Cover me in Velvet (Cake)

Red Velvet for a Blue Lady

Oh, dear. I seem to have promised this recipe weeks ago, and then didn’t deliver. What you must think of me. Shall I blame it on the publication of the book? Now, that would just be silly. That’s already written! I’ve just been scattered, and I have no other excuse. But here it is, red velvet. This has made many an appearance, in various forms and to great reviews, in my house. Whether as cupcakes or a layer cake, this lovely lady in red is just too good to pass up.

I first came to this recipe last year during the April birthday of my oldest child. The birthday girl loves really any sweets, as long as they’re, well, sweet, but my son doesn’t care for anything too rich and chocolatey. Since it was her birthday, his tastes would take a back seat, but it’s just no fun when not everyone digs in after the singing and the clapping.  Never fear, my little children: red velvet is here. Not too rich, not too sweet, just the right amount of chocolate flavor, and super moist on the palate. Sweet success.

Red Velvet Cake

MAKES ONE SINGLE-LAYER 9″ ROUND CAKE

Ingredients
3/4 stick (6 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cup all-purpose gluten-free flour
1 teaspoon xanthan gum
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
5 teaspoons unsweetened cocoa powder
3 tablespoons (McCormick) red food coloring
3/4 cup milk (low-fat is fine, nonfat is not)
1 teaspoon cider vinegar

1. Preheat the oven 325 degrees F. Grease a 9″ round cake pan and set it aside.
2.In the bowl of your stand mixer fitted with the paddle attachment, or in a large mixing bowl, add the butter, sugar, eggs, and vanilla, one ingredient at a time, mixing to combine well after each addition. The mixture should be light and fluffy.
3. In a separate medium bowl, add the dry ingredients (flour, xanthan gum, salt, baking soda, and cocoa powder) and mix until well-combined.
4. Add the dry ingredients to the large bowl of the butter-sugar mixture. Mix until well-combined. Next, add the food coloring, milk, cider vinegar, one ingredient at a time, blending well in between additions.
5. Continue to mix the batter until it becomes thicker and a bit more elastic. This means that you have activated the xanthan gum. Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any bubbles.
6. Place the pan in the center of the preheated oven, and bake for 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.

And go buy a Shoestring cookbook, for the love of Mike! There’s plenty more recipes in there…

Warmly,
Nicole

Want more recipes? Buy Gluten-Free on a Shoestring, the cookbook. It has 125 recipes, plus loads of tips and strategies to make gluten-free eating more affordable.

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