Description

Valentine’s Heart Red Velvet Cake combines rich flavors with a striking red hue. Perfect for celebrating love, this easy dessert brings smiles and a sweet experience for everyone.

Ingredients

Scale

2 ½ cups (312g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 ½ cups (360ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons (30ml) red food coloring
1 teaspoon white distilled vinegar
2 teaspoons vanilla extract
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch heart-shaped cake pans.
In a medium-sized bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, whisk the sugar and vegetable oil. Add eggs one at a time, beating after each addition. Mix in buttermilk, red food coloring, vinegar, and vanilla.
Gradually add dry ingredients to wet ingredients, mixing gently until combined.
Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Level the cakes if needed. Place one cake layer on a serving plate, spread frosting on top, then add the second layer. Frost the outside of the cake.
Use reserved cake crumbs to coat the sides and top of the cake for decoration. Chill for at least 1 hour before serving.

Notes

Ensure your eggs and buttermilk are at room temperature for better incorporation into the batter.
Chilling the cake after frosting helps set the decorations and enhances flavor.
Use a toothpick to test the cake’s doneness; it should come out clean or with few crumbs.

Nutrition

Serving Size: 1 slice
Calories: 650
Sugar: 60g
Sodium: 300mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 90g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg