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Red Velvet Cake + Cherry Vanilla Swiss Meringue Buttercream

Feel the love with this delicate, tender red velvet cake with silky pink buttercream. A modern take on a traditional dessert.

  • Yield: 1 8 inch round cake 1x

Ingredients

Units Scale

For the red velvet cake:

  • 2 cups cake flour
  • 3 tbsp cocoa powder, sifted
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • scant 1 tsp kosher salt
  • 1 cup granulated sugar
  • 10 tbsp unsalted butter, room temp
  • 1/3 cup canola oil
  • 3 eggs, room temp
  • 1 tsp white vinegar
  • 1 1/2 tbsp vanilla extract
  • 2/3 cup buttermilk, room temp
  • 1 tsp red gel food coloring

For the swiss meringue:

  • 3 large egg whites
  • 2/3 cup granulated sugar
  • 1/3 cup powdered sugar, sifted
  • 1 cup unsalted butter, room temp
  • 1 tsp vanilla bean paste
  • 1/2 tsp kosher salt
  • 4 tbsp sweet cherry juice, room temp

Instructions

  1. Preheat oven to 325 degrees F. Prepare a 8 inch round cake pan with parchment paper and/or cooking spray. 
  2. Make the cake batter. In a large mixing bowl, cream together the butter and sugar on medium-high for 5 minutes until light and fluffy. Add in the oil and mix on medium until fully incorporated. Add eggs one a time, beating and scraping down the bowl in between additions. Beat mixture on medium-high a few minutes until it begins to become light and glossy. Add vinegar and vanilla extract, beat to combine.
  3. Mix together dry ingredients (flour, salt, baking soda, baking powder, sifted cocoa powder) in a separate bowl. On low speed, slowly add dry ingredients to batter, alternating with buttermilk (1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry). Add 1 tsp red food gel (or less if you prefer) and mix until combined.
  4. Reserve enough cake batter for 1 cupcake if you would like to decorate with red velvet crumbs. Pour the rest of the cake batter into your prepared cake pan. Bake at 325 degrees F for 45-55 minutes, until a toothpick inserted comes out clean. Bake reserved batter in cupcake tin for 20-25 minutes.
  5. Place cake in pan on a wire rack to cool. Once completely (or almost) cooled, invert your cake onto a cake round or serving plate. The flat bottom of your cake will be on top.
  6. Make your swiss meringue buttercream. Whisk together egg whites and granulated sugar in a large ceramic or heat-proof mixing bowl. Place over a saucepan with an inch of water and double boil on medium heat for about 5 minutes, until the mixture becomes opaque white and is very warm to the touch. While the eggs and sugar are heating, whisk continuously. Remove the mixing bowl from heat and with the whisk attachment, immediately beat the meringue on medium-high for about 3-5 minutes, until it becomes stiff, glossy, and dense.
  7. Add sifted powdered sugar and mix on low until incorporated. Increase speed to medium-high and continue to beat until the mixing bowl is cool to the touch, about 5-10 minutes. While the mixer is going, add in butter 1 tbsp at a time, waiting until each chunk is absorbed before adding the next. Add salt and vanilla bean paste and continue to beat. Add cherry juice 1 tbsp at a time, beating until combined. Finished buttercream will be smooth, thick, and slightly glossy. 
  8. Assemble your cake by spreading swiss meringue on top as you please. Crumble up your red velvet cupcake and use for garnish if you wish, like pictured. Enjoy!

Notes

  • If you’d like to pipe frosting or do something fancier than pictured with your swiss meringue buttercream, double the buttercream recipe.
  • Author: Caroline Crockett