This striking two-layer cake gets its signature crimson color from a generous dose of red food coloring swirled right into a cocoa-tinted batter, with a splash of vinegar and buttermilk keeping the crumb tender and just faintly tangy. Each layer bakes up soft and moist, then gets a proper crumb coat and a thick, generous slathering of tangy cream cheese frosting that's beaten light and fluffy with plenty of powdered sugar. The result is that classic bakery-style contrast: deep red cake against bright white frosting, sliced into clean, dramatic layers. It's an approachable weekend baking project, and it's a great pick for a vegetarian dessert table, whether you're serving it for a birthday, a holiday, or just because. Every ingredient here — from the cocoa powder to the vanilla to the buttermilk tang — plays a real role in that final flavor and texture, so there's nothing dressed-up or masked about it.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
In a medium bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, and salt until evenly combined.
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