Red Velvet Cake with Italian Meringue Frosting
Red Velvet Cake with Italian Meringue Frosting
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Red Velvet Cake with Italian Meringue Frosting

45 MIN
40 MIN



Italian Meringue Frosting



  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 2 20-cm (8-inch) springform pans and line the bottoms with parchment paper.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, mix the vinegar, cocoa powder, food colouring and vanilla. Set aside.
  4. In another bowl and using an electric mixer on medium speed, cream the butter, sugar and colouring mixture until light and fluffy. Add the eggs one at a time, beating until smooth. With the mixer on low speed, add the dry ingredients, alternating with the buttermilk. Divide the batter between the pans. Bake until a toothpick inserted in the centre comes out clean, about 40 minutes. Let cool slightly, then remove from the pans. Let cool to room temperature.

Italian Meringue Frosting

  1. In a saucepan, bring the water, sugar and corn syrup to a boil and cook until it reaches 113°C (235°F) on a candy thermometer.
  2. Meanwhile, in a large bowl and using an electric mixer on medium speed, beat the egg whites until soft peaks form. As soon as the sugar syrup reaches 113°C (235°F), slowly add it to the egg whites while beating (avoid pouring the syrup directly on the beaters). Continue beating until the meringue has cooled completely and forms stiff peaks, about 30 minutes.


  1. Cut the cakes in half horizontally, making 4 layers. Spread half of the frosting between the 4 layers. Ice the top and sides with the other half of the frosting.


  1. Hi ! simple and easy recipe’s tried and also came out very well.

  2. Really nice red valvet cake. You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also.

  3. one added note--I made this on Valentine's so I swirled the icing on the top and sprinkled it with a mix of red and pink sprinkles--it looked really festive.

  4. The cake was easy to make and it turns out beautifully--it looks just like it does in the magazine. It is worth beating the frosting for the full 30 mins because it because incredibly light and fluffy--it was almost spilling out of the mixing bowl by the end.

  5. Ok... Why would you have to beat the frosting for 30 minutes?? Not understanding. Due to there's a recipe that basically you beat for only 7 minutes!! The turn out is the same just shorter time...

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