This easy Valentine's Day Red Velvet Cake is deliciously moist, and oh so good. Similar to Devil's Food Cake with Cream Cheese Frosting, this red cake and snow white frosting is perfect for Valentine's Day, or Christmas. Just change the sprinkles and decorations!
This is my favorite Red Velvet Cake recipe that I tweaked a bit after coming across Brown Eyed Baker's Red Velvet Poke Cake today. The difference between her cake and my original recipe is that she poked holes in the cake after it was baked, and poured sweetened condensed milk into it. Seriously! So, I pulled out my Red Velvet Cake and Cream Cheese Frosting recipes out, and made this cake my own!
I'll have more pictures of my Valentine's Day Red Velvet Cake tomorrow. The cake wasn't ready to cut into tonight. Once I do, you can bet it'll go quick, especially if the guys are around!
Red Velvet Cake Recipe
- 3/4 cup buttermilk
- 3/4 teaspoon vanilla
- 2 cups all-purpose flour
- 2 Tablespoons dark Dutch process cocoa powder
- 1 teaspoon cinnamon, ground
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup sugar
- 3/4 cup canola oil
- 2 large eggs
- 1 teaspoon vinegar
- 1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color
- 1/2 can sweetened condensed milk
How To Make Red Velvet Cake
- Preheat the oven to 350 degrees F. Spray or butter one 8 X 8-inch square baking pan.
- In a small bowl, whisk buttermilk and vanilla, and set aside.
- Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
- Cream the sugar and oil together on medium-high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
- With mixer on low-medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
- Pour batter into prepared baking pan.
- Bake cake for 35-45 minutes, or until a pick comes out clean.
- Cool cake for about 10 minutes on a wire rack, then using the end of a wooden spoon handle, poke holes into the cake about 1-inch apart.
- Gently pour sweetened condensed milk over the top, making sure it drips down into the holes.
- Cool cake completely before frosting.
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 6 Tablespoons butter, softened
- 4 Tablespoons Marshmallow Fluff
- 3 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoon milk, if necessary
How To Make Cream Cheese Frosting
- Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and Marshmallow Fluff together on medium speed until creamy.
- Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
- Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.
You can also make Red Velvet Cupcakes with this recipe! This size recipe makes between 12-15 cupcakes.