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Prep 30 hours
Total 10 hours
Serves
US | Metric
Ingredients
  • 250 gm Butter
  • 250 gm Caster Sugar
  • 4 Large Eggs
  • 350 gm Gluten Free Plain Flour
  • 3½ tsps Gluten Free Baking Powder
  • ¾ tsp Xanthan Gum
  • 1 tsp Bicarbonate of Soda
  • 50 gm Coco Powder
  • 250 ml Natural Yoghurt Full Fat
  • 60 ml Milk (I used semi skimmed)
  • 1 Tube (15ml) Red food Colouring Gel
Icing
  • 500 gm Softened Butter
  • 500 gm Cream Cheese
  • 400 gm Icing Sugar
  • 75 gm Coco Powder
  • Good Pinch Sea Salt (optional)
Red Velvet Cake Red Velvet Cake

Red Velvet Cake

Chocolate Cake

I genuinely think this is one of the very best cakes Ive made and the family agree, its moist and very moorish.  The red colour despite using a whole tube of red food gel has not really shown on the photos but it does add a richness of colour to the cake & is more prominent if you used traditional cream cheese icing. Ive stuck with the chocolate tho as can you ever have too much chocolate.  Ive decorated mine with Halloween sweets & treats as it really does make the perfect centrepiece for the occasion but it really is a cake for all seasons.


Cream together the butter & sugar until pale creamy & light.  


Add the eggs one at a time whisking in thoroughly until mixture is light & mousse like in texture.  If it starts to curdle add a tablespoon of the dry ingredients to the mix and continue to whisk.


Sift together the flour, baking powder, xanthan gum, bicarbonate of soda & coco powder & add into the mixture 3-4 Tablespoons at a time ensuring completely mixed in before continuing.


Finally whisk in the yoghurt, milk & food colouring 


Split equally between the two lined tins and place in a preheated oven 180 for between 20 - 25 minutes. Until risen & cooked all way through. Check with a toothpick, if it comes away clean the sponges will be cooked.


Leave to cool completely


To make the icing whisk the softened butter until really light & fluffy & doubled in volume this can take a good few minutes on high so pls keep going.  Add in the icing sugar about a 1/3 at a time & continue whisking until all combined.  Add in cream cheese & coco powder & whisk until really combined.


Once cake has cooled I cut each of the sponges in half making x4 layers.


Place the icing in a piping bag & used a No 3 star nozzle to put a little on the cake board to fix the bottom layer.  Piped around the outside of the round and filled in the middle & repeated the process until all the layers assembled.  Piped around the side smoothed with a palette knife & put some swirls on top.


I decorated with gluten free chocolates & some Halloween bits for fun.

Red Velvet Cake Red Velvet Cake

Red Velvet Cake

Chocolate Cake

I genuinely think this is one of the very best cakes Ive made and the family agree, its moist and very moorish.  The red colour despite using a whole tube of red food gel has not really shown on the photos but it does add a richness of colour to the cake & is more prominent if you used traditional cream cheese icing. Ive stuck with the chocolate tho as can you ever have too much chocolate.  Ive decorated mine with Halloween sweets & treats as it really does make the perfect centrepiece for the occasion but it really is a cake for all seasons.

favorite
print
like
Prep 30 hours
Total 10 hours
Serves
US | Metric
Ingredients
  • 250 gm Butter
  • 250 gm Caster Sugar
  • 4 Large Eggs
  • 350 gm Gluten Free Plain Flour
  • 3½ tsps Gluten Free Baking Powder
  • ¾ tsp Xanthan Gum
  • 1 tsp Bicarbonate of Soda
  • 50 gm Coco Powder
  • 250 ml Natural Yoghurt Full Fat
  • 60 ml Milk (I used semi skimmed)
  • 1 Tube (15ml) Red food Colouring Gel
Icing
  • 500 gm Softened Butter
  • 500 gm Cream Cheese
  • 400 gm Icing Sugar
  • 75 gm Coco Powder
  • Good Pinch Sea Salt (optional)

Cream together the butter & sugar until pale creamy & light.  


Add the eggs one at a time whisking in thoroughly until mixture is light & mousse like in texture.  If it starts to curdle add a tablespoon of the dry ingredients to the mix and continue to whisk.


Sift together the flour, baking powder, xanthan gum, bicarbonate of soda & coco powder & add into the mixture 3-4 Tablespoons at a time ensuring completely mixed in before continuing.


Finally whisk in the yoghurt, milk & food colouring 


Split equally between the two lined tins and place in a preheated oven 180 for between 20 - 25 minutes. Until risen & cooked all way through. Check with a toothpick, if it comes away clean the sponges will be cooked.


Leave to cool completely


To make the icing whisk the softened butter until really light & fluffy & doubled in volume this can take a good few minutes on high so pls keep going.  Add in the icing sugar about a 1/3 at a time & continue whisking until all combined.  Add in cream cheese & coco powder & whisk until really combined.


Once cake has cooled I cut each of the sponges in half making x4 layers.


Place the icing in a piping bag & used a No 3 star nozzle to put a little on the cake board to fix the bottom layer.  Piped around the outside of the round and filled in the middle & repeated the process until all the layers assembled.  Piped around the side smoothed with a palette knife & put some swirls on top.


I decorated with gluten free chocolates & some Halloween bits for fun.