Where are the September Babies?? What a way to celebrate our special day with this Red Velvet Cake with Ermine Cream Cheese Frosting!! BIRTHDAY month is just keeps getting better!!
September is just a special month for me. It’s my birthday, my sister’s birthday, my dad’s birthday and my anniversary month!! Lots and lots of celebrations! I’ve made birthday cakes before so I thought I want to make a cake for my Anniversary. After choosing from so many different cakes, my husband chose this Red Velvet Cake. But I want to change it up from the usual cream cheese frosting, I discovered something called Ermine Frosting. I’ve got to tell you, I LOVE IT!! It’s not too sweet like American Buttercream and it is so smooooooth ….. I have to use that many “O”s!! If you are looking for another frosting recipe to add to your repertoire, I highly suggest this wonderful frosting.
The Red Velvet Cake. Here’s something I learned from watching a show on Food Network. I use to sift my dry mixture on a bowl. It works great but when it’s time to add the dry mixture to the wet, there’s always some spills on the side. I still do that but I wanted to try something new. Sifting on a parchment paper. It works great. And when it’s time to add it to the stand mixer, I don’t have any spills!!
After the sifting is done, it’s time to make the wet ingredients. I use to think that Red Velvet Cake is so complicated to make but it’s really just making the dry mixture and the wet mixture. It’s really, really simple!! Here is my wet mixture after all is combine.
Here is what the mixture looks like after the dry ingredients are added. Smooth and silky! Don’t forget to scrape the sides with your spatula.
For this cake, since I want to make it into a three-tiered cake, I used 2 batch of the red velvet. If you are making 2 layer of 9 inch cake, you can use just 1 batch. Divide the cake into the 3 cake pans that was greased and floured.
After the cake is cooled, cut the top off so that you have a flat surface. From here, you are going to start working on the Ermine Cream Cheese Frosting.
Here are the steps to making the Ermine Frosting. In a saucepan, heat up the flour, milk and salt to make a roux. You want to stay by the stove because you have to whisk and whisk and whisk and whisk .. Well, you get my point. Be careful not to whisk too much so you won’t get splatter.
After about 2-3 minutes, the mixture will become thick. Now you want to whisk it vigorously so it doesn’t become lumpy. But if it does, that’s okay too. You can run it through a sieve.
When it’s thickened, take it off the stove and add the vanilla extract. Whisk again and cool off for about 5 minutes before putting a plastic film on top.
I hope you can see in this picture how you are supposed to put the plastic film on top of the roux mixture. So it’s not on the top of the bowl but the plastic is supposed to touch the top of the roux. Cool off before mixing it with the butter and cream cheese.
Once it’s cooled, it’s time to make the frosting. In a stand mixer bowl, cream together the butter, cream cheese and cheese for about 5 minutes.
Add the roux mixture that is cooled into the mixture one tablespoon at a time. Keep on adding until everything comes together. Don’t forget to scrape the sides and cool for about 3 hours for it to firm up. It is so smooth and delicious!!
After the cake is made and the frosting is made, it’s time to assemble. For this cake, I made 2 batches of the Red Velvet cake and just 1 batch of the Ermine Cream Cheese Frosting. If you are to frost all the surface, I would make an extra batch of the Frosting.
Tips on making this Red Velvet Cake with Ermine Frosting :
- Make the cake and frosting 1 day ahead of assembly. This will make sure that the cake is cooled and not too crumbly and the frosting will be firm.
- When making the Ermine Frosting, make sure that the roux mixture is cooled before adding to the butter and cream cheese mixture.
Happy Baking!!!
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- 2 1/2 cup flour
- 1 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 5 tbsp flour
- 1 cup whole milk
- A pinch of salt
- 1 tsp vanilla extract
- 1/4 cup butter, room temperature
- 4 oz cream cheese, room temperature
- 1 cup sugar
Ingredients
Red Velvet Cake
Ermine Cream Cheese Frosting
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- Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.
- On a large parchment paper, sift the flour, sugar, baking soda, salt and cocoa powder together. This is the dry mixture.
- In a stand mixer bowl, mix the oil, buttermilk, eggs, food coloring vinegar and vanilla extract.
- Gently mix the dry ingredients into the dry until it's all combine together.
- Divide the batter evenly between 2 pans. Bake for about 30 minutes or until when the toothpick inserted into the middle of the cake comes out dry.
- Cool the cake for 5 minutes on a cooling rack. Invert the cake and cool completely on a cooling rack.
- In a small saucepan, whisk together flour, milk, and salt. Bring to a boil over medium heat and whisk constantly. As it becomes thicker like a roux, you want to keep whisking until it comes together.
- Take the pan off the heat and add the vanilla extract. Whisk until the vanilla is mixed in. If it is clumpy, you can put it through a sieve.
- Put into a small bowl. Put a plastic wrap directly on top of the mixture so it doesn't form a skin. Cool completely.
- In the bowl of a stand mixer, cream the butter, cream cheese and sugar for about 5 minutes on medium high speed until the mixture becomes smooth.
- Add a tablespoon at a time, the cooled roux. Keep mixing the frosting on medium high speed for about 2-3 minutes until it is combined. Refrigerate before using because it is a very soft frosting.
Adapted from : Food Network and Striped Spatula
