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D&C Recipes - Valentines Day Special, Red-Velvet Heart Cake

D&C Recipes - Valentines Day Special, Red-Velvet Heart Cake

Red-Velvet Heart Cake


  • 2 ½ Cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cup granulated sugar
  • ½ teaspoon salt
  • 1 ½ cup buttermilk room temperature
  • 1 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons liquid red food coloring


  • 1 pound cream cheese room temp.
  • 8 ounces unsalted butter room temp.
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar



  1. Preheat the oven to 350°. Spray one 8-inch round pan and one 8-inch square pan with pan spray and line with parchment paper. Spray the parchment and set it aside.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add the sugar and salt to the flour mixture and whisk together. Set aside.
  3. In a large bowl combine the buttermilk, oil, eggs, vinegar, vanilla, and red food coloring together with a whisk. Add the flour mixture to the liquid ingredients and whisk until smooth.
  4. Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, until a toothpick comes out of the center of the cakes cleanly or the cake springs back when gently pressed on.
  5. Let the cakes cool for 10-15 minutes before turning them out on a cooling rack to finish cooling. While the cake cools, prepare the cream cheese frosting.

Cream Cheese Frosting:

  1. In a large mixing bowl or a stand mixer cream the butter and cream cheese together until thoroughly mixed and creamy.
  2. Add the vanilla extract and beat to combine. You may need to scrape down the sides and bottom of the bowl to be sure everything is evenly mixed.
  3. Add the powdered sugar and mix slowly until incorporated. Gradually increase the speed and beat until fluffy.


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