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
- 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.
- In a bowl, whisk the egg whites, food coloring and vanilla until just combined. Set aside.
- In another bowl, whisk together the flour, baking powder, cocoa and salt. Set aside.
- 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.
- 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.
- 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