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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/red-velvet-cake-with-butter-roux-frosting-recipe/