Red Velvet Cake

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This Red Velvet Cake recipe is a tall, dramatic, 2-tiered cake recipe that uses red cocoa, espresso powder, and is topped with a delicious cream cheese frosting. This cake is festive, attractive and perfect for year-round celebrations, birthdays and gatherings!

Ingredients

Red Velvet Cake Batter

• cooking spray or unsalted butter for greasing the pan
• 4 cups cake flour you can substitute the same amount all-purpose flour, sifted to remove any clumps
• 1 1/2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon Kosher salt
• 1 teaspoon espresso powder I used Anthony’s, available on Amazon.com
• 1 cup buttermilk
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure vanilla extract
• 3 tablespoons Red Velvet Bakery Emulsion Lorann Professional Kitchen Red Velvet Bakery Emulsion- Amazon.com and at Michael’s
• 2 tablespoons unsweetened red Dutch process cocoa powder I use “Guittard Chocolate Cocoa Rouge Cocoa Powder, Unsweetened”, you can substitute the same amount regular Dutch process cocoa powder
• 1 cup unsalted butter (2 sticks)
• 1/2 cup dark brown sugar
• 2 cups granulated white sugar
• 3/4 cup Canola oil can substitute the same amount vegetable oil
• 4 large eggs 

Cream Cheese Frosting

• 16 ounces cream cheese (2 blocks) room temperature
• 1 cup unsalted butter room temperature (2 sticks)
• 2 cups confectioner’s sugar sifted to remove any lumps
• 1 teaspoon pure vanilla extract organic 
• 1/4 teaspoon Kosher salt 

Toppings for decoration (optional)

• food grade edible red roses I used food grade dried red roses from bMAKER (Amazon.com) to decorate this cake 
• sprinkles
• fresh fruit, red berries
• fresh flowers
• cake crumbs grated with a fine cheese grater

Instructions

To Make Red Velvet Cake

• Preheat the oven to 350 degrees F. Grease 2 9 x 2 inch cake pans with cooking spray, line with parchment paper rounds and grease.
• In a large mixing bowl, add the flour, cornstarch, baking soda, Kosher salt, espresso powder and whisk together. Set aside.
• Combine the apple cider vinegar and buttermilk in a wet measure, set aside in the refrigerator. 
• In a small-medium bowl, combine the Red Velvet Bakery Emulsion, red cocoa powder, and vanilla. Set aside.
• In a large mixing bowl (or stand mixing bowl) and a hand held electric mixer, cream unsalted butter and both sugars until fluffy and combined, scrape down sides, if necessary. Add the eggs and combine completely. Add the Canola oil and combine. Add the red cocoa powder mixture and combine completely. 
• Gradually add the flour and buttermilk in parts (about 3-4 additions each) and mix until combined. Do not over mix.
• Put an even amount in each prepared baking pan. Bake both in the 350 degree preheated oven for 45-55 minutes or until you can insert a toothpick or butter knife into the center and it should come out clean. Do not over bake.
• When the cakes are done, allow to cool in the pans on a wire rack for 5-10 minutes and then turn the cakes out onto the wire racks and allow them to cool completely before frosting.

To Make Cream Cheese Frosting

• In a large mixing bowl, combine the room temperature cream cheese, unsalted butter, pure vanilla extract, and Kosher salt. Gradually add in the confectioner's sugar.
• You can use it right away or refrigerate the frosting - just make sure that the frosting is brought to room temperature when applying.

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