Festive Gluten-Free Red, White & Blue Velvet Cake
Celebrate your holidays with this stunning Gluten-Free Red, White & Blue Velvet Cake! Moist and flavorful, this striking dessert is perfect for any occasion, from Independence Day to Christmas. With its rich red velvet layers and luscious cream cheese frosting, you'll impress your guests while ensuring that gluten-sensitive friends can indulge too. This cake is customizable with your choice of food coloring, making it versatile for any celebration. Treat yourself and your loved ones to this easy-to-make, eye-catching dessert!
N/A
Servings
400
Calories
14
Ingredients
Ingredients
Betty Crocker gluten-free yellow cake mix
1 box (as is)
Unsweetened cocoa powder
3 tablespoons (sifted)
Instant vanilla pudding mix
1 large box (as is)
Butter
1/2 cup (melted and cooled)
Buttermilk
1 cup (as is)
Eggs
3 (beaten)
Vanilla extract
2 teaspoons (gluten-free)
Red food coloring
1 bottle (as is)
Butter (for frosting)
1/2 cup (softened)
Cream cheese
16 ounces (softened)
Powdered sugar
4 cups (as is)
Vanilla extract (for frosting)
2 teaspoons (gluten-free)
Heavy cream
3 tablespoons (as is)
Blue food coloring
1 bottle (as is)
Instructions
1
Preheat your oven to 350°F (lower to 325°F for dark or nonstick pans).
2
Grease two 8-inch round cake pans with baking spray or butter.
3
In a medium bowl, whisk together the dry ingredients: Betty Crocker gluten-free yellow cake mix, cocoa powder, and instant vanilla pudding mix until well incorporated.
4
In a separate large bowl, combine the wet ingredients: melted and cooled butter, buttermilk, beaten eggs, vanilla extract, and red food coloring. Mix until fully blended.
5
Gradually add the wet mixture to the dry ingredients, mixing continuously and scraping down the sides of the bowl. Beat the mixture for an additional 2 minutes until batter is smooth and well combined. If the batter is too thick, you can add a little more buttermilk, but be cautious not to add too much.
6
Divide the batter evenly between the two prepared cake pans.
7
Bake according to package directions or until a toothpick inserted into the center comes out clean (approximately 30 minutes). Allow cakes to cool in pans for a few minutes before transferring to wire racks to cool completely.
8
While the cakes are cooling, prepare the frosting. In a large bowl, beat together softened butter and cream cheese until light and fluffy.
9
Gradually add in the powdered sugar and continue mixing until fully incorporated.
10
Stir in vanilla extract and heavy cream, beating until the frosting is fluffy and spreadable. To achieve a thicker consistency, add additional powdered sugar as needed.
11
Separate the frosting into two bowls, placing about 2/3 into one bowl and 1/3 into another. Add blue food coloring to the smaller bowl until you achieve your desired shade.
12
Refrigerate the frosting until you are ready to assemble the cake.
13
Once the cakes are completely cooled, stir the frosting until it's spreadable again.
14
Place the first layer of cake on a serving plate and spread the blue frosting over the top evenly.
15
Gently place the second layer on top (upside down) for a smooth surface, then spread the remaining white frosting over the entire cake.
16
For a fun decoration, use a toothpick to create a flag design atop your cake.
17
Refrigerate until serving time to keep the cake fresh.
Nutrition Information
21
Fat
50
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this cake gluten-free?
Yes, this recipe is specifically designed to be gluten-free using Betty Crocker gluten-free yellow cake mix and gluten-free vanilla extract.
What cake mix is required for this recipe?
You will need one box of Betty Crocker gluten-free yellow cake mix.
How do I achieve the red velvet color?
The red color is achieved by adding one bottle of red food coloring to the wet ingredients including buttermilk, eggs, and cocoa powder.
What kind of frosting is used on this cake?
The cake is topped with a luscious cream cheese frosting made from butter, cream cheese, powdered sugar, and heavy cream.
Can I serve this cake for holidays other than the 4th of July?
Absolutely, the red, white, and blue colors make it versatile for many occasions, including Christmas or any patriotic celebration.
How many layers does this cake have?
This recipe creates a two-layer cake using 8-inch round pans.
What size cake pans should I use?
You should use two 8-inch round cake pans for this recipe.
What temperature should the oven be set to?
Preheat your oven to 350°F, or 325°F if you are using dark or nonstick pans.
Do I need to grease the cake pans?
Yes, grease the pans with baking spray or butter to prevent the cake from sticking.
What dry ingredients are mixed together first?
Whisk together the gluten-free yellow cake mix, sifted cocoa powder, and instant vanilla pudding mix.
How long should I beat the cake batter?
Once the wet and dry ingredients are combined, beat the mixture for an additional 2 minutes until it is smooth.
What should I do if the cake batter is too thick?
If the batter is too thick, you can add a little more buttermilk, but be careful not to add too much.
How long does the cake need to bake?
Bake the cake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
How should I cool the cake layers?
Allow the cakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
How do I make the frosting fluffy?
Beat the softened butter and cream cheese together first, then gradually add powdered sugar, vanilla, and heavy cream until it reaches a fluffy consistency.
How can I make the frosting thicker?
To achieve a thicker frosting consistency, you can add additional powdered sugar as needed.
How do I create the blue frosting color?
Separate about 1/3 of the prepared frosting into a smaller bowl and add blue food coloring until you reach your desired shade.
What is the ratio for splitting the frosting colors?
Place about 2/3 of the frosting in one bowl to remain white and 1/3 in another bowl for the blue coloring.
Should the frosting be refrigerated?
Yes, refrigerate the frosting until you are ready to assemble the cake, then stir it until it is spreadable again.
How do I assemble the cake layers with the frosting?
Place the first layer on a plate and cover it with blue frosting, then place the second layer on top and cover the entire cake with white frosting.
Why should I place the second cake layer upside down?
Placing the second layer upside down provides a perfectly smooth and flat surface for the top layer of frosting.
How can I decorate the top of the cake?
You can use a toothpick to create a fun flag design or other patterns in the frosting atop the cake.
How should the finished cake be stored?
Refrigerate the cake until serving time to keep it fresh and maintain the frosting consistency.
Does the recipe include cocoa powder?
Yes, it uses 3 tablespoons of sifted unsweetened cocoa powder to give it the signature red velvet flavor.
What type of pudding mix is needed?
The recipe requires one large box of instant vanilla pudding mix.
Is the butter melted or softened for the batter?
For the cake batter, the butter should be melted and then cooled.
Is the butter melted or softened for the frosting?
For the frosting, the butter must be softened to room temperature for proper mixing.
What is the calorie count for this cake?
The cake contains approximately 400 calories per serving.
How much cream cheese is in the frosting?
The frosting recipe calls for 16 ounces of softened cream cheese.
Can I use regular vanilla extract if I don't have gluten-free?
To ensure the cake remains strictly gluten-free for those with sensitivities, it is recommended to use certified gluten-free vanilla extract.