Red velvet Valentine’s


The red velvet cake came out of the oven hot and crispy and needed some cooling off. “It has such a sweet, happy flavor,” junior Kenna Snow said. The delicious recipe can be made with family or friends for a fun touch to the holiday.

Kenna Snow, Staff Writer

Consider making a homemade red velvet cake to celebrate this Valentine’s Day with family and friends. 

As a first time baker, the cake tasted luscious, which added a nice surprise. Making a cake from scratch differs from making a box cake, including: the amount of ingredients and time it took to bake. Although it was more time consuming, it was worth the learning experience and enjoyment. 

The recipe started off simple by gathering the ingredients. Flour was the base of the cake, which gave it the thick beginning layer it needed. The necessary components mixed together smoothly and effortlessly.

 The cake came out of the oven crunchy, which created an appetizing flavor. Paired with vanilla ice cream added a delicious taste, considering there’s no frosting. The ice cream’s sweetness added a mouthwatering flavor to the cake itself. 

This scrumptious cake deserves a five out of five stars. Some extra ingredients, especially the vanilla ice cream, gave it a natural tasting flavor. 

Prep Time: 1 hour 30 min

Cook Time: 30 min


For the red velvet cake:

  • Two and two-thirds cups (295 grams) cake flour 
  • One-fourth cup (22 grams) natural unsweetened cocoa powder
  • One teaspoon baking soda
  • Half teaspoon salt
  • Half cup (115 grams) unsalted butter softened to room temperature
  • One and three-fourth cups (350 grams) granulated sugar
  • Two large eggs room temperature
  • Half cup (120 ml) canola or vegetable oil
  • One (1-ounce) bottle liquid red food color
  • Two teaspoons pure vanilla extract
  • One teaspoon distilled white vinegar
  • One and one-third cups (320 ml) buttermilk room temperature

For the cream cheese frosting:

  • 12 ounces cream cheese softened
  • Three-fourth cup (175 grams) unsalted butter softened to room temperature
  • Three cups (360 grams) powdered sugar
  • One and a half teaspoons pure vanilla extract


To make the red velvet cake:

  1. Preheat oven to 350°F 
  2. Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper and set aside
  3. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda and salt; then sift the dry ingredients to remove any lumps of cocoa powder
  4. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes; add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed
  5. Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients; make sure to mix each addition until just combined and be careful not to over mix the batter
  6. Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer; tap the pans on the counter two to three times to remove any air bubbles from the cakes
  7. Bake at 350°F for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean 
  8. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes 
  9. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely

To make the cream cheese frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth; add the butter and mix for about 30 seconds to one minute until well combined and smooth
  2. Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed