Think gluten-free baking is tricky? Not this time. With the right flour blend and a little sour cream for added richness, this gluten-free red velvet cake comes out tender, moist, and perfectly fluffy. No complicated steps, no obscure ingredients, just the classic red velvet flavor you love topped with a generous swoop of cream cheese frosting! Best part? The cake comes together in 30 minutes!

a slice of gluten free red velvet cake on a white plate with bites taken out

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Red Velvet Gluten-Free Cake For The Win!

Ready for a copycat, vintage cake experience and don’t want to be disappointed? 🙋‍♀️ Baking gluten-free cakes doesn’t need to be complicated! This easy recipe for gluten-free red velvet cake comes together in one bowl, uses a combo of oil and sour cream for a nice moist crumb, and best of all? There is nothing “gluten-free” about the taste or texture.

If you’ve struggled with other GF cake recipes, you might have been steered wrong by an unbalanced dry to wet ingredient ratio. Just like this famously ultra-moist gluten-free chocolate cake it’s all about the magic combo because gluten-free flour has a harder time soaking up extra liquid, which leads to some disappointing gummy results.

With this homemade red velvet cake I opted for a combo of sour cream and oil versus the traditional buttermilk. Oil provides the fat to coat the starches while sour cream adds a boost of moisture, but a more stable structure than buttermilk. The crumb bakes up light and fluffy without being weighed down by too much liquid.

Let’s not forget the other essential component with a southern red velvet cake – the cream cheese frosting! I like how the whipped heavy cream adds an airiness to the frosting, but if you are more of a traditionalist my recommendation is to go for frosting recipe on this homemade gluten-free hummingbird cake recipe.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

One bowl, no mixer, easy peasy cake batter!

In a large mixing bowl whisk together the wet ingredients – sugar, eggs, sour cream, vegetable oil, vanilla, and food coloring. For a deep red coloring I recommend using a gel food coloring. You could use a mixer…or not.

glass bowl with liquid ingredients being whisked together.

Add the dry ingredients and you’re there!

Whisk in the rest of the ingredients – flour, cocoa powder (or dutch processed cocoa works too), baking powder, baking soda, and salt. Vigorously whisk or stir to combine.

dry ingredients being whisked in.

Pour and bake

To make a layer cake divide the batter into greased 9-inch cake pans. In the recipe card below I also include an option for cupcakes. Once the layers are done baking, about 25-30 minutes, turn them onto wire racks to cool completely before frosting.

the cake batter in the cake pans before baking.
close up of cream cheese frosting and candied pecans on the layer cake

Decorate Like a Pro

Simple always works, but if you are looking for something to set your layer cake apart, try one of the ideas below.

  • Quick Candied Pecans (as picture) and brings out those Southern vibes!
  • Fresh berries, such as strawberries or raspberries
  • Shredded or toasted coconut
  • Pipe on some of the cream cheese frosting in rosettes
  • Cake crumbs – Cut off a thin layer off the top of one of the layers to make a flat surface. After frosting, use the cut portion to crumble on the top or sides of the cake.

Since red velvet cake has a cream cheese frosting, you’ll want to store it in fridge. However, I find gluten-free cakes are best served at room temperature. When the cake is cold the crumb seizes up, but once it warms up a bit it’s nice and soft again.

a cut red velvet cake on a glass platter with fresh berries around

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a slice of gluten free red velvet cake on a white plate with bites taken out
4.85 stars (33 ratings)

Ultra-Moist Gluten Free Red Velvet Cake Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 14
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Think gluten-free baking is tricky? Not this time. With the right flour blend and a little sour cream for added richness, this gluten-free red velvet cake comes out tender, moist, and perfectly fluffy. No complicated steps, no obscure ingredients, just the classic red velvet flavor you love topped with a generous swoop of cream cheese frosting! Best part? The cake comes together in 30 minutes!
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Ingredients
 

Fluffy Cream Cheese Frosting

Equipment

Instructions
 

Gluten-Free Red Velvet Cake

  • Preheat oven to 325ºF. Prepare two 9-inch cake pans by spraying with cooking spray, lining pans with cut-to-size parchment or wax paper on the bottom, and then spraying the parchment. Set aside.
  • In a large bowl whisk together sugar, eggs, sour cream, vegetable oil, vanilla, and food coloring.
    2 cups granulated sugar, 4 large eggs, 1 ⅓ cup sour cream, ¾ cup vegetable oil, 1 tablespoon vanilla extract, 2 teaspoons red gel food coloring
  • Add flour, cocoa powder, baking powder, baking soda, and salt. Vigorously whisk or stir to combine.
    2 ⅔ cup gluten free all purpose flour, ½ cup unsweetened cocoa powder, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt
  • Divide the cake batter into the prepared cake pans. Bake for 25-30 minutes, or until a cake tester comes out clean. Be careful to not overbake. Remove from the oven and cool in pans for 5 minutes. Turn cakes onto wire rack to cool completely before frosting.

Fluffy Cream Cheese Frosting

  • In a bowl beat together the cream cheese, powdered sugar, sour cream, and vanilla extract. Set aside.
    16 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons sour cream, 1 teaspoon vanilla extract
  • Pour heavy cream into a separate clean, large bowl. Beat on high until it holds shape and peaks form with the consistency of whipped cream.
    1 cup heavy cream
  • Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  • Assembly: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. For best taste, serve at room temperature, but refrigerate leftovers.

Notes

 
Suggested food coloring
I like red gel coloring because you do not have to add as much for a vibrant color. If you would rather use regular food coloring , please note you will need 2-3 tablespoons to achieve a bright red. Alternatively, leave out the food coloring or use natural food colorings, such as beet root powder.
 
Gluten free red velvet cupcakes
Keep the ingredients as is to make 24 cupcakes, or halve the cake and cream cheese frosting ingredients for 12 cupcakes.
  1. Line a muffin tin with paper liners and portion out the batter about 2/3 full.
  2. Bake in 325ºF oven for 18-20 minutes, rotating the pan halfway through.
  3. Remove the cupcakes from the tin and cool completely before frosting.
 
Recipe adapted from America’s Test Kitchen
Calories: 475kcal, Carbohydrates: 54g, Protein: 7g, Fat: 27g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 338mg, Potassium: 264mg, Fiber: 2g, Sugar: 40g, Vitamin A: 568IU, Vitamin C: 1mg, Calcium: 136mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!