Description
A visually stunning red velvet cake with a rich flavor and creamy frosting, perfect for Valentine’s Day celebrations.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries (for decoration)
- Valentine sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan or two 8-inch round pans.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the buttermilk and red food coloring until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
- Stir in the vinegar gently.
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, beating until fluffy.
- Frost the cooled cake generously and decorate as desired with fresh strawberries or Valentine-themed sprinkles. Slice and serve.
Notes
Let all ingredients come to room temperature for best results. You may chill the frosting if it’s too soft.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 36g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg