Irresistibly Moist Red Velvet Cake with Classic Ermine Frosting

Name: Irresistibly Moist Red Velvet Cake with Classic Ermine Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 2 cups All-purpose flour (Use cake flour for a lighter, tender crumb.); 2 tablespoons Cocoa powder (Choose natural unsweetened cocoa.); 1 teaspoon Baking soda (Reacts with vinegar to give rise.); 1 teaspoon Salt (Enhances flavors.); 1.5 cups Granulated sugar (Sweetens the batter.); 1 cup Vegetable oil (Can substitute with canola oil.); 1 cup Buttermilk (Adds a slight tang.); 2 large Large eggs (Provide structure and richness.); 1 tablespoon Red food coloring (Gel-based works best for color.); 1 teaspoon Vanilla extract (Deepens flavor.); 1 teaspoon White vinegar (Reacts with baking soda.); 2 cups Whole milk (Use for creamy richness.); 1/2 cup All-purpose flour (Creates the frosting base.); 1 cup Granulated sugar (Sweetens the frosting.); 1 cup Unsalted butter (Room temperature for texture.); 1 teaspoon Vanilla extract (Adds sweetness.)

Caroline

Sharing simple, flavorful recipes made with love and care.

There’s something timeless about a red velvet cake—the deep ruby crumb, the subtle hint of cocoa, and that irresistible, velvety texture. But pairing it with ermine frosting? That’s where magic happens. I discovered this classic Southern frosting years ago, and it completely changed how I think about cake icing. Unlike heavy cream cheese frostings, ermine frosting is light, fluffy, and has a delicate sweetness that perfectly balances the rich red velvet layers. Whether you’re baking for a special occasion or simply craving a homemade treat that feels both elegant and comforting, this Red Velvet Cake with Ermine Frosting is bound to become your new favorite. It’s a little nostalgic, surprisingly simple, and absolutely crowd-pleasing—just the way homemade desserts should be.

Why love Red Velvet Cake with Ermine Frosting?

Classic appeal: This cake brings timeless Southern charm with its tender, ruby-red crumb. Light frosting: The ermine frosting is silky, fluffy, and less sweet than cream cheese, making every bite perfectly balanced. Moist texture: The cake stays moist without feeling heavy. Elegant simplicity: It’s surprisingly easy to make, yet looks stunning for any occasion. Crowd-pleaser: A nostalgic favorite that delights guests every time!

Red Velvet Cake with Ermine Frosting Ingredients

For the Red Velvet Cake

All-purpose flour – Use cake flour for a lighter, tender crumb in your red velvet cake with ermine frosting.
Cocoa powder – Choose natural unsweetened cocoa for that subtle chocolate note that defines red velvet.
Baking soda – Reacts with vinegar to give the cake its signature rise and subtle tang.
Salt – Enhances flavors and balances sweetness perfectly.
Granulated sugar – Sweetens the batter just right without overpowering the cocoa and buttermilk.
Vegetable oil – Keeps the cake moist and tender; you can substitute with canola oil if preferred.
Buttermilk – Adds a slight tang and helps tenderize the crumb—classic in red velvet recipes.
Large eggs – Provide structure and richness, making the cake fluffy and moist.
Red food coloring – Gives the cake its iconic ruby-red hue; gel-based coloring works best for vivid color without thinning the batter.
Vanilla extract – Deepens flavor with warm, sweet notes.
White vinegar – Reacts with baking soda for a light, airy texture typical of red velvet.

For the Ermine Frosting

Whole milk – Used to make the cooked flour paste; use whole milk for creamy richness in the frosting.
All-purpose flour – Creates the base of the ermine frosting, cooked to a thick, pudding-like consistency.
Granulated sugar – Sweetens the frosting gently, balancing the mild flavor.
Unsalted butter – Room temperature butter whipped in gives the frosting its signature fluffy, silky texture and richness.
Vanilla extract – Adds a fragrant, sweet note that brightens the frosting’s flavor.

This Red Velvet Cake with Ermine Frosting relies on simple, heartfelt ingredients to create that nostalgic delight everyone loves – a truly special dessert worth every bite!

How to Make Red Velvet Cake with Ermine Frosting

Preheat oven: Preheat your oven to 350°F (175°C) and position the rack in the center for even heat distribution before you begin baking the cake layers.
Prep pans: Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy release and preserve those tender red velvet layers.
Combine dry ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until fully blended and free of lumps for a smooth cake base.
Mix wet ingredients: In another bowl, whisk granulated sugar, vegetable oil, eggs, buttermilk, vanilla extract, vinegar, and red food coloring until vibrant, silky, and uniformly red.
Fill and bake: Divide batter evenly between prepared pans, smooth the tops, then bake at 350°F for 25–30 minutes, until a toothpick inserted comes out with a few moist crumbs.
Cool layers: Let cakes cool in pans 10 minutes, then invert onto a wire rack. Cool completely (about 1 hour) before frosting to prevent melting the ermine frosting.
For the Ermine Frosting:
Make the flour paste: In a saucepan, whisk flour and sugar. Gradually stir in milk until smooth, then cook over medium heat, whisking constantly until thickened like pudding (about 5 minutes).
Chill paste: Transfer paste to a bowl, cover surface to prevent a skin, and chill until room temperature (about 1 hour) before whipping with butter.
Whip frosting: In a stand mixer with paddle attachment, beat chilled paste and room-temperature butter on medium speed until light, airy, and spreadable (about 5 minutes).
Assemble cake: Place one cake layer on a serving plate, spread frosting evenly on top, stack second layer, crumb-coat, chill 15 minutes, then finish with a smooth final coat.

Optional: Sprinkle cake edges with red velvet crumbs for a festive touch.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Red Velvet Cake with Ermine Frosting layers are perfect for busy home cooks wanting to streamline their baking process! You can make the cake layers up to 2 days in advance. Just cool them completely, wrap them tightly in plastic wrap, and refrigerate to preserve their moisture. The ermine frosting can also be prepared up to 3 days in advance; simply keep it in an airtight container in the fridge. When you’re ready to assemble, allow both the cake and frosting to come to room temperature for about 30 minutes before frosting. This way, your homemade dessert will be just as delicious and fluffy, effortlessly ready to impress!

What to Serve with Red Velvet Cake with Ermine Frosting?

Imagine a delightful gathering with friends and family, where each bite of dessert is accompanied by the perfect pairing to elevate your experience.

Fresh Berries: A mixed berry medley brings a burst of tartness, balancing the sweet richness of the cake. The vibrant colors add a festive touch as well.
Vanilla Ice Cream: The creamy, cool texture of vanilla ice cream complements the moist cake, creating a heavenly mouthfeel. A scoop on the side makes this dessert feel extra special.
Chocolate Ganache: Drizzling a warm, rich chocolate ganache over slices of cake deepens the flavor profile and adds a decadent twist to the classic treat.
Espresso or Coffee: A cup of robust espresso or freshly brewed coffee provides a warm contrast, enhancing the cake’s flavors while adding a cozy touch to your dessert table.
Pecan Pie Bites: These mini pecan pies provide a crunchy texture that contrasts beautifully with the silky frosting. Plus, they bring a delightful Southern flair to your spread.
Lemonade or Tea: A refreshing glass of homemade lemonade or iced tea cuts the sweetness and brings a bright, zesty flavor that balances the rich cake.

Pairing these delicious options with your Red Velvet Cake with Ermine Frosting will create a memorable experience full of flavor, comfort, and warmth to cherish.

Red Velvet Cake with Ermine Frosting Variations

Feel free to explore delicious twists that elevate your red velvet cake into a personalized masterpiece!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a tender yet delightful cake.
Dairy-Free: Use almond or oat milk and dairy-free butter to keep the cake moist while respecting dietary choices.
Flavor Infusion: Add a tablespoon of espresso powder to deepen the flavor without overpowering that signature cocoa essence; every bite becomes a lovely surprise.
Nutty Crunch: Fold in half a cup of finely chopped pecans or walnuts for a satisfying crunch that contrasts beautifully with the soft cake texture.
Cocoa Lovers: Increase the cocoa powder to 1/3 cup for a richer chocolate flavor while maintaining the red velvet’s signature moistness.
Zesty Alternative: Incorporate a teaspoon of orange zest for a refreshing citrus twist that brightens up each slice, making it a unique treat!
Decoration Delight: Top the finished cake with fresh raspberries or pomegranate seeds for a pop of color and burst of flavor to make it visually stunning.
Spice it Up: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spiced kick that complements the sweetness perfectly.

Get ready to bake and enjoy the delightful variations that will elevate your homemade experience!

Expert Tips for Red Velvet Cake with Ermine Frosting

Use cake flour: For the softest crumb, choose cake flour instead of all-purpose flour in your red velvet cake with ermine frosting.
Chill the frosting paste: Make sure the cooked flour paste is fully cooled before whipping with butter to achieve that light, fluffy texture.
Don’t overmix batter: Mix wet and dry ingredients just until combined to keep the cake tender and avoid a dense crumb.
Room temperature ingredients: Bring eggs and butter to room temperature to ensure smooth batter and silky ermine frosting.
Even baking: Rotate cake pans halfway through baking for uniform rise and moist layers every time.
Patience with assembly: Chill the crumb coat before the final frosting layer to prevent crumbs from mixing into the smooth surface.

How to Store and Freeze Red Velvet Cake with Ermine Frosting

Room Temperature: Keep the cake covered at room temperature for up to 2 days. Ensure it’s in an airtight container to maintain moisture and softness.

Fridge: If you need the cake to last longer, store it in the refrigerator for up to 5 days. Wrap the layers separately in plastic wrap to keep them from drying out.

Freezer: For longer storage, freeze the cake layers tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge before frosting.

Reheating: If you’ve stored it in the fridge, allow the cake to come to room temperature before serving for the best texture and flavor in your red velvet cake with ermine frosting.

Red Velvet Cake with Ermine Frosting Recipe FAQs

How do I know if my cocoa powder is suitable for red velvet cake?
Use natural unsweetened cocoa powder for the authentic subtle chocolate flavor and proper reaction with acidic ingredients like buttermilk and vinegar. Dutch-processed cocoa won’t give the same tangy lift or color.

Can I store leftover Red Velvet Cake with Ermine Frosting at room temperature?
Absolutely! You can keep the cake at room temperature, covered, for up to 2 days. Make sure it’s in an airtight container to maintain moisture and prevent the frosting from drying out.

What’s the best way to freeze this cake?
Freezing works wonderfully! Wrap each unfrosted cake layer tightly in plastic wrap, then cover with aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw the layers overnight in the fridge before assembling and frosting.

Why did my ermine frosting turn out grainy?
Graininess usually happens if the flour paste didn’t cook long enough or wasn’t whisked constantly until thickened. Also, make sure the paste is completely cooled before beating with butter — warm paste can cause the frosting to separate or feel gritty.

Is the Red Velvet Cake safe for pets?
While delicious for humans, this cake isn’t pet-friendly. Ingredients like chocolate, sugar, and artificial coloring can be harmful to dogs and cats. Always keep baked goods safely out of their reach and consider pet-specific treats instead!