The most romantic day of the year is approaching. If an at-home candle-lit dinner with extravagant courses is on your mind, we have the dessert course covered. Charm your valentine with a Classic Red Velvet Cake. You’ll L-O-V-E that this recipe flaunts gorgeous red velvet flavor and color; surely making it Cupid’s best work when it comes to a festive dessert for Valentine’s Day!

Red Velvet Bakery Emulsion

LorAnn’s Red Velvet Bakery Emulsion adds the rich taste and color of classic red velvet cake in one easy step! Perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color.

Wait don’t forget the cream cheese!

*Gasp, we could never! Our Red Velvet Bakery Emulsion and Cream Cheese Bakery Emulsions are the perfect duo for all of your red velvet creations.

LorAnn’s Cream Cheese Bakery Emulsion will infuse your frostings and baked goods with the irresistible flavor of cream cheese. All of our Bakery Emulsions are water-based flavors that won’t bake out like traditional alcohol-based extracts. That means you don’t have to add extra to get the flavor you crave. We are excited to offer over 20 gluten-free, nut-free, low-carb flavors, including Almond!

Ingredients

For Cake:
2 1/2 cups cake flour
3 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, room temperature
2 cups granulated sugar
2 eggs plus 1 yolk, room temperature
2 tablespoons LorAnn Red Velvet Emulsion (No additional coloring is necessary)
1/2 teaspoon salt
3 tablespoons tepid water
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon apple cider vinegar

For Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered cane sugar
1 to 3 tablespoons heavy cream
1 teaspoon or to taste LorAnn Cream Cheese Bakery Emulsion
dash of sea salt (optional)

Directions

For Cake:

1. Preheat oven to 350º F. 
2. Generously grease and flour two 9-inch round cake pans. 
3. In a medium bowl, mix together flour, cocoa and baking powder and set aside. 
4. In a large bowl (or bowl of a stand mixer), cream the butter and sugar. Add the eggs and yolk one at a time. Beat in emulsion and salt, then the water. 
5. Add flour mixture alternating with the buttermilk. Dissolve the baking soda into the vinegar and blend into the batter. 
6. Pour evenly into cake pans and bake for 25 to 30 minutes until toothpick inserted into center comes out clean. Cool cakes and remove from pan.