If I were a food, I would definitely be red velvet cake. I’d like to think that it’s because I’m sweet – with a subtle combination of β€œmysterious” elements that make me unique.

Okay, yeah. Even I couldn’t keep a straight face. In all seriousness, I’d be 90% red velvet cake by bodyweight because I’d eat ALL OF IT. Ice cream, cake pops, cupcakes, cookies – if it’s red velvet, I have to try it.

Table of Contents show
slice of red velvet cake this recipe

Temperature

First of all, make sure the refrigerated stuff has come up to room temperature before you use it. Egg whites included. Everything just mixes together better and in less time if it’s all the same temperature.

Sugar

For most cake recipes, you can get away with regular granulated sugar. And that’s the case here too, it’s just that if you really really want that ultimate, fluffy, decadent texture, it doesn’t hurt to go the extra mile. Baker’s/superfine sugar is a specialty baking item, but it’s worth it to track it down for this cake. It mixes seamlessly into the rest of the cake in no time flat.

That being said, if all you can find is granulated, then just substitute that in a 1:1 ratio in the recipe.

Egg whites

No whole eggs here! Even better, you don’t need to worry about soft peaks, stiff peaks, folding or anything. When the egg white/food coloring mixture is added to the rest of the batter, you’ll mix it on high speed for a solid minute so that the proteins in the egg whites have time to stiffen and create the structure of the cake.

top view of a whole red velvet cake

Food Coloring

Do yourself a favor and use gel. This red gel food coloring has always been my favorite. Gel provides a rich, balanced color that doesn’t throw off the wet/dry balance of the batter. For as much liquid food coloring as you’d have to use to get the same result, you’d have a watery batter.

And yes. I said three TABLESPOONS of gel color. This IS red velvet cake, after all.

Finishing

Cream cheese frosting will always be the best companion to this cake. Just something about the tang vs. that unique cocoa/vanilla situation. That being said, feel free to use any icing you like! Just make sure the cake has completely cooled, (or better yet, chilled) before you stack, frost and slice.

slice of red velvet cake
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of red velvet cake

Red Velvet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Megan
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour + 5 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Print Recipe

Description

There’s nothing quite as yummy (or pretty!) as red velvet cake! Recipe adapted from Rose Levy Beranbaum.

Ingredients

Units Scale
  • 4 egg whites, room temperature
  • 3 TB red gel food coloring
  • 2 tsp vanilla extract
  • 2 1/4 cups cake flour
  • 1 TB + 2 tsp baking powder
  • 1/4 cup cocoa powder
  • 3/4 tsp salt
  • 1 1/4 cups superfine/baker’s sugar
  • 5 TB unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 3/4 cup + 1 TB buttermilk

Instructions

  1. Preheat the oven to 350F/176C, and prepare two 8 inch round cake pans by greasing the sides, lining the bottom with parchment circles, and then greasing the parchment. You can use butter or spray.
  2. In a bowl, whisk the egg whites, food coloring and vanilla until just combined. Set aside.
  3. In another bowl, whisk together the flour, baking powder, cocoa and salt. Set aside.
  4. Beat the butter, sugar and oil with a flat beater and stand mixer until well combined and smooth, about 2 minutes. Add the flour mixture and buttermilk all at once, and mix on low speed until the dry ingredients are just incorporated. Then, increase the speed to medium high and beat for 1 1/2 minutes. Stop the mixer and scrape down the bowl.
  5. Add the red egg white mixture in two parts, and beat for 30 seconds on medium high speed after each addition. This strengthens the structure of the batter and the whites. Add the finished batter to your prepared pans and bake for 25-30 minutes, or until a cake tester/toothpick comes out with a few crumbs.
  6. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling completely. Stack with cream cheese frosting and allow to chill for at least an hour before slicing and serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 273
  • Sugar: 1.5 g
  • Sodium: 182.7 mg
  • Fat: 16.4 g
  • Saturated Fat: 8.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25.2 g
  • Fiber: 2.3 g
  • Protein: 6.7 g
  • Cholesterol: 14.4 mg

Did you make this recipe?

Let me know what you thought!

Leave a comment below or tag me on instagram with the hashtag #loveeveryplate.