As an Amazon Associate, I earn from qualifying purchases.
RECIPE UPDATE: 1/28/2023 The recipe remains the same as the original, I just added a pink drip and changed up the decoration a bit.
This Valentine’s Day Red Velvet Cake has a sweet and tangy flavor. By no means is this just a chocolate cake with red food coloring in it.
Red Velvet Bakery Emulsion gives this cake its beautiful red hue. Not only does it give this cake color but it also gives it a unique flavor.
Red Velvet Cake
- Cake flour: is a low protein content flour that helps to deliver a cake with a fine crumb.
- Baking powder: is a mixture of baking soda and cornstarch. Baking powder works twice, first when its introduced to moisture and second when it hits the heat.
- Dutch-processed cocoa powder: has a higher pH which neutralizes the acids and helps round out the flavor. Hot liquid such as water and coffee helps dissolve the remaining cocoa butter and helps distribute the flavor.
- Salt: helps with flavor.
- Unsalted butter: helps add flavor and texture to the cake. Using room temperature butter is best because it is malleable enough to be whipped, but firm enough to retain air. This helps to provide structure and leavening.
- Superfine sugar: helps to create an airy cake. You can make your own superfine sugar by processing granulated sugar in a food processor. Just be sure to add a few teaspoons more sugar in addition to the amount you need for the recipe. Then measure or weigh out and continue with your recipe.
- Vegetable oil: helps with moistness and also keeps the cake tender when chilled.
- Red Velvet Emulsion: adds taste and color to the cake.
- Eggs: binds, thickens and emulsifies.
- Buttermilk: adds a tangy flavor and helps with texture. It also tenderizes and creates fluffiness in the cake.
- Baking soda: is an alkali and must be used with an acidic ingredient such as buttermilk.
- Distilled vinegar: when mixed with baking soda vinegar creates carbon dioxide which leavens the cake. Once this action happens you should get the cake in the oven right away.
How To Make Super Smooth and Fluffy Cream Cheese Frosting
- Mix all ingredients except the cream cheese together well.
- Add the cream cheese in at the very end of the mixing process.
- Cream cheese should be cut into chunks and should be room temperature.
- After the cream cheese is added, mix for about 1 to 2 minutes. Keep a close eye on it at this stage to keep the frosting from turning into soup. Don’t over mix!
Cake Assembly
Place one cake layer on the center of an 8-inch round cake board, and set on a cake turntable. Spread with 2/3 cup cream cheese frosting on top in an even layer with an offset cake spatula. Place second cake layer on top and spread another 2/3 cup cream cheese frosting on top, spreading in an even layer all the way to the edge of the cake. Place last cake layer on top (top side down).
The Importance of Crumb Coating
Crumb coating catches any loose crumbs and seals them in so they will not end up in your final layer of frosting. After chilling your crumb coat, this also gives you a great base to start your cake decorating on. Don’t skip this extra step. It makes all the difference.
Pink Drip Tips
- Chop up the candy melts before melting. This way they melt evenly.
- Start with 1/4 cup heavy cream before adding more in if needed. This can differ a little bit depending on climate. Here in Houston 1/4 cup cream usually does the trick for me.
- Microwave the pink chocolate melts at 30 seconds first and stir, then heat for 20 seconds more and stir, then for another 10 seconds and stir. From here, heat at 10 second intervals, stirring between each interval until the pink chocolate melts are completely melted and smooth.
Cake Decorating Tips
- Make sure your cake is well chilled before applying pink drips. I stick mine in the freezer for at least 15 minutes or more.
- Before applying the drips be sure the mixture isn’t too hot or it will melt your frosting.
- There’s a balancing act to this process because you want the drip to be liquid but not hot. You also want your cake as cold as possible so the frosting will hold up to the drip. Because cream cheese frosting has a lot of moisture in it compared to traditional buttercream it is very soft. You’ll need to work quickly when applying the drips and stick the cake back in the freezer or fridge to let the pink drip set up quickly and to keep your frosting from melting.
Cake Decorating Tools
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 8-inch round cake board
- Cake turntable
- Offset cake spatula
- 8-inch acrylic disc
- Parchment paper
- Cake scraper
- Piping bags
- Ateco piping tip #828
- Wilton piping tip #12
- Candy hearts
Baking Schedule
- Day 1: Bake Cake layers.
- Day 2: Prepare frosting, pink drip, assemble and serve.
Make Ahead
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Cream cheese frosting is best made the day of assembly.
Pink drip should be made the day of assembly.
Assembled cake can be stored in the refrigerator in an airtight container for 2 days.
Let’s Connect
The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!
Suggested Recipes
Adapted from The Sweetapolita Bakebook
Valentine's Day Red Velvet Cake
Yield:
12
Prep Time:
2 hours
Cook Time:
30 minutes
Additional Time:
1 hour
Total Time:
3 hours 30 minutes
Sweet and tangy red velvet cake filled and frosted with fluffy cream cheese frosting, pink drip and Valentine conversation hearts.
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 8-inch round cake board
- Cake turntable
- Offset cake spatula
- 8-inch acrylic disc
- Parchment paper
- Cake scraper
- Piping bags
- Ateco piping tip #828
- Wilton piping tip #12
- Candy hearts
CAKE
- 3 cups cake flour (12 ounces/345 grams), sifted
- 1 teaspoon baking powder
- 1 teaspoon Dutch-process cocoa powder
- ¾ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 2 cups ( 14 ounces/410 grams) superfine sugar
- ½ cup vegetable oil
- 2 tablespoons Red Velvet Bakery Emulsion or 1 tablespoons vanilla extract with 3 tablespoons red liquid food coloring
- 3 large eggs, at room temperature
- 1 ½ cups buttermilk, at room temperature
- 1 teaspoon baking soda
- 2 teaspoons distilled white vinegar
FROSTING
- 1 ½ cups unsalted butter, at room temperature
- 4 1/2 cups (18 ounces/509 grams) powdered sugar, sifted
- 2 teaspoons vanilla extract
- ½ teaspoons fresh lemon juice
- Pinch of salt
- 24 ounces cream cheese, cut into cubes and softened
PINK DRIP
- 1 cup (180 grams/8 ounces) Wilton Pink candy melts, chopped
- 1/4 cup (2 ounces) heavy cream
Instructions
CAKE
- Heat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, cocoa, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, oil and emulsion on medium speed until light and fluffy, about 5 to 7 minutes. Add the eggs one at a time and mix until each is just combined. Scrape down the sides of the bowl as needed. Reduce the speed to low. In 3 additions add the flour mixture, alternating with the buttermilk in 2 additions and mix until just combined.
- In a small bowl, whisk the baking soda and vinegar together, and quickly whisk into the batter. Divide the batter evenly among the 3 prepared cake pans.
- Bake cakes in the center of the oven for 20 to 25 minutes or until a tooth pick inserted in the center comes out with a few moist crumbs attached. Let the cake layers cool in the pans on a wire rack for 10 minutes. Loosen the sides of the cake with a knife and invert them on to the wire rack to cool completely.
FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
- Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.
ASSEMBLE
- Place one cake layer on the center of an 8-inch round cake board, and set on a cake turntable. Spread with 2/3 cup cream cheese frosting on top in an even layer with an offset cake spatula. Place second cake layer on top and spread another 2/3 cup cream cheese frosting on top, spreading in an even layer all the way to the edge of the cake. Place last cake layer on top (top side down).
CRUMB COAT
- Apply a thin layer of frosting over the top and sides of the cake creating a crumb coat. Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.
DECORATING
- Line an 8-inch acrylic disc with parchment paper. Apply a large dollop of frosting on the top of the cake and spread out in an even layer with an offset cake spatula. You should have excess frosting hanging off the edge. Apply more frosting to the sides of the cake, making sure the bottom cake board and top disc are covered with frosting. Apply a cake scraper to the top acrylic disc and bottom cake board and rotate the cake turntable to spread and remove excess frosting. Fill in any gaps with more frosting and rotate the cake until the sides are smooth. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
- With an offset spatula, gently insert the spatula under the acrylic disc but over the parchment paper and gently turn the cake turntable until the disc releases. Peel off the parchment paper and smooth out the top with an offset cake spatula. Place the cake back in the freezer or refrigerator while you prepare the pink drip.
PINK DRIP
- In a microwavable bowl combine candy melts and heavy cream and microwave for 30 seconds and stir, then 20 seconds and stir, then 10 seconds and stir. Continue to cook at 10 second intervals until melted, stirring between each interval until melted and smooth.
- Let chocolate cool at room temperature for about 10 to 15 minutes.
- Use a spoon to apply the drips to the sides of the cake. Pour remaining pink drip in the center of the cake and spread to meet the edges of the dripped chocolate. Chill the cake in the refrigerator or freezer until the drip is set before adding additional decoration.
- Fit a piping bag with Ateco piping tip #828 and fill with remaining frosting. Pipe 8 swirls around the top cake edge. Place a Valentine’s candy on top of each swirl. Fit a piping bag with Wilton piping tip #12 and add remaining frosting to the piping bag. Pipe small dots around the bottom edge of the cake. Chill the cake in the refrigerator for about 15 minutes before adding more candy hearts to the bottom to allow the frosting to firm up a bit. Place candy hearts on top of the frosting dots. Carefully transfer the cake to a cake stand and serve.
Notes
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Cream cheese frosting is best made the day of assembly.
Pink drip should be made the day of assembly.
Assembled cake be stored in the refrigerator in an airtight container for 2 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 876Total Fat: 68gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 216mgSodium: 653mgCarbohydrates: 57gFiber: 1gSugar: 23gProtein: 10g
*Nutrition information is an estimate and will vary.*