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Gluten-Free Red Velvet Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Trage

Gluten-Free Red Velvet Cake Recipe Gluten-Free Red Velvet Cake Recipe

These colorful layers of Southern tradition with hints of citrus and chocolate boast a rich cream cheese frosting. Our gluten-free baking fans may finally hop on the red velvet bandwagon!

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directions on our blog

At a glance

one 8" or 9" layer cake


Choose your measure:


  • one box King Arthur Gluten-Free Yellow Cake Mix
  • 1/4 cup cocoa powder
  • 1/2 cup butter, softened
  • 4 large eggs
  • 2 tablespoons vegetable oil
  • 2/3 cup milk
  • 2 tablespoons red velvet cake flavor


  1. Preheat the oven to 350°F. Grease the bottoms of two 8" or 9" round pans.
  2. Pour the cake mix into a bowl and sift the cocoa powder into the mix. Whisk thoroughly.
  3. Beat the butter, then add half the mix. Blend on low speed until the mixture is crumbly.
  4. Add the eggs one at a time, beating for 12 to 14 seconds between each addition. Stir in the oil.
  5. Add 1/3 of the milk at a time alternately with 1/3 of the dry mixture, blending on medium-low speed for about 7 seconds in between additions. Add the red velvet cake flavor, stirring just until blended.
  6. Divide the batter between the two pans (8" pans will give you thicker layers).
  7. Bake the cakes for 35 to 40 minutes, until the middle of the cakes feel firm when pressed. The internal temperature should reach 212°F.
  8. Remove the cakes from the oven and allow them to cool on a rack for 10 minutes. Run a thin spatula or knife around the edge of the cakes, then turn them out of the pans to cool completely on the rack.
  9. Fill and frost cooled layers with Cream Cheese Frosting.