Red Velvet Valentine's Cake Recipe
Red Velvet Valentine's Cake
Flavors of the USA
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooling time: 10-15 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

The origin for the dramatic Red Velvet Cake is actually unknown. Because it is so unique, there are many interesting, fun stories about it, and different regions of the country claim it as their own. For instance, the South has definitely adopted it-- who could ever forget the Red Velvet Armadillo Cake in the ever popular 1989 Southern movie "Steel Magnolias"? But one well-known story about the cake originated in New York City where a diner at the Waldorf Astoria Hotel requested its Red Velvet Cake recipe. She received the recipe and a $100 charge on her bill!

The favorite icing is usually white to contrast with the deep red color of the cake. However, some bakers prefer to tint the icing a lighter shade of red -- pink, especially for Valentine’s Day. Either way, the moist, devil's-food-like cake tastes delicious.

For 10-12 servings

- Crisco® No-Stick Cooking Spray with Pillsbury® Flour
- 56 g / 2 oz. red food coloring
- 125 ml / 1/2 cup Crisco® All-Vegetable Shortening OR 1/2 stick Crisco® All-Vegetable Shortening Sticks
- 325 ml / 1 1/2 cups sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 560 ml / 2 1/4 cups White Lily® All-Purpose Flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vinegar
- 1 teaspoon baking soda

- 1 (8 oz.) pkg. cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar

- 3 tablespoons Flour
- 250 ml / 1 cup Butter (Not Margarine- you can taste the difference!).
- 1 teaspoon Vanilla
- 250 ml / 1 cup Milk
- 250 ml / 1 cup Granulated sugar

Finishing (optional)
- 1/4 teaspoon red food coloring
- Heart-shaped candies


Heat oven to 180° C / 350° F. Coat two 8 x 2 1/2-inch heart-shaped cake pans with flour no-stick cooking spray.
Beat shortening and sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract and food coloring.
Combine flour and salt in a small bowl. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vinegar, using a spoon, until well blended. Add baking soda, gently stirring until well blended. Pour into prepared pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool on wire rack 10 minutes. Remove from pans; cool completely on wire rack.


  1. Cook flour and milk on low heat until thick. Then cool.
  2. In a bowl, cream sugar, butter, and vanilla until fluffy.
  3. Add to flour-milk mixture. Beat until mixture is like whipped cream.


  1. Place first cake layer on cake plate or serving tray. Generously frost top.
  2. Top with second cake layer. Frost top.
  3. Top with the last layer. Frost top and sides of cake. Sprinkle top of cake with heart-shaped candies if desired.
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Photo : Crisco - a trademark of The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.

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