Go Back
Red Velvet Cake
5 from 2 votes

“Lanallure” Red Velvet Cake

Named after one of my favorite Classic Hollywood stars, Lana Turner, this luscious red velvet cake with whipped roux frosting is as glamorous as the star herself!
Prep Time1 hr 30 mins
Cook Time25 mins
Total Time1 hr 55 mins
Servings: 8
Print Recipe

Ingredients

For the wet ingredients:

  • 1/3 cup butter
  • 2 oz baking chocolate
  • 2/3 cup vegetable oil
  • 1 ¼ cup sugar
  • 2 tsp vanilla
  • ½ cup almond milk
  • 2 eggs
  • 2 tsp red food coloring, (or red food coloring powder)
  • 2 egg whites, whipped

For the dry ingredients:

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

For the whipped roux frosting (or use my Classic Buttercream):

  • 1 cup milk of choice, I use almond milk
  • 1/3 cup all purpose flour
  • 1 cup sugar
  • 2 tsp vanilla
  • dash of salt
  • 2/3 cup vegetable shortening, room temperature
  • ½ cup butter, room temperature
  • 3 cups powdered sugar

Instructions

Make the whipped roux frosting

  • Start by making the whipped roux frosting.
  • To a small saucepan, add the milk and flour. Turn the heat up to medium, and whisk the flour into the milk until it is smoothly incorporated and there are no lumps (or almost no lumps!)
  • Keeping the pan over medium heat, slowly whisk in the sugar, followed by 1 tsp of the vanilla extract.
  • Keep whisking over medium heat until the mixture comes to a boil.
  • Once boiling, boil for one minute, whisking the whole time. The mixture will get thick like pudding.
  • After one minute, take the pan off heat, and transfer the roux to a (preferably glass) bowl.
  • ***If there are lumps in your roux, strain it before you transfer the roux to a bowl.

Strain the roux (if needed)

  • This can take a little work since the roux mixture is thick, but you don’t want a lumpy frosting, so it’s worth the effort! Just use your spatula to kind of push the roux through your strainer.
  • Make sure you do this over the bowl to catch the smooth roux we want to keep! (And don’t worry, just soak your strainer and the residual roux will come out with a little scrubbing!)
  • Cover the bowl with plastic wrap, and let the roux sit until it comes to room temperature. This will take at least an hour.
  • While the roux cools, make the cake.

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 cake 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 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 though!

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 9x9 inch circular cake pans, or one glass 9x13 inch pan.
  • If using two 9x9 inch pans, pour the cake batter evenly into each pan. Bake for 20 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.
  • If using one 9x13 inch pan, pour the batter evenly into the pan, and bake for 25-27 minutes. The cake will be done when spring-y to the touch and a toothpick inserted comes out clean.
  • Let the cake(s) cool completely before frosting.

Back to the roux-based frosting!

  • If your roux is completely cooled to room temperature, you can finish the frosting while the cake bakes.
  • To your food processor, add the roux, butter, vegetable shortening, salt, remaining tsp vanilla, and powdered sugar. Process until smooth and thick. If it's too thick, you may add a tsp or two almond milk, but start slow! A little goes a long way and you don’t want a liquid-y frosting!
  • Roux frosting is done!

Frost the cake(s) and serve!

  • Frost your red velvet cake as desired, and serve!

Notes

You can use my Classic Buttercream Frosting, my whipped roux frosting, or both on this cake.
This cake is also delicious alone, without frosting.
Add ¾ cup chocolate chips or chocolate chunks for a fun variation! (Coat the chocolate chips/chunks in 1 Tbsp of flour first to keep them from sinking to the bottom of the cake!)
If making a layer cake, I love doing a layer of whipped roux frosting between the cake layers, then frosting the rest of the cake with my Classic Buttercream. It’s a fabulous combination!