LorAnn flavor emulsions can be found in the cake decorating isle at WalMart or in craft stores.
3/4 cup (170 g) unsalted butter, at room temperature
1 cup (225 g) packed light brown sugar
1 cup (200 g) white sugar
1 tablespoon LorAnn red velvet emulsion (or liquid red food dye)
3 eggs, at room temperature
2 1/2 cups (325 g) unbleached all-purpose flour
1 tablespoon Dutch-process cocoa powder
1/2 teaspoon salt
1-1/2 cups (360 ml) buttermilk, room temperature
1/4 cup mayonnaise (not low fat or fat free)
1 tablespoon white vinegar
1-1/4 teaspoons baking soda
Heat oven to 350. Grease and flour three 8-inch round cake pans.
Place butter, sugars, and red velvet emulsion or food dye in bowl of standing mixer with paddle attachment. Beat on medium high for 5 minutes. Scrape down the bowl and add eggs on medium speed, one at a time.
Whisk flour, cocoa powder, and salt together in a medium bowl. Add 1/3 of the flour mixture on medium speed, followed by half the buttermilk, then half the remaining flour, the remaining buttermilk, and end with the remaining flour. Scrape down the bowl.
Add the mayonnaise and mix on low until combined. Mix vinegar and baking soda together in a small bowl. Let it fizz, then quickly add to the batter and mix on low until combined.
Divide batter among cake pans and bake 25-35 minutes, until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely. Frost with cream cheese frosting.
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