Valentines Red Velvet Cake Recipe. Three layers of southern red velvet cake enrobed in purple swiss meringue buttercream and valentines inspired sprinkles. | thesugarcoatedcottage.com
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5 from 3 votes

Valentines Red Velvet Cake Recipe

Valentines Red Velvet Cake Recipe. Three layers of southern red velvet cake enrobed in purple swiss meringue buttercream and valentines inspired sprinkles. | thesugarcoatedcottage.com
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Cake
Servings: 7 inch cake
Author: stacey - The Sugar Coated Cottage

Ingredients

  • Unsalted butter for cake pans
  • CAKE:
  • 2 1/2 cups cake flour not self-rising
  • 1 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 1 1/2 cups canola oil
  • 2 large eggs
  • 1/4 cup red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • BUTTERCREAM:
  • 7 egg whites
  • 1 1/2 cups + 3 Tbsp sugar
  • 1 1/2 lbs butter
  • 2 tsp vanilla extract
  • pinch of salt

Instructions

  • CAKE:
  • Heat oven to 300 degrees F. (this is not a typo, I baked these at a lower temp to avoid the dome on the cakes.)
  • Generously butter 3 x 7 inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.
  • Add eggs, one at a time, beating well after each addition.
  • Add food coloring and vanilla, and beat until well combined.
  • Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  • In a small bowl, mix baking soda and vinegar until combined.
  • Add to batter, and beat for 10 seconds.
  • Evenly divide batter between the prepared pans.
  • Bake until a cake tester inserted in the center of each cake comes out clean, 20-25 minutes minutes.
  • Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
  • BUTTERCREAM:
  • In medium sauce pan add the egg whites and sugar.
  • On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
  • Switch to paddle attachment.
  • On high speed add the butter one piece at a time. Mix until well combined.
  • Add in the vanilla, continue mixing until completely mixed in.
  • Add in the violet food coloring and mix until fully combined.
  • ASSEMBLY:
  • Put a small dollop of frosting on cake board/cake plate so the cake sticks.
  • Put on the cake first layer, spread on layer of buttercream, smooth with offset spatula.
  • Repeat with next cake layer.
  • Place last layer of cake on top.
  • Crumb coat the cake, refrigerate.
  • Apply and smooth out final coat of buttercream on top and sides.
  • Pipe on top the decorative swirls.
  • Very steady and carefully hold cake at a slight angle and sprinkle the cake with the sprinkles on the sides.
  • Then sprinkle the top.
  • Refrigerate cake to set.
  • Let set at room temp for at least an hour before serving so the buttercream softens.