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But I promise, it has its roots in the oldest tradition of velvet cakes and will taste like the Red Velvet of your dreams.

A little splash of oil prevents the notorious dryness often associated with traditional companion is a boiled milk frosting (aka “cooked flour” or “ermine”), but in much of the South you’ll only find cream cheese.

Divide the batter evenly between the three prepared cake pans (25 ounces each). The oil in the batter makes the cakes slightly more forgiving of over-baking, but try not to let it come to that.

Bake until the cakes have puffed but will still retain a slight impression if touched gently with a fingertip.

Refrigerate the crumb-coated cake for 30 minutes before applying the final coating of buttercream to the top and sides.

For an “ermine” finish 5 ounces white chocolate, preferably in a block or bar ½ ounce cocoa nibs Click here to see the ermine that inspired this design.

« Back to the Recipe Box Oct 17, 2011 · PM What a stunning and unusual cake. I want to make and eat it right now · [email protected] · 17, 2011 · PM I am not sure what happened to my comment, but anyhow this is a stunning cake as well as creative cake. my wet:dry ingredients ratio was off and the batter was almost grainy from so much brown sugar i think? i’m not sure if this is a tricky recipe (your steps are very clear so it my issues!

I have saved this recipe and have marked it with a star. ) and appreciate you trying to help-i love your recipes and photos, keep it up!

The batter turns out just like a normal cake batter would, no graininess, etc.

If you have found this step difficult in the past, refrigerate the cakes for 30 minutes beforehand, making them easier to handle and cut.

Assemble the cake on a platter or cake stand, topping each layer with a generous amount of buttercream.

At any rate, having had to throw away all those ingredients with a bad batch, you’re probably not looking to spend any more money, but I can’t recommend enough a kitchen scale.

(My favorite part: recipes come together super fast because you can measure the ingredients straight into the bowl, no cups to clean! Stella Dec 23, 2011 · AM Hi Stella, gorgeous recipe, I’m about to make it for Christmas lunch. ) – when you list the measurements in ounces for things like wine or oil or vanilla extract, I assume you mean fluid ounces? · Amanda · Dec 24, 2011 · PM @Amanda, not a stupid question at all!

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· Kate · Nov 17, 2011 · AM @Kate, I do all of my baking in a restaurant, so I don’t have cups, lol!

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