Red Velvet Cake

Rich, tender, and deeply red, our Red Velvet Cake comes equipped with the luxurious crumb and tangy taste you’ve grown accustomed to. We opted for the more traditional Ermine Icing, a frosting with a cooked roux base and an infinitely smooth finish. For more showstopping layer cakes, pick up a copy of our November/December 2019 issue!

Red Velvet Cake
Makes 1 (8-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (240 grams) whole buttermilk
  • 1 (1-ounce) bottle (30 grams) liquid red food coloring
  • 1 tablespoon (15 grams) distilled white vinegar
  • 2 teaspoons (8 grams) vanilla extract
  • Ermine Icing (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cake pans.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring, vinegar, and vanilla. Divide batter among prepared pans, smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Trim each layer flat; reserve trimmings for garnish. Spread Ermine Icing between layers and on top of cake. Spread a thin layer of Ermine Icing on sides of cake; using a bench scraper, smooth icing, leaving sides of cake exposed. Crumble reserved cake trimmings on top of cake. Store in an airtight container.

Ermine Icing
Makes about 3 cups
  • 5 tablespoons (40 grams) all-purpose flour
  • 1 cup (240 grams) cold whole milk
  • 2 teaspoons (8 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  1. In a small saucepan, cook flour and milk over medium heat, whisking constantly, until thickened and pudding-like and an instant-read thermometer registers 170°F (77°C), 4 to 5 minutes. Remove from heat, and whisk in vanilla and salt. Pour into a small bowl; cover with a piece of plastic wrap, pressing wrap directly onto surface to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.
  2. In the bowl of a stand mixer fitted with paddle attachment, beat butter until creamy and smooth, about 2 minutes. With mixer on medium speed, slowly add sugar, and beat until smooth and fluffy, 6 to 7 minutes. Slowly add cooled flour mixture to butter mixture, and beat until light and fluffy. (It should look like whipped cream.) Use immediately.




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