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Classic Red Velvet Cake

Classic Red Velvet Cake

Product Code: R0061

Red Velvet Bakery Emulsion adds a gorgeous, rich shade of red and a hint of flavor to this classic recipe.

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INGREDIENTS

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 (adds color and flavor! 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

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

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

Classic Red Velvet Cake


Classic Red Velvet Cake
By
Red Velvet Bakery Emulsion adds a gorgeous, rich shade of red and a hint of flavor to this classic recipe.
Ingredients
- 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 (adds color and flavor! 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 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)Prep time:
Cook time:
Total time:
Yield: 1 2-tier 9" round cake

Classic Red Velvet Cake
Average Rating: 5
Votes: 4
Reviews: 1
(Based on 4 vote(s))
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Average Rating:
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Katie From United States
Cupcakes
March 6, 2018
I made this recently and wow it's an incredible recipe!! I was wondering if you thought this recipe would work well for cupcakes? Baking time? Change in temp?

LorAnn's Response: Hi Katie. Thank you for the great review! We are so glad that you enjoyed the recipe. Yes, this recipe will work to make approximately 24 cupcakes. You can keep the baking temperature the same and bake them for 17-20 min, or until the center springs back when gently touched. Allow cupcakes to cool for a few minutes in the pan and then remove to a rack to cool completely.
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