Cake Central › Recipes › Best Gluten-Free Red Velvet Cake

Best Gluten-Free Red Velvet Cake

I found this recipe on http://www.glutenfreehub.com. DELICIOUS!!

Ingredients:

Amount Ingredient
1/2 cup Butter (softened)
1 (15 ounce) box Betty Crocker GF Yellow Cake Mix
1 (31/2 ounce) package Jello Brand Instant Chocolate Pudding
1 cup Sour Cream
3 Eggs
2/3 cup Milk
8 ounces Philidelphia Cream Cheese (cold)
5 tbsp. Butter (softened)
3 tsp. Vanilla Extract
3 cups Confectioner's Sugar
1 pinch Salt

Directions:

1. Preheat oven to 350°F
2.Combine all ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes.
3. Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 20 minutes, until a toothpick comes out clean when you stick it in the center.
4. Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.

Comments (10)

Is the cream cheese, powdered sugar, butter, vanilla and salt for the frosting? That doesn't go into the cake batter, right? You don't specify so I hope I'm not sounding like an idiot (lol)
You forgot the red food colouring ..
Here is the link to the actual recipe: http://www.glutenfreehub.com/easy-gluten-free-red-velvet-cupcakes-from-a-box/ In the recipe above the cream cheese, butter, vanilla, icing sugar and salt are for the icing. Also the red color was left out.
Here is the full recipe from the gluten free website that Caroline97 stated: Easy Gluten Free Red Velvet Cupcakes (makes about 15) ?1 box Betty Crocker Gluten Free Yellow Cake Mix ?1 package chocolate-flavored instant pudding/pie filling (Jello brand is gluten free) ?1 stick of butter, softened ?8 oz. sour cream ?3 eggs ?2/3 milk or plain soy milk ?2 tbsp. red food coloring (Tones is gluten free) Preheat oven to 350° F. Combine all ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes (watch out for the food coloring—it stains anything it touches!). Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center. Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks. Cream Cheese Frosting This is the same cream cheese frosting we used on our gluten free lemon poppyseed cupcakes. Cream Cheese Frosting (makes more than enough) ?8 oz. cold cream cheese (Philadelphia is gluten-free) ?5 Tbsp. softened butter ?2 tsp. vanilla (Tones is gluten-free) ?3 C. powdered sugar ?pinch of salt Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved. Remember that because of the cream cheese frosting, these cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours. Enjoy!
2 tbsp Tones brand gf food coloring n both the frosting and the cake call for 8 oz of philly cream cheese=thanks for the recipe!! Cream Cheese Frosting (makes more than enough) ?8 oz. cold cream cheese (Philadelphia is gluten-free) ?5 Tbsp. softened butter ?2 tsp. vanilla (Tones is gluten-free) ?3 C. powdered sugar ?pinch of salt Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved. he
Does anyone have a scratch version? Those mixes are EXPENSIVE!!! And they have about 4 ingredients in them.
I am so sorry, I am just now seeing your comments! I must have forgotten the last ingredients! Thanks so much I_AM_PAM_10 for posting the full recipe!
Would love to try this, I am assuming it can done as a cake as well. Has anyone tried and what size pan is best?
The batter makes enough for 8" cake pans. It works as a cake as well.
These were great! My first time making gluten-free anything and no one could tell the difference!
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