« Back to Red Velvet Valentine's Cake
White Lily

Red Velvet Valentine's Cake


25 min


27 min


16 servings


CAKE 1 cup buttermilk
Pillsbury™ Baking Spray with Flour 1 tsp. vinegar
2 tbsps. unsweetened cocoa powder 1 tsp. baking soda
2 oz. red food coloring CREAM CHEESE FROSTING
1/2 cup Crisco® All-Vegetable Shortening 1 (8 oz.) pkg. cream cheese, softened
OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening 1/2 cup butter, softened
1/2 cup sugar 1 tsp. vanilla extract
2 large eggs, beaten 3 1/2 cups powdered sugar
1 tsp. vanilla extract 1/4 tsp. red food coloring
2 1/2 cups White Lily® Enriched Bleached All Purpose Flour Heart-shaped candies
1 tsp. salt



  2. 1.
    HEAT oven to 350°F. Coat two 8 x 2 1/2-inch, heart-shaped cake pans with flour no-stick cooking spray.

  3. 2.
    COMBINE cocoa and food coloring in small bowl. Beat shortening and sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract and cocoa mixture.

  4. 3.
    COMBINE flour and salt in a small bowl. Add to shortening mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vinegar, using a spoon, until well blended. Add baking soda, gently stirring until well blended. Pour into prepared pans.

  5. 4.
    BAKE 25 to 30 minutes or until toothpick inserted in center come out clean (do not overbake). Cool on wire rack 10 minutes. Remove from pans; cool completely on wire rack.


  7. 1.
    BEAT cream cheese, butter and vanilla in medium bowl until blended. Gradually add powdered sugar; beat until blended. Stir in food coloring, if desired.

  8. 2.
    PLACE first cake layer on cake plate or serving tray. Generously frost top. Top with second cake layer. Frost top and sides of cake. Sprinkle top of cake with heart-shaped candies or press candies around sides of cake, if desired.