Naturally Red Velvet Cake with Ermine Icing

Home » Naturally Red Velvet Cake with Ermine Icing

This old fashioned red velvet cake recipe is moist and fluffy. It’s frosted with classic mink icing and gets its red color from beets, which is how this classic cake was originally made.

How was red velvet cake originally made?

The original red velvet cake was made with beets, which gave the batter and cake its tinge of red. The color of the original red velvet cake is not bright red, but reddish. Originally, the red velvet cake tasted a bit sour with a hint of chocolate. It is not simply a white cake dyed red, nor is it a chocolate cake with a red tinge. The flavor of red velvet cake is bright and unique. Red velvet cakes were also originally frosted with mink icing, although today they are often made with cream cheese icing for convenience since mink icing is a cooked icing.

Is there a substitute for buttermilk?

Buttermilk is the key ingredient in this cake recipe. If you don’t have access to buttermilk, use a buttermilk substitute. There are plenty of options, and you’re sure to find one that works in our article on buttermilk substitutes.

What’s the Difference Between Chocolate Cake and Red Velvet Cake?

This red velvet cake is based on the recipe for The Most Amazing Chocolate Cake, so there are some similarities, but there are also a few key differences that give red velvet cake its unique flavor and texture. The red velvet cake has less cocoa powder added, so the chocolate flavor is milder. Both our brownies and red velvet cakes use buttermilk, but buttermilk is an essential ingredient for red velvet cakes. It also has vinegar and red food coloring added for acidity and classic red coloring.

Milk is poured into a bowl of beets.
The red velvet cake batter was put into three cake pans.
Mink icing is poured into a glass bowl.

How much batter does this recipe make? Can I bake in a different size pan?

This recipe makes about 9 cups of batter and is designed for three layer 9-inch round cakes. This cake can also be baked in a 9×13 pan with enough batter left over for 12 cupcakes. Here are some common options and their bake times:

  • 9×13 pan 40 minutes
  • Cupcakes 22-25 minutes
  • Bundt Cake 50-60 minutes

How can I get a richer red color in my red velvet cake?

The original red velvet cake has just a hint of red from beet puree. If you want a more intense red without using food coloring, you can make a liquid dye to replace the water in this recipe. Place 1 cup chopped beets in a small saucepan with 1 1/2 cups water. Bring to a boil over high heat, then reduce heat to medium-low. Let simmer for 30 minutes. Strain the liquid, reserving 1 cup of the red water for the cake. You can also halve the amount of cocoa powder in this recipe, but this will affect the overall flavor of the cake.

Close up of a slice of red velvet cake.

If you liked this recipe, you might be interested in some of our other amazing cake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

This old fashioned red velvet cake recipe is moist and fluffy. It’s frosted with classic mink icing and gets its red color from beets, which is how this classic cake was originally made.

Preparation time 45 minute

cooking time 1 Hour 35 minute

total time 2 Hour 20 minute

raw material

Natural Red Velvet Cake:

  • 1 big beet
  • 4 big egg
  • 1 1/4 cup cheese
  • 1 cup warm water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 3 cup all purpose flour
  • 3 cup granulated sugar
  • 1/2 cup corn starch
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • teaspoon baking powder
  • teaspoon Salt

Mink Frosting:

  • 2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 2 cup whole milk
  • 2 cup unsalted butter cube and soften
  • 1 teaspoon vanilla extract
  • pinch Salt


Natural Red Velvet Cake:

  • Preheat oven to 425 degrees. Wrap beets in foil, and roast until tender, about 1 hour. Once the beets are cooked, reduce the heat to 375 degrees to bake the cake. Butter three 9-inch round cakes. Sprinkle with flour, then tap off excess.

  • Remove roasted beets from foil. The skin should slide off the beets easily. Discard beet skins and place beets in a large mixing bowl. Puree the beets with a hand blender.

  • Add eggs, buttermilk, warm water, oil, vanilla, and vinegar and beat until combined, about 1 minute. In a stand mixer on low speed add flour, sugar, cornstarch, cocoa powder, baking soda, baking powder and salt until mixture is smooth.

  • Divide batter among three prepared pans. Bake for 30-35 minutes, until the cake meets a toothpick test (insert a toothpick and it comes out clean).

  • Cool on a wire rack for 15 minutes, then invert cake on rack to cool completely before frosting.

Mink Frosting:

  • In a medium saucepan, whisk together flour and sugar over low heat. Cook for 2 minutes. Slowly add milk and bring to a boil. Cook until thickened to a pudding-like consistency, about 1 minute, then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so a skin doesn’t form. on hold.

  • In a large bowl, beat butter with a hand mixer until light and fluffy, about 2 minutes. Add the cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all of the milk mixture has been added, whisk in the vanilla and salt and continue beating until the icing is thick and creamy and everything is well incorporated.

  • Assemble and frost a completely cooled cake.


*The video and photos in this recipe show a cake frosted only between the layers. The written recipe provides enough frosting to cover the entire cake. If you only want to frost between the layers, as shown, you can easily halve the mink frosting ingredients.