Happy Heart Day!
Here is my Valentine to you: a red velvet heart cake with classic cream cheese icing.
Isn’t it pretty?
This was my first time making red velvet, and looking at the ingredients list it is no wonder why it is so popular. Aside from the cream cheese icing (because who doesn’t like that?), this cake has got all the good stuff: buttermilk, tons of sugar, butter AND shortening, and of course cocoa powder.
Hey, Valentine’s Day is only once a year, and if it’s good for anything (besides, you know…love) it’s the sweets.
I have a heart cake pan, but a regular round pan can easily be Cake Bossed into the right shape; you can either free hand it, or cut a piece of parchment or regular paper into a heart and carve along the outline.
Hope your Valentine’s Day is delicious!
Red Velvet Layer Cake
Cake recipe derived from Baked: New Frontiers in Baking, found at swEEts
Yield: 2-3 cakes (you can make a 3 layer cake, or do 2 layers and cupcakes)
- ½ cup cocoa powder
- 4 tablespoons red food coloring
- 1 cup boiling water
- 12 tablespoons butter, softened
- 4 tablespoons shortening
- 2 2/3 cup sugar
- 4 eggs
- 2 cup buttermilk
- 2 teaspoon vanilla
- 4 1/2 cups cake flour, sifted
- 2 teaspoon salt
- 2 teaspoon white or apple cider vinegar
- 2 teaspoon baking soda
Cream Cheese Icing (3 cups):
- 3, 8 ounce packages of cream cheese
- Juice of ½ lemon
- About 3 cups confectionary sugar (use as much as you need until thickened)
• Preheat oven to 325. Prepare cake pans for baking with parchment paper/butter & flour/spray, etc. Also prepare at least half of a cupcake pan (6 cupcakes).
• In a small bowl mix cocoa powder, food coloring and boiling water- set aside.
• In a large bowl or stand mixer, beat butter and shortening until blended. Beat in sugar until light and fluffy. Add egg one at a time, beating after each addition.
• Stir buttermilk and vanilla into cocoa mix. Alternate adding flour and cocoa mixture into butter/sugar mixture.
• In another small bowl, sprinkle baking soda over vinegar and mix. Pour over batter and mix until incorporated.
• Pour batter into cake pans and cupcake tins and bake each cake for 30-45 minutes until a toothpick comes out clean.
• In the meantime, to make cream cheese icing, beat cream cheese until smooth; add lemon juice and slowly incorporate confectionary sugar until thickened.
• After all cakes and cupcakes are baked off and cooled completely, begin assembly: lightly apply icing to first cake; add extra on top ( ½ - 1 cup) for the middle filling. Place second cake on top of first cake and filling, and thickly ice entire cake.
• In a food processor, lightly pulse 4 cupcakes to make crumbs. Apply crumbs around the edges of the cake for decoration.