Ultimate Red Velvet Cake: Pure Bliss!

Indulge in this ultimate red velvet cake, featuring a moist crumb enhanced by milk and white vinegar for pure, decadent bliss.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings 16

Calories 350 kcal

Ingredients

1 cup milk (Dairy-free use unsweetened almond or coconut milk.)
1 tablespoon white vinegar
2 1/2 cups all-purpose gluten-free flour with xanthan gum
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cocoa powder
1/2 cup unsalted butter, softened (Dairy-free use Smart Balance butter.)
2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a small bowl, whisk together milk and white vinegar. Let sit for 5 minutes to curdle.
In a large bowl, whisk together gluten-free flour, baking soda, salt, and cocoa powder.
In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract and the milk mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Pour batter evenly into prepared pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

Notes

- Ensure your butter is truly softened for optimal creaming.
- Don't overmix the batter once the dry ingredients are added.
- Use a good quality cocoa powder for deeper chocolate flavor.
- Let the cakes cool completely before frosting to prevent melting.

Allergens: Milk, Eggs, Soybeans, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.