This traditional red velvet cake is the one I always made at the restaurant, although we paired it with cream cheese frosting. The ermine is perfect with it, so I recommend getting to know ermine frosting if you're a red velvet cake fan.
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Since the fat in this cake is oil, it will not get hard in the fridge. The butter in the frosting will get hard though, so if you refrigerate it, slice and then wait 30 minutes or so before serving so the frosting can soften up.