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Red Velvet Cake with Creamy Ermine Buttercream Recipe

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4.2 from 77 reviews

This classic Red Velvet Cake recipe features moist, tender layers infused with cocoa and vibrant red food coloring, finished with a luxurious ermine buttercream frosting. Baked in four 6-inch pans, it offers a visually stunning cake with a smooth, custard-based frosting that is both rich and light. Perfect for celebrations or any special dessert craving, this recipe combines traditional Southern flavors with modern techniques for impressive results.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Red Velvet Cake

  • 270 grams cake flour (spooned and leveled)
  • 300 grams granulated sugar
  • 10 grams unsweetened cocoa powder (spooned and leveled, Dutch cocoa recommended)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 113 grams salted butter (room temperature)
  • 120 mL vegetable oil
  • 3 large eggs (room temperature)
  • 240 mL buttermilk (warmed)
  • 2 tsp vanilla extract
  • 2 tsp vinegar
  • 6-8 drops red GEL food coloring

Ermine Buttercream

  • 150 grams granulated sugar
  • 30 grams all-purpose flour (spooned and leveled)
  • 180 mL milk
  • 263 grams unsalted butter (room temperature)
  • 1 Tbsp vanilla bean paste (or vanilla extract)
  • Pinch of salt

Instructions

  1. Make the Ermíne Buttercream Roux: In a small saucepan, whisk together sugar, flour, and salt until well combined. Gradually add milk while whisking to create a smooth mixture.
  2. Cook the Roux: Place the pan over medium heat and stir continuously but gently for 3-5 minutes until it begins to thicken and hold streaks. Then whisk briskly for another 30-60 seconds until it reaches custard-like thickness.
  3. Cool the Roux: Transfer the mixture to a heat-safe container, cover, and allow it to cool to room temperature, preparing the base for the buttercream.
  4. Prepare the Cake Pans and Oven: Preheat the oven to 350°F (177°C) convection. Grease and line four 6-inch cake pans with baking spray and parchment paper for easy release.
  5. Mix Dry Ingredients: In a medium bowl, whisk cake flour, cocoa powder, baking soda, salt, and sugar until evenly combined.
  6. Add Fats: Add vegetable oil and salted butter to the dry ingredients and beat until combined and smooth.
  7. Incorporate Eggs: Beat in eggs one at a time, mixing just a few seconds after each addition to incorporate without overmixing.
  8. Prepare Buttermilk Mixture: Warm the buttermilk and stir in vanilla extract, vinegar, and red gel food coloring until the color is fully dissolved.
  9. Combine Batter: Pour the buttermilk mixture into the batter and mix just until smooth and fully combined.
  10. Divide and Bake: Evenly distribute the batter into the four prepared cake pans (about 9 ounces each). Bake for approximately 25 minutes or until a springy center indicates doneness.
  11. Cool Cakes: Remove cakes from oven and invert onto a tea towel. Allow to cool completely to room temperature before frosting.
  12. Beat Butter for Frosting: Once the roux is cooled, place unsalted butter in a large bowl or stand mixer. Beat on high speed for 5 minutes until pale and fluffy, scraping the sides as needed.
  13. Incorporate Custard Roux: Gradually add the cooled roux in 3-4 increments to the butter while mixing at medium-high speed until smooth and well combined.
  14. Add Flavor and Finish: Mix in vanilla bean paste or extract and a pinch of salt until fully incorporated. Optionally, switch to a paddle attachment and mix on low for a few minutes to eliminate excess air for smooth piping.
  15. Assemble and Decorate: Use an offset spatula to frost the cooled cake layers generously. Decorate as desired, such as sprinkling with sparkling sugar for added elegance.

Notes

  • Use room temperature ingredients for smoother batter and frosting.
  • Warming the buttermilk helps dissolve the food coloring evenly throughout the batter.
  • Do not overmix the batter after adding eggs to maintain cake tenderness.
  • For best results, use Dutch-processed cocoa powder to achieve the classic red velvet flavor and color.
  • The ermine buttercream is a cooked frosting that requires patience to achieve the right custard consistency but delivers a silky finish.
  • Allow the roux to cool completely before adding to butter to prevent melting and separation.
  • If you don’t have red gel coloring, use high-quality red liquid food coloring but gels provide more vibrant color with less impact on batter consistency.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Find it online: https://allyumcooks.com/red-velvet-cake-with-creamy-ermine-buttercream-recipe/