Valentine’s Day is all about love, and what better way to express your feelings than with a homemade cake? The sumptuous flavors and vibrant color of red velvet cake perfectly capture the essence of this special day. As the heart and soul behind easychocolatecake.net, I cherish the moments spent baking and the memories they create. This Valentine’s Red Velvet Heart Cake isn’t just dessert; it’s a celebration of love and creativity in the kitchen. I invite you to join me in this culinary journey where we transform simple ingredients into an extraordinary dish that will surely impress your loved ones.
The Story & Intro
Growing up, my kitchen was always filled with the tantalizing aroma of baking. One day, I stumbled upon a red velvet cake recipe and decided to give it a shot for a loved one’s birthday. The mixture of deep red hues paired with creamy frosting was mesmerizing, and I felt a rush of excitement as I poured it into heart-shaped tins. I still remember how my family gathered around the table, ushering in smiles that felt as warm and inviting as the cake itself. The beauty of a Valentine’s Red Velvet Heart Cake is in its simplicity and elegance. It’s easily approachable for cooks of any level who want to impress their significant other or family with something special. The combination of fluffy cake and rich cream cheese frosting creates a perfect blend of flavors that’s hard to resist.
Baking this cake isn’t just about following a recipe; it’s about pouring your heart into the process. As you mix, bake, and frost, you’re not just creating a dessert—you’re crafting a memory. Each layer you add brings warmth and joy, just as love enriches our lives.
Whether you’re an experienced baker or just starting, crafting this Valentine’s Red Velvet Heart Cake will rekindle your passion for cooking while impressing your loved ones. So let’s dive into the recipe, gathering those simple ingredients to make something extraordinary, bringing the warmth of the kitchen and the magic of love into your home.
Ingredients
To create a beautiful Valentines Red Velvet Heart Cake, you’ll need the following ingredients:
- 400g Whitworths Caster Sugar
- 150g Unsalted Butter (at room temperature)
- 4 Large Eggs (at room temperature)
- 2 tsp Vanilla Extract
- 1 tsp White Wine Vinegar
- 150ml Vegetable Oil
- 400g Plain Flour (sifted)
- 3 Tbsp Cocoa Powder (sifted)
- 1.5 tsp Bicarbonate of Soda
- 275ml Buttermilk
- 1 tsp Concentrated Red Food Coloring (I recommend Sugarflair Red Extra)
- 1.2kg Whitworths Icing Sugar (sifted)
- 400g Unsalted Butter (at room temperature)
- 300g Full Fat Cream Cheese (at room temperature)
- 3 tsp Vanilla Extract
- Pink and Red Gel Food Coloring
- Piping Tips (we used Wilton #4B, #32, #21)
No doubt, this recipe with the delightful combination of ingredients will not only fill your kitchen with heavenly aromas but also produce a stunning cake that becomes the highlight of any celebration. Remember, by using quality ingredients, you elevate the dish’s final taste and presentation, ensuring a memorable experience for everyone who indulges in it.
Instructions
To make your Valentine’s Red Velvet Heart Cake, begin by preheating the oven to 160°C (320°F) fan. Lightly grease and line three 8-inch heart-shaped cake tins with baking paper. Next, in a measuring jug, stir the red food coloring into the buttermilk and set aside. In a mixing bowl, cream together the caster sugar and butter for about 2 minutes until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, vegetable oil, and vinegar into this luscious mixture.
In a separate bowl, combine the flour, cocoa powder, and bicarbonate of soda (your dry ingredients). Gradually add half of these dry ingredients to the wet mixture, blending thoroughly, followed by half of the buttermilk. Repeat this step until all ingredients are incorporated. Once mixed, distribute equal amounts of the batter into each prepared tin and bake for approximately 25 minutes. After baking, allow the cakes to cool in the tins for about 10 minutes before transferring them to a wire rack.
For the frosting, use a handheld or stand mixer to beat the room temperature butter for 3-5 minutes until it’s pale and fluffy. Gradually add a third of the icing sugar and continue mixing until well-combined. Next, introduce the cream cheese and the remaining icing sugar before beating the mixture for another 5 minutes until smooth. If the consistency is too stiff, add a tablespoon of milk.
To assemble your masterpiece, start by adding a layer of buttercream (approximately 250g) to the first sponge. Place the second sponge on top, followed by the same amount of buttercream, and finally top it with the third sponge. Cover the entire cake with a thin layer of buttercream (about 400g) as a crumb coat and let it chill in the fridge for at least half an hour.
To finish your cake decoratively, divide the remaining buttercream in half and tint one half red and the other pink. Using piping tips #4B, #32, and #21, create your desired design around the cake, mixing the colors for a vibrant effect.
Serving and Final Thoughts
When serving your Valentine’s Red Velvet Heart Cake, slice it into beautiful heart-shaped pieces, allowing each portion to reveal the luscious red interior. This cake is not just visually stunning but also a delight to the taste buds, marrying rich flavors with a soft crumb texture. It truly embodies the love and warmth intended for Valentine’s Day celebrations.
Pair your cake with a glass of chilled milk or a cup of tea for a well-rounded dessert experience. Feel free to get creative with decorations, adding sprinkles or edible glitter to enhance the festive vibe.
Cooking and baking should always feel enjoyable, and this recipe is crafted to ensure that every step is both rewarding and delicious. Share this cake with loved ones, creating cherished memories that revolve around the joy of baking and the love it fosters.
Before you rush off to make this delightful cake, here are some frequently asked questions to assist you on your baking journey.
FAQs
What is the best way to store a Red Velvet Cake?
Store your cake in an airtight container in the refrigerator for up to 5 days. To retain its moisture, let it sit at room temperature for about 30 minutes before serving.
Can I use buttermilk substitutes?
Yes, you can mix 1 tablespoon of vinegar or lemon juice with a cup of milk to substitute for buttermilk in this recipe.
Is it necessary to use food coloring?
While food coloring gives red velvet cake its signature hue, it’s optional. The cake will still taste delicious without it.
Can I freeze this cake?
Absolutely! Wrap each layer tightly in plastic wrap and aluminum foil or place it in an airtight container before freezing. It can be stored for up to 3 months.
Conclusion
Baking a Valentine’s Red Velvet Heart Cake is not just about the ingredients or the process; it’s about infusing your love and creativity into every layer. This cake is a wonderful way to celebrate those you cherish, creating a memorable experience around the kitchen table, which is the heart of any home. I encourage you to try this recipe and see how easy it is to impress your loved ones with a delightful homemade treat that resonates with love and warmth.
Valentines Red Velvet Heart Cake
Ingredients
For the Cake
- 400 g Whitworths Caster Sugar
- 150 g Unsalted Butter, at room temperature
- 4 Large Eggs, at room temperature
- 2 tsp Vanilla Extract
- 1 tsp White Wine Vinegar
- 150 ml Vegetable Oil
- 400 g Plain Flour, sifted
- 3 Tbsp Cocoa Powder, sifted
- 1.5 tsp Bicarbonate of Soda
- 275 ml Buttermilk
- 1 tsp Concentrated Red Food Coloring I recommend Sugarflair Red Extra
For the Frosting
- 1200 g Whitworths Icing Sugar, sifted
- 400 g Unsalted Butter, at room temperature
- 300 g Full Fat Cream Cheese, at room temperature
- 3 tsp Vanilla Extract
- 1 set Pink and Red Gel Food Coloring For decorative frosting
Equipment
- 1 set Piping Tips (e.g., Wilton #4B, #32, #21)
Instructions
Preparation
- Preheat the oven to 160°C (320°F) fan.
- Lightly grease and line three 8-inch heart-shaped cake tins with baking paper.
- In a measuring jug, stir the red food coloring into the buttermilk and set aside.
- In a mixing bowl, cream together the caster sugar and butter for about 2 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the vanilla extract, vegetable oil, and vinegar into the mixture.
Baking the Cake
- In a separate bowl, combine the flour, cocoa powder, and bicarbonate of soda.
- Gradually add half of the dry ingredients to the wet mixture, blending thoroughly, followed by half of the buttermilk.
- Repeat this step until all ingredients are incorporated.
- Distribute equal amounts of the batter into each prepared tin and bake for approximately 25 minutes.
- Allow the cakes to cool in the tins for about 10 minutes before transferring them to a wire rack.
Making the Frosting
- Use a handheld or stand mixer to beat the room temperature butter for 3-5 minutes until pale and fluffy.
- Gradually add a third of the icing sugar and continue mixing until well-combined.
- Introduce the cream cheese and the remaining icing sugar, beating again for another 5 minutes until smooth.
- If the consistency is too stiff, add a tablespoon of milk.
Assembly
- Start by adding a layer of buttercream (approximately 250g) to the first sponge.
- Place the second sponge on top and add the same amount of buttercream.
- Top with the third sponge and cover the entire cake with a thin layer of buttercream (about 400g) as a crumb coat.
- Chill the cake in the fridge for at least half an hour.
Decorating the Cake
- Divide the remaining buttercream in half and tint one half red and the other pink.
- Using piping tips #4B, #32, and #21, create your desired design around the cake.