests done.
• Cool completely on wire rack and frost with cream cheese frosting.
• Cream Cheese Frosting: Mix together all ingredients until smooth.
• Add vanilla and mix well.
• Spread on cooled cake.

GLUTEN FREE RED VELVET CAKE

Steps:

• Beat eggs until fluffy; add sugar gradually.
• Add oil, applesauce, beets & vanilla.
• Sift together the rice flour, potato starch, tapioca flour,cocoa, xanthan gum, salt, & soda; stir into applesauce mixture; mix well.
• Pour into a Bundt pan that has been coated with non-stick spray.
• Bake 55 minutes in 375° oven.
• Cool 10 minutes. Remove from pan.

TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE:.
• Place oven rack in the middle position and heat oven to 350°F.
• Grease and flour two 9-inch round cake pans.
• Whisk flour, baking soda, and salt in medium bowl.
• Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
• Mix cocoa with food coloring in small bowl until a smooth paste forms.
• Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
• Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
• Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
• Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
• Using rubber spatula, give batter final stir.
• Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
• Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
• FROSTING:.
• Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
• Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
• Beat in vanilla and salt.
• Refrigerate until ready to use.
• When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
• Cover and refrigerate until ready to serve, up to 3 days.

EASY GLUTEN FREE RED VELVET CUPCAKES

Steps:

• Preheat oven to 350°F.
• Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
• Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 - 20 minutes, until a toothpick comes out clean when you stick it in the center.
• Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
• For the Frosting:.
• Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
• Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
• These cupcakes should be kept in the refrigerator if they aren't eaten within 12-24 hours due to the cream cheese frosting!