Happy Valentine’s Day! I find it so heartwarming how filled with love this day is. Everyone showing their love and appreciation for one another, although you should do that everyday! It is also a great excuse to enjoy tons of chocolate and champagne.
Yesterday, while I was at the store I saw the cutest, elderly gentleman holding only a box of chocolates and a card that read, “I love our life together.” I can only imagine the gift was for his spouse of no less than 50 years. It was honestly one of the sweetest things I have ever seen.
Until then I am going to enjoy each and every Valentine’s day. Oh, and eat lots of chocolate each year. This year in the form of this red velvet cake. OH BOY!
Makes one 9 inch layer cake
- 3 cups cake flour *
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 cups buttermilk
- 2 tablespoons cocoa powder
- 3/4 cup mini chocolate chips
- 1 tablespoon vanilla extract
- 1 ounce bottle of red food coloring
- 3/4 cup butter
- 1 tsp white distilled vinegar
- 1 tsp salt
- 1/2 cup vegetable oil
- 3 large eggs
Cream Cheese Frosting
- 16 ounces cream cheese
- 1/2 cup butter
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
* Make cake flour: For every cup of flour, remove 2 tablespoons of flour and replace with 2 tablespoons cornstarch. *
- In a medium sized bowl whisk together cake flour *, salt, and baking soda. Sift in cocoa powder.
- Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
- Measure out buttermilk, add in vanilla and vinegar.
- Whisk butter and sugar in a stand mixer, until fluffy. Add vegetable oil. Add eggs one at a time until combined.
- Add in red food coloring, slowly to avoid splashing (permanently ruining everything in it’s path).
- Alternating add in the flour, then the buttermilk, scraping down bowl as necessary. Ending with the flour. Before the last addition of flour is completely mixed, add in the chocolate chips.
- Divide mixture evenly between the two cake pans. Bake for 25-30 minutes or until a toothpick, when inserted, comes out clean. Making sure to rotate pans halfway between the baking time.
- Let cool before removing from pans, trimming, and frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment. Mix together the butter and cream cheese, on medium-high speed, until very fluffy. Add in vanilla extract.
- Slowly, and one cup at a time add in the powdered sugar until it reaches the proper consistency.
- Spread on cooled, and trimmed bottom layer of cake.
- Put into a piping bag fitted with a round-tip, while applying medium pressure squeeze a dollop of frosting while pulling away to create “peaks”.
- Sprinkle with cocoa powder to finish.