Gluten-Free Red Velvet Cake

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.

Prep Time

15

Minutes

Total Time

1:55

Hr:Mins

Makes

12

servings

1
box Betty Crocker® Gluten Free devil's food cake mix
1
cup buttermilk
1
tablespoon gluten-free red food color
1/4
teaspoon baking soda
1/2
cup butter, softened
3
eggs
1 1/4
cups Betty Crocker® Whipped cream cheese frosting (from 12-oz container)
Unsweetened baking cocoa, if desired
  1. 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).
  2. 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.
  3. 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.
  4. 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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For Red Velvet Cupcakes, place a paper baking cup in each of 12 regular-size muffin cups. Make batter as directed and divide evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Frost cooled cupcakes.
Other white frostings, such as Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container), can be substituted for the cream cheese frosting.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 7g,
    • Trans Fat 1 1/2g),
  • Cholesterol 75mg;
  • Sodium 350mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 0g,
    • Sugars 29g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.