Description
Red Velvet Cake Valentines Hearts: Indulge in decadent red velvet cake hearts, velvety cream cheese frosting, and a sprinkle of love. Perfect for Valentine’s Day!
Ingredients
Scale
- 2½ cups (315g) all-purpose flour
- 3 tablespoons (15g) unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1½ cups (300g) granulated sugar
- 1 cup (240ml) buttermilk
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1–2 tablespoons (15-30ml) red food coloring (gel preferred)
- 1 teaspoon white vinegar
- 12 oz (340g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C). If using a heart-shaped cake pan, thoroughly grease and flour it, or line with parchment paper. Alternatively, prepare a 9×13 inch pan that you’ll cut into hearts later. Ensure all ingredients are at room temperature for optimal incorporation and texture in your Red Velvet Cake Valentines Hearts.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. The cocoa powder should be completely integrated with no visible streaks. This careful blending ensures the signature subtle chocolate flavor distributes evenly throughout your cake.
- Step 3: Cream Fats and Sugar In a large mixing bowl, beat the butter, oil, and granulated sugar on medium-high speed for 4-5 minutes until noticeably lighter in color and fluffy in texture. Don’t rush this step—it’s creating the foundation for that perfect velvety crumb characteristic of authentic Red Velvet Cake Valentines Hearts.
- Step 4: Add Remaining Wet IngredientsBeat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in the vanilla extract, then gradually add the food coloring until you achieve a vibrant red color. Remember that the batter will appear slightly darker than the finished cake.
- Step 5: Combine Wet and Dry Mixtures Reduce the mixer to low speed. Add the dry ingredients in three portions, alternating with buttermilk (beginning and ending with dry ingredients). After each addition, mix just until combined—stopping to scrape down the bowl as needed. Finally, stir in the vinegar by hand. The batter should be smooth, vibrant red, and slightly thick.
- Step 6: Bake and Cool Pour the batter into your prepared pan(s). Bake heart-shaped pans for 15-20 minutes or a 9×13 pan for 25-30 minutes, until a toothpick inserted comes out with just a few moist crumbs. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Step 7: Prepare Frosting and Decorate Beat cream cheese and butter until smooth and completely combined. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy. Once your Red Velvet Cake Valentines Hearts are completely cool, spread or pipe the frosting decoratively. For extra Valentine’s charm, add sprinkles, mini chocolate hearts, or edible glitter.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 mini cake
- Calories: 350 calories
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg