Red Velvet Cake With Marshmallow Frosting
A luscious red velvet cake with rich marshmallow frosting, featuring vibrant color and moist texture, perfect for celebrations and those craving a decadent treat.
Ingredients
- 1/2 cup liquid Butter Buds ⓘ
- 1 cup sugar ⓘ
- 1/2 cup brown sugar packed ⓘ
- 2 Egg Beaters beaten ⓘ
- 6 tablespoons cocoa ⓘ
- 2 tablespoons liquid Butter Buds (chocolate paste)
- 2 ounces red food coloring ⓘ
- 3/4 teaspoon lite salt (optional)
- 1 teaspoon vanilla ⓘ
- 1 1/4 cups buttermilk
- 1 3/4 cups sifted cake flour
Instructions
- Cream liquid Butter Buds, sugar, brown sugar, and beaten Egg Beaters until smooth and fluffy.
- Make a paste with 2 tablespoons liquid Butter Buds, cocoa, and red food coloring; add to the creamed mixture and mix well.
- In a separate bowl, combine buttermilk, lite salt, soda, and vanilla.
- Alternately add the buttermilk mixture and sifted cake flour to the creamed mixture, beginning and ending with the flour.
- Beat the mixture for 3 minutes after all ingredients are incorporated.
- Divide batter evenly into two 9-inch pans sprayed with nonfat cooking spray.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool on a wire rack for a few minutes before removing from pans.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you prefer a lighter version, you can use unsweetened applesauce instead of liquid Butter Buds. Ensure the cocoa is unsweetened for the best results. This cake can also be made with gluten-free flour for a gluten-free option. Don't forget to sift your cake flour for a lighter texture.
Serving Suggestions
This red velvet cake pairs beautifully with Chocolate Fluffy Frosting for an extra indulgent treat. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It also makes a great centerpiece for celebrations and is perfect for pairing with coffee or tea.
Storage & Reheating
Store leftover red velvet cake in an airtight container in the refrigerator for up to 5 days. To keep the frosting fresh, cover it well or store it separately. For reheating, gently microwave individual slices for about 10-15 seconds or allow them to come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Red Velvet Cake With Marshmallow Frosting contains roughly 156 calories, with 3g protein, 30g carbohydrates, and 1g fat. It is a good source of iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute 2 large eggs for the 2 Egg Beaters in this recipe. Just beat the eggs before adding them to the mixture to ensure even incorporation.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using to achieve the right acidity for the recipe.
Is it necessary to use red food coloring?
Yes, red food coloring is essential for achieving the signature red color of red velvet cake. If you prefer a natural alternative, you can experiment with beet juice, but it may alter the flavor slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).