Classic Red Velvet Cake With Ermine Frosting

A red velvet cake is always a hit, and this one, with its traditional ermine frosting, is the perfect cake for holidays and celebrations. The cake is moist with a light chocolate flavor and bright red color. The frosting is an especially good choice if you are not fond of overly sweet icings. Instead of powdered sugar, a boiled milk and flour mixture thickens the cake, so you only need to add enough sugar to sweeten it lightly. I made enough to fill and frost the cake, but it’s easy to scale up a bit if you want to make a 3-layer cake or need extra for piping.

Red Velvet Cake Origins

The original red velvet cake recipe reportedly came from New York City’s Waldorf-Astoria Hotel, and was called “Waldorf-Astoria cake.” Adams Extract, a company that sold red food coloring, brought the cake to home kitchens in the Great Depression era.

Home cooks have always loved unique cakes and “secret ingredient” recipes, like the tomato soup cake, baby food cake, mayonnaise cake, and wacky cake, so it’s no wonder Southern cooks embraced the colorful red velvet cake.

How To Prepare Red Velvet Cake

1. Lightly spray 2 9-inch round cake pans with cooking spray and line them with parchment paper.
2. Sift the dry ingredients into a small bowl and whisk them to blend thoroughly.
3. Beat the butter and sugar together for about 3 minutes, until it is light in color and fluffy.
4. Beat in the eggs, oil, and vanilla.
5. Beat in the buttermilk and dry ingredients, then add the vinegar and stir until blended.
6. Fill the prepared pans and bake as directed.
7. Cool the layers and prepare the frosting.
8. Frost the cake and enjoy!

How To Prepare Ermine Frosting

1. Whisk flour into the milk in a saucepan, then cook over medium heat until it begins to thicken.
2. Add the sugar to the the thickened flour mixture and continue whisking and cooking until pudding-like in thickness.
3. Cool the cooked mixture completely.
4. Beat the butter until it is light and fluffy.
5. Beat in the cooled mixture a little at a time until fluffy.
6. Switch to the whisk attachment, if desired, and continue beating for 3 to 4 minutes, until light and fluffy.

What Frosting Is Best for Red Velvet Cake?

I chose a traditional ermine frosting, a cooked frosting made with milk, flour, and sugar. Because it is thickened with flour, it needs far less sugar. However, ermine frosting is more time-consuming because it is cooked and must cool. If you are short on time, you might choose a choose cream cheese or buttercream frosting.

Red velvet cake the perfect cake for the holidays, or any special occasion. Because of its deep red color, the cake makes a terrific Christmas or Valentine’s Day dessert. Add some holiday-themed sprinkles or colorful sugars for an extra-special look. You might also like these red velvet cupcakes, red velvet whoopie pies, a red velvet layer cake with cream cheese frosting, or this easy red velvet cake made with a cake mix.

How To Store Red Velvet Cake

• Refrigerate red velvet cake in an airtight container and enjoy it within 5 to 7 days. Take the cake out of the fridge about an hour ahead to bring it to room temperature. Unfrosted, the cake can be stored at room temperature for 3 to 4 days.
• To freeze slices, place them on a baking sheet and freeze. Once the slices of cake are frozen solid, wrap them in plastic wrap and foil, place them in a freezer bag or airtight container, and return them to the freezer. Label the container and enjoy the red velvet cake within 3 months. Defrost the on the counter for an hour or so or in the fridge for a few hours or overnight.
• To freeze unfrosted layers, wrap them in plastic wrap and foil and transfer them to a freezer bag or container. Freeze for up to 3 months. Defrost unfrosted red velvet cake at room temperature or in the fridge.

Recipe Variations

• Omit the ermine frosting and top the cake with cream cheese frosting or vanilla buttercream.
• Instead of gel food coloring, add 2 tablespoons of liquid red food coloring.

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