Classic Red Velvet Cake

Classic Red Velvet Cake

LorAnn Red Velvet Bakery Emulsion adds rich flavor and vibrant color to this timeless cake, creating a moist, velvety crumb that’s perfect for any celebration. It’s finished with a luscious cream cheese frosting made with LorAnn Cream Cheese Bakery Emulsion for the perfect tangy-sweet topping.

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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)

Recipe PDF

Classic Red Velvet Cake
R0061.pdf Download PDF

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.

FOR CREAM CHEESE FROSTING:

1
Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes.
2
Add cream one tablespoon at a time, until desired consistency is achieved.
3
Add emulsion and salt and beat an additional 1 minute.

RECIPE TIPS:

1
For 2 individual 9-inch cakes, spread icing on top of cakes, then on sides. Decoratively pipe an icing border around top and base, if desired.
2
For a 2-layer cake – spread icing on top of one cake layer then place second on top and ice top and sides.
3
For a 4-layer cake, cut each 9-inch cake horizontally to make 4 layers.

Products Used In This Recipe

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