GLUTEN-FREE RED VELVET CAKE
Eating gluten free? You don't have to pass up chocolate cake now that there is a delicious gluten free cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
- In large bowl, beat cake mix, buttermilk, food color, baking soda, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
- Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa. Cut into 4 rows by 3 rows.
Nutrition Facts : Calories 320, Carbohydrate 44 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 29 g, TransFat 1 1/2 g
GLUTEN-FREE RED VELVET CAKE
Made for a friend with celiac disease. I managed to get this cake to be light and fluffy, not the dense brick that most GF cakes become. This recipe is adapted from a red velvet cake recipe, but there were so many changes that it is pretty much my own creation now. Frost with your favorite buttercream or cream cheese frosting.
Provided by evenstareleni
Categories Desserts Cakes Red Velvet Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch springform pan, using gluten-free flour. In a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder. If mixture seems clumpy, sift again.
- Place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended. Mix in the egg yolks, and process again. Scrape the mixture into a large bowl.
- In a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks. Gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can. Gently mix in red food coloring. Pour the batter into the prepared springform pan.
- Bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. Allow to cool. Since the cake is gluten-free, it may sink a little while cooling. When cool, remove from springform pan for decorating.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 58.5 g, Cholesterol 108.8 mg, Fat 17.1 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 8.7 g, Sodium 155.5 mg, Sugar 54.4 g
GLUTEN FREE RED VELVET CAKE
Just came across this at Celiac Sprue Association Denver website. http://www.geocities.com/csadenver17/cookbook.html This is my favorite type of cake, so I'm hoping it comes out well.
Provided by HRH Mom
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 285.7, Fat 6.4, SaturatedFat 1.1, Cholesterol 46.5, Sodium 310.1, Carbohydrate 54.1, Fiber 2.3, Sugar 32.1, Protein 4.2
18 LAYER RED VELVET CAKE
Take your holiday celebration to impressive new heights! Once you cut into this stunning cake, guests will go gaga over all 18 layers. You don't have to reveal how easy it is to make. We won't tell.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.
- In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
- In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.
- For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.
- Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.
- Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.
- To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread thin layer of frosting over side and top of cake to seal in crumbs. Refrigerate cake 30 to 45 minutes to set frosting. Spread remaining frosting on side and top of cake.
Nutrition Facts : Calories 590, Carbohydrate 70 g, Cholesterol 115 mg, Fat 6 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 56 g, TransFat 1 g
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