Red Velvet Gore Cakes Recipe

Staff Writer
Red Velvet Gore Cakes Recipe
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)!

12
Servings
415
Calories Per Serving
Deliver Ingredients
Makes
12

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
  • 2 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

  • 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

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.

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,

Nutritional Facts

Total Fat
11g
16%
Sugar
54g
N/A
Saturated Fat
5g
27%
Cholesterol
48mg
16%
Protein
5g
10%
Carbs
77g
26%
Vitamin A
80µg
9%
Vitamin B12
0.1µg
2.4%
Vitamin C
0.3mg
0.4%
Vitamin D
0.3µg
0.1%
Vitamin E
0.3mg
1.6%
Vitamin K
1µg
2%
Calcium
46mg
5%
Fiber
0.8g
3.3%
Folate (food)
19µg
N/A
Folate equivalent (total)
86µg
22%
Folic acid
39µg
N/A
Iron
2mg
13%
Magnesium
15mg
4%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
10%
Phosphorus
73mg
10%
Polyunsaturated
1g
N/A
Potassium
118mg
3%
Riboflavin (B2)
0.2mg
14.2%
Sodium
346mg
14%
Sugars, added
52g
N/A
Thiamin (B1)
0.3mg
19.1%
Trans
0.3g
N/A
Zinc
0.6mg
4.1%

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