1 / 1
Red Velvet Cake
Strikingly red with a tender, velvety crumb, this classic Southern layer cake is a true showstopper. A hint of cocoa powder gives the sponge a subtle chocolate flavor that pairs perfectly with the rich, buttery ermine frosting. This traditional cooked-flour icing offers a silky-smooth texture that isn't overly sweet, letting the cake's flavor shine. It's a beautiful centerpiece for holidays, birthdays, or weekend gatherings.
Equipment
- Oven
- Saucepan
- Cake Pan
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 tablespoons unsweetened baking cocoa
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 bottle (1 oz) red food color
- 2 eggs
- ½ cup all-purpose flour
- 1 ½ cups milk
- 1 ½ cups sugar
- 1 ½ cups butter, softened
- 1 tablespoon vanilla
Instructions
- 1Preheat the oven to 350°F. Coat the bottoms and sides of three 8-inch or 9-inch round cake pans with shortening, then dust lightly with flour. This prevents the delicate sponge from sticking.
- 2Combine 2 1/2 cups flour, 1 1/2 cups sugar, cocoa, baking powder, salt, oil, buttermilk, 1 teaspoon vanilla, red food coloring, and eggs in a large bowl. Mix on low speed for 30 seconds while scraping the sides. Increase the speed to medium and beat for 2 minutes. Divide the batter evenly among the prepared pans.
- 3Bake for 25 to 35 minutes, checking for doneness with a toothpick. Let the cakes rest in the pans for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour. Don't rush the cooling process, as warm cakes will melt the frosting.
- 4Whisk 1/2 cup flour and the milk together in a medium saucepan until completely smooth. Cook over medium heat, stirring continuously, until the mixture is very thick. Constant stirring keeps lumps from forming in the frosting base.
- 5Remove the saucepan from the heat and let it cool for 10 minutes. In a separate large bowl, whip 1 1/2 cups sugar and the softened butter on medium speed until the mixture becomes light and airy.
- 6Add the cooled flour mixture to the butter mixture one tablespoon at a time, beating on high speed until completely smooth. Mix in 1 tablespoon vanilla. Spread 1 cup of the frosting between each cake layer, then frost the top and sides.
Notes
- Storage: Keep the frosted cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
- Cupcake variation: Line 24 muffin cups with paper liners and fill two-thirds full. Bake at 350°F for 20 to 22 minutes. Cool completely before frosting.
- Frosting tip: Make sure the cooked flour and milk mixture is completely cool before adding it to the butter, or the frosting will melt and separate.
- Ermine frosting: This traditional cooked-flour frosting is less sweet than standard American buttercream and perfectly complements the rich cake.