Red Velvet Gore Cakes Recipe


Cal/Serving: 399
Daily Value: 20%
Servings: 12

Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A293IU6%
Vitamin C0mg0%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg12%
Niacin (B3)2mg10%
Vitamin B60mg2%
Folic Acid (B9)58µg15%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Red Velvet Gore Cakes
Heather Christo

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 :

  • 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 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups buttermilk
  • 2 ounces red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda, heaping

For the marshmallow frosting :

  • 3 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


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.

Recipe Details

Servings: 12

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nadinenay2's picture

Has anyone tried this recipe and will this work just as well with cream cheese frosting? Does anyone know how these keep?

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