Valentine’s Day Red Velvet Cake
Can you believe this is my first time making Red Velvet Cake? Well it is! I’ve always been a little confused by it I guess. Most red velvet cakes I’ve had just taste like chocolate cake. But, this one is different and has a flavor all its own.
You won’t mistake this red velvet cake for chocolate cake that’s for sure. And with Valentine’s Day right around the corner I think this Valentine’s Day Red Velvet Cake would be the perfect center piece on your Valentine’s Day table!
Red Velvet Bakery Emulsion
LorAnn Red Velvet Bakery Emulsion has a gorgeous red color, plus a subtle citrus flavor that makes this red velvet cake truly unique. In my opinion it really sets this cake apart from the other red velvet cakes out there.
Although the red velvet emulsion is highly recommended, you can make this cake substituting the emulsion for 1 tablespoon vanilla extract and 3 tablespoons red liquid food coloring.
Cream Cheese Frosting
The trick to getting silky smooth and fluffy cream cheese frosting is to add the cream cheese in after all the other ingredients have been combined.
And make sure your cream cheese is at room temperature. I set my cream cheese out the night before on the counter to be sure the cream cheese is soft enough that it will not leave lumps in my frosting.
Over mixing cream cheese frosting can make the frosting soupy, so it’s very important that your cream cheese is soft when you add it in.
Sure, this cake is perfect for Valentine’s Day but you can easily switch things up for a holiday such as Christmas with some Christmas Sprinkles. Of course you can make this cake any time of the year, no holiday required.
One thing I noticed about this cake….I kept going back for more! Luckily I was able to give the leftovers to my Life Group this past week, which got rave reviews.
Cake layers can be stored in a double layer of plastic wrap in an airtight cake container on the counter for up to 2 days.
Cream cheese frosting can be kept at room temperature for up to 6 hours and refrigerated for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften before using.
Assembled cake can be stored in an airtight cake container in the refrigerator for up to 2 days. Bring to room temperature before serving.
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- 3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon Dutch-process cocoa powder
- ¾ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 2 cups superfine sugar
- ½ cup vegetable oil
- 2 tablespoons Red Velvet Bakery Emulsion or 1 tablespoon vanilla extract with 3 tablespoons red liquid food coloring
- 3 large eggs, at room temperature
- 1 ½ cups buttermilk, at room temperature
- 1 teaspoon baking soda
- 2 teaspoons distilled white vinegar
- 1 cup unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- ½ teaspoons fresh lemon juice
- Pinch of salt
- 16 ounces cream cheese, cut into cubes and softened
- Heat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, cocoa, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, oil and emulsion on medium speed until light and fluffy, about 5 to 7 minutes. Add the eggs one at a time and mix until each is just combined. Scrape down the sides of the bowl as needed. Reduce the speed to low. In 3 additions add the flour mixture, alternating with the buttermilk in 2 additions and mix until just combined.
- In a small bowl, whisk the baking soda and vinegar together, and quickly whisk into the batter. Divide the batter evenly among the 3 prepared cake pans.
- Bake cakes in the center of the oven for 20 to 25 minutes or until a tooth pick inserted in the center comes out with a few moist crumbs attached. Let the cake layers cool in the pans on a wire rack for 10 minutes. Loosen the sides of the cake with a knife and invert them on to the wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
- Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.
- Trim off any cake domes that may have formed during baking. Place one cake layer on a serving platter or cake pedestal and fill with about ¾ cup cream cheese frosting. Place second layer on top and fill with about ¾ cup cream cheese frosting. Place last cake layer on top and frost with the remaining frosting. Decorate with Valentine’s Day sprinkles or sprinkles of your choice. Enjoy.
The cake layers will keep for 2 days wrapped tightly in plastic wrap at room temperature.
The frosting will keep covered at room temperature for up to 6 hours, and then refrigerated in an air tight container for 3 days. Bring chilled frosting to room temperature and beat on low speed to soften.
Store frosted cake in the refrigerator. Bring to room temperature before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1218 Total Fat: 70g Saturated Fat: 35g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 220mg Sodium: 732mg Carbohydrates: 137g Net Carbohydrates: 0g Fiber: 1g Sugar: 95g Sugar Alcohols: 0g Protein: 12g
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