Ingredients

The following ingredients have 16 Servings
  • 1/2 cup butter, softened (dairy free or regular)
  • 1/4 cup oil
  • 4 large eggs (room temperature)
  • 1 1/2 cups milk (I used almond)
  • 1 1/2 cups fine granulated white sugar
  • 1 tbsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 2-3 tbsp liquid red food coloring* (or 2-3 tsp gel)
  • 3 cups gluten free all purpose flour (I used Bob's Red Mill 1:1)
  • 2 tbsp cocoa powder
  • 3 tsp baking powder
  • 1 tsp salt
  • 8 ounces plain cream cheese at room temperature (dairy free or regular)
  • 1/2 cup (1 stick) butter at room temperature (dairy free or regular)
  • 1 tbsp vanilla extract
  • 4 cups powdered sugar
  • pinch of salt

Instruction

  • *please make sure your ingredients are at room temperature before baking!*
  • Preheat the oven to 350 degrees Fahrenheit. Lightly grease and then line two 8 or 9 inch round cake pans with parchment paper and set aside.
  • I used 8 inch pans, if you use 9 inch, the layers will just be a bit thiner.
  • Sift together all dry ingredients into a large bowl and whisk together. Be sure to spoon and level the flour, do not pack it in or scoop from the bag. Set aside.
  • In a large mixing bowl or bowl of a stand mixer, beat together the room temperature butter, oil and sugar until well combined.
  • Beat in all remaining wet ingredients except for the food coloring.
  • Combine the dry ingredients with the wet and whisk together until smooth. Add in the food coloring and whisk until well combined. I used one of these containers.
  • Transfer to the prepared pans and bake in the center of the oven for 25-32 minutes for 8 inch or 22-28 minutes for 9 inch or until a toothpick comes out clean.
  • Remove from the oven, let cool for about 10 minutes, then flip onto a cooling rack and let cool completely.
  • To make the buttercream, beat together the butter and cream cheese until well combined.
  • Beat in the powdered sugar about 2 cups at a time until smooth and creamy. Beat in the salt and vanilla. Wait until the cake has cooled completely before frosting.
  • Frost the top of one layer, then add the second layer on top and frost the top and sides. Enjoy!