Valentine's Day Red Velvet Cake (Print Version)
# Ingredients:
→ For the Red Velvet Cake
01 -
2 and 1/2 cups (312 grams) all-purpose flour
02 -
2 Tablespoons (14 grams) cocoa powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon salt
05 -
1/2 cup (115 grams) unsalted butter, room temperature
06 -
1 and 1/2 cups (300 grams) sugar
07 -
2 teaspoons vanilla extract
08 -
2 eggs, room temperature
09 -
1 cup (240ml) buttermilk, room temperature
10 -
3/4 cup + 1 tablespoon (195 ml) vegetable oil
11 -
1 teaspoon white vinegar
12 -
1-2 tablespoons red food coloring
→ For the Cream Cheese Frosting
13 -
1 and 1/4 cups (300ml) heavy cream, cold
14 -
16 oz. (450 grams) full-fat brick-style cream cheese, room temperature
15 -
1 and 3/4 cups (210 grams) powdered sugar, divided
16 -
2 teaspoons vanilla extract
# Instructions:
01 -
Preheat oven to 350F. Grease two 8-inch cake pans and line bottoms with parchment. Sift dry ingredients. Beat butter and sugar, add eggs one at a time, then add remaining wet ingredients. Add dry ingredients gradually, then food coloring. Divide between pans and bake 35-40 minutes.
02 -
Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
03 -
Beat cream cheese with 1 cup powdered sugar and vanilla. Separately whip cream with remaining 3/4 cup sugar to stiff peaks. Combine both mixtures gently.
04 -
Cut the cake tops level. Use a heart cookie cutter to make 8-12 hearts from the trimmed cake. Save the trimmings and remaining cake to make crumbs.
05 -
Place one cake layer on serving plate. Spread frosting layer, top with second cake. Frost top and sides. Decorate with red velvet crumbs and heart cutouts. Refrigerate 3-4 hours before serving.
# Notes:
01 -
Store in refrigerator up to 5 days
02 -
Make homemade buttermilk by adding lemon juice or vinegar to milk
03 -
Can make 1-2 days ahead