Super moist, traditional RED VELVET CAKE recipe with ERMINE FROSTING

Описание: RECIPE: https://cakesbymk.com/recipe/traditio...
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After sharing my first red velvet cake recipe (which now has over 100 five star reviews!), I’ve since had many readers/viewers asking for a traditional red velvet cake recipe that uses an ermine frosting. This recipe uses the same base cake layers as my original red velvet cake, however the cream cheese frosting is replaced with a silky smooth, light, and not too sweet ermine frosting!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Red Velvet Cake
▢2¼ cups (275 g) flour - regular, all purpose flour
▢3 tbsp (18 g) cornstarch
▢3 tbsp (14 g) 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 (86 g) unsalted butter - room temperature
▢¾ cup (141 g) unflavoured vegetable oil - I use canola
▢1¾ cups (344 g) white granulated sugar
▢3 large eggs - room temperature
▢1 tbsp (12 g) vanilla essence/extract
▢1½ tsp white vinegar
▢3½ tbsp red liquid food colouring
▢¾ cup (158 g) buttermilk - room temperature

Ermine Frosting
▢1½ cups (300 g) white granulated sugar
▢½ cup (68 g) flour - regular, all purpose flour
▢1½ cups (360 g) milk - full fat
▢1½ cups (340 g) unsalted butter - room temperature
▢1½ tsps vanilla extract/essence
▢⅛ tsp salt

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