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!
cooking sprayor unsalted butter for greasing the pan
4cupscake flouryou can substitute the same amount all-purpose flour, sifted to remove any clumps
1teaspoonespresso powderI used Anthony’s, available on Amazon.com
1tablespoonapple cider vinegar
1tablespoonpure vanilla extract
3tablespoonsRed Velvet Bakery EmulsionLorann Professional Kitchen Red Velvet Bakery Emulsion- Amazon.com and at Michael’s
2tablespoonsunsweetened red Dutch process cocoa powderI use “Guittard Chocolate Cocoa Rouge Cocoa Powder, Unsweetened”, you can substitute the same amount regular Dutch process cocoa powder
1cupunsalted butter (2 sticks)
1/2cupdark brown sugar
2cupsgranulated white sugar
3/4cupCanola oilcan substitute the same amount vegetable oil
Cream Cheese Frosting
16 ouncescream cheese (2 blocks) room temperature
1cupunsalted butterroom temperature (2 sticks)
2cupsconfectioner’s sugarsifted to remove any lumps
1teaspoonpure vanilla extractorganic
Toppings for decoration (optional)
food grade edible red rosesI used food grade dried red roses from bMAKER (Amazon.com) to decorate this cake
fresh fruit, red berries
cake crumbsgrated with a fine cheese grater
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.
Assembling the Red Velvet Cake
Using a cake spinner or stand (preferably with a non-slip pad), place a 10-inch card board cake circle (optional) in the center. Place the first layer. Put a thin layer of frosting in the middle and spread evenly with an offset spatula. Place the 2nd layer on top. Add more cream cheese frosting and spread evenly with the offset spatula. Frost the sides or leave them blank. To get the "naked cake" look, frost the sides, spread evenly and then use a cake decorating comb or just a flat bench scraper to gently remove the frosting leaving a thin layer over the sides of the cake. Decorate with optional toppings, for example, in this case, food grade edible dried flowers. Slice and enjoy!
You can refrigerate this cake in an airtight container for up to 3 days.
If you are adding optional toppings, make sure to add them when the frosting is room temperature, so that they adhere well to the frosting and do not just fall off.