Go Back
Traditional Red Velvet Cake with Ermine Frosting

Traditional Red Velvet Cake with Ermine Frosting

Moist, tender red velvet layers with a hint of cocoa, paired with silky smooth ermine frosting that is light and not too sweet. The traditional pairing, just like the original.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • Cake:
  • 2 1/4 cups 275 g all purpose flour
  • 3 Tbsp 18 g cornstarch
  • 3 Tbsp 14 g natural cocoa powder (not Dutch processed)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp 86 g unsalted butter, room temperature
  • 3/4 cup 141 g vegetable oil
  • 1 3/4 cups 344 g granulated sugar
  • 3 large eggs room temperature
  • 1 Tbsp vanilla extract
  • 1 1/2 tsp white vinegar
  • 3 1/2 Tbsp red liquid food coloring
  • 3/4 cup 158 g buttermilk, room temperature
  • Ermine Frosting:
  • 1 1/2 cups 300 g granulated sugar
  • 1/2 cup 68 g all purpose flour
  • 1 1/2 cups 360 g whole milk
  • 1 1/2 cups 340 g unsalted butter, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt

Equipment

  • Two 8 inch round cake pans
  •  stand or hand mixer
  • medium saucepan
  • Wire rack

Method
 

  1. Heat the oven to 350°F. Grease two 8 inch round pans and line the bottoms with parchment.
  2. Whisk the flour, cornstarch, cocoa, baking soda, baking powder, and salt in a bowl. Set aside.
  3. Beat the butter, oil, and sugar together 2 to 4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla, vinegar, and red coloring until the batter looks evenly red.
  4. Add the dry mix in three parts, alternating with the buttermilk, starting and ending with dry. Mix gently and stop as soon as no flour streaks remain.
  5. Divide between the pans and bake 25 to 28 minutes, until a toothpick comes out clean. Cool in the pans 10 minutes, then turn out onto a rack to cool fully.
  6. For the ermine frosting, whisk the sugar, flour, and salt in a saucepan, then slowly whisk in the milk until smooth. Cook over medium heat, stirring constantly, until thick like pudding. Cool completely to room temperature.
  7. Beat the butter until fluffy, then add the cooled milk mixture a spoon at a time, beating until silky. Beat in the vanilla and salt.
  8. Level the cake layers if domed. Spread frosting between the layers, then cover the top and sides. Decorate with red crumbs if you like. Chill 30 minutes before slicing for clean cuts.

Notes

  • Room temperature ingredients mix smoother and trap more air for a tender crumb.
  • Natural cocoa (not Dutch processed) keeps the red color bright and reacts properly with the vinegar.
  • The ermine base must be fully cool before it meets the butter, or the frosting will turn soupy.
  • Do not overmix once the flour goes in; gentle folding keeps the cake soft.