This is a quick and easy way to get a red velvet cake fix.
What You Need
For the Bread
- 2 C – Cup4Cup all-purpose flour
- 1 T unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C granulated sugar
- 2 large eggs
- 1 C milk
- 1/3 cup vegetable oil
- 2 tsp white vinegar
- 2 T Red Velvet Bakery Emulsion
For the Cream Cheese Glaze
- 2 oz cream cheese, room temperature
- 2 T butter, very soft
- 3/4 C powdered sugar
- 1/2 tsp pure vanilla extract
Directions
Preheat over to 350 Degrees
Spray a 9 x 5 inch loaf pan with nonstick spray.
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar. Set aside.
In a medium bowl, whisk together the eggs, milk, oil, vinegar, and red velvet bakery emulsion.
Pour the wet ingredients into the dry ingredients. Mix until they’re just combined, then transfer the batter to the prepared pan.
Bake for 50 to 60 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool the bread in the pan for 20 minutes, remove the bread from the pan and cool on a wire rack. Allow the bread to cool completely before adding the cream cheese glaze.
To make the glaze, add the cream cheese, butter, powdered sugar and vanilla to a medium bowl. Use a hand mixer to beat together until the mixture is smooth. Spread the glaze over the bread and let it set for 5 to 10 minutes before slicing it.
Cooking Tips
- To store the bread keep it in an airtight container in the refrigerator.
- Red food coloring and vanilla can be used in place of the Red Velvet Bakery Emulsion. However, the Emulsion gives it a richer flavor. I highly recommend giving it a try. To sub food coloring and vanilla use 1 tsp pure vanilla extract and 1 tsp red food coloring.
Red Velvet Bakery Emulsion
