Скачать или смотреть Red Velvet Cake for Two (or More) | Small 6-Inch Valentine’s Cake

This Valentine-ready red velvet cake is soft and cocoa-kissed, finished with generous cream cheese dollops, dark chocolate pearls, and fresh raspberries.
👉GET THE RECIPE: https://mountaintopkitchen.substack.c...

Deep red crumb, tangy frosting, and just-enough chocolate come together in a small cake built to slice cleanly and photograph beautifully.

Red velvet cake entered my life quietly, the way the best things often do. It wasn’t a showstopper dessert or a bakery window seduction; it was a slice offered across a kitchen counter, deep red crumb against a white plate, smelling faintly of cocoa and something tangy I couldn’t yet name. I didn’t know then that red velvet wasn’t meant to taste like chocolate cake dyed red, but something softer, more nuanced. That first bite lodged itself in memory: tender, slightly acidic, plush without being heavy. I didn’t chase it immediately; but it stayed with me, waiting. And like all good baking memories, it would resurface when I was ready to understand it.

Years later, as my hands grew more confident and my instincts sharper, I returned to red velvet with intention. I baked versions that were too dry, too sweet, too aggressively cocoa-forward—cakes that missed the point entirely. Somewhere between my grandmother’s East Detroit kitchen and my own mountain-altitude testing, I learned that red velvet is a study in restraint. A whisper of cocoa. Real acidity. Oil for tenderness, butter for flavor. It’s a cake that punishes shortcuts and rewards respect. And once I understood that balance, I knew this cake deserved a version I could stand behind.
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Ingredients:
Dry Ingredients:
1¾ cups (210 g) all-purpose flour
2 tbsp (10 g) natural cocoa powder
¾ tsp baking soda
½ tsp fine sea salt

Wet Ingredients:
½ cup (120 ml) neutral oil (canola or avocado)
¼ cup (57 g) unsalted butter, melted and cooled
¾ cup (150 g) granulated sugar
¼ cup (55 g) light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract

Acid + Color:
1 cup (240 ml) buttermilk, room temperature
1½ tsp white vinegar
1½ tsp red gel food coloring

Flavor Booster:
¼ cup (60 ml) hot brewed coffee
(or hot water — coffee deepens cocoa without adding flavor)

Whipped Cream Cheese Frosting:
12 oz (340 g) full-fat cream cheese, cool side of room temperature
¾ cup (170 g) unsalted butter, softened
3 to 3.5 cups (360-400 g) powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
2 tbsp heavy cream (optional, for extra silkiness)

Topping Options:
Dark chocolate bites
Fresh raspberries
Red velvet cake cutout hearts and crumbs
Chocolate squares/shavings
Sprinkles

Key Moments:
00:00 Intro
00:15 Prepare cake tins
01:17 Make batter
09:17 Fill tins & bake
11:01 Mix Frosting
17:12 Frost
18:58 Decorate
21:59 Outro

Equipment Used in the Video Tutorial: Disclaimer: I make a small commission that helps to pay for recipe development and production costs; you pay the regular Amazon price (USA only). Just click items to go to purchase pages. Thanks!

✔Electric hand mixer: https://amzn.to/44AtWdu
✔Stand mixer with paddle: https://amzn.to/49PkcfH
✔KitchenAid 5Qt glass mixing bowl: https://amzn.to/4cZpzuI
✔6-inch cake tins: https://amzn.to/3CTB2P1
✔Bake-even cake strips: https://amzn.to/3NGcZZo
✔8-inch gold cake boards: https://amzn.to/4btxnGT
✔11-inch balloon whisk: https://amzn.to/4crDfOT
✔Large aluminum mixing bowl: https://amzn.to/4qP9XAx
✔Cake turntable (This is the smoothest one!): https://amzn.to/4t4EZWR
✔Digital kitchen scale: https://amzn.to/40PL24O
✔Mixing bowls: https://amzn.to/4kJ26ko
✔Spatulas: https://amzn.to/4ckaT9n
✔Mesh strainers/sieves: https://amzn.to/43X5gdq


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