Red Hot Velvet Cake with Cinnamon Buttercream


Preparation info

  • Yield:


    ( 8 Inch ) Cake
    • Difficulty


Appears in

Baked: New Frontiers in Baking


By Matt Lewis and Renato Poliafito

Published 2008

  • About

So how does One Explain the Red Velvet Craze? Is it because the cake is red? Is it just unwarranted nostalgia? Maybe, just maybe, it is because the taste is unique and, if made correctly, delicious. The buttermilk and shortening give this cake a “springy” crumb that pairs beautifully with our cinnamon frosting. Traditional Southern red velvet cakes (if there is such a thing as a traditional red velvet cake) are covered in a sweet cream cheese frosting and studded with walnuts. We have absol