My husband’s favorite cake is Red Velvet; I tried baking it twice when we got married and failed miserably…didn’t taste anything like his grandma’s…dry, crumbly.
20 years and 4 kids later I gave it another shot because our youngest has a wheat allergy. This is the best cake that I’ve EVER made in my life, gluten free or not. So moist.
Freezes well too. 2 tips: do as others suggested and use sugar to coat your muffin tins after spraying with cooking oil instead of flour which slightly sweetens the cake and they’ll fall out of the tin easily. Using room temperature ingredients makes a HUGE difference. Don’t skip that step. Make your own buttermilk with vinegar instead of buying some and save the money for all the flours. This is a keeper.