Valentine’s Day is upon us! In honor of the holiday, I’m delighted to share a recipe that has been a favorite for quite some time.
You can cook this treat in several ways – as a cake or regular cupcakes, or for Valentine’s use a heart-shaped cake pan or individual heart tins.
Kathryn’s Red Velvet Cake
1 ½ cups sugar
1 ½ cups canola oil
1 tsp white vinegar
2 ½ cups cake flour (I prefer Swans Down)
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 (1 oz) bottle red food coloring
Preheat oven to 350 degrees. Beat the eggs, adding sugar, oil, and vinegar. Sift the flour and soda together. Add the flour to the egg mixture, and then slowly add the buttermilk. Mix well and add vanilla and food coloring. Pour batter into a greased and floured 9-inch x 13-inch cake pan. Bake for 25-30 minutes until a toothpick comes out clean. Cool cake before icing.
Note: To make as cupcakes, bake 15 minutes or until a toothpick comes out clean. Will yield 30 cupcakes using ¼ cup of batter for each cupcake.
Cream Cheese Icing
8 oz cream cheese
1 stick butter
1 (16 oz) box confectioner’s sugar
1 ½ cups chopped pecans
Soften the cream cheese and butter to room temperature. Add the confectioner’s sugar and beat the mixture until smooth. Spread on cooled cake and top with chopped pecans.
I am fond of serving these colorful treats on vintage cake stands made from clear or milk glass. I’m sure you’ll agree it’s a lovely combination!
If you decide to forgo the heart-shaped pans, you can also give regular cupcakes a fun look with wrappers from DressMyCupcake.com. Here are a few that would be exquisite with this red velvet cake.
If you already have your Valentine’s menu planned, not to worry, you can easily change this recipe to a Green Velvet Cake for St. Patrick’s Day by substituting green food coloring for the red.
I hope you and yours will enjoy this treat!