Red Velvet Cake Using Loranns Flavouring

Baking By george101 Updated 20 Nov 2014 , 9:19pm by LorAnnOils

george101 Posted 20 Jun 2014 , 5:40pm
post #1 of 26

I need an extra special red velvet cake recipe that is going to be used for dessert for 60 odd people.

I have searched the forums and this one  seems to be  popular The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade.

My question is I have a 16oz bottle of Loranns red velvet flavouring and I am wondering how do I incorporate it into my recipe?

Is this just meant to replace the red colouring.? How much would I use for one recipe  batch of batter?

Does anyone have a super moist Red velvet cake recipe for this flavouring?

The 1 and only red velvet cake I have made was so dry it was binned.

I am hoping to have a super moist cake I can level into half inch layers,  fill & frost with cream cheese butter cream.

I welcome any suggestions with recipe or fillings that will take this to a dessert level.

Thanks so much 

25 replies
-K8memphis Posted 20 Jun 2014 , 5:50pm
post #2 of 26

i would guess that the loranns flavoring is to flavor something that is not already red velvet like a vanilla filling or ganache or an icing -- no harm in adding it to a real red velvet cake --

 

Quote:

Originally Posted by george101 
 

I need an extra special red velvet cake recipe that is going to be used for dessert for 60 odd people.

 

 

i just have one question-- what kind of recipe do you use for normal people? :lol:

~~~~~~~~~~~~~~~~~~~

-K8memphis Posted 20 Jun 2014 , 5:50pm
post #3 of 26

i have not made this cake but it looks like a great recipe that was recently posted -- basically any cake made with real buttermilk should be great:

 

Quote:

Originally Posted by vmanbakes 
 

I just came across this Red Velvet cake recipe that uses both vegetable oil and butter. I normally use all oil in my red velvet cakes. I was wondering if anyone ever used a recipe like this with both butter and oil and if the cake was still moist?

INGREDIENTS:

  • RED VELVET CAKE
  • Pillsbury® No-Stick Spray for Baking
  • 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour
  • 2 tablespoons Dutch process or regular unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 cup Crisco® Pure Vegetable Oil
  • 1 (1 oz.) bottle red food coloring
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup buttermilk
  • CREAM CHEESE FROSTING
  • 12 ounces cream cheese, softened
  • 3/4 cup butter, softened
  • 1 teaspoon clear imitation vanilla extract or vanilla extract
  • 3 cups powdered sugar
  • 1 cup chopped pecans, toasted

 

PREPARATION DIRECTIONS:

 

  1. 1.
    HEAT oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray. Stir together flour, cocoa, baking soda and salt in medium bowl.

  2. 2.
    BEAT sugar, butter and eggs in large bowl with electric mixer on medium speed until light and fluffy. In a separate bowl, combine oil, food coloring, extract and vinegar. Add to creamed mixture; beat until well blended. Gradually add flour mixture and buttermilk, beating until blended.

  3. 3.
    SPREAD evenly in prepared pans. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

  4. 4.
    BEAT cream cheese, butter and extract in large bowl with electric mixer on medium speed until blended. Gradually add powdered sugar until smooth. Beat on high speed 1 minute or until light and fluffy. Fill and frost cooled cake with frosting. Garnish sides of cake with pecans.

  5.  

 

 

george101 Posted 20 Jun 2014 , 5:59pm
post #4 of 26

Thanks so much for your reply ,and recipe

I am really confused with this emulsion, it is red and has an unusual taste . I did wonder if it was the colour and flavour in one. and  to add to my confusion ,  I have been told that with the emulsions you use less so would I use 1 oz as a recipe calls for or reduce it and if so by what sort of measure. . I have no idea what the cake is meant to taste like and am frantically ready all the posts too  find out more.

I am hoping someone uses the flavouring and may enlighten me.

Thanks again .

george101 Posted 20 Jun 2014 , 6:01pm
post #5 of 26

Funny,  should have said approx 60 , 

-K8memphis Posted 20 Jun 2014 , 6:15pm
post #6 of 26

i couldn't resist-- thanks for being a good sport--

 

the thread on the rv recipe i posted for you is:

 

http://cakecentral.com/t/777222/crisco-classic-red-velvet-cake#post_7527506

 

and there's more red velvety info there--

 

and for what it's worth when i use a recipe like this with a ton of oil i cut back on it anywhere from a quarter to a half cup--

 

best baking and red velvet to you

 

 

 

  

george101 Posted 20 Jun 2014 , 6:29pm
post #7 of 26

By reading past RVC threads I see I'm not alone in the , need a moist what should it taste like queries.

Thanks for the recipe seems to tick all the boxes ,  

I haven't seen a mention of  loranns RV emulsion in anything yet.

Hopefully I will find something soon.

I'm going to try that recipe of yours, having never tasted a RVC before are there any fruits or flavours other than Vanilla , cream cheese you would recommend.?

vldutoit Posted 20 Jun 2014 , 6:48pm
post #8 of 26

AI used the Liorann RV emulsion just last night. I got my recipe from allrecipes. Com and subbed the Lorann for the food color and half the vanilla. Turned out great

vldutoit Posted 20 Jun 2014 , 6:50pm
post #9 of 26

AForgot to add I DID NOT use the whole bottle!! I used 1 tblsp of Lorann for all food color and half the vanilla

george101 Posted 20 Jun 2014 , 6:51pm
post #10 of 26

Thanks so much , can you tell me how much emulsion you used to replace 1 oz of colouring?

I am going to use the recipe above.

vldutoit Posted 20 Jun 2014 , 6:57pm
post #11 of 26

AI used 1 tblsp of emulsion and it was plenty red. My cake was two 8 inch layers.

Rfisher Posted 20 Jun 2014 , 6:58pm
post #12 of 26

AIf I remember correctly, the bottle itself has directions for use on it, no? As well, KAF. http://www.kingarthurflour.com/recipes/red-velvet-cupcakes-recipe has the emulsion information, and a recipe to boot.

-K8memphis Posted 20 Jun 2014 , 6:59pm
post #13 of 26

i like to use rv layered with strawberry cake--it's so pretty--pink and red--and i also use cheesecake layers with rv --

 

red velvet is a tangy sweet cake and even though it's red it is a blank canvas type cake where berries, chocolate would go good--

 

and for your lorann emulsion -- it could be used in place of or in addition to most other flavorings -- 

george101 Posted 20 Jun 2014 , 7:02pm
post #14 of 26

Thanks Again you have been an awesome help!

vldutoit Posted 20 Jun 2014 , 7:46pm
post #15 of 26

ANo problem

vldutoit Posted 20 Jun 2014 , 7:46pm
post #16 of 26

AHope all goes well

george101 Posted 21 Jun 2014 , 11:07pm
post #17 of 26

Can you describe how your cake tasted, and the texture ?

Thanks

vldutoit Posted 21 Jun 2014 , 11:13pm
post #18 of 26

AI used the southern red velvet from allrecipes,com. It had a firm texture and a mild not really chocolate flavor but not a red food coloring flavor the store bought cakes have. It was different but my husband (who grew up in his father's bakery) said it tasted great.

george101 Posted 21 Jun 2014 , 11:30pm
post #19 of 26

Thanks again.

vldutoit Posted 21 Jun 2014 , 11:36pm
post #20 of 26

you are welcome.  Hope it all turns out well.

LorAnnOils Posted 20 Nov 2014 , 4:52pm
post #21 of 26

Our Bakery Emulsions in general are designed to be of similar strength to a baking extract (our super-strength candy oils, on the other hand are about 3x to 4x stronger).  The Red Velvet Emulsion is used a little differently from our other Emulsions flavors - with this flavor, 1 tablespoon is added to the batter for each 8 to 9 inch cake or 12 cupcakes. The RV emulsion will give your red velvet cake a gorgeous rich red color with a hint of flavor.  No extra color is needed.

SweetHeartTart Posted 20 Nov 2014 , 5:03pm
post #22 of 26

Go to sweetapolita.com.  Look up her red velvet cake on her recipes tab.  She uses the emulsion.  I've tried the cake and it tastes amazing...very moist, but it does have a slight tang to it which I quite enjoyed.

Good luck!

LorAnnOils Posted 20 Nov 2014 , 5:27pm
post #23 of 26

Wow!  Sweetapolita's recipe for Red Velvet & Raspberry Cake made with LorAnn's Red Velvet Bakery Emulsion looks simply spectacular:  http://sweetapolita.com/2013/01/red-velvet-raspberry-supreme-cake/

love baking Posted 20 Nov 2014 , 9:15pm
post #24 of 26

Ared velvet like a vanilla filling or ganache or an icing -- no harm in adding it to a real red velvet cake --

Quote:

Originally Posted by [B]george101[/B] [URL=/t/777255/red-velvet-cake-using-loranns-flavouring#post_7527799][IMG]/img/forum/go_quote.gif[/IMG][/URL]

  I need an extra special red velvet cake recipe that is going to be used for dessert for [COLOR=0000CD][B]60 odd people.[/B][/COLOR]

 

i just have one question-- what kind of recipe do you use for normal people? :lol: ~~~~~~~~~~~~~~~~~~

Hi all im new here just wanted to know any good cake fillings recipes other then buttercream and mousse and cheese and other good filling

love baking Posted 20 Nov 2014 , 9:16pm
post #25 of 26

Ared velvet like a vanilla filling or ganache or an icing -- no harm in adding it to a real red velvet cake --

Quote:

Originally Posted by [B]george101[/B] [URL=/t/777255/red-velvet-cake-using-loranns-flavouring#post_7527799][IMG]/img/forum/go_quote.gif[/IMG][/URL]

  I need an extra special red velvet cake recipe that is going to be used for dessert for [COLOR=0000CD][B]60 odd people.[/B][/COLOR]

 

i just have one question-- what kind of recipe do you use for normal people? :lol: ~~~~~~~~~~~~~~~~~~~ [/quote]

LorAnnOils Posted 20 Nov 2014 , 9:19pm
post #26 of 26


Here is one that's a bit more approachable!  Classic Red Velvet Cake:  http://lorannoils.com/recipes/classic-red-velvet-cake

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