Gemma’s Best-Ever Red Velvet Cake is a showstopper that combines velvety softness with a hint of cocoa and a vibrant crimson hue. The ermine frosting, silky and not overly sweet, perfectly complements the cake’s tender crumb. In just 40 minutes of prep and 30 minutes of baking, you’ll create a dessert that’s as stunning as it is delicious.
Every bite offers a luxurious balance of flavors and textures, from the moist, slightly tangy cake to the creamy, cloud-like frosting. This recipe is a crowd-pleaser for any occasion, blending elegance with approachable simplicity. Treat yourself to a slice of this decadent masterpiece—it’s worth every moment in the kitchen.
Ingredients for Gemma’s Best-Ever Red Velvet Cake with Ermine Frosting
- Red Velvet Cake:
- 2 ½ cups (12 ½oz/ 355g) all-purpose flour
- 1 ½ cups (12oz/340g) granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 ½ cups (12floz/340ml) vegetable oil (or substitute with melted coconut oil)
- 1 cup (8oz/ 225g) buttermilk (or make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup milk)
- 2-3 tablespoons gel red food coloring (liquid can be used but gel provides a richer color)
- 2 teaspoons vanilla extract
- Ermine Frosting:
- ¾ cup plus 3 tbsp (7 oz/199g) granulated sugar
- ⅓ cup (1 ½oz/43g) all-purpose flour
- ⅙ teaspoon salt
- 1 cup (8floz/225ml) whole milk
- 1 cup (8oz/225g) butter, room temperature (unsalted preferred)
- 2 teaspoons vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Grease and line 2 (9-inch) round cake tins with parchment paper.
- Mix dry ingredients: In a large bowl, sieve together the flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
- Combine wet ingredients: In a separate jug, whisk together the eggs, oil, buttermilk, red food coloring, and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually whisk the wet ingredients into the dry mixture. Mix just until combined—do not overmix to avoid a tough cake.
- Divide and bake: Evenly divide the batter between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make Ermine Frosting: In a medium saucepan, whisk together the sugar, flour, and salt. Cook over medium heat for 2 minutes to toast the flour. Slowly add the milk, whisking continuously until the mixture thickens to a pudding-like consistency. Cover with plastic wrap directly on the surface and let cool completely (about 2 hours).
- Whip the frosting: In a stand mixer, beat the butter on high until light and fluffy (2-3 minutes). Gradually add the cooled flour mixture, one spoon at a time, while whipping. Finally, add the vanilla and whip until the frosting is light and fluffy.
- Assemble the cake: Place one cake layer flat side up on a plate. Spread a dollop of frosting evenly to the edges. Repeat with the second layer. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 45-60 minutes.
- Final frosting: Remove the cake from the fridge and apply a final, even layer of frosting. Decorate with cake crumbs if desired. Store at room temperature for up to 4 days.
Perfect Pairings: Serving Suggestions for Red Velvet Cake
Serve your Red Velvet Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. For a festive touch, garnish with fresh berries like raspberries or strawberries. Pair it with a cup of coffee or a glass of milk to balance the sweetness.
Storage Secrets: Keeping Your Cake Fresh
Store your Red Velvet Cake at room temperature, covered with a cake dome or plastic wrap, for up to 4 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving to maintain its moist texture.
Time-Saving Tips for Busy Bakers
Prepare the Ermine Frosting a day ahead and store it in the fridge to save time. Use gel food coloring for a vibrant red hue without adding extra liquid to the batter. If you’re short on time, bake the cake layers the night before and assemble the cake the next day.
Equipment Essentials: Tools for Success
Ensure you have two 9-inch round cake tins, a stand mixer for the frosting, and an offset spatula for smooth frosting application. A toothpick or cake tester is essential for checking doneness. For even layers, use a kitchen scale to divide the batter precisely.
Recipe Variations: Customize Your Cake
For a chocolate twist, add ½ cup of chocolate chips to the batter. If you prefer a less sweet frosting, reduce the sugar in the Ermine Frosting by 2 tablespoons. For a nutty flavor, sprinkle chopped pecans between the cake layers or on top of the frosting.
Gemma’s Best-Ever Red Velvet Cake with Ermine Frosting
Ingredients
Red Velvet Cake
- 2 ½ cups all-purpose flour 12 ½oz/ 355g
- 1 ½ cups granulated sugar 12oz/340g
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 ½ cups vegetable oil 12floz/340ml
- 1 cup buttermilk 8oz/ 225g
- 2-3 tablespoons gel red food coloring
- 2 teaspoons vanilla extract
Ermine Frosting
- ¾ cup plus 3 tbsp granulated sugar 7 oz/199g
- ⅓ cup all purpose flour 1 ½oz/43g
- ⅙ teaspoon salt
- 1 cup whole milk 8floz/225ml
- 1 cup butter 8oz/225g, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease and line 2 (9-inch) round cake tins.
- In a large bowl, sieve together flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
- In a separate jug, whisk together eggs, oil, buttermilk, food coloring, and vanilla.
- Whisk the wet ingredients into the flour mixture. Take care not to overmix the batter as it can toughen the cake. Divide the batter evenly into the prepared pans.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the tin then turn out onto a rack to cool completely.
- How to Make Ermine Frosting: In a medium saucepan over medium heat whisk together the sugar, flour, and salt. Cook for roughly 2 minutes to toast the flour.
- Slowly add in the milk, whisking to combine. Whisk continuously until the mixture simmers and has thickened and is the consistency of thick pudding. Lay plastic wrap directly on the surface of the mixture and set aside to cool completely, roughly 2 hours. (This mixture can be made the day before and kept in the fridge.)
- Next, add the butter to the bowl of a stand mixer and whisk on high until light and fluffy, roughly 2-3 minutes. Slowly add in the cooled flour mixture one spoon at a time as you whip. Lastly, add in the vanilla and whip until the frosting is light and fluffy. Set aside until needed.
- Decorating the Cake: Place 1 layer, flat side up, on a flat plate or cake pedestal. Put a dollop of Ermine frosting in the center of the cake and with an offset spatula spread it all the way to the edges of the cake creating an even layer of frosting. Repeat with the next layer.
- On top, spread a big dollop of frosting. Work the excess frosting from the top down the sides, roughly covering the cake with a thin layer of frosting. This step is just the first layer known as the crumb layer. Don’t worry, it’s not supposed to be beautiful.
- Put the cake in the fridge and let the crumb layer set for a minimum of 45-60 minutes. (this will make the finished product look really clean.)
- Take the cake from the fridge and put on another, final layer of frosting. Start with a dollop on top again and work the frosting down the sides covering the whole cake. Decorate by sprinkles a few extra cake crumbs around the top of the cake if you have them. Keep this cake at room temperature for up to 4 days. It just gets better as it sits.
