A red velvet cake with two layers on a white cake stand. Two slices have been cut out and served onto plates. Two gold forks sit next to the plates. There are tiny green and gold bottle brush trees on top of the cake and white lights glisten in the background.

Red Velvet Cake with Butter Roux Frosting

  • Author: Jennifer
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes
  • Yield: 12 1x


A childhood favorite, this red velvet cake with butter roux frosting is like no other red velvet cake. Also known as Waldorf-Astoria red velvet, it’s the butter roux frosting that sets it above its cream cheese counterpart. 



  • 3 Tbsp. flour
  • 1 cup whole milk
  • 1 box Duncan Hines Red Velvet cake mix
  • 1 cup butter – softened
  • 1 cup white granulated sugar
  • 1 tsp. pure vanilla extract


  1. In the top pan of a double boiler, combine the flour and milk and whisk until smooth. Cook over boiling water, stirring frequently until the mixture is thick and custard-like. Cover immediately with plastic wrap, pushing the wrap down to cover the top layer of the mixture to prevent a top film from forming. Let cool completely. 
  2. Bake cake mix per box directions for two 8-inch round cakes. Once finished baking, let cool for 15 minutes, then transfer to a cooling rack to finish cooling. 
  3. While the cakes are cooling, begin to make the butter roux frosting. Make sure the roux is completely cooled. In a large stand mixer bowl, cream the softened butter for 4 minutes on medium speed. Add the sugar and beat for 4 minutes on medium speed. Add the milk mixture and vanilla and beat for 4 minutes on medium speed. Refrigerate until you are ready to ice the cake. 
  4. First, you’ll add just a dab of the frosting to the center of your cake stand. This helps keep the bottom layer in place.
  5. Next, place one of the cake layers onto the cake stand with the flat side on the stand. Add a big dollop of frosting on top of the bottom layer (about 1 cup) and spread the frosting evenly over the top of the cake out to the edge. You can have a slight bit of overhand of frosting, which will help when icing the sides of the cake.
  6. Next, place the second layer of cake onto the frosting and gently press it down just to make sure it sticks. From here, frost a thin layer of frosting all of the cake, top and sides. This will help seal in the crumbs, also known as a crumb coat. Once you have your crumb coat, begin to frost the cake from the top then down the sides. Be generous with your frosting, continuing to smooth as you go around the cake.
  7. Refrigerate until ready to serve. 


  • Keep refrigerated
  • Category: Dessert
  • Cuisine: American

Keywords: red velvet cake, butter roux frosting, dessert, layer cakes