Raise your hand if you’re a fan of red velvet desserts! I’ve got both my hands up. Ordering this southern classic is easy as pie, but getting that bakery quality red velvet flavor and coloring is a whole other challenge. Until now. Let me introduce you to the cheat of the century. LorAnn’s Red Velvet Emulsion. It’s red velvet flavor and coloring in one tiny, perfect bottle.
Adding 2-3 tablespoons to your favorite red velvet recipe will get you guaranteed results every time. It’s easy to find at stores like Michael’s, Hobby Lobby, WalMart and my favorite, Home Goods! It can be added to your favorite chocolate or vanilla cake recipe, but here’s my favorite recipe for red velvet from the Barefoot Contessa, Ina Garten.
- 2½ c. flour
- ¼ c. unsweetened cocoa
- 1 t. baking powder
- 1 t. baking soda
- 1 t. kosher salt
- 1 c. buttermilk
- 1 T. liquid red food coloring (substitute 2 T. LorAnn's here!)
- 1 t. white vinegar
- 1 t. vanilla extract
- 1 stick butter, at room temperature
- 1½ c. sugar
- 2 eggs, at room temperature
- Preheat the oven to 350 degrees.
- In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring (LorAnn's emulsion), vinegar, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
- Bake each layer for 20 to 25 minutes, until a toothpick inserted in the centers comes out clean. Cool completely.
After cake cools, frost with your favorite frosting. I love a classic cream cheese frosting with red velvet!
To see more of my sweet treats, check out Society Sweet’s Instagram, and you can also check out all of my other baking tips, tricks and recipes here on the blog: