Description
This Valentine's Heart Red Velvet Cake is a stunning dessert perfect for expressing love and affection. With its vibrant crimson color and rich flavor, it's ideal for celebrating special moments.
Ingredients
2 ½ cups All-Purpose Flour
1 ½ teaspoons Baking Soda
1 teaspoon Salt
2 tablespoons Unsweetened Cocoa Powder
1 cup Unsalted Butter, softened
2 cups Granulated Sugar
4 large Eggs
1 teaspoon Vanilla Extract
1 cup Buttermilk
2 tablespoons Red Food Coloring (gel preferred)
1 tablespoon White Vinegar
16 ounces Cream Cheese, softened
1 cup Unsalted Butter, softened
6–8 cups Powdered Sugar, sifted
2 teaspoons Vanilla Extract
1–2 tablespoons Milk or Cream (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pans
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder
- Cream together softened butter and granulated sugar until light and fluffy
- Beat in the eggs one at a time, then stir in the vanilla extract
- Mix buttermilk, red food coloring, and white vinegar in a separate bowl
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture
- Pour the batter into the prepared pans and bake for 25-30 minutes
- Cool the cakes in the pans for 10-15 minutes before inverting onto a wire rack
- In a large bowl, beat together the cream cheese and butter until smooth
- Gradually add the sifted powdered sugar and vanilla extract, mixing until light and fluffy
- Assemble the cake by shaping it into a heart if using round cakes
- Crumb coat and frost the cake, then decorate as desired
Notes
For a gluten-free option, use a gluten-free baking flour blend.
Substitute buttermilk with milk and vinegar if necessary.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650-750 kcal
- Sugar: 60-75g
- Sodium: 400-500mg
- Fat: 35-45g
- Saturated Fat: 20-28g
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 80-95g
- Fiber: 1-2g
- Protein: 6-8g
- Cholesterol: 100-140mg