Decadent Red Velvet Angel Food Cake
Experience the perfect blend of lightness and indulgence with this Decadent Red Velvet Angel Food Cake. Standing tall at 4 inches, this Southern classic has been thoughtfully crafted to deliver a moist, chocolaty-rich flavor, vibrant red color, and an airy texture that simply melts in your mouth. Ideal for special occasions and gatherings, this showstopping dessert will enchant your guests with its unique combination of sweetness and subtle chocolate undertones, while being surprisingly low in fat due to the airy egg whites. Let this delightful cake be the centerpiece of your dessert table!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Unsweetened Cocoa Powder
1/3 cup (Do not use Dutch cocoa)
Boiling Water
1/4 cup
Vanilla Extract
2 teaspoons
Red Food Coloring
1 fluid ounce
Table Salt
1/4 teaspoon
Sugar
1 3/4 cups (divided into 3/4 cup and 1 cup portions)
Cake Flour
1 cup
Large Egg Whites
16 (equivalent to about 2 cups)
White Vinegar
2 teaspoons
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Red Velvet Angel Food Cake?
It is a unique fusion dessert that combines the airy, light texture of a traditional angel food cake with the rich, chocolaty flavor and vibrant color of a Southern red velvet cake.
How many egg whites are required for this recipe?
You will need 16 large egg whites, which is equivalent to approximately 2 cups.
Can I use Dutch-process cocoa powder?
No, the recipe specifically states not to use Dutch cocoa; you should use standard unsweetened cocoa powder.
What is the purpose of the boiling water in the recipe?
Boiling water is used to mix with the cocoa powder, which helps bloom the chocolate flavor and creates a smooth paste for the red velvet base.
How tall is the finished cake?
When prepared correctly, this Decadent Red Velvet Angel Food Cake stands about 4 inches tall.
Is this cake considered low in fat?
Yes, because it relies on whipped egg whites for structure rather than butter or oil, it is surprisingly low in fat.
Why do I need to divide the sugar?
The 1 3/4 cups of sugar are divided into 3/4 cup and 1 cup portions to ensure proper aeration of the egg whites and the right texture for the flour mixture.
What type of flour is best for this cake?
You should use cake flour to achieve the desired light and airy crumb that is characteristic of angel food cakes.
What role does white vinegar play in the recipe?
White vinegar helps stabilize the egg white foam and reacts with the cocoa to enhance the red velvet characteristics.
How much red food coloring is used?
The recipe calls for 1 fluid ounce of red food coloring to achieve its vibrant, signature color.
What does the flavor of this cake taste like?
It features a unique combination of sweetness and subtle chocolate undertones, similar to a traditional red velvet but with a much lighter feel.
Is this recipe suitable for special occasions?
Yes, its impressive height and vibrant color make it an ideal showstopping centerpiece for holidays, celebrations, and gatherings.
Does this cake contain cholesterol?
Since the recipe uses only egg whites and no yolks or butter, it is naturally very low in cholesterol.
What is the texture of the cake?
The texture is moist yet airy, allowing it to melt in your mouth.
How much vanilla extract is included?
The recipe requires 2 teaspoons of vanilla extract for flavor enhancement.
Can I substitute the cake flour with all-purpose flour?
It is not recommended, as cake flour has a lower protein content which is essential for the delicate, airy structure of an angel food cake.
Is there salt in this recipe?
Yes, 1/4 teaspoon of table salt is used to balance the sweetness of the cake.
How many total ingredients are needed?
There are 9 primary ingredients: cocoa powder, boiling water, vanilla, food coloring, salt, sugar, cake flour, egg whites, and vinegar.
Why is the cocoa powder mixed with water first?
Mixing the cocoa with boiling water ensures there are no lumps and helps distribute the chocolate flavor evenly throughout the batter.
What is the origin style of this recipe?
It is inspired by Southern classic dessert traditions.
Can I make this cake without red food coloring?
You can, but it will lose its 'red velvet' identity and become a chocolate angel food cake instead.
How should I measure the egg whites?
While 16 large egg whites is the count, you should aim for a total volume of approximately 2 cups.
What makes this cake 'decadent'?
The 'decadence' comes from the rich chocolate flavor profile and the striking visual presentation, despite its light texture.
Is this cake very sweet?
The cake uses 1 3/4 cups of sugar, providing a pleasant sweetness that complements the subtle cocoa flavor.
Does the cake contain any fat?
The only minimal fat content comes from the cocoa powder, as the rest of the ingredients are fat-free.
Can I use a regular cake pan?
Angel food cakes typically require a tube pan to allow the batter to climb the walls and rise properly to a 4-inch height.
Is this recipe good for those watching their calorie intake?
Because it is low in fat and uses egg whites as a base, it is generally lighter in calories than traditional butter-based cakes.
How do I ensure the cake remains airy?
Properly whipping the 16 egg whites and gently folding in the other ingredients is key to maintaining the airy structure.
What is the total amount of cocoa powder used?
The recipe calls for 1/3 cup of unsweetened cocoa powder.
Is it necessary to use large egg whites?
Yes, using large eggs ensures you get the correct volume of approximately 2 cups of egg whites required for the recipe's structure.