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Red Velvet Cake
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YaYa's Red Velvet Cake with Ermine Frosting

This beautiful Red Velvet Cake comes straight from Mama Shirley’s handwritten recipe card, and it’s everything you want in a classic Southern dessert; tender, moist, and rich with just a touch of cocoa. The buttermilk keeps the crumb soft while the vinegar and baking soda add the perfect lift. What truly sets this cake apart is the smooth, silky ermine frosting made from cooked flour and sugar, whipped into creamy perfection. It’s the same old-fashioned frosting my mama used, light and buttery without being too sweet. Whether it’s for a holiday dinner or a birthday celebration, this cake is guaranteed to bring smiles all around the table.
Course Dessert
Cuisine American, Southern
Keyword red velvet cake, ermine frosting, southern dessert, classic cake recipe, buttermilk cake, old-fashioned frosting, vintage recipes, homemade cake, cocoa cake, yayas cookbook
Prep Time 25 minutes
Cook Time 25 minutes
Servings 12 Slices
Calories 420kcal

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.