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The Real Red Velvet Cake
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
265 minutes
Decadent red velvet cake using natural ingredients and topped with classic ermine frosting.
Ingredients:
  • cooking spray
  • 1.5 cups all-purpose flour
  • 1.5 cups cake flour
  • 0.5 cup cocoa powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon kosher salt
  • 1.5 cups buttermilk
  • 3.75 cups brown sugar
  • 1.5 sticks unsalted butter, softened
  • 3 eggs, at room temperature
  • 1 cup whole milk
  • 0.5 cup all-purpose flour, sifted
  • 2 cups unsalted butter, softened
  • 1.5 teaspoons vanilla extract
Instructions:
  • Preheat the oven to 325°F (163°C). Line the bottoms of three 9-inch cake pans with parchment paper and grease the sides with cooking spray.
  • Combine the flours, cocoa powder, baking soda, and salt in a medium bowl, sifting them together. Set aside.
  • Warm the buttermilk in the microwave for about 30 seconds until perfectly heated. Stir in the vanilla and set it aside.
  • In a large bowl, use an electric mixer to beat brown sugar and butter until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each. Gradually mix in flour mixture and buttermilk until fully combined. Allow mixer to run on low for 5 minutes, then divide batter evenly among prepared cake pans.
  • Bake in the oven until a toothpick comes out clean, 30 to 35 minutes. Let cakes cool in pans for 15 minutes, then invert onto wire racks to cool completely, at least 30 minutes. Chill covered with plastic wrap in the refrigerator, 1 hour to overnight.
  • Prepare the frosting by mixing sugar, milk, flour, and salt in a saucepan. Whisk continuously over medium heat until it thickens and starts to simmer, approximately 10 minutes. Transfer the mixture to a bowl and cool in the fridge for around 45 minutes, stirring occasionally.
  • Using an electric mixer, whip butter in a large bowl until smooth for about 5 minutes. Gradually add the chilled milk-flour mixture, 1/4 cup at a time, mixing well after each addition and scraping the sides of the bowl. Stir in vanilla.
  • Prepare the cake: Evenly level the cake layers using a serrated knife. Spread approximately 2/3 cup of frosting onto each cake layer, stacking them as you frost. Coat the outside of the cake with a thin layer of frosting to catch crumbs, then chill in the refrigerator for about 20 minutes.
  • Spread the remaining luscious frosting over the cake, ensuring every inch is covered. Slice into delectable pieces and serve to enjoy the heavenly flavors.

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