Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Summer Recipes
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Summer Recipes
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Desserts

    The Tuesday Treat: Red Velvet Cake

    Published: Sep 11, 2012 by Nicole Spiridakis ·

    For an explanation of The Tuesday Treat, see here.

    Red Velvet Cake, adapted from “The Confetti Cakes Cookbook,” by Elisa Strauss, via the New York Times

    When I offered to bake Miss RJ's 6th birthday cupcakes, I suggested chocolate cupcakes topped with strawberry buttercream - who could resist that combination? But the birthday girl had something else in mind, and, it being her birthday and all, I happily complied and made red velvet cupcakes as requested. I'm glad I did, too.

    This recipe is a whopper, and produces a huge amount of cake. In this instance I baked half of the batter as cupcakes and topped each with a dollop simple vanilla buttercream (we later adorned them with sparkly sprinkles); I baked the other half in a 7-inch pan and filled and frosted it with cream cheese frosting (as the original recipe calls for, and which is my preference). I've also baked this into a towering three-layer cake that is deliciously decadent - the possibilities are pretty endless.

    Makes one 9-inch, 3-layer cake, or 2 dozen cupcakes.

    3 ½ cups flour
    ½ cup unsweetened cocoa
    1 ½ teaspoons salt
    2 cups canola oil
    2 ¼ cups granulated sugar
    3 large eggs
    6 tablespoons (3 ounces) red food coloring (note: I used one bottle; I think it's 1 ounce)
    1 ½ teaspoons vanilla
    1 ¼ cup buttermilk
    2 teaspoons baking soda
    2 ½ teaspoons white vinegar

    Preheat oven to 350 degrees. Grease 3 round 9-inch layer cake pans and line bottoms with parchment paper.

    Whisk cake flour, cocoa and salt together in a bowl.

    Place oil and sugar in a large bowl and whisk or blend until well-blended. Beat in eggs one at a time. Add red food coloring and vanilla and mix carefully. Add the flour mixture alternately with the buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

    Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

    Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

    Cream Cheese Frosting

    Makes 6 cups

    10 ounces cream cheese, room temperature
    ½ cup (1 stick) butter room temperature
    3 cups confectioner’s sugar, sifted
    1 teaspoon vanilla extract

    Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

    More Dessert Recipes

    • A loaf of gluten free coconut loaf cake with a slice cut from it.
      Gluten Free Coconut Loaf Cake
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp
    • A serving of gluten free rhubarb crumble on a plate.
      Gluten Free Rhubarb Crumble
    • A serving of strawberry rhubarb crumble and a cup of coffee.
      Gluten Free Strawberry Rhubarb Crumble

    Comments

    1. Marlene Dotterer says

      September 11, 2012 at 7:33 am

      Wow. That's a lot of food coloring. Where do you even buy that much? Is it really safe to eat?

      Otherwise, it looks quite yummy. My daughters rave over red velvet cake, so I know they'd like it if I make one for a family dinner.

      Reply
    2. la domestique says

      September 11, 2012 at 6:50 am

      I agree with Ruby Jane- red velvet cake is the best! My grandmother made a red velvet cake for me every year on my birthday growing up.

      Reply

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins
    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake
    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake
    • An oat flour scone on a plate.
      Oat Flour Scones

    Hooray for Summer!

    • Sliced strawberries top gluten free strawberrry shortcake.
      Gluten Free Strawberry Shortcake Cake
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A gluten free peach pie on a white background.
      Gluten Free Peach Pie
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina