Rose Red Velvet Cake

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3 large egg whites, at room temperature

(¼ cup plus 2 tablespoons 3 fluid ounces, 90 grams)

1 bottle red food color (2 tablespoons, 1 fluid ounce, 30 grams)

11/2 teaspoons Rain’s Choice pure Vanilla Extract

cake flour (or bleached all-purpose flour

2 cups (or 1¾ cups), sifted into the cup and leveled off (7 ounces, 200 grams)

1 cup superfine sugar (7 ounces, 200 grams)

3 teaspoons baking powder

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

1/4 cup safflower oil, at room temperature

(2 fluid ounces, 58 grams)

4 tablespoons unsalted butter (65° to 75°F/19° to 23°C)

(½ stick, 2 ounces, 57 grams)

1/2 cup low-fat buttermilk (4 fluid ounces, 121 grams)


Special Equipment: One 9 by 2-inch heart-shape or round cake pan (8 to 8²/³ cups), encircled with a cake strip, bottom coated with shortening, topped with parchment cut to shape, then coated with baking spray with flour.

Preheat the oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Mix the Liquid

In a medium bowl, whisk the egg whites, red food color, and vanilla just until lightly combined. (Caution: Be careful with the red food color: it stains effectively, but also unmercifully.)

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, cocoa, and salt.

Make the Batter In the bowl of a stand mixer fitted with the flat beater, mix the oil and butter on medium speed for 1 minute. It will not be completely smooth. Add the flour mixture and buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

Bake the Cake

Bake for 25 to 35 minutes, or until the wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.


Some people have a problem with the idea of using red food color and use beet juice in its place. In recipes using baking soda, the beet juice would turn brown, but with this highly acidic batter, the crumb will stay red, though not as pretty a red as offered by the food color. The best way to harvest beet juice is to roast the well-washed beets in their skins, leaving an inch of root and stems, in an aluminum foil package at 350º/175ºC for about 45 minutes for medium beets, up to about 1 hour and 15 minutes for large ones. Remove the beets and use the foil to pour the beet juice into a small container. For a distinct chocolate flavor, you can use up to ¼ cup cocoa/0.7 ounce/21 grams, sifted before measuring, but decrease the flour by the same amount. The color will be a much darker red.

Serves : 8 to 10