Lanallure Red Velvet Cake

5 from 4 votes

Inspired by Classic Hollywood actress Lana Turner, my Lanallure Red Velvet Cake is as decadent, elegant, and glamorous as Lana herself.

Prep Time20

Cook Time25

Total Time45

Servings:

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Ingredients

For the wet ingredients:

⅓ cup butter
2 oz baking chocolate
⅔ cup vegetable oil
1 ¼ cup sugar
2 tsp vanilla
½ cup almond milk
2 eggs
3 Tbsp red food coloring, (you can use less, but the cake won't be as red)
2 egg whites, whipped

For the dry ingredients:

1 ½ cups flour
½ tsp salt
1 tsp baking powder
¼ tsp baking soda

For the frosting:

1 cup butter, room temperature (2 sticks of butter)
6 cups powdered sugar
1 pinch salt
2 tsp vanilla extract
2-4 Tbsp almond milk, or milk of choice

Instructions

Whip the egg whites

Separate 2 egg whites from their yokes (we won’t need these yolks in the recipe), and put the egg whites in a very clean mixing bowl.
With a handheld or stand mixer with very clean beaters, beat the egg whites on medium speed until stiff peaks form, about 3-4 minutes. (See the pictures in my Chiffon Cake with Chocolate Chunks Recipe for reference.)
You know the peaks are stiff enough if when you take your egg beaters out of the egg whites, the peaks hold their shape and kind of lift out of the bowl with the egg beaters.
Set aside, and proceed quickly with the following steps. The shorter the egg whites sit the better.

Melt the butter and chocolate

In a small saucepan, melt the butter and chocolate. Whisk them together as they melt, then let the mixture cool for 5 minutes.

Prepare the dry ingredients

In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

Finish the wet ingredients

Back to the saucepan with the butter and chocolate. Now add in the sugar, vegetable oil, vanilla extract, almond milk, and food coloring. Whisk everything together, then add the 2 eggs. Whisk again until everything is fully incorporated.

Combine the wet and dry ingredients

Now transfer the wet ingredients to the mixing bowl with the dry ingredients, and whisk everything together until smooth. Be careful not to over mix!

Add the egg whites

Now add the whipped egg whites to the cake batter. With a silicone spatula, very gently fold them into the cake batter until you cannot see any white streaks from the egg whites.

Bake the cake

Preheat the oven to 350 degrees.
Oil two 9 inch round metal cake pans.
Pour the cake batter evenly into each pan. Bake for 23-25 minutes, or until the cake is spring-y to the touch. You shouldn’t need to insert a toothpick to check for done-ness, but if you do, the toothpick inserted will come out mostly clean.
Let the cakes cool completely before frosting.

Make the frosting

Add the butter, powdered sugar, salt, vanilla extract, and 2 Tbsp almond milk to a large mixing bowl. With a handheld mixer, mix everything together until smooth. The frosting will be very thick at this point.
Now add another 1 Tbsp of almond milk. Mix again. The frosting may be finished at this point.
If the frosting is still too thick after this last 1 Tbsp of almond milk incorporates, add an additional 1 Tbsp of almond milk, and mix to incorporate.

Frost the cakes and serve

Frost the cakes and serve. There will be enough frosting to make this a two layer cake, as pictured.

Notes

This recipe makes two, 9 inch round cake pans.

This red velvet cake is also delicious without frosting.

Add ¾ cup chocolate chips or chocolate chunks to the batter for a delicious variation.

This recipe can also make two dozen cupcakes. Fill each cupcake in a standard-sized tin just over halfway full with batter. Bake at 350 degrees for 18 minutes. Frost the cupcakes, if desired.