Step 1

Preheat oven to 350°F. Trace the bottoms of the cake pan on parchment paper. Cut the parchment paper for the bottom of your two 9″ cake pans and spray with gluten-free cooking spray.

Step 2

Add 1 tablespoon of white vinegar to 1 cup of milk. Allow it to sit for a few minutes to make homemade buttermilk. Dairy-free option use unsweetened almond milk.

Step 3

In a medium-sized bowl, add the gluten-free flour, cocoa, salt, and baking soda. Stir to combine the ingredients.

Step 4

In a large bowl, cream the softened butter and granulated sugar with a mixer, until fully combined and fluffy.

Step 5

Add the eggs, pure vanilla extract, red food color, and 1 teaspoon of white vinegar to the butter mixture and mix until fully combined.

Step 6

Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.

Step 7

Add the milk and vinegar mixture (homemade buttermilk) and mix until fully combined.

Step 8

Add the boiling water to the cake batter and mix until fully combined.

Step 9

Pour half of the batter in the first 9' cake pan and then pour the rest of the batter in the second 9' cake pan.

Step 10

Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.

Step 11

Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.

Step 12

Allow the cakes to cool fully before frosting. I let the cakes cool in the pans for 10 minutes then finish cooling on a baking rack.

Step 13

In a large bowl, cream the softened butter and cream cheese together until smooth.

Step 14

Add the pure vanilla and mix until fully combined.

Step 15

Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.

Step 16

Place the first cake with the shiny side down on a plate or a cake plate.

Step 17

Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.

Step 18

Place the second cake on top of the frosted first cake the shiny side down.

Step 19

Frost the top and sides of the cake with the remaining frosting. I used a Wilton 1M tip to decorate. Enjoy!

Step 20

Store leftovers in an airtight container in the refrigerator.