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Homemade Red Velvet Cake for Valentine’s Day Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 98 reviews
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 2-layer 9-inch cake (serves 12-14) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Homemade Red Velvet Cake is the perfect Valentine’s Day dessert featuring a moist, tender crumb infused with cocoa and buttermilk, layered with a luscious cream cheese frosting. Its vibrant red color and classic flavor make it a romantic and festive treat for any special occasion.

Ingredients

Scale

Cake

  • 3 cups cake flour, scooped & leveled (354g)
  • 1 teaspoon baking soda
  • 3 Tablespoons unsweetened cocoa powder (22g)
  • ½ teaspoon salt
  • ½ cup salted butter, softened (113g)
  • 2 cups granulated sugar (400g)
  • 1 cup vegetable oil (224g)
  • 3 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon distilled white vinegar
  • 2 Tablespoons red liquid food coloring (or 1 Tablespoon gel food coloring)
  • 1 cup buttermilk, room temperature (240g)

Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup salted butter, softened (113g)
  • 4 cups powdered sugar (520g)
  • 2–3 Tablespoons cream or milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the pans and preheat oven: Preheat your oven to 350°F (175°C). Line two 9-inch or 8-inch cake pans with parchment paper circles on the bottoms and spray the sides with cooking spray. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the cake flour, baking soda, cocoa powder, and salt until well combined. Set this mixture aside.
  3. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 3-4 minutes until light and fluffy. Add the vegetable oil and mix briefly, scraping down the sides of the bowl to incorporate all ingredients.
  4. Add eggs, vanilla, vinegar, and food coloring: Add the eggs one at a time, beating on medium-high speed until each egg is incorporated before adding the next. Then add the vanilla extract, distilled white vinegar, and the red food coloring. Mix until the color is evenly distributed and the batter is smooth.
  5. Combine wet and dry ingredients: Reduce the mixer speed to low. Alternately add the dry ingredient mixture and buttermilk in 2-3 additions, beginning and ending with the dry ingredients. Mix just until combined after each addition and scrape the bowl as needed to ensure even mixing but avoid overmixing.
  6. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes if using 9-inch pans or 38-43 minutes for 8-inch pans. The cake is done when a toothpick or cake tester inserted into the center comes out clean with a few crumbs. Be careful not to overbake. Remove from oven and allow cakes to cool completely in the pans.
  7. Make the frosting: In a large bowl, beat softened cream cheese and butter with a handheld mixer until smooth and creamy, about 1-2 minutes. Gradually add powdered sugar and cream or milk, starting on low speed to incorporate and then increasing to high speed, beating for 2 minutes until smooth and fluffy. Add vanilla extract and a pinch of salt, then beat again for a few seconds until combined.
  8. Assemble the cake: If needed, level the cooled cakes by trimming the domed tops for an even stacking surface. Reserve any trimmed scraps to crumble for decoration. Spread a layer of cream cheese frosting on the first cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting. Sprinkle the top with cake crumbs if desired for decoration.
  9. Serve: Slice the cake using a sharp knife and serve immediately or chill before serving. Enjoy this classic red velvet delight perfect for Valentine’s Day celebrations.

Notes

  • Room temperature ingredients, especially eggs and buttermilk, help create a smooth batter and better texture.
  • Do not overmix the batter to avoid a dense cake; mix just until combined after adding wet and dry ingredients.
  • If you prefer a deeper red color, adjust the amount of food coloring accordingly.
  • Use cake flour for tender, soft crumb; all-purpose flour can be substituted but the texture will be slightly different.
  • Make sure the cream cheese and butter for the frosting are very soft to avoid lumps.
  • This cake is best served within 2 days but can be refrigerated up to 4 days; bring to room temperature before serving.

Find it online: https://oliviadinner.com/homemade-red-velvet-cake-for-valentines-day-recipe/