Traditional Red Velvet Cake With Ermine Frosting
This super soft red velvet cake is frosted with a creamy, light, and not-too-sweet ermine frosting!
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Cooking tools:
- Stand mixer
- Hand mixer
- Offset spatula
- Cake scraper
- Cake stand
- Bread knife
- Cooling rack
- Cake pan
- Sifter
- Mixing bowl
- Whisk
- Fork
- Spatula
- Saucepan
- Stove
- Oven
- Toothpick
- Plastic wrap
- Plate
- Freezer
Ingredients
- 2¼ cups flour (regular, all purpose flour)
- 3 tbsp cornstarch
- 3 tbsp natural cocoa powder (unsweetened, best not to use Dutch processed (see note 8))
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt (omit if using salted butter)
- 6 tbsp unsalted butter (room temperature)
- ¾ cup unflavoured vegetable oil (I use canola)
- 1¾ cups white granulated sugar
- 3 large eggs (room temperature)
- 1 tbsp vanilla essence/extract
- 1½ tsp white vinegar
- 3½ tbsp red liquid food colouring
- ¾ cup buttermilk (room temperature)
- 1½ cups white granulated sugar
- ½ cup flour (regular, all purpose flour)
- 1½ cups milk (full fat)
- 1½ cups unsalted butter (room temperature)
- 1½ tsps vanilla extract/essence
- ⅛ tsp salt
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