I won’t lie, I’m still a little scared of gluten-free baking. But what’s life if you don’t face your fears?? I tried out my first gluten-free recipe last weekend, when I made these rainbow cupcakes, and they actually turned our wonderfully! So when I got my first order for a gluten-free cake, I embraced the challenge, and made this GF Pink Velvet Cake.
Pink Velvet Cake Batter:
- 2 1/4 cups gluten-free flour
- 2 cups granulated white sugar
- 1/2 tablespoon unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1.2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup vegetable or canola oil
- 1 cup buttermilk
- 2 squirts pink gel food coloring
- 1 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 1/2 Tablespoon instant coffee, dissolved in 1 Tbsp boiling water
CREAM CHEESE FROSTING:
- 6 cups powdered sugar, sifted lightly to remove any lumps
- 1 (8-ounce) packages cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- dash salt
- pink gel food coloring
While the cakes cool, make the frosting. Combine the softened butter, cream cheese, vanilla, salt, and powdered sugar in a large bowl. gently mix by hand, then finish combining with a hand mixer. Whip until the frosting is fluffy.
Frost the cake with cream cheese frosting when the cakes have cooled completely. Lightly frost each layer, and then cover the entire exterior of the cake. Make sure to alternate the layers top up, top down, to help the cake remain level. Let this crumb coat harden over night, and reserve remaining frosting. Color in fading shades of pink, and finish frosting the following morning. I decided to use my petal tip, and make fading ruffles.