Gluten-Free Red Velvet Cake

Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper, then grease with butter and dust with cocoa powder or gluten-free flour. Set aside.
In a medium bowl, add 2½ cups gluten-free all purpose flour blend, ⅓ cup cornstarch, ¼ cup cocoa powder, 2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt. Whisk until all ingredients are combined.
Add 2 cups granulated sugar and ½ cup vegetable oil to a separate large mixing bowl. Beat with an electric mixer for a few minutes to combine.
Add in the 2 eggs, 1 tablespoon vanilla extract, 1 teaspoon apple cider vinegar, and ½ to 1 oz liquid red food coloring and stir to combine. Scrape down the sides of the bowl as needed.
Stir in the 1 cup buttermilk and ½ cup hot coffee.
Gradually add the dry ingredients, mixing until no more streaks of flour remain. Scrape the sides and the bottom of the bowl to ensure all of the dry mixture is incorporated. Let sit for 2-3 minutes to allow the batter to slightly thicken.
Divide the batter between the two prepared cake pans. I like to use a food scale to ensure that my layers have approximately the same amount of batter.
Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Let cool completely on a wire rack. Level cakes if necessary, reserving any excess crumbs.

Add the 8 tablespoons unsalted butter and 16 oz cream cheese to a large bowl. Cream together with an electric mixer until completely smooth.
Mix in the 1 teaspoon pure vanilla extract and ⅛ teaspoon salt.
Gradually add in the 5 cups powdered sugar, a little at a time, and mix on low speed until incorporated. Add 4 to 5 cups in total, until your desired consistency is reached and the cream cheese frosting is thick and smooth.
Place one layer of red velvet cake on a serving plate or platter. Add dollops of cream cheese frosting on top and smooth with a spatula.
Place the other red velvet cake layer on top of the frosting.
Then, do a thin layer (crumb coat) of frosting on the cake to trap in all of the crumbs. Refrigerate for 20 minutes to make it easier to frost. Then, go back and frost the cake with a thicker layer of frosting. Sprinkle with any leftover red velvet crumbs from leveling the cakes.