This is a four-layer red velvet cake with ermine frosting — the old-school cooked frosting made from milk, flour, and butter that’s less sweet than buttercream and holds up well when kids are involved in the serving. The cake uses shortening instead of butter, which is what gives it that genuinely soft, tight crumb. If you’ve been making the same chocolate layer cake for years, this is a worthwhile change.
The technique that matters
Two steps decide whether this cake works. First, the cocoa and food coloring are mixed into a paste before anything else — this matters because dry cocoa added straight to wet batter can streak and clump, and you’ll end up with uneven color and flavor pockets. Second, the baking soda and vinegar are folded in separately at the end, not stirred in together or dumped in with the dry ingredients. That gentle, last-minute reaction is what lifts the batter. Overmix after that point and you knock out the air before it can do anything. Fold each one in with a spatula, just until combined, and stop.
Substitutions that actually work
- Shortening: This is the unusual one. Shortening has a higher melting point than butter, which is why the crumb stays soft at room temperature — useful when the cake is sitting out at a party. You can swap in the same weight of softened unsalted butter, but the texture will be slightly denser and the cake will firm up faster when cold.
- Buttermilk: If you don’t have it, stir 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk and let it sit for 5 minutes. It works. Skip the Greek yogurt swap here — the batter is already thick and yogurt can make the layers too heavy.
- Liquid food coloring vs. gel: The recipe calls for 2 tablespoons of liquid coloring. Gel is much more concentrated, so start with 1 teaspoon and adjust — skip the garnish of extra coloring on top of the frosting, not worth the extra dish.
- Ermine frosting sugar: The frosting uses granulated sugar beaten directly into the butter, not powdered sugar. This is correct and intentional — keep it as written. It dissolves fully during beating and gives a lighter result than powdered sugar would.
Common problems and fixes
- Frosting won’t come together and looks curdled: The flour-milk base and the butter mixture were different temperatures when combined. The cooked base must be fully cool — not just warm — before it touches the butter. If it’s already curdled, keep beating on medium-high for 3 to 5 more minutes. It usually comes back.
- Cake layers domed and cracked on top: Oven was too hot, or the pans were placed too close to the top element. Use an oven thermometer — most home ovens run 15 to 25 degrees hotter than the dial says. Next time, drop the temperature by 10 to 15 degrees.
- Red color turned brownish after baking: This happens when the batter is too alkaline. Make sure you’re using white distilled vinegar, not apple cider vinegar, and that the baking soda is fresh. Old baking soda throws off the pH and dulls the color.
- Layers sliding when frosting: The cakes weren’t completely cool, or the frosting was too soft. Refrigerate the frosted layers for 15 minutes between each one before adding the next. A thin crumb coat chilled for 20 minutes before the final coat also keeps everything in place.
- Cake dry the next day: Ermine frosting doesn’t seal cut edges the way a thick buttercream does. Press a piece of plastic wrap directly against any exposed cake surface before refrigerating. It makes a real difference overnight.
Easy Red Velvet Cake with Ermine Frosting
Equipment
- Two 9-inch / 23cm round cake pans
- Large mixing bowl
- Medium saucepan
- Electric hand mixer or stand mixer
- Wire cooling rack
- Serrated bread knife (for levelling and splitting layers)
- Offset spatula
Ingredients
For the Cake
- ½ cup shortening 95g
- 1 ½ cups granulated sugar 300g
- 2 medium eggs
- 2 ¼ cups all-purpose flour 280g
- 1 cup buttermilk 240ml
- 2 tablespoons red food coloring 30ml, liquid not gel — adjust amount if using gel coloring
- 6 tablespoons unsweetened cocoa powder 45g
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon white distilled vinegar 15ml
- 1 teaspoon salt
For the Ermine Frosting
- 3 tablespoons plain / all-purpose flour 25g
- 1 cup whole milk 240ml
- 1 cup unsalted butter 225g / 2 sticks, softened to room temperature
- 2 teaspoons vanilla extract
- 1 cup granulated sugar 200g
Instructions
For the Cake
- Preheat your oven to 350°F / 175°C (160°C fan-forced) / Gas Mark 4.
- Cream the shortening, sugar, and eggs together in a large bowl.1/2 cup shortening, 1 1/2 cups granulated sugar, 2 medium eggs
- Combine the coloring and cocoa to make a paste and add to the creamed mixture.2 tablespoons red food coloring, 6 tablespoons unsweetened cocoa powder
- Add the flour and salt in three additions, alternating with the buttermilk, beginning and ending with the flour. Stir in the vanilla extract. Mix until just combined — do not overbeat.2 1/4 cups all-purpose flour, 1 teaspoon salt, 1 cup buttermilk, 2 teaspoons vanilla extract
- Fold the baking soda into the batter, then fold in the vinegar. Do not overmix — the gentle reaction between them helps the cake rise.1 teaspoon baking soda, 1 tablespoon white distilled vinegar
- Pour the mixture into two greased and lined 9-inch (23cm) round cake pans.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the centre of each cake comes out clean.
- Remove from the oven and leave to cool completely before frosting.
For the Ermine Frosting
- Put the flour and milk into a saucepan and cook over low heat, stirring or whisking constantly until thick.3 tablespoons plain / all-purpose flour, 1 cup whole milk
- Cool the mixture completely.
- Cream the butter, sugar, and vanilla extract until light and fluffy and add it to the cooled flour and milk mixture.1 cup unsalted butter, 1 cup granulated sugar, 2 teaspoons vanilla extract
- Beat everything together well until thoroughly combined and the mixture has achieved the texture of whipped cream.
- Carefully slice each cake horizontally across the center into two equal parts.
- Use the frosting to fill between the four layers and cover the top and sides of the cake, smoothing with an offset spatula.
Notes
Nutrition
Your questions, answered
Can I make this cake ahead of time?
Yes — the cake layers can be baked up to two days ahead, wrapped tightly in plastic wrap, and kept at room temperature or refrigerated. The ermine frosting can be made a day ahead and stored in the fridge; bring it back to room temperature and beat it briefly before using, or it will tear the cake layers.
Is the red food coloring safe for kids?
Standard red food coloring sold in US grocery stores is FDA-approved and used in small amounts per serving at this quantity. If you’d prefer to avoid it, beet powder is the most practical natural alternative — start with 2 tablespoons and expect a deeper burgundy rather than a bright red.
Can I make cupcakes instead of a layer cake with this batter?
Yes, this batter makes roughly 24 standard cupcakes. Fill liners two-thirds full and bake at the same temperature for 18 to 22 minutes, checking with a toothpick at 18. The ermine frosting pipes well once it’s fully beaten to a whipped-cream consistency.
Why does this recipe use shortening instead of butter in the cake?
Shortening stays soft at room temperature longer than butter does, which keeps the crumb tender even after the cake has been sitting out for a few hours. It also has no water content, so the texture is more consistent — butter can vary in moisture and affect the final crumb.
More recipes to try
- Decadent Chocolate Brownies
- Brookies: Brownies and Cookies Combined
- Giant Chocolate Chip Cookie Cake
- Classic Soft Sugar Cookies
