Whether you’re partnered up or single and ready to mingle, there’s one thing we know for certain— it’s not Valentine’s Day unless you’re indulging in something sweet.

Kate and Courtney here. This year, we wanted to make a V-Day treat that packed a punch but didn’t result in loads of leftovers. After perusing Pinterest for recipe ideas, we settled on a Red Velvet Cake for Two, adapted from Baking Mischief.

Even though we’ve made a chocolate cake for two, this was our first go with red velvet. (Side note: Neither of us realized that the “red” in red velvet was just food coloring, LOL.)

Anyways, once we settled on a recipe, we snagged the ingredients, made some espresso martinis, and got our bake on.

Although the final appearance wasn’t necessarily The Great British Baking Show-worthy, the flavor did not disappoint. This light, creamy, velvety confection makes an ideal Valentine’s Day dessert.

To make this two-person red velvet cake, you’ll need two 6-inch cake pans, some parchment paper, a sifter (we may or may not have left this out by accident on one occasion), and an electric mixer.

Valentine's Day Dessert: Red Velvet Cake for Two

Ingredients:

For the Cake:

1/4 cup butter (softened)
3/4 cup granulated sugar
1 TBSP red food coloring
2 TBSP vegetable oil
1 large egg
1 1/2 tsp. white vinegar
1 tsp. vanilla extract
1 cup and 3 TBSP cake flour (sifted)
1 TBSP cocoa powder (sifted)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk

For the Frosting:

1/2 cup butter (softened)
4 ounces cream cheese (softened)
1/2 tsp. vanilla extract
1 1/2 cup powdered sugar sifted
1 TBSP milk (as needed)
Sprinkles optional, but highly recommended!

Directions:

For the Red Velvet Cake:

Preheat oven to 350°F.
Butter and flour two 6-inch cake pans, then line the bottoms with parchment paper. (We find it’s easiest to trace the bottom of the cake pan on the parchment paper and it cut it out so it fits perfectly)
In a bowl, beat butter until fluffy, then add sugar and mix for two minutes.
To the same bowl, add red food coloring, vegetable oil, egg, vinegar, and vanilla. Beat until well-combined.
In a separate small bowl, whisk flour, cocoa powder, baking soda, and salt.
Add half of the dry mixture to the wet ingredients and mix until just-combined.
Mix in buttermilk until combined, and add the rest of the dry mixture. Scrape down the edges using a rubber spatula to ensure everything is mixed.
Divide batter evenly between the two 6-inch cake pans.
Bake for 21 to 30 minutes. Ours took closer to 30! You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 10-15 minutes.
Run a knife around the edges of the pan to ensure cakes aren’t stuck inside, and transfer to a cooling rack or cake circle. Remove the parchment paper.

For the Cream Cheese Frosting:

In a bowl, beat butter, cream cheese, and vanilla until fluffy.
Add powdered sugar and mix until smooth. If you prefer thinner frosting, slowly add milk by the teaspoon. If you prefer thicker frosting, add powdered sugar by the tablespoon until your desired consistency is reached.
Once cakes have completely cooled, add a dollop of frosting to a cake circle or stand and place one layer of the cake on top. If you need to level the cake top to make it flat, use a serrated knife or cake leveler.
Spread about ⅓ of the cream cheese frosting over the top of the bottom layer.
Place the second cake layer on top and frost the rest of the cake.
Add sprinkles and enjoy!

We’d love to hear what you’re making this Valentine’s Day! Comment your fave desserts below <3.