Valentine's Day Red Velvet Cake

Name: Valentine's Day Red Velvet Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups sugar; 1 tsp baking soda; 1 tsp salt; 1 tsp cocoa powder; 1 1/2 cups vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tbsp red food coloring; 1 tsp vanilla extract; 1 tsp white vinegar; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract; 2 tbsp heavy cream (optional for consistency)

Highlighted under: Holiday & Festive Meals

I absolutely love celebrating Valentine's Day with this Red Velvet Cake. The vibrant color and rich flavor always impress my loved ones. It’s become a special tradition for us to gather around the table and indulge in a slice (or two!) of this decadent dessert. The cake is incredibly moist and paired perfectly with a creamy cream cheese frosting. I love how the tangy frosting complements the sweetness of the cake, making each bite a delightful experience. Trust me, this recipe will steal the show at any celebration!

Created by

Emily

Last updated on 2026-01-18T13:38:27.590Z

When I first tried making a Red Velvet Cake, I was amazed by its beautiful color and the epic combination of flavors. It took a few attempts to get the texture just right, but I found that separating the wet and dry ingredients properly made a huge difference. I always ensure my ingredients are at room temperature, and this dramatically enhances the cake's fluffiness.

In the end, the festive appearance combined with the subtle chocolate flavor wins over everyone who tastes it. I often decorate it with fresh berries and edible flowers to make it even more stunning!

        Why You'll Love This Recipe
        Moist and flavorful with the perfect red hue
Delicious cream cheese frosting that adds the right tang
Creates a beautiful centerpiece for your Valentine's Day celebration

      

Mastering the Red Velvet Batter

Achieving the perfect red velvet cake texture relies heavily on the right mixing technique. When you combine the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a dense cake; mix just until the ingredients are incorporated. The batter should be smooth and slightly thick, with a rich, vibrant red hue that signals the addition of just the right amount of food coloring.

One of the key players in the moisture and flavor department is buttermilk. If you don't have buttermilk on hand, you can make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. This alteration not only mimics the acidity but also activates the baking soda, giving your cake a lovely rise and tenderness.

Perfecting the Cream Cheese Frosting

The cream cheese frosting is crucial for balancing the flavor of the red velvet cake. To attain the desired consistency, ensure that both the cream cheese and butter are at room temperature before mixing. This small step prevents lumps and helps create a smooth, fluffy texture that spreads easily over the cake. If you find the frosting too thick, add a bit more heavy cream until you reach your desired spreadability.

Don’t skip the vanilla extract in the frosting, as it enhances the overall taste profile. For an extra twist, you can incorporate a pinch of sea salt to elevate the flavors and cut through the sweetness, giving each bite a wonderfully complex taste. This ensures that the frosting complements but does not overpower the cake's flavors.

Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (optional for consistency)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

Combine Wet Ingredients

In another bowl, combine the oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix until smooth.

Combine the Mixtures

Gradually add the wet mixture to the dry ingredients, mixing just until combined.

Bake the Cake

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cakes are baking, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until fluffy.

Assemble the Cake

Once the cakes have cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake.

Decorate and Serve

Decorate with fresh berries or sprinkles if desired. Cut into slices and enjoy your beautiful Red Velvet Cake!

Pro Tips

Make sure your ingredients are at room temperature for the best results. You can adjust the amount of food coloring to achieve your desired shade of red.

Storage and Make-Ahead Tips

If you're planning to make the cake in advance, bake the layers a day ahead and store them in an airtight container at room temperature. This not only saves time on the day of your celebration but allows the flavors to meld beautifully overnight. If you decide to frost it the next day, ensure the layers are completely cooled to avoid melting the frosting.

Leftover cake can be stored in the refrigerator for up to five days. Make sure to keep it covered to maintain moisture. If you wish to enjoy it later, consider freezing the frosted cake. Wrap it tightly in plastic wrap and then foil, which helps preserve its texture and flavor for about a month.

Serving Suggestions and Variations

To make your Valentine’s Day celebration even more special, consider serving your red velvet cake with a side of vanilla ice cream or whipped cream. These additions not only complement the sweetness of the cake but also add a lovely creaminess that enhances each slice. Fresh berries can also be a delightful contrast, providing a tartness that balances the rich flavors.

For a fun spin, you can create red velvet cupcakes instead. Simply divide the batter into a standard cupcake pan and reduce the baking time to about 18-20 minutes. Top each cupcake with the cream cheese frosting, and you’ll have delightful, shareable treats perfect for any gathering.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and freeze them. Just wrap them in plastic wrap and store them in the freezer. Thaw before frosting.

→ Is there a substitute for buttermilk?

You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes.

→ Can I use a different frosting?

Absolutely! While cream cheese frosting is traditional, you can use chocolate, buttercream, or whipped cream frosting as an alternative.

→ How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.