Name: Red Velvet Cake (Or Cupcakes) with Cream Cheese Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Ingredients: 2 ⅔ cups gluten free flour (I recommend King Arthur Measure For Measure Gluten Free Flour); ½ cup cocoa; 2 tsp baking powder; 1 tsp salt; ¼ tsp baking soda; 2 ½ cups sugar; 1 ⅓ cups sour cream; ¾ cup vegetable oil; 4 large eggs; 2 Tbsp red food coloring; 3 tsp vanilla; 2 8 ounce cream cheese (room temperature); 12 Tbsp unsalted butter (room temperature); 7 cups powdered sugar; 2 tsp vanilla; ¼ tsp salt (optional)

This moist red velvet cake has a perfect balance of sweetness and tang from the sour cream. It has the traditional mild cocoa flavor combined with vanilla.

Prep 15

Bake 25

Total 1 40

Yield 24 cupcakes

Print Recipe

Prep Time 15

Cook Time 25

Cooling time 1

Total Time 1 40

Servings: 24 cupcakes

Course: Dessert

Cuisine: American

Ingredients

For the cake:

2 ⅔ cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
½ cup cocoa
2 tsp baking powder
1 tsp salt
¼ tsp baking soda
2 ½ cups sugar
1 ⅓ cups sour cream
¾ cup vegetable oil
4 large eggs
2 Tbsp red food coloring
3 tsp vanilla

For the frosting:

2 8 ounce cream cheese room temperature
12 Tbsp unsalted butter room temperature
7 cups powdered sugar
2 tsp vanilla
¼ tsp salt optional

Instructions

For the cake:

Preheat oven to 350℉. Line 2, 9-inch round pans, with parchment paper sprayed with nonstick spray. If making cupcakes, line two, 12 count cupcake pans with nonstick cupcake liners. If you don't have nonstick cupcake liners, spray your cupcake liners with nonstick spray.
In a large bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.
In a stand mixer with a whisk attachment, mix sugar, sour cream, oil, eggs, food coloring, and vanilla until combined.
Add the flour blend and mix until thoroughly combined and smooth.
Pour the batter equally into the two 9" round pans or the 24 cupcakes.
Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let rest in the pan for 10 minutes and then turn out onto a flat surface to cool completely before frosting. If making cupcakes, bake for 18-20 minutes.

For the frosting:

In a stand mixer with a paddle attachment or an electric mixer, beat the cream cheese until smooth.
Add the butter and combine thoroughly.
Add the powdered sugar, vanilla, and salt if using. Mix until smooth with no lumps remaining.

Assemble and decorate:

For the two 9" round cakes, if the cake is domed and not flat, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or eat it as a snack!
For the cupcakes, top each cupcake with cream cheese frosting using an offset spatula. If you prefer, you can put your frosting in a piping bag with a decorating tip and frost the cupcakes with a swirl or other design.
Place one cake layer on cake stand or plate. Evenly cover the top of the cake with 1 ½ cups frosting.
Top with the second layer of cake and evenly spread frosting all over the top and sides of the cake layers.
Refrigerate cake for an hour or more before slicing. This will make it easier to slice.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.