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Red Velvet Madeleines

Prep Time 25 minutes
Cook Time 10 minutes
Author Beth


  • Madeleine pans


  • 1/2 cup butter melted
  • 2/3 cup sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 oz container red gel food coloring
  • 1/2 cup vanilla melting wafers or white chocolate (such as Ghirardelli)
  • Sprinkles


  • Preheat oven to 350 degrees and spray madeleine pans with non-stick spray.
  • Place butter in a microwave safe dish and microwave in 30 second intervals until completely melted. Set aside to cool.
  • Combine sugar and eggs in a bowl and mix on medium-low speed using an electric hand-held mixer. Mix well until slightly foamy.
  • Next, add flour, cocoa powder, and baking soda; mix until combined. Then add melted butter and vanilla extract.
  • Add about one tablespoon of batter to each of the shell-shaped cavities on the madeleine pans. Bake for 8-10 minutes, or until edges are golden brown and the tops of the madeleines no longer jiggle.
  • Use a knife or offset spatula to lift madeleines out of the pan and transfer to a wire rack to cool.
  • Melt vanilla wafers according to package directions. Transfer to a piping bag. (I cut a very small opening in the tip.) Drizzle over madeleines and sprinkles with sprinkles.


All images and text ©Bethcakes.