Red Velvet Valentine's Day Cake
This iconic Red Velvet cake, with its striking crimson hue and rich cream cheese frosting, is perfect for celebrating love and togetherness.
Ingredients
For the Cake
- 2.5 cups All-purpose flour Sifted for lightness
- 2 cups Granulated sugar For sweetness
- 1 teaspoon Baking soda Leavening agent
- 1 teaspoon Baking powder For rising
- 1 teaspoon Salt To enhance flavor
- 1 cup Vegetable oil For moisture
- 1 cup Buttermilk Provides rich flavor and texture
- 2 large Eggs Room temperature for better mixing
- 2 tablespoons Red food coloring For color
- 1 teaspoon White vinegar To enhance color and flavor
- 1 teaspoon Vanilla extract For flavor
- 1 cup Hot brewed coffee Enhances chocolate flavor
For the Cream Cheese Frosting
- 8 ounces Softened cream cheese Ensure it's at room temperature
- 0.5 cup Softened unsalted butter Also at room temperature
- 4 cups Powdered sugar For sweetness
- 1 teaspoon Vanilla extract To elevate frosting flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just blended. Be careful not to overmix.
- Pour in the hot brewed coffee slowly and mix until smooth.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
Frosting
- In a large bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and mix until homogeneous, then stir in the vanilla extract.
Assembly
- Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer.
- Place the second layer on top and frost the entire cake with the remaining cream cheese frosting.
- Garnish with red sprinkles or fresh berries if desired.
Notes
To store, wrap the cake tightly with plastic wrap. It can last at room temperature for 2 days or in the fridge for up to 1 week. For longer storage, freeze it for up to 3 months.