Red Velvet Cake
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Red Velvet Cake with Butter Roux Frosting

The traditional Red Velvet Cake with the velvety smooth roux buttercream frosting bakes up to be a showstopper with its delightful red color and extraordinary taste.
Course Dessert
Cuisine American
Keyword Cakes, desserts, redvelvet cake
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Author Jere' @One Hot Oven

Ingredients

Butter Roux Frosting

    • 2 cups milk
    • 3/8 cups flour
    • 2 cups butter unsalted, room temperature
    • 2 cups sugar
    • 2 tsp. vanilla

    Perfect Piping Buttercream

    Instructions

    • Preheat oven to 350 degrees. Prepare two 8" pans with nonstick spray and parchment paper - I use square pans
    • In a small bowl mix the cocoa powder and red food coloring together and set aside.
    • In a large bowl beat the shortening and sugar together until fluffy.
    • In another bowl mix the eggs, buttermilk, vanilla, 
    • To the bowl of shortening and sugar, add the flour and buttermilk mixture alternating between the two. Mix well after each addition. Add the salt
    • Pour the cocoa powder mixture into the bowl and mix until combined.
    • In a small bowl mix the vinegar and cocoa powder, then mix into the batter until combined.
    • Pour the batter between the two baking pans. Bake for 25 minutes or until a toothpick comes out clean. Let cool on racks for before removing from pans.

    Butter Roux Frosting

    • In a heavy saucepan whisk the flour and milk together and cook over medium heat, stirring constantly until smooth and thick, about 10 - 14 minutes.
    • Remove from heat and transfer to a bowl. Place a piece of plastic over the mixture. Let the mixture cool completely, about 30 - 45 minutes in the fridge   This will be thick like pudding.
    • Beat the sugar and butter for about 5 minutes until fluffy, then add the vanilla.
    • Add the cooled flour milk mixture in thirds, beating well after each addition until smooth and creamy. 

    Perfect Piping Buttercream

    • Mix the butter until smooth and fluffy, then add the cream, cornstarch, and salt.
    • Scrape the bowl then add the sifted powdered sugar in batches. Beat to combine and scraping bowl occasionally.
    • Add the almond extract.
    • Adjust the consistency of the icing by adding more powdered sugar or more cream for your desired piping.
    • Add food coloring.
    • This is a crusting buttercream so keep a plastic wrap over the bowl.
      This buttercream can be stored in the refrigerator for two weeks or it can be frozen for six months.