While chocolate-chocolate-chocolate often receives very well-deserved top billing as a go-to Valentine’s Day treat, I’d argue that red velvet cake should fight for that spot. Well, if fighting was a) in the spirit of a day about love and b) cake could or would even want to fight. I think cake is generally a lover, not a fighter. Maybe that’s the problem! Cake needs to learn to stand up for itself! C’mon cake, you’re worth it!
Why yes, I have been cooped up for 6 days straight with 3 kids, none of whom were simultaneously sick, so as to stretch out the fun for as long as possible! Why do you ask?
Anyway, back to the cake, man. I’ve been working my way through Ree Drummond’s The Pioneer Woman Cooks, one recipe at a time, in my own chosen order, and long ago earmarked red velvet cake for Valentine’s Day. I love-love-love chocolate, truly, I do. But I get my cake and I get to eat it, as every year, 3 days before Valentine’s Day I have a chocolate birthday cake. Everyone’s a winner!
I decided to make cupcakes, following the recipe exactly, but reducing the bake time a little for the ‘baby’ cakes, and used only a little frosting on some of them, piping little hearts and Xs. I didn’t have a whole bottle of red food color--a BOTTLE, not a vial in those 4 packs… think the size of a bottle of vanilla extract, that is what it calls for—so I used what I had, a little more than 1/4 ounce. As a result, I suppose I made pink velvet cake. :)
The cake itself was very tender and light. Paired with cream cheese frosting, it’s delightful. Thumbs up!