Red Velvet Gore Cakes Recipe

Red Velvet Gore Cakes
Heather Christo


For the cupcakes

  •   Cooking spray, for coating
  • 2 1/2 cups  cake flour
  • 1/2 teaspoon  salt
  • 2 tablespoons  Dutch processed cocoa powder
  • 1/2 cup  butter, at room temperature
  • 1 1/2 cup  white sugar
  • eggs
  • 1 teaspoon  vanilla extract
  • 1 1/4 cup  buttermilk
  • 2 ounces  red food coloring
  • 1 teaspoon  white vinegar
  • 1 teaspoon  baking soda, heaping

For the marshmallow frosting

  • egg whites, at room temperature
  • 1/4 teaspoon  salt
  • 1/3 cup  sugar
  • 1 cup  karo corn syrup
  • 2 tablespoons  water
  • 1 tablespoon  vanilla bean paste

Boo! You don't have to wait until Halloween to make these festive and fun red velvet cakes. They're sure to be a hit with kids at birthday parties (and grown-ups, too)!


For the cupcakes

Preheat the oven to 350 degrees. Coat twelve 8-ounce mason jar tins with baking spray.

Sift together the flour, salt, and the cocoa and set aside.

In an electric mixer, beat the butter until soft and fluffy. Add the sugar and continue beating until everything is well combined and again, fluffy. Add the eggs 1 at a time and mix until each is well combined into the batter. Add the vanilla and mix well to combine, scraping down the sides if necessary.

In a separate bowl, whisk together the buttermilk and the food coloring, completely dissolving the dye into the buttermilk (otherwise it will sit on the bottom of the bowl).

Next, alternate between adding the flour and the buttermilk to the butter mixture in 3 parts, beginning and ending with the flour. Keep mixing the entire time, and scrape down the sides of the bowl to make sure that all of the butter and flour are mixed into the red batter.

Then, in a small bowl, add the vinegar and baking soda and mix it with a spoon to combine. Right after it fizzes up, add it to the batter, folding in with a spatula until well combined.

Immediately spoon the batter into the mason jars. (The batter is pretty thick, so using an ice cream scooper may be easier than using a spoon.) Bake the cakes for 20 minutes. Pull the cakes out and let them cool before frosting.

For the marshmallow frosting

In the bowl of an electric mixer, whisk the eggs and salt until pale and frothy.

Meanwhile, add the sugar, corn syrup, water, and vanilla bean paste to a small pot. Cook over medium heat until the sugar is dissolved and just simmering, about 5 minutes.

With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time.  (Make sure to do this slowly, or you'll scramble the eggs.)

Once all the sugar is incorporated, turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.


Calories per serving:

399 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 109g 168%
  • Carbs 917g 306%
  • Saturated 64g 322%
  • Fiber 9g 36%
  • Trans 4g
  • Sugars 646g
  • Monounsaturated 29g
  • Polyunsaturated 7g
  • Protein 57g 114%
  • Cholesterol 628mg 209%
  • Sodium 4,021mg 168%
  • Calcium 552mg 55%
  • Magnesium 163mg 41%
  • Potassium 1,345mg 38%
  • Iron 29mg 159%
  • Zinc 7mg 47%
  • Phosphorus 871mg 124%
  • Vitamin A 979µg 109%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 3mg 226%
  • Riboflavin (B2) 3mg 159%
  • Niacin (B3) 24mg 118%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 701µg 175%
  • Vitamin B12 2µg 30%
  • Vitamin D 4µg 1%
  • Vitamin E 4mg 20%
  • Vitamin K 10µg 12%
See detailed nutritional info Have a question about nutritional data? Let us know.
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