Go Back

Red Velvet Valentine's Day Cake - A Soft, Sweet Celebration

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour: For structure and a tender crumb.
  • Granulated sugar: Sweetens and helps with moisture.
  • Unsweetened cocoa powder: Just 2–3 tablespoons for that signature hint of chocolate.
  • Baking soda and salt: Reliable lift and balanced flavor.
  • Buttermilk: Adds tang and keeps the cake moist.
  • Neutral oil (canola or vegetable): Ensures a soft, velvety texture.
  • Large eggs: Bind everything and add richness.
  • Vanilla extract: For warmth and depth.
  • White vinegar: Reacts with baking soda for a light, fluffy crumb.
  • Red gel food coloring: For a deep, vibrant color without watering down the batter.
  • Cream cheese (full-fat, block style): Softened.
  • Unsalted butter: Softened, for a smooth, stable frosting.
  • Powdered sugar: Sifts easily and gives a silky finish.
  • Vanilla extract: Rounds out the flavor.
  • Pinch of salt: Balances sweetness.

Method
 

  1. Prep your pans and oven: Preheat to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment circles. Lightly flour the sides.
  2. Whisk dry ingredients: In a medium bowl, whisk 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt.
  3. Combine wet ingredients: In a large bowl, whisk 1 cup buttermilk, 3/4 cup neutral oil, 2 large eggs, 2 teaspoons vanilla extract, 1 teaspoon white vinegar, and 1 to 1 1/2 tablespoons red gel food coloring. Adjust color as needed—batter should be bright red because it will darken slightly as it bakes.
  4. Bring it together: Add the dry ingredients to the wet in two additions, whisking gently until just combined. Do not overmix. The batter should be smooth and pourable.
  5. Fill the pans: Divide batter evenly between the prepared pans. Tap each pan lightly on the counter to release any big air bubbles.
  6. Bake: Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs. The tops should spring back when lightly pressed.
  7. Cool completely: Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove parchment, and cool fully. Chilling layers for 30–45 minutes before frosting makes assembly easier.
  8. Make the frosting: Beat 12 ounces cream cheese and 3/4 cup unsalted butter on medium speed until smooth and fluffy, about 2–3 minutes. Add 3 1/2 to 4 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat on low to combine, then on medium until creamy and spreadable. If too soft, chill for 10–15 minutes.
  9. Assemble: Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Set the second layer on top and press gently.
  10. Crumb coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Chill for 20–30 minutes.
  11. Finish frosting: Add a final, thicker coat and smooth with an offset spatula. For a simple finish, swirl the top and add sprinkles or a few fresh berries.
  12. Slice and serve: For clean slices, warm a knife in hot water, wipe dry, and cut. Enjoy slightly chilled or at room temperature.