Yesterday I mentioned that Jeni had a birthday in October, too! Another birthday, another birthday cake. :)
Jeni's cake is special in one extra way; Jeni has gluten intolerance (the precursor to Celiac disease) which means she cannot cannot cannot have wheat or any wheat products. This makes baking a challenge! Over the past 3 years it's been like a cross between a puzzle and a fun test trying to come up with recipes that are just as delicious gluten-free as they are in wheat form. I am, by no means, an expert. Lots of folks have made careers out of this and can make some awesome goodies! For me, it's all about treating my friend to a homemade delight every once in a while. Because, hey, what girl doesn't love cake?
Gluten-Free Red Velvet Cake
this is a double recipe - it will fill four 9-in rounds or (my preference) overfill three to cut back to a level top. With the 2nd method I always have enough for a little loaf pan - perfect treat for the baker!
6 1/4 cups gluten-free flour (I used King Arthur Flour multi-purpose gluten-free, I have also used Beth's Gluten-Free Pantry previously)
3/4 cup cornstarch
4 teaspoons xanthan gum (a must in GF cooking to 'bind' in place of gluten)
1 1/2 cups (3 sticks) unsalted butter, softened
4 1/2 cups sugar
6 large eggs, room temperature
4 2oz bottles red food coloring
6 tablespoons unsweetened cocoa
1 tablespoon vanilla extract
2 teaspoons salt
3 cups buttermilk
1 tablespoon cider vinegar
1 tablespoon baking soda
Preheat oven to 350 degrees.
Grease, flour, and line cake pans.
In a small bowl, sift together flour, cornstarch, and xanthan gum. Set aside.
In large bowl of electric mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time. Make sure to beat well between each egg.
In a small bowl, whisk together the food coloring, cocoa, and vanilla. Add to the batter and mix well.
In a small bowl or measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. Begin and end with flour. Make sure to fully incorporate, but not overbeat, each addition.
In a small bowl, mix together the cider vinegar and baking soda. Add to the batter and mix well. Scrape down the batter in the bowl, making sure ingredients are well-blended and batter is smooth.
Pour batter evenly into prepared pans. Bake for approximately 40 minutes (double recipe, 3 pans) or until a cake tester inserted into the center of the cake comes out clean. Let the layers cool on a wire rack for approximately an hour, then de-pan and let cool completely.
Doesn't it just call to you from the pan? Resist the urge - let it cool!
Ice and enjoy!
I crumb coated, let it set in the fridge for an hour-ish, and then covered the whole cake to keep the crumbs off of the top layer of icing.
I made cream cheese icing for Jeni's cake. Vanilla and 7-minute frosting are also good on red velvet.
When I am going to decorate a cake I make it a day or two ahead so that I can crumb coat, fully ice, and then decorate without having to rush. This GF baby did not like that idea! When I ate the top that I cut off one of the layers (yep, I admit it, I always have to test), it was sooooooo delicious! After a day of being prettied-up, it had become very dry. Very fast. :( Luckily, Jeni still loved it, but I had tasted the A++ version. Something to do with the structure and lack of gluten? I don't know, but it seems to be since that was the only thing that was different about this cake! Looks like another rainy-day project calling my name and another goody for Jeni. :)
this is a double recipe - it will fill four 9-in rounds or (my preference) overfill three to cut back to a level top. With the 2nd method I always have enough for a little loaf pan - perfect treat for the baker!
6 1/4 cups gluten-free flour (I used King Arthur Flour multi-purpose gluten-free, I have also used Beth's Gluten-Free Pantry previously)
3/4 cup cornstarch
4 teaspoons xanthan gum (a must in GF cooking to 'bind' in place of gluten)
1 1/2 cups (3 sticks) unsalted butter, softened
4 1/2 cups sugar
6 large eggs, room temperature
4 2oz bottles red food coloring
6 tablespoons unsweetened cocoa
1 tablespoon vanilla extract
2 teaspoons salt
3 cups buttermilk
1 tablespoon cider vinegar
1 tablespoon baking soda
Preheat oven to 350 degrees.
Grease, flour, and line cake pans.
In a small bowl, sift together flour, cornstarch, and xanthan gum. Set aside.
I know all of my cooking friends can take one look at this and tell that the texture is much different than 'regular' all-purpose flour or cake flour, even!
In large bowl of electric mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time. Make sure to beat well between each egg.
In a small bowl, whisk together the food coloring, cocoa, and vanilla. Add to the batter and mix well.
I lo-oo-oove this bright red batter! Makes my heart happy! And that little hint of cocoa? Adds just the right something that makes 'Red Velvet' Red Velvet.
In a small bowl or measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. Begin and end with flour. Make sure to fully incorporate, but not overbeat, each addition.
Pour batter evenly into prepared pans. Bake for approximately 40 minutes (double recipe, 3 pans) or until a cake tester inserted into the center of the cake comes out clean. Let the layers cool on a wire rack for approximately an hour, then de-pan and let cool completely.
Ice and enjoy!
Paisley in aqua, purple, and light brown seemed right up Jeni's alley. It was a fun one to do!
I made cream cheese icing for Jeni's cake. Vanilla and 7-minute frosting are also good on red velvet.
When I am going to decorate a cake I make it a day or two ahead so that I can crumb coat, fully ice, and then decorate without having to rush. This GF baby did not like that idea! When I ate the top that I cut off one of the layers (yep, I admit it, I always have to test), it was sooooooo delicious! After a day of being prettied-up, it had become very dry. Very fast. :( Luckily, Jeni still loved it, but I had tasted the A++ version. Something to do with the structure and lack of gluten? I don't know, but it seems to be since that was the only thing that was different about this cake! Looks like another rainy-day project calling my name and another goody for Jeni. :)
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