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.
Plan It Out
Day 1: Bake the cake layers.
Day 2: Prepare the frosting and assemble the cake and decorate. Serve.
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.
- Start with a large amount of frosting on the cake and spread over the top and the sides of the cake, removing excess frosting and reserving the excess for decorating.
- Be sure not to get crumbs in the frosting. Your spatula should not touch the cake while spreading the frosting around.
- If you do get crumbs in the frosting, take a toothpick and carefully remove it.
- You should have more than enough for additional decorating after frosting the cake. I chose to do a simple bead border around the top and side edges.
- Use candy or other decorative items to hide imperfections.
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 in one piece at a time 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 (cut side down) on a serving platter or cake pedestal and spread with about 2/3 cup cream cheese frosting on top. Place second cake layer (cut side down) on top and spread about 2/3 cup cream cheese frosting on top. Place last cake layer on top (cut side down) and frost the top and sides with the cream cheese frosting. Start with a lot of frosting and remove excess frosting (reserve excess frosting for decorating) as you go. Be careful not to get crumbs in the frosting. If a few crumbs get in take a tooth pick and carefully remove them. Once the cake is completely frosted, take remaining frosting and put in a piping bag with Wilton piping tip #12 attached. Pipe dots around the top edge and the bottom edge of cake and refrigerate for about 30 minutes. Place candy hearts around the piping on both the top and bottom edges and serve.
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: 1218Total Fat: 70gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 220mgSodium: 732mgCarbohydrates: 137gFiber: 1gSugar: 95gProtein: 12g
*Nutrition information is an estimate and will vary.*
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