• Red Velvet Molten Lava Cake

    How to make Red Velvet Molten Lava Cake

    Yield: 8

    Prep Time: 10 minutes

    Cook: 25 minutes

    Red velvet molten lava cake


    4 ounces bittersweet chocolate

    1 1/4 cup unsalted butter

    2 cups white sugar

    4 large eggs

    1 1/2 cups all-purpose flour

    1 1/2 teaspoons Red Velvet Bakery Emulsion

    1 teaspoon red food coloring

    1 1/2 teaspoons baking powder

    a pinch of salt

    *Non-stick cooking spray


    Preheat oven to 425 degrees

    Spray 8 small custard cups with non-stick spray

    Add butter and chocolate to a large microwave-safe bowl and microwave for 1 minute.

    Stir butter and chocolate together, and microwave in 30 second intervals until chocolate is melted.

    Stir in sugar until smooth.

    Add eggs, beat them in.

    Add flour, and Red Velvet Bakery Emulsion and red food coloring then stir until just combined.

    Spoon batter into prepared cups.

    Bake for 13-15 minutes, or until the sides are firm but the centers are still soft, but not jiggly.

    Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake. Turn cakes over onto serving plates, and garnish as desired (Powdered sugar and strawberries are always great)

    Serve right away.

  • Red Velvet Cake

    How to make Red Velvet Cake

    Yield: 12 servings

    Prep Time: 15 minutes

    Cook: 1 hour 30 minutes


    For the cake:

    2 cup all purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    2 tablespoons unsweetened cocoa powder
    2 cups granulated sugar
    1 cup vegetable oil
    2 large eggs
    1 cup buttermilk
    2 teaspoons vanilla extract
    2 teaspoons red gel food coloring, plus more if needed
    1 teaspoon distilled white vinegar
    1/2 cup of prepared plain hot coffee

    For the cream cheese frosting:

    1 cup heavy cream
    12 ounces cream cheese, at room temperature
    1 1/4 cups confectioners’ sugar


    For the cake:

    Preheat the oven to 325°F.

    Butter and flour two 9-inch cake pans.

    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder and salt.

    In a large mixing bowl, whisk together the sugar and vegetable oil. Add in the eggs, buttermilk, vanilla and food coloring. Whisk in the vinegar and coffee. Gradually add the flour mixture and stir with a spatula until completely incorporated. The batter will be thin.

    Divide the batter equally between the two prepared pans. Bake for 30 to 40 minutes, or until a cake tester comes out clean. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the cooling racks. Let cool completely.

    For the frosting:

    In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until thick and fluffy. Do not over beat. Add in the cream cheese and the confectioners’ sugar and beat until smooth.

    To assemble:

    Lay one cake layer flat side-up on a cake plate. Tuck in strips of baking paper under the cake edges to keep the plate clean.

    Use about 1 cup of frosting to fill the bottom cake layer then top with the other cake layer, flat side-up. Use the rest of the frosting to ice the whole cake. Serve.

    The cake can be covered and stored in the refrigerator for up to 3 days.

  • Chocolate-Stuffed Red Velvet Cupcakes

    How to make Chocolate-Stuffed Red Velvet Cupcakes

    Yield: 12 cupcakes

    Prep Time: 1 hour 25 minutes

    Cook: 1 hour 40 minutes


    For the chocolate stuffing:

    1 cup milk chocolate chips
    1/3 cup heavy cream
    1 tablespoon unsalted butter

    For the cupcakes:

    1 cup all-purpose flour
    2 teaspoon unsweetened cocoa powder
    1/4 teaspoon salt
    3/4 cup granulated sugar
    1/4 cup unsalted butter, at room temperature
    1 large egg
    2 teaspoons red food coloring
    1/2 teaspoon vanilla extract
    1/2 cup buttermilk
    1/2 teaspoon baking soda
    1/2 teaspoon vinegar


    For the chocolate stuffing:

    In a small saucepan combine chocolate, cream, and butter. Stir over low heat until chocolate is melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze about 1 hour, or until fudge-like consistency. Divide chocolate filling into 12 equal portions and roll into balls. Place in freezer.

    For the cupcakes:

    Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.

    In a small bowl sift flour, cocoa powder, and salt. Set aside.

    In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter.

    Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter.

    Bake 15-17 minutes, or until tops spring back when lightly touched. Serve warm or let cool completely. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.

  • Red Velvet Whoopie Pies

    How to make Red Velvet Whoopie Pies

    Yield: about 30 sandwiches

    Cook: 30 minutes


    For the cookies:

    • 2 cups all-purpose flour
    • 2 tablespoons cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 8 tablespoons (1 stick, 1/2 cup) unsalted butter, at room temperature
    • 1 cup light brown sugar, packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup buttermilk, at room temperature
    • 1 ounce red food coloring

    For the frosting:

    • 8 ounces cream cheese, at room temperature
    • 5 tablespoons unsalted butter, at room temperature
    • 2 teaspoons vanilla extract
    • 2 cups confectioners’ sugar, sifted


    For the cookies:

    1. Adjust oven rack to middle position; preheat oven to 375 F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking powder and salt.
    2. In large bowl with an electric mixer, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add in flour mixture and buttermilk alternatively, starting and ending with buttermilk mixture. Fold batter with a spatula once or twice with rubber spatula to incorporate any remaining flour. Blend in food coloring.
    3. Spoon (or pipe) tablespoonfuls of batter on prepared baking sheets, allowing 1 inch between each round.
    4. Bake 7 to 9 minutes, or until tops are set. Cool completely on cookie sheets.

    For the filling:

    1. Add cream cheese and butter to mixer bowl and beat until smooth. Gradually add powdered sugar, alternating with vanilla. Beat until smooth.
    2. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Whoopie pies can be refrigerated in an airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.