I wanted to make something extravagant for Valentine’s Day. And red. It had to be red.
Which is why I made this crazy cake not knowing if it would be good or if it was too ridiculous. I’ll be honest and tell you that they’re not the best thing I’ve ever made, but they are still pretty darn good. I mean, I had no trouble eating them at least.
So if you’re looking for a last minute Valentine’s Day dessert, you should try these!
- 4 Tablespoons unsalted butter, at room temperature
- ¾ cup sugar
- 1 egg
- 3 Tablespoons unsweetened cocoa powder
- 2 Tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup plus 2 Tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
- Gooey Butter Topping:
- 4 ounces, weight Cream Cheese, At Room Temperature
- 1 whole Egg
- 1 teaspoon Pure Vanilla Extract
- ½ stick Unsalted Butter, melted
- 2 cups Confectioner’s Sugar
- Place a rack in the upper third of the oven and preheat oven to 325 degrees F.
- In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.
- Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
- In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
- Spoon batter into a 9×13 inch greased baking pan.
- Make the topping:
- In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the egg, vanilla, and melted butter, and continue to mix.
- Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the cake batter, and spread evenly and carefully with a spatula.
- Bake at 325 F for about 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.