Red Velvet Cake with Butter Roux Frosting Recipe

Introduction

Red Velvet Cake is a classic dessert known for its vibrant color and subtle cocoa flavor. This recipe combines moist layers with a unique butter roux frosting, creating a luscious and smooth finish that will impress any crowd.

Ingredients

• 1 cup solid shortening
• 1½ cups granulated sugar
• 2½ cups cake flour
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 teaspoon baking soda
• 2 teaspoons unsweetened cocoa powder
• 1 ounce liquid red food coloring (use 2 oz. for brighter red)
• 1½ cups milk
• ¼ cup flour
• 1½ cups unsalted butter (room temperature)
• 1½ cups granulated sugar
• 1½ teaspoon pure vanilla extract
• 4 sticks unsalted butter (room temperature)
• 2¼ pounds powdered sugar (sifted)
• ¼ cup cornstarch
• ¼ cup whipping cream
• ½ teaspoon salt
• ½ teaspoon almond extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare two 8-inch pans by spraying with nonstick spray and lining with parchment paper.
2. Step 2: In a small bowl, mix the cocoa powder and red food coloring together. Set aside.
3. Step 3: In a large bowl, beat the shortening and 1½ cups sugar together until creamy, about one minute.
4. Step 4: In another bowl, whisk together the eggs, buttermilk, and vanilla extract.
5. Step 5: To the shortening and sugar mixture, alternately add the cake flour and buttermilk mixture, mixing well after each addition. Stir in the salt.
6. Step 6: Pour the cocoa powder and food coloring mixture into the batter and mix until combined.
7. Step 7: In a small bowl, mix the vinegar and baking soda, then stir this into the batter until fully incorporated.
8. Step 8: Divide the batter evenly between the two prepared pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool on racks before removing them from the pans.
9. Step 9: To make the Butter Roux Frosting, whisk together ¼ cup flour and 1½ cups granulated sugar in a heavy saucepan. Slowly whisk in 1½ cups milk. Cook over medium heat, stirring constantly, until the mixture thickens and is smooth, about 10–14 minutes.
10. Step 10: Remove from heat and transfer to a bowl. Cover with plastic wrap and refrigerate until completely cool, about 30–45 minutes. It should have a pudding-like thickness.
11. Step 11: Beat 1½ cups unsalted butter with 1½ teaspoons vanilla extract until fluffy, about 5 minutes.
12. Step 12: Gradually add the cooled flour and milk mixture in thirds to the butter, beating well after each addition until smooth and creamy. Scrape the bowl and mix again to ensure smoothness.
13. Step 13: When the cakes are fully cooled, place one layer on a cake plate with the bottom side up for a flat surface. Spoon the frosting onto the center and spread it evenly to the edges.
14. Step 14: Place the second cake layer on top, again bottom side up. Spoon frosting onto the middle and spread to the edges. To decorate, use a #1 icing tip to pipe rosettes around the edge for pretty scallops, or leave the sides unfrosted if you prefer.
15. Step 15: To make the Perfect Piping Buttercream, beat 4 sticks unsalted butter until smooth and fluffy. Add ¼ cup whipping cream, ¼ cup cornstarch, and ½ teaspoon salt, mixing well.
16. Step 16: Gradually add 2¼ pounds sifted powdered sugar in batches, beating well and scraping the bowl occasionally.
17. Step 17: Add ½ teaspoon almond extract and mix. Adjust the consistency with more powdered sugar or cream as needed for piping.
18. Step 18: Add food coloring if desired. Cover the bowl with plastic wrap to prevent crusting. This buttercream can be refrigerated for up to two weeks or frozen for six months.

Tips & Variations

• Use cake flour for a tender crumb; if unavailable, substitute with all-purpose flour minus 2 tablespoons per cup.
• For a brighter red cake, increase liquid food coloring to 2 ounces.
• Make sure all dairy ingredients are at room temperature to achieve a smooth batter.
• Try piping decorative shapes with the buttercream for elegant presentation.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The butter roux frosting and buttercream maintain their flavor and texture well when chilled. To serve, bring the cake to room temperature and if desired, gently warm slices in the microwave for 15–20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

What is butter roux frosting and how is it different from cream cheese frosting?

Butter roux frosting is made by cooking flour, sugar, and milk to create a thick base that is combined with butter, resulting in a smooth, creamy texture. It differs from cream cheese frosting, which uses cream cheese for a tangier flavor and softer texture.

Red Velvet Cake with Butter Roux Frosting Recipe

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4.9 from 142 reviews

This Red Velvet Cake with Butter Roux Frosting is a classic dessert featuring a moist, tender cake layered with a smooth, rich butter roux frosting. The cake combines traditional red velvet flavors including buttermilk, cocoa, and vanilla with a vibrant red food coloring, while the silky butter roux frosting adds a luscious, creamy finish. This recipe also includes a specially crafted piping buttercream for decorative touches, making it perfect for celebrations or an indulgent treat.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 30 minutes
• Yield: One 2-layer 8-inch square cake (serves 12) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup solid shortening
• 1½ cups granulated sugar
• 2 ½ cups cake flour
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 teaspoon baking soda
• 2 teaspoons unsweetened cocoa powder
• 1 ounce liquid red food coloring (optional 2 oz for brighter red)

Frosting Ingredients

• 1 ½ cups milk
• ¼ cup flour
• 1½ cups butter (unsalted, room temperature)
• 1 ½ cups granulated sugar
• 1 ½ teaspoon pure vanilla extract

Piping Buttercream Ingredients

• 4 sticks butter (unsalted, room temperature)
• 2 ¼ pounds powdered sugar (sifted)
• ¼ cup cornstarch
• ¼ cup whipping cream
• ½ teaspoon salt
• ½ teaspoon almond extract

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Prepare two 8″ square baking pans by spraying them with nonstick spray and lining the bottoms with parchment paper to ensure easy removal.
2. Mix cocoa and food coloring: In a small bowl, combine the unsweetened cocoa powder with the liquid red food coloring. Set this mixture aside for later incorporation.
3. Cream shortening and sugar: In a large mixing bowl, beat the solid shortening and granulated sugar together for about one minute until creamy and well combined.
4. Mix eggs and liquids: In a separate bowl, whisk together the room temperature eggs, buttermilk, and pure vanilla extract until smooth.
5. Combine dry and wet ingredients: Alternately add the cake flour and buttermilk-egg mixture into the shortening and sugar bowl, mixing well after each addition. Then add salt and continue mixing until incorporated.
6. Add cocoa-red mixture: Pour the cocoa and red food coloring mixture into the batter and mix until fully combined, achieving the characteristic red velvet color and flavor.
7. Activate baking soda: In a small bowl, mix white vinegar and baking soda together, then immediately add this fizzing mixture into the cake batter. Mix gently until combined.
8. Bake the cake: Divide the batter evenly between the prepared pans. Bake at 350°F for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on racks before removing from pans to cool completely.
9. Make butter roux frosting base: In a heavy saucepan, whisk together flour and sugar. Slowly whisk in the milk, and cook over medium heat, stirring constantly until the mixture is smooth and thickens like pudding, about 10 to 14 minutes.
10. Cool roux mixture: Transfer the thickened roux to a bowl, cover the surface with plastic wrap to prevent a skin, and chill in the refrigerator for 30 to 45 minutes until completely cooled.
11. Beat butter and vanilla: In a mixing bowl, beat the unsalted butter and vanilla extract together for about 5 minutes until light and fluffy.
12. Incorporate cooled roux: Add the cooled butter roux mixture to the butter in three parts, beating well after each addition until the frosting is smooth and creamy. Scrape down the sides of the bowl as needed.
13. Frost the cake layers: Once the cake layers are fully cooled, place one layer upside down on a cake plate for a flat surface. Spread a generous amount of butter roux frosting over the top, then place the second cake layer also bottom side up and frost the top. Optional: Using a #1 icing tip, pipe rosettes or scallops around the edge for decoration, or leave the sides unfrosted.
14. Make piping buttercream: Beat softened butter until smooth and fluffy. Add whipping cream, cornstarch, and salt, mixing well.
15. Add powdered sugar: Gradually add sifted powdered sugar in batches, beating thoroughly between additions and scraping the bowl to integrate all ingredients.
16. Add almond extract and adjust consistency: Stir in almond extract. Adjust the icing consistency by adding more powdered sugar to thicken or more cream to soften to the desired piping texture.
17. Add food coloring and store: Add food coloring if desired for decorative piping. Since this is a crusting buttercream, cover the bowl with plastic wrap to prevent drying. Store any unused buttercream in the refrigerator for up to two weeks or freeze for up to six months.
18. Store the cake: Keep the frosted cake in an airtight container at room temperature for several days or refrigerate depending on preference.

Notes

• Room temperature eggs and butter ensure better mixing and cake texture.
• Using cake flour results in a tender crumb for the red velvet cake.
• Adjust red food coloring quantity for desired cake color intensity.
• Butter roux frosting provides a less sweet, silky alternative to traditional cream cheese frosting.
• Ensure the roux mixture is fully cooled before adding to butter to prevent melting.
• Piping buttercream can be colored and used for decorative accents on the cake.
• Keep frosting covered while working to prevent crust formation on unused portions.
• The cake is best enjoyed within a few days, but frosting can be stored longer if needed.

Keywords: red velvet cake, butter roux frosting, classic cake, moist red velvet, homemade frosting, cake baking