Recipe

RED VELVET CAKE 

WITH BUTTER ROUX FROSTING

Dazzle your guests with a gorgeous red velvet cake with butter roux frosting. Known by many as Waldorf Astoria cake, it’s the butter roux or ermine frosting that sets this cake apart from the more commonly known cream cheese version.

Recipe

This red velvet cake with butter roux frosting is my birthday cake request every year. Except I never knew it was called butter roux frosting and I also never knew it wasn’t like the more well-known red velvet cake with cream cheese frosting.

Flour Milk Red Velvet Cake mix Butter Sugar Pure Vanilla extract

INGREDIENTS NEEDED

HOW DO YOU MAKE RED VELVET CAKE WITH BUTTER ROUX FROSTING?

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.

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.

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

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.

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