YaYa’s Red Velvet Cake with Ermine Frosting
Ingredients
Cake
- ½ cup Crisco
- 2 eggs
- 1 ½ cups sugar
- 2 oz red food coloring
- 2 ½ tablespoons cocoa
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 1 teaspoon baking soda
- 2 ¼ cups cake flour
- ¾ teaspoon salt
- 1 cup buttermilk
Icing (Ermine Frosting)
- 2 sticks margarine or butter
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup milk
Instructions
Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream Crisco and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a small cup, mix red coloring and cocoa into a smooth paste. Add this to the creamed mixture along with the vanilla.
- Combine the buttermilk, vinegar, and baking soda in a separate bowl.
- Sift flour and salt together. Add flour mixture to the batter, alternating with the buttermilk mixture, beginning and ending with flour. Mix just until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
Frosting
- In a saucepan, whisk together sugar, cornstarch, and milk.
- Cook over medium heat, stirring constantly, until thickened and smooth. Let cool completely.
- In a large bowl, beat margarine (or butter) until light and creamy.
- Add the cooled mixture gradually, beating until fluffy and smooth.
- Frost the cooled cakes and stack into layers.
Yaya’s Tips for Success
This classic Red Velvet Cake is one of those old Southern treasures that never goes out of style. Mama Shirley’s version balances cocoa and buttermilk just right, keeping the crumb soft and velvety. The secret to that rich color and smooth texture is in how you mix the batter and frosting.
- Be sure your ingredients are at room temperature before you start.
- Mix the food coloring and cocoa into a smooth paste so no streaks remain.
- Alternate adding dry ingredients and buttermilk to keep the batter light.
- Don’t skip the vinegar—it reacts with the soda for a perfectly tender cake.
- Let the cakes cool completely before frosting so the icing stays fluffy.
Yaya’s Customization Ideas
You can easily turn this cake into a showstopper for holidays or birthdays.
- For a hint of tang, add a touch of cream cheese to the classic ermine frosting.
- I sometimes sprinkle crushed pecans on top or serve with a drizzle of melted white chocolate for something special.
Note: Ermine frosting, often called “boiled milk frosting,” is the original topping for classic Red Velvet Cake. It’s made by cooking milk, sugar, and flour into a smooth pudding, then whipping it with butter for a light, silky texture. Unlike cream cheese frosting, it isn’t overly sweet or tangy, allowing the cake’s cocoa and buttermilk flavor to shine. This old-fashioned frosting gives the cake its true Southern charm and velvety finish.
If you love this recipe, try my Chocolate Pudding or Fudge; they pair beautifully with a slice of this cake for a dessert table spread everyone will talk about.
Yaya’s Original Recipe Card
