In a large bowl, whisk together the flour, baking powder, cocoa, and salt.Spray 3 8-inch round cake pans with non-stick baking spray and set aside. RECIPE UPDATE 1/2021: Increased the amount of cream cheese frosting to allow for a crumb coat and more frosting for decorating. You May Also Like: Red Velvet Cakelets Cherry Almond Cupcakes July 4th Red Velvet CupcakesĪdapted from The Sweetapolita Bakebook by Rosie Alyea Bring to room temperature before serving.ĭon’t forget to follow me on social media: Facebook, Instagram, and Pinterest. Bring chilled frosting to room temperature and beat on low speed to soften before using.Īssembled cake can be stored in an airtight cake container in the refrigerator for up to 2 days. Use candy or other decorative items to hide imperfections.Ĭake layers can be stored in a double layer of plastic wrap in an airtight cake container on the counter for up to 2 days.Ĭream cheese frosting can be kept at room temperature for up to 6 hours and refrigerated for up to 3 days.I chose to do a simple bead border around the top and side edges. You should have more than enough for additional decorating after frosting the cake.If you do get crumbs in the frosting, take a toothpick and carefully remove it.Your spatula should not touch the cake while spreading the frosting around. Be sure not to get crumbs in the frosting.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.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. 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. 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.Īnd make sure your cream cheese is at room temperature. In my opinion it really sets this cake apart from the other red velvet cakes out there.Īlthough 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. LorAnn Red Velvet Bakery Emulsion has a gorgeous red color, plus a subtle citrus flavor that makes this red velvet cake truly unique. Day 2: Prepare the frosting and assemble the cake and decorate.
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