Red velvet cake is something I had seen many times, but never got around to baking… and I am SO glad I finally did. Red velvet cake has a chocolatey flavour sponge with a signature red colour, topped with a delicious cream cheese frosting and whatever decoration you like, I just sprinkled some remaining cake crumbs on the top for a classic finish. Not only do they look great, but these cakes have a lovely light texture and are packed with flavour. The cream cheese icing on top, is total heaven. It really is the icing on the cake!!
As I was trying out a gluten free version, I thought they wouldn’t come out as great first time round, but I was pleasantly surprised when I really couldn’t taste the difference. I adapted this recipe by Red, see HERE, to make them gluten free.
Considering how pretty these look, they actually are quite simple to make. Take a look:
- 150g Caster Sugar
- 60g Butter
- 150g Gluten Free Plain Flour (I am using Doves Farm)
- 20g Cocoa Powder
- 1/2 Bicarbonate Of Soda
- 1 Egg
- 120ml Buttermilk
- 1 Tsp White Wine Vinegar
- 2 Teaspoons Red Food Colouring (I am using the Wilton gel food colours from Lakeland, see HERE)
For The Cream Cheese Icing
- 300g Icing Sugar
- 20g Butter (Softened)
- 125g Cream Cheese
- Preheat the oven to 170C / Gas Mark 3. Prepare a muffin tin with 12 cases. I am using red ones (bought from Sainsbury’s).
- Beat the butter and sugar together with an electric whisk. Then slowly combine the egg and vanilla essence (do this gradually so this mixture does not curdle. I usually beat my egg & vanilla in a seperate bowl first, then add a little of this mixture at a time).
- Mix together the plain GF flour, cocoa and bicarbonate of soda. Then gradually add these dry ingredients into the egg mixture. Alternate adding in the flour mixture with adding in the buttermilk, until a smooth anven batter has formed. Add in the vinegar and beat well again to combine. Finish off by adding in the food colouring, mixing it in well to get the desired red colour.
- Spoon the mixture into the cases, approx half full and pop in the oven for 20-25 minutes until well risen and when a skewer is poked though, it comes out clean.
- Whilst they are cooling make the icing. Beat the butter together with the icing sugar (adding a little at a time or it will go everywhere! Icing sugar can be messy!), and follow by beating in the cold cream cheese. You are best using an electric whisk for this to create a smooth texture. The icing should be stiff and not runny, if it looks runny just add more icing sugar.
- Once the cakes are completely cool, pipe the icing on top. Top with some crumbs from one of the other cakes, or whatever decoration you want!
I hope you love this recipe as much as I do! 🙂