Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Flourless Red Velvet Cake with Cranberry Garnish and Cream Cheese Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 71 reviews

This Flourless Red Velvet Cake is a decadent and rich dessert that’s both gluten-free and irresistibly moist. Crafted with melted semi-sweet chocolate and whipped egg whites to create a light yet luxuriously textured cake, it’s elegantly finished with a creamy vanilla bean cream cheese whipped cream and tangy frosted cranberries for a festive touch.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Cake

  • 8 oz (226g) semi-sweet chocolate, chopped
  • ½ cup (113g) unsalted butter, cubed
  • 6 eggs, separated (4 whites in one bowl, 2 whole eggs and 4 yolks in another)
  • 1 cup (220g) granulated sugar, divided into two ½ cups
  • 2 tablespoons Dutch process cocoa powder
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon fine sea salt
  • 1 tablespoon red food coloring

Frosted Cranberries

  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup water
  • 6 oz cranberries

Cream Cheese Whipped Cream

  • 4 oz cream cheese (half an 8oz package), softened
  • 1 vanilla bean or 2 teaspoons pure vanilla extract
  • 2 tablespoons granulated sugar
  • 1 cup heavy whipping cream
  • Pinch salt

Instructions

  1. Prepare the Cake Pan: Preheat your oven to 350°F (175°C). Lightly coat an 8 or 9-inch deep cake pan (3 inches tall) with cooking spray. Press a sheet of parchment paper into the pan and secure it with metal clips. The parchment will create charming rustic folds on the cake surface.
  2. Melt Chocolate Mixture: Set a heatproof glass bowl over simmering water and add the chopped semi-sweet chocolate. Stir gently as it melts, then add the cubed butter and mix until smooth and glossy ganache forms.
  3. Combine Yolks and Flavorings: In the bowl containing 2 whole eggs and 4 yolks, whisk together ½ cup granulated sugar, vanilla extract, fine sea salt, and Dutch process cocoa powder. Then stir in the warm ganache and red food coloring. Set this mixture aside.
  4. Make Meringue: Using a hand or stand mixer fitted with a whisk attachment, whip the 4 egg whites until frothy. Gradually add the remaining ½ cup sugar in a slow stream, allowing it to fully incorporate before continuing. Whip until you achieve medium-stiff, smooth, white peaks that hold shape but are not overly stiff.
  5. Fold Meringue into Chocolate Batter: Gently fold a large spoonful of the meringue into the chocolate mixture using a rubber spatula until nearly combined. Repeat with a second spoonful. At this stage, adjust the red color intensity with more food coloring if desired. Carefully fold in the remaining meringue until the batter is almost fully blended, taking care to preserve the airiness.
  6. Bake the Cake: Pour the batter gently into the prepared cake pan without tapping it down to keep air bubbles intact. Bake for 35-45 minutes (up to 40 minutes for a 9-inch pan, or 50 minutes for an 8-inch pan). The cake will rise and crack on top. When done, it will look puffed but will deflate and crack as it cools.
  7. Cool and Remove Cake: Once completely cool, use the parchment paper to lift the cake from the pan. To transfer it to a serving plate, slide a wide offset spatula underneath and carefully lift.
  8. Prepare Frosted Cranberries: Place a cooling rack over a cookie sheet. In a pot, bring ½ cup sugar and ½ cup water to a boil until sugar dissolves. Pour the hot syrup over cranberries in a large bowl and toss to coat. Let them soak for about 5 minutes. Remove cranberries with a slotted spoon and place on the rack to drain and dry for about 1 hour. Toss them in extra sugar and set aside to dry further.
  9. Make Cream Cheese Whipped Cream: Beat the softened cream cheese until smooth. Scrape the seeds from a vanilla bean into the cream cheese (or add pure vanilla extract), add 2 tablespoons sugar and a pinch of salt. Whip in the heavy cream using a whisk or hand mixer until firm but not broken peaks form.
  10. Assemble and Garnish: Dollop the cream cheese whipped cream onto the center of the cooled cake. Top with frosted cranberries and optionally decorate with shards of chocolate for an elegant finish.

Notes

  • Ensure the egg whites are whipped to medium-stiff peaks for optimal cake texture.
  • Do not tap the cake pan before baking as this could deflate the batter and ruin the airy texture.
  • The cake will crack and cave as it cools—this is expected and adds to its rustic charm.
  • Adjust the intensity of red food coloring to your preference before folding in all the meringue.
  • Frosted cranberries can be made ahead and stored in the refrigerator to enhance flavor.
  • Use room temperature eggs and softened cream cheese for best mixing results.
  • This cake is naturally gluten-free due to no flour being used.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/flourless-red-velvet-cake-with-cranberry-garnish-and-cream-cheese-whipped-cream-recipe/