These Red Velvet Madeleines are a southern twist on a French classic.
I’ve had Red Velvet Madeleines on my mind for a while now. Something about turning one of my favorite cakes into a tiny madeleine pillow spoke to me… and then nagged at me for months. I finally listened, and it turns out that tiny voice inside knows what she’s talking about!
Red Velvet Madeleines are made a lot like their classic French sisters. Eggs and sugar are whipped up. Flour gets folded in, and then the entire batter is carefully mixed with melted butter.
In this variation, the flour is accompanied by cocoa powder and the butter is spiked with red food coloring to give it its red velvet flair.
You’ll notice this recipe makes 15 madeleine cakes, but most madeleine pans have 12 shells. At first, this really annoyed me. I don’t usually like having excess batter to bake. If I have a pan of 12, the recipe should make 12, right? This is the exception that proves the rule.
If I’m baking for a party or something, and I need a dozen Red Velvet Madeleines, you know who gets the extra three? This girl! Helllllo, dessertfast! (Dessertfast is what I call it when I eat baked goods for breakfast that are usually designated for dessert, because I am an adult and I will do what I please.) So if anyone asks you, this recipe “makes one dozen.” The extra three can be our secret.
These Red Velvet Madeleines would make a perfect end to your Valentine’s Day dinner, or they’re an even better treat if you want to go all in on this dessertfast thing with me. Both are equally delicious.
- ¾ cup flour
- 3 Tbs unsweetened cocoa powder
- ½ tsp salt
- 1 tsp baking powder
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
- 2 tsp red food coloring
- powdered sugar for dusting
- Melt butter in microwave, stir in red food coloring, and set aside to cool. Whisk together flour, cocoa powder, salt, and baking powder in a medium sized bowl and set aside.
- In the bowl of a stand mixer with a whisk attachment, beat together eggs, yolk, sugar, and vanilla extract until it triples in size and turns a pale yellow. This takes a solid 4 minutes.
- Fold flour mixture into the whipped eggs. You don’t want to completely incorporated the dry ingredients. Fold until the flour and cocoa powder are distributed throughout the eggs but there are still plenty of visible streak of dry ingredients. You’re trying to preserve as much volume in the batter as possible.
- In a medium bowl, combine about a third of the egg and flour batter and half of the melted butter. Quickly stir the two together until homogenous. Gently fold this mixture back into the egg and flour batter. Then fold in the remaining butter, trying to keep as much volume in tact as possible. The final batter should be smooth, slightly thicker than cake batter, and oh yeah, bright red.
- Press cling wrap directly on top of the batter and chill in the refrigerator for at least one hour up to overnight.
- Preheat oven to 400F. Grease and flour a madeleine pan. Fill a pastry bag (or a Ziploc bag with one corner trimmed off) with madeleine batter and pipe it into each shell. Do not over fill.
- Bake for 8-10 minutes or until the cake springs back when gently pressed. If they have the signature madeleine “poof,” you nailed it.
- Immediately remove them from the pan and allow to cool completely. Dust with powdered sugar if desired. Trust me, you desire.