Valentine’s Day is nearly here, and this Red Hot Red Velvet Cake is just perfect for the romantic holiday!
The best way to describe this cake is that it tastes just like the Hot Tamales Candy you use to eat when you were a kid. It’s similar to a red velvet cake that’s rich and bold in flavor with cocoa powder and a touch of cinnamon in the cake.
The surprise ingredient in this Red Hot Red Velvet is a pinch of cayenne pepper. Now I’m aware this is not a common ingredient in the cake but trust me its the perfect balance between sweet, salty and a little spicy. The spice from the cayenne pepper cuts through the fattiness of the creamy buttercream and leaves a little heat on the back of your tongue.
Besides the bold red of the cake, it’s paired with a pink cinnamon buttercream that has cream cheese folded into it like a traditional Red Velvet Cake.
This Red Hot Red Velvet Cake is sure to spice things up this Valentine’s Day or any celebration!
How to Make This Spicy Red Velvet Cake
You’ll start by preheating the oven to 350℉. In a large mixing bowl, combine all-purpose flour, cornstarch, milk cocoa powder, sugar, salt, baking soda, cinnamon, and cayenne pepper. Whisk all the dry mix ingredients together to sift the dry mix ingredients and de-clump the flour. I find that whisking the dry ingredients is a fast, easy way to sift larger amounts of dry ingredients.
In a stand mixer bowl with a whisk attachment, combine the vegetable oil, eggs, liquid red food color, and vanilla extract. Carefully mix together on low speed. Make sure it’s on low speed or else the red food color will get everywhere. It’s quite tricky to clean up later. Continue to mix until all the wet ingredient has incorporated together, you don’t want to see any more streaks of eggs.
On low speed gradually add ⅓ of the dry mix ingredients into the wet ingredients bowl then add ½ of the amount of buttermilk and another ⅓ of the dry mix. At this stage stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Next begin the mixer again on low speed and add the other ½ of the buttermilk. Then add the last ⅓ of the dry mix. Slightly increase the speed to medium and mix until the cake batter is smooth. Once all ingredients are incorporated, and you no longer see any buttermilk or dry mix, stop the mixer and scrape down the sides of the bowl including the center of the bowl where the dry mix might have settled.
A single batch of this cake recipe makes enough for 3 – 6” cake layers or 2 – 9” cake layers. This recipe can also be turned into cupcakes, see the recipe notes at the bottom of the cake recipe below.
To prepare the cake pans, spray each pan with cooking or baking spray and then line the bottom of the pan with parchment paper. Place the parchment paper on top of the cooking spray to prevent the cake from sticking to the bottom of the pan.
*Tip: To get the right size of parchment paper. Place the cake pan on a piece of parchment paper on the counter and then draw around the bottom of the cake pan to get the right size. Use scissors to cut the parchment paper circle out. Then continue to use as instructed. If I know I’m baking a lot I’ll make a lot of the parchment paper circles to have on hand in my pantry.
It’s Time to Bake
To make 3 cake layers evenly pour or scoop the cake batter into the 3 pans or weight out by using a baking scale. Place the cake pans into the preheated oven and bake for 30-35 minutes. Depending on how high or the size of the pan the baking time may vary.
After 35 minutes, carefully check the cakes with a toothpick. If the toothpick comes out clean, then the cakes are done, if not add 4 more minutes and recheck them.
Once the cakes are done baking, remove the cakes from the oven and set aside to cool. Allow to cool for 10 minutes, the cake pans should be cool enough to touch but still warm. Then carefully remove the cakes from the pan by turning the cakes upside and flip them back upright. Leave the parchment paper on the bottom to finish cooling. If the cakes are sticking to the cake pans, carefully run an off-set spatula or a small knife around the edges of the cake then flip the cakes out of the pan. That should release the cake from the sides of the pan.
After the cakes have cooled completely, wrap in plastic wrap and freeze for 30 minutes. At this stage, you can cover the cakes and leave them in the freezer for several days or up to a month before decorating them. I prefer to chill the cakes before decorating so they are easier to handle and decorate later.
Let’s Get Decorating
Remove the chilled cakes from the freezer and carefully slice the top of any dome of the cakes off to make them level and flat. (You can turn the cake tops into cake pops by mixing with some buttercream and dipping in chocolate. I have a through cake pop tutorial here that you can check out. I also keep a large Ziploc bag of cake crumbs in my freezer so I can quickly whip up cake pops anytime). This makes the stacking process much more manageable.
Next is decorating, use an offset spatula to layer the frosting in between each cake layer. Continue to a crumb coat, so the whole cake is covered then chill in the fridge for 20 minutes until the crumb coat has set. For tips and tricks with stacking, filling and frosting your cake see this tutorial, it’s perfect for beginners!
Final touches, add a thicker layer of frosting onto the cake for the final coat. This is where you make it pretty by adding swirls of buttercream on top, adding sprinkles and toppings or keep it simple! That’s up to you! You can see what I did with my cake!
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At last, you have a Red Hot Red Velvet Cake that’s ready for Valentine’s Day or any celebration!
Happy Baking!
Watch the How-To Video Below:
Red Hot Red Velvet Cake with Cinnamon Buttercream
Learn how to spice up your Valentine’s Day with this Red Hot Red Velvet Cake. There's a hint of cinnamon and cayenne pepper that makes this cake its own.
Ingredients
Dry Mix Ingredients
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup cocoa powder
- 1 1/2 teapsoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
Wet Ingredients
- 1 1/2 cups vegetable oil
- 2 whole eggs
- 2 tablespoons liquid red food color
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
Instructions
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Preheat the oven to 350℉.
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In a large mixing bowl, combine all-purpose flour, cornstarch, milk cocoa powder, sugar, salt, baking soda, cinnamon, and cayenne pepper. Whisk all the dry mix ingredients together to sift the dry mix ingredients and de-clump the flour.
-
In a stand mixer bowl with a whisk attachment, combine vegetable oil, eggs, red food color, and vanilla. Carefully mix together on low speed. Continue to mix until all the wet ingredient has incorporated together.
-
On low speed slowly add ⅓ of the dry mix ingredients into the wet ingredients then add ½ of the buttermilk and another ⅓ of the dry mix. At this stage stop the mixer and scrape down the sides of the bowl with a rubber spatula.
-
Next begin the mixer again on low speed and add ½ of the buttermilk. Then add the last ⅓ of the dry mix. Continue to mix until the cake batter is smooth. Once all ingredients are, and you no longer see any buttermilk or dry mix, stop the mixer and scrape down the sides of the bowl including the center of the bowl where the flour might have settled.
-
A single batch of this recipe makes enough for 3 – 6” cake layers or 2 – 9” cake layers. To prepare the cake pan, spray each pan with cooking or baking spray and then line the bottom of the pan with parchment paper. Place the parchment paper on top of the cooking spray to prevent the cake from sticking.
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To make 3 layers evenly pour the batter into the 3 pans or weight out by using a baking scale. Place the cake pans into the oven and bake for 20-24 minutes.
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After 20 minutes, carefully check the cakes with a toothpick. If the toothpick comes out clean, then the cakes are done, if not add 4 more minutes and recheck them. Depending on how high or the size of the pan the baking time may vary.
-
Once done baking remove the cakes from the oven and set aside to cool. Allow to cool for 10 minutes, the cake pans should be cool enough to touch but still warm. Then carefully remove the cakes from the pan by turning the cakes upside and flip back upright and leave the parchment paper on the bottom to finish cooling. See notes if the cakes are sticking to the sides of the pan.
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After the cakes have cooled completely, wrap in plastic wrap and freeze for 30 minutes. At this stage, you can cover the cakes and leave them in the freezer for several days or up to a month before decorating them.
-
Remove the chilled cakes from the freezer and carefully slice the top of any dome of the cakes off to make them level and flat. This makes the stacking process much more manageable.
-
Next is decorating, use an offset spatula to layer the frosting in between each cake layer. Continue to a crumb coat, so the whole cake is covered then chill in the fridge for 20 minutes until the crumb coat has set.
-
Next, add a thicker layer of frosting onto the cake for the final coat. This is where you make it pretty. Add swirls of buttercream on top, add sprinkles or keep it simple.
-
Finally, you have a Red Hot Red Velvet Cake that’s ready for Valentine’s Day or any celebration!
Recipe Notes
If the cakes are sticking to the cake pans, carefully run an off-set spatula or a small knife around the edges of the cake then flip the cakes out of the pan. That should release the cake from the sides of the pan.
For Making Cupcakes
- Make the cake batter according to the instructions until step #6. Then line the cupcake pans with paper liners and use an ice cream scoop or ⅓ measuring cup to portion out the cupcakes. Use a slightly rounded scoop of the cake batter to fill each cupcake liner. You should get approximately 16-18 cupcakes for a single batch recipe.
- Bake at 350℉ for 20 minutes then check the cupcakes with a toothpick, if the toothpick comes out clean then its done. When testing the cupcakes if they need more time, then add another 2 minutes to the baking time.
- Once the cupcakes are done baking, take them out of the oven and set aside to cool. After about 5 minutes, or until you can touch the pans, of cooling in the pan remove from the cupcake pans to finish cooling, this prevents the cupcakes from drying out and over baking.
- Cool completely and frost with buttercream. Decorate and Enjoy!
Cinnamon Buttercream
Double the recipe to frost a 6" or 8" cake.
Ingredients
- 2 sticks or 1 cup unsalted butter room temperature
- 4 ounces or 1/2 cup cream cheese room temperature
- 2 teapsoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 1/2 cups powdered sugar sifted
- 1 1/2 tablespoons heavy cream cold
- 2 drops light pink food color optional
Instructions
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In a stand mixer bowl, add the room temperature butter and cream cheese. Mix on medium-high until the butter and cream cheese is light in color and fluffy. Stop the mixer every few minutes to scrape down the sides of the bowl to make sure all the butter and cream cheese is well blended. This step can take up to 5 minutes and is essential to whipping air into the butter and cream cheese, so your buttercream will be smooth and creamy.
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Once the butter and cream cheese is light in color and fluffy, continue to mix on medium and add the vanilla extract, salt, and cinnamon. Scrape down the sides of the bowl again before moving to the next step.
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Then gradually add half of the sifted powdered sugar to the butter mixture. Next, add 1 ½ Tablespoon of the heavy cream. Scrape down the sides of the bowl and especially the center of the bowl to make sure all the powdered sugar is getting incorporated.
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Finally, add the last half of the powdered sugar and mix on medium-high. Carefully add a few drops of pink food coloring to the buttercream to get a light pink color. Continue to mix and scrape down the sides of the bowl until you don't see any more powdered sugar. If the buttercream is a little stiff, then mix an additional ½ tablespoon of heavy cream. Continue to mix until you have a creamy and smooth buttercream.
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The cinnamon buttercream is ready to use. Fill a pastry (piping) bag with the buttercream or use an offset spatula to frost the cake.
Recipe Notes
Double cinnamon buttercream recipe to easily frost a 6" or 8" layered cake.
For later use store in airtight containers and store in the refrigerator for up to 2 weeks. When you’re ready to use the cinnamon buttercream, place it on the counter to come back up to room temperature. Then mix it on medium-high to make it smooth and creamy once again.
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Thank you
Thank you for reading!!
xo, Katie