Red Velvet Gore Cakes Recipe

Red Velvet Gore Cakes Recipe
Staff Writer
Red Velvet Gore Cakes

Heather Christo

Red Velvet Gore Cakes

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)!

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
15mg
5%
Carbohydrate, by difference
42g
32%
Protein
10g
22%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
86mg
9%
Choline, total
7mg
2%
Fiber, total dietary
5g
20%
Folate, total
14µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
39mg
12%
Niacin
1mg
7%
Phosphorus, P
197mg
28%
Selenium, Se
6µg
11%
Sodium, Na
596mg
40%
Water
45g
2%
Zinc, Zn
1mg
13%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,