Red velvet Valentine cake

Celebrate love day with this stunning and delicious Red velvet Valentine's Day cake. It looks perfect, vibrant red, and it tastes terrific. I know it looks difficult to make, but you will be so surprised to see that it's, in fact, really easy. Not to mention the assembly takes just a couple of minutes. The secret to this vegan red velvet is getting a great red food colouring. That's going to set the vibrant colour of your cake, which makes it look so incredibly appetising.

Also, fun fact: I had a red velvet cake as my wedding cake. It was beautifully dressed in white frosting, so nobody could anticipate the surprise. When we cut it, we revealed the red velvet surprise. Everyone was impressed, so we continue to keep this red velvet tradition for our anniversary and Valentine's Day.

What is a red velvet cake

Red velvet is a sponge, made with cocoa and red velvet to get that vibrant red colour. It's perfect for Valentine's Day because red is considered the colour of love, so what better way to celebrate your loved one, but with delicious red cake!

Red velvet is very easy to make, you don't need any fancy kitchen equipment. For the purpose of this Valentine's Day cake, we are baking a thin layer of red velvet so we can assemble it into this gorgeous layered cake you see in the pictures. Honestly, super quick and easy, you'll see.

How to make this red velvet Valentine's cake?

The secret to a perfect layered red velvet is using two identical square trays for your sponge and for the jelly. My trays measure: 6.5 x 11 inches.

I suggest you use similar sizes. To make this delicious and stunning dessert you need to make the red velvet sponge and the red jelly. In the end, we assemble the cake and cut it to perfection.

Start with the jelly, since it needs around 2-3 hours to set in the fridge. Place the cool water into a medium-sized saucepan. Add your sugar and mix until absorbed. Then sprinkle your agar agar powder and bring the mixture to a gentle boil. Reduce the heat and simmer for 2-3 minutes, stirring constantly. Pour the mixture into a heatproof glass.

This is the part where we moved quickly as agar agar can set very fast! Add a few drops of red food colouring and swirl with a toothpick. Place it in the fridge for 2-3 hours until set.

To make the sponge, you should start by preheating your oven to 350F/180C. Lightly great your rectangle tray.

In a large bowl, mix the all-purpose flour, caster sugar, cocoa powder, baking soda and salt.

In a different bowl, mix the oat milk, vegetable oil, vanilla extract, rice vinegar and Red Food colouring. Please check to make sure your food colouring is vegan. I used around 1 tbsp of red food colouring for my cake. But it really depends on the quality of the food colouring you use how much you should add to the cake. Your wet ingredients should look bright red and vibrant. If they don't, add more red colouring.

Pour the wet ingredients into the dry and mix until the batter comes together nicely. Don't over stir.

Pour batter into the tray and bake for 10-15 minutes in the centre of the oven. This cake is really thin so it will bake very fast. Keep an eye on it and check to see if it's ready after 10 minutes.

To check if your red velvet is ready, insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready.

Remove from the oven and let the cake cool completely before removing from its tray.

The assembly is super straight forward. When the red velvet cake is completely cool and the jelly is set, you can begin the assembly.

Place your red velvet cake on a large chopping board. Add the layer of jelly on top of the red velvet.

Using a sharp knife, cut the layered cake into eight perfect squares. Place two squares on top of each other. Repeat with the remaining squares. You should have 4 perfect slices of red velvet cake with jelly

Decorate with a fresh raspberry and dust with icing sugar if you wish.

That's it. You are now ready to serve your beautiful red velvet cake and celebrate Valentine's Day with your loved one. Serve it with our Love Potion made from a red vibrant gin that tastes like raspberries. The two go really well together.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Red Velvet Valentine Cake

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• Prep Time: 45 mins
• Cook Time: 15 mins
• Total: 1 hour
• Serves 2 people

Categories: Baked, Dessert, Holiday Cusine: American, British

Description

A delicious and vibrant soft red velvet cake for Valentine's Day, layered with bright red sweet jelly. It looks stunning, it's fully vegan and tastes terrific. Your loved one will be so excited to eat it.

Ingredients

(USA / Metric)

Red Velvet - Dry Ingredients

• 2/3 cups all purpose flour
• 1/3 cup caster sugar
• 3/4 tbsp cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt

Red Velvet - Wet Ingredients

• 1/3 cup oat milk
• 2 3/4 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 tbsp rice vinegar
• 1 tbsp Red Food colouring*

Vegan Red Jelly

• 1 tbsp agar agar
• 7 tbsp water
• 1/2 cup caster sugar
• 1 tsp Red Food colouring
• 10 fresh raspberry (for decoration) (optional)

Instructions

• Vegan Red Jelly

  1. Place cool water into a medium-sized saucepan.
  2. Sprinkle in your sugar and mix until absorbed.
  3. Sprinkle agar agar powder over the sugar water.
  4. Bring the mixture to a simmer and cook for 2-3 minutes stirring constantly with a spatula.
  5. Pour the mixture into a heatproof, glass dish. I used a 6.5 x 11 inch size dish.
  6. Add a few drops of liquid food colouring on top and swirl with a toothpick.
  7. Place the container into the fridge for 2-3 hours until set.

• Red velvet Valentine cake

  1. Preheat your oven to 350F (180C). Lightly grease a rectangle 6.5 x 11 inches tray.
  2. In a large bowl, mix the dry ingredients together.
  3. In a medium bowl, mix the wet ingredients together.
  4. Your wet ingredients should look bright red and vibrant. If they don't, add more red colouring.
  5. Pour the wet ingredients into the dry and mix until the batter comes together nicely. Don't over stir.
  6. Pour batter into the tray and bake for 15 minutes in the centre of the oven. To check if your red velvet is ready, insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready.
  7. Let the cake cool completely before removing from its tray.

• Assembly

  1. Place your red velvet cake on a large chopping board. Add the jelly on top of the red velvet.
  2. Using a sharp knife, cut the layered cake into eight perfect squares. Place two squares on top of each other. Repeat with the remaining squares. You should have 4 perfect slices of red velvet cake with jelly
  3. Decorate with a fresh raspberry and dust with icing sugar if you wish.

Nutritional Information

Total Nutrition Facts

Serves 2 people

Amount Per Serving
Calories 679
% Daily Value*
Total Fat 20 g			25%
	Saturated Fat 1 g		7%
	Trans Fat 0 g		24%
	Polyunsaturated Fat 12 g
	Monounsaturated Fat 4 g
Cholesterol 0 mg			0%
Sodium 926 mg			40%
Total Carbs 122 g			44%
	Dietary Fiber 2 g		8%
	Sugar 87 g		174%
Protein 5 g			10%
Vitamin A 0% Vitamin C 3% Calcium 1% Iron 16% Vitamin D 0% Magnesium 4% Potassium 2% Zinc 4% Phosphorus 8% Thiamin (B1) 28% Riboflavin (B2) 16% Niacin (B3) 16% Vitamin B6 2% Folic Acid (B9) 16% Vitamin B12 0% Vitamin E 12% Vitamin K 32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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