Gluten Free Red Velvet Cake (Edit recipe)

Cake

1. Preheat the oven to 350˚F. Grease and flour (or line with parchment) three 8-inch cake pans. Set aside.
2. Combine the sugar and oil in a large bowl and blend. Add eggs, red food coloring, and vanilla and mix well.
3. In a separate bowl, whisk together gluten free flour blend, cocoa, and salt. Add half the flour mixture, alternating with half the buttermilk, into the sugar and oil mixture. Continue alternating until the rest of each has been added.
4. In a separate small bowl, stir vinegar into baking soda and pour into cake batter. It will bubble up so be quick about it. Mix just until combined.
5. Divide the batter evenly into each pan and bake for 30-35 minutes, or until the cake springs back when lightly touched, or a toothpick inserted into the center comes out with just a few crumbs.
6. Remove from the oven and place cakes on a wire rack to cool for 10 minutes. Remove from the cake pans and allow to cool completely.

Buttercream

1. In a medium bowl, mix together the butter called for in the recipe and the cream cheese. Follow the instructions for the French buttercream, adding this mixture in when the butter is supposed to be added in the recipe. If the mixture still looks curdled, add another stick of softened butter. Fill cakes with about 1/2 cup of buttercream in between the layers and then frost the outsides and top of the cake with the rest. Add sprinkles as desired.
2. Refrigerate cake. Remove about 20-30 minutes before serving.